The Cadiz Democratic sentinel. [volume] (Cadiz, Ohio) 1854-1864, 1854-08-30
Keeping Milk from Souring.

Milk is compound substance, made up
of mixture of oil, butter sugar, caseln,
crud, and water. If allowed to stand still,
the oily matter viii rise 10 the top in the
form Of cream. There is a little free aka
ii--soda-in the water of all sweet milk,
and without this soda the water will not
have the power 10 keep the casein, or crud,
desolyed. The sugar ofmilk is also dissol-
we'd in water Ii the sugar can get access
TO the air, it is constantly inclined to change
to An acid--lactic aeid--just as sweeteued
water changes to vinegar, when exposed to
air, and we can see just why milk cruddIes,
and how it may be kept sweet.
We all know that acids destroy or neu-
traizs the effects of alkalles--suchc as soda.
po,aSh, lime, &c. AS before stated; when
The milk is new, there is some free
soda in it, but when same acid is formed
from the milk sugar, this acid neuualizes
the soda, and the water without the soda
cannot dissolve the casein; but it separates
into mass of crud. More sugar turns to
more acid. and in time the whole becomes
quite sour Now there are two ways of
preventing this souring. The first is, keep
the air from the milk as much as you posi-
bly, can. We cannot very well keep the
milk covered air-tight, but the oil or cream
which rises to the top forms a very good
cover il it is kept unbroken. Ii, thenit is
desired to keep the milk some length of
time great care should be taken to keep it
still, and preserve the cream undisturbed.
Those who get milk but once a day
should divide it into several portions each
portion to be kept undsturbed till it is wan
! ted for use. The second method is, put
into new milk little extra soda to neutral
! ize the acid as fast as it is formed. A bit
of soda, say of the bulk Of a marrowfat pea,
to a quart oI milk will not injure its taste
or quality, while it will often keepit sweet
for day or more longer than without it,
We lave often taken milk already beginning
to sour, and by stirring in well little soda,
and boiling it, have re desolved the crud and
rendered the milk as sweet and good as
when first drawn from the COW. We know
! that sweetened water will turn more rapid
! Iy to vinegar-aceti aced-if it is kept
warm just so The sugar milk turns to acid
/ ---lactic--sooner if kept warm, and on this
account, the colder milk is kept the longer
/ it will remain sweet,
1t is well known that a heavy thunder
storm will often render the milk speedi y
sour. This may be affected in two ways:
the agitation of a thu0der-clap may intro
duce more air into the milk, and the amount
Of electricity passed through the milk may
hasten the change Of sugar to acid. We
have heard it.s.suggested, with how much
truth we oonnot say, though there Is some
pausihility in the statement that milk is
less likely to be affected BY thunder If it is
kept in glazed earthenware instead OF metal
vessels like lin pans; and also that il will.
at such time keep better if the vessles are
placed upon dry wooden benches or shelves,
away from the walls, than if set upon the
bottom OF the cellar or milkroom. The rea'
son assigned is. that the dry benches OF
shelves act as non conductors. and prevent
electricity from going through the milk in it's
passage from the clouds to the earth.
7 The most important thing in the care Of
milk, however. is to leaveit undisturbed--
not even moving the vessel, or agitatips
the surface, from tue ime the milk is strain
i ed. until Ii is required for use. s vi
=, The ,shallower milk vessels are made, th'
greater will be- chs. .yieldpf cream, asu viii
The mere rereadily f!scro the top Agricatta
Irdi Adpertisef,