Worcester daily spy. [volume] (Worcester [Mass.]) 1850-1888, 1854-09-01
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FRIDAY, SEPTEMBER /. Is54.
Kecping MiIk from, sourinq.

Milk is a compound substance, made up Of
a mixture of oil-butter- sugar, caseinn--
eurd-and water. If allowed to stand still,
the oily matter will rise to the top, in the form
of cream. There is little free alkali-soda-
in the water of all sweet milk, and without
this soda the water will not have the power to
keep the caseine, or curd, dissolved. The SUI
gar of milk is also dissolved in the water If
the sugar can get access to the air, it il con-
stantly inclined to change to an acid-lactic
acid-just as sweetened water changes to vim
egar, when exposed to air, and we can sec
just why milk curdles, and how it may be
kept sweet.
We all know that acids destroy or neutral
ize the effects of alkalies--such as soda, pot
ash, lime, etc. As before stated, when milk
is new, there is some free soda in it, but when
some acid is formed from the milk sugar, this
acid neutralizes the soda, and the watar with
out the soda cannot dissolve the the caseine,
but separates into mass of cnrd. More SUI
gar turns to more acid and in time the whole
becomes quite sour. Now there are two ways
of preventing this souring. The first is, to
keep the air from the milk as much as you
possibly can. We cannot very well keep the
milk covered air. tight, but the oil or cream
which rises to the top forms very goSd cover
If 1t IS kept unbroken, If, then, it is desired
to keep the milk some length of time, great
care should be taken to keep it still, and pre-
serve the cream undisturbed.
Those who get milk but once a day should
divide 1t INTO several portions. each portion to
be kept undisturbed until it is wanted for
use. The second method Is to put a little ex-
ira soda into new milk, to neutraize the acid
as fast as it is formed. A bit OF soda, say of
the bulk of marrowfat pea, to a quart of
milk, will not injure its taste or quality, while
it will often keep it sweet for a day or more
longer than without it.
We have often taken milk already Begin
ming to sour and curdle, and by stirring in
well little soda, and boiling it, have dis
solved the curd, and rendered the milk as
sweet and good as when first drawn from the
COW. We know that sweetened water will
turn more rapidly into vinegar-acetic acid
it it is kept warm. Just so the sugar of milk
turns to NEUTRALITY-SUSPICIOUS. if kept warm,
and on this account the colder milk is kept,
the longer it will remnin sweet.
1t is well known that a heavy thunder
storm will often render the milk speedily sour.
This may be effected in two ways the agita-
ton Of q thunder-clap may introduce more air
into the milk, and the great amount of cleo
tricity passing through the milk NAV hasten
the change Of sugar to acid. We have heard
it suggested with how much truth we cannot
say, though there is some plausibilitv in the
statement that milk is less likely to be affect
ed by thunder, if it is kept in glazed earthern
ware instead of metal vessels, like tin pans
and also that it Will, at such times, keep bet
ter if the vessels are placed upon dry wooden
benches or shelves, away from the walls, than
If set upon the bottom of the cellar or milk
room. The reason assigned is, that the drv
benches or shelves act as non conductors and
prevent electricity from going through tho
milk III its passage from the clouds to the
earth.
II The most important thing in the care of
milk, however, is to leave it Observation-Disclosures
even moving the vessel, or agitating the sur
face, from the time the milk is strained, till it
is required for use.
The shallower milk vessels are made, the
greater will be the yield of cream, as it will
the more readily rise to the top.--Agricultural
american.