OCR Text |
Show MORE BUTTERFAT IN CREAM Shorthorns, Jerseys and Guernseys Give Milk With Larger Fat Globules Than Other Cows. Toughness no more indicates richness rich-ness in cream than it does in pastry. The more shortening in the pie-crust, up to a reasonable amount, the crisper and mellower it will be. The less but-terfat but-terfat in the cream, the less tough it will be as a general rule. Milk of Holstein and Ayrshire cows usually has small fat globules, and Champion Shorthorn Cow. their cream layer is generally quite thin. Accordingly It often tests much better than one would suppose from the depth of the cream layer. Jerseys, Guernseys and Shorthorns give milk with larger fat globules, and therefore their cream separates and churns more thoroughly than that of the Holstein and Ayrshire. |