Archive image from page 356 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 FORMATION OF MILK. 285 When milk is jilaced under a jiowerful micro- scope the cream-globules in it, like the lobules and vesicles in which they were formed, apjjear Pig. 144.—Portion of Ufideb, showing of Lobules and Main Dlcts. {Sturtevaut.) irregular in size; their form, however, is always rounded, having a rotund and not an angular exterior. This evenness of exterior is due to the semi-liquid character of the conten
Archive image from page 356 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 FORMATION OF MILK. 285 When milk is jilaced under a jiowerful micro- scope the cream-globules in it, like the lobules and vesicles in which they were formed, apjjear Pig. 144.—Portion of Ufideb, showing of Lobules and Main Dlcts. {Sturtevaut.) irregular in size; their form, however, is always rounded, having a rotund and not an angular exterior. This evenness of exterior is due to the semi-liquid character of the contents of the glo- bules. It follows, then, that these cream-globules have actually been part and jiarcel of the system of the animal; they will, consequently, always partake in a measure of the nature, charactei-, and condition of the animal by which they are pro- duced ; and as cows differ greatly in the nature of their organisation, so must there be differences in the quality of the milk they give. The subtle process of animal chemistry by means of which the ordinaiy fat of the animal is changed into the peculiar form of fat which we are familiar with as butter, and the means by which is obtained the no less singular odour and flavour of butter, both of which differ so much from any- thing else we know, are—and we assume must remain—among the occult mysteries of Nature. But it is evident that the milk-glands ai-e the seat of a wondrous activity to supply the countless myriads of infinitesimal globules of fat which are found in milk; and they are the no less wonderful theatre of mysterious chemical processes which jjroduce the singular and delicate flavour, aroma, and colour of butter. It will now be understood that milk is a com- pound fluid, made up in a beautiful way of several distinct elements, and as such is subject to physical as well as chemical changes. We all know that when milk is left at rest in a vessel for a time the lighter portion of it rises to the surface;
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