The Perrysburg journal. [volume] (Perrysburg, Ohio) 1853-1861, 1855-06-30
To keep Milk from Sourimg.

(curd) ana water. Ii 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 dis.
solved. The sugar of milk is also dissolved
in the water. If this can get access to ais
it is constantly inclined to change to an
acid, Catic acid,) just as sweetened water
changes TO vinegar when exposed to air, and
we can see just why milk curdles, and how
it may be kept sweet.
We all know that acids destroy or neu.
tralize the effects of alkalies, (such as soda,
potash, lime, &C. AS before stated, when
the milk is new, there is some free soda in
it, but when some acid is formed from the
milk sugar, this acid neuralizes the soda,
and the water without the soda cannot dis
solve the caseine, but it separates into
acid, and in time the whole becomes quite
sour. Now there are two ways of prevent
ing this sourng. The first is:
Keep the air away from the milk as much
as possible. We cannot very we'll keep the
milk covered air-tight, but the oil or cream
which rises to the top forms very good
cover if it 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 preserve the cream undisturbed.--
Those who get milk but once day should
divide it into several 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
neutralize the acid as fast as it is formed
A bit of soda, say the bulk of marrowfat
pea to quart of milk, will not injure it's
taste or quality, while it will often keep it
sweet for day or two longer than without
! it.. We have often taken milk already be-
ginning TO sour and curdle, and by stir
ring in we'll little soda and boiling it. have
dissolved the curd, and rendered the milk
as sweet and as 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 to acid Qatic) sooner
! if kept warm and on this account the cooler
milk is kept the longer it will remain sweet.
| 1t is well known that heavy thunder
storm will often render milk speedily sour
| This may be effected in two ways: the agi-
tation of thunder clap may introduce more
air into the milk, and the great amount of
electricity passing through the milk may
hasten the change of the sugar acid. We
have heard it suggested, with how much
truth we cannot say, though there is some
! plausibiLity 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 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 or milkToom. The rea-
son assigned is, that the dry benches or
shelves act as non conductors, and prevent
electricity from going through the milk in its
passage from the clouds to the earth.
The most important thing in the care Of
milk however, is TO leave it undisturbed-
surface from the time it is strained, till it is
all required for use.
The shalower milk vessels are made, the
greater will be the yield of cream, as it will
! the more readily rise to the top.