Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . An Unregistered but Pure-bred Ayrshire by C. C. Burr, St. Charles, 111. In the year 1902-3, under ordinaryfarm conditions and feeding, she gave 8467 pounds of milk which contained342 pounds of butter-fat. VARIATION OF FAT IN MILK 73 According to experimental evidence, milk drawn with amachine contains more bacteria than milk drawn by is claimed to be due to the suction on the exteri
Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . An Unregistered but Pure-bred Ayrshire by C. C. Burr, St. Charles, 111. In the year 1902-3, under ordinaryfarm conditions and feeding, she gave 8467 pounds of milk which contained342 pounds of butter-fat. VARIATION OF FAT IN MILK 73 According to experimental evidence, milk drawn with amachine contains more bacteria than milk drawn by is claimed to be due to the suction on the exterior of theteat, and to the tubes through which the milk must pass afterit is drawn. Fore-milk and After-milk. — The fore-milk, or the milkdrawn from the cows udder first, contains much less fat thandoes the milk drawn subsequently. The very first milk drawn. Fig. 22.—Milking goats in Norway. appears watery and contains as little as of fat, whilethe very last milk in the udder may contain as high as 12%. The reasons assigned for this variation are (1) the milk inthe canal of the teat, and lower portion of the milk-reservoiris present under such conditions as to allow creaming to proceed.(2) The larger fat-globules are about as large as the smallermilk-dusts in the cows udder; consequently the downwardpassage of these fat-globules meets with some obstruction 74 BUTTER-MAKING. and they are drawn out only when the last milk is removed.(3) The fore-milk has been subjected to a re-absorption processof the lymphatics. The third factor perhaps plays only asmall part in reducing the fat-content of the fore-milk. Asthe fore-milk contains so very little fat, and a great manymicro-organisms, it is often advantageous to reject the firstfew streams of milk. Especially is this important when sani-tary milk is desired. It is in many instances cust
Size: 1307px × 1911px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookpublish, bookpublisheretcetc
