Democrat and sentinel. [volume] (Ebensburg, Pa.) 1853-1866, 1854-07-13
Ngrnulturul,
Practical Hints about keeping Milk from
SoUrinp

OoGfluSy.
Milk is a compound, made up of a mixture of
oil (butter,) sugar, caseine (courd) and water. If
allowed to stand still, the oily matter will rise to
the top in the form of cream. There is little free
alkah (soda) in the water of all sweet milk, and
without this soda the water VIII not have the po-
wer to keep the caseine curd dissolved. The
gar of milk is also dissolved in the water If the
sugar can get to air it is constantly inclin-
cd to change acid, Cactic acd) just as sweet
ened water changes to vinegar when exposed to
air, and we see just why milk curdles and how
Il may be kept sweet.
We all know that acids destroy or neutralize the
effects of alkalies, (such soda, potash, lime &C.
AS before stated, when the milk is new there is
some free soda in it. but when acid is formed
from the milk sugar, this acid neutralizes the
ds, and the water without the soda cannot dissolve
the caseine, but it separates into a of crIrd.
More sugar turns to acid, and in time the
whole becomes quite sour. Now there are two
ways of preventing this souring. The first is:
Keep the air away from the milk as much as
possible
We cannot very well keep the milk covered air
tight, but the oil or cream which rises to the top
formes very good cover if it is kept unbrollen.
Of time great care should be taken to keep it STILL
and preserve the cream undisturbed. Those who
get milk but day should divide it into seve-
raj portions each portion to be kept undisturbed
till it is wanted for use. The second method is:
Put into new milk little extra soda to neutra-
lie the acid as fast as it is formed.
bit of soda, say the bulk of a marrowfat pea
to quart of milk, will not injure its taste or quail
itv, while it will often keep it sweet for day or
more longer than without it. We have often ta-
ken milk already beginning to sour and curdle
and by stirring in well little soda, and rendered
the milk as sweet and good as when first drawn
from the cow. We know that sweetened water
will turn more rapidly to vinegar, (acetic acid) if
it is kept warm. Just so the sugar of milk turns
acid Qactic) sooner if kept warm, and on this ac-
count the cooler milk is kept, the longer it will
remain sweet.
1t is well known that heavy thunderstorm will
often render milk speedily sour. This may be eff
fected in two ways: the agitation of thunder
clap may introduce more air into the milk, and
the great amount electricity passing through the
milk may hasten the change of the sugar to acid
We have heard suggested, with how much truth
we cannot say, though there is some plausibility
In the statement, that milk is less likely to be eff
fected by thunder if it is kept in glazed earthen-
ware instead of metal vessels like tin pans; and
also that it will, at such time keep better if the
vessels are placed upon dry wooden benches or
shelves away from the walls, than if set upon the
bottom OF the cellar milk-room. The reason
assigned is, that the dry bench or shelves act as
non-conductors, and prevent electricity from going
through the milk in its passage from the clouds
70 the earth.
The most important thing in the care of milk
however, is to leave it undisturbed-not even NOV
ing the vessel, or agitation the surface from the
time the milk is strained, till it is all required for
the use.
The shallower milk vessels are made the grea-
ter will be the yield of cream, as it will the more
readily rise to the top.