The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1854-08-12
A Few Words on Rntter Milking.

The production of Butter involves so
many intricate questions Of organic chemis-
try-so many nice physiological considera-
tions-is influenced so much by climate, by
soil, by food, and the breed, age and cond-
ton Of the cows, that an essay might easily
b. written on the subject, while it is exceed
ingly difficult to say anything interesting in
single short article.
Milk contains curd, sugar Of milk, and
butter The latter exists in the form of
small oily globulcs, encaScd by films of
curd. These globules are specifically lighter
than water so that when the milk is allow
cd TO stand, they gradually rise to the sur
face, and constitute cream. When the cream
is kept at moderate temperature, the SUI
gar, under the influence ofthe curd and air,
is transformed into Tactic acid, according to
well-known chemical principles.
The object of churnng is to separate the
butter from the curd 10y which it is sur
round,d-This is accomplished simply byag-
tating the cream and breaking tie .FiH,S et
curd, setting the oil free, which runs togcth-
cr and forms butter. Cream from the iorna-
tion Of Tactic acid is generally sour before
churning, and if not, always becomes 50 du-
ring the operation. The Tactic acid acts on
the films of curd, and renders them more
easily broken. During the process, the
cream increases in temperature from 80 10
10a. The best temperature at which 10
churn the cream is disputed point, 1t APP
pears, however, TO be well established by
numerous experiments, that 559 when the
cream is put in the churn, and about go
when the butter comes, affords the best re
suit. Ii higher than this, the butter is
white and soft if lower, the whole Of the
butter is not separated, and the labor of
chnrning is much increased The butter
should come in from 20 to 40 minutes. If
obtained quicker, it is generally at the cX-
pense of color, flavor and hardness After
the cream is "6rokc,' il should be churncd
slowly till the butter is gathered
Some good butter-makcrs do notwash the
butter at all, merely working out the butter
milk by pressure. Where good, co.'s
Eprng.water can be obtained, we should al
ways prefer TO thoroughly wash the butter
taking great pains to remove all the butter
milk Butter generally contains about 10
per cent. of water, curd, &c--lt is impor.
tant for the preservation of butter that US
much of this as possible should be removed.
The quantity of salt required, depends upon
llt VI NAltl III tllt DNllAI ut
water should be safWrdto3 with salt hence,
the less water the butter contains, the less
salt will be required for its perfect preserva.
ton. When butter is sold fresh, Is or 30
per cent. of water is not II material objcc
tom but when the poor city folks have to
buy so much water at Is or % ents per h.,
do let them have it clean and tresh Give
them water, and keep the buttermilk for the
hogs at home!
We need hardly say that the most scrupu.
lous cleanliness is required in all the opera
tons of butter making. Cream is more ca
silly tainted by noXiouS gases than almost any
other substance. Hence, not only must the
dairy or cellar be itself clean, but all fumes
from the barn.yard or out-buildings be care.
fully excluded. Rochester Hi00l Grocer aaa
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