The Richmond palladium. [volume] (Richmond, Ind.) 1855-1875, 1856-07-24

Milk is . compound substance, made up of
4 mixture Of oil (butter), sugar, casein (curd),
and water If allowed TO stand still. the
oily matter will rise to the top in the form of
cream. There is a 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 casein or curd dissolved. The
sugar Of milk is also dissolved in the water.
If this can get access to air, il is constantly
inclined to change to acid tactic acid,
Just 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-
traiize the effects of alkalies (such as soda,
potash, lime, &c.) As before stated, when
the milk IL new, there is some free soda IN it,
but when some acid is formed from the milk
sugar, this acid neutralizes the soda, and Tho
water without the soda cannot dissolve
cascin, but separates into mass of 'He
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 away from the milk as much
az possible. We cannot very well keep the
milk covered air tight, but the oil Of cream
that rises to the top forms a very good cover
II il * kept unbroken. If then it is desired
care should be taken to keep it still, and pre-
serve the cream undisturbed. Those who
get milk but once day should divide it into
several portions, each portion to be kept uu-
disturbed until it is wanted for use The
second method is:
Put into new milk little extra soda to
neutralize the acid fast it is formed.
4 bit Of soda, say the size of a marrowfat
pea, to a quart Of milk, while it will often
keep il sweet for day more longer than
without it. We have often taken milk al
ready beginning to sour and curdle, and by
stirring in well little soda, and boiling it,
have dissolved the curd, and rendered the
milk sweet and good as when first drawn
from the COW. We know that sweetened
water VIII turn more rapidly to vinegar
acetic acid), if it is kept warm. just the
sugar Of milk turns to acid (latc) sooner if
kept warm, and on this, the cooler milk kept
the longer it will keep sweet.
II is well known that a heavy thunder
storm VII often render milk speedily sour.
! lis may be effected III two ways; the agi-
tation Of a thuuder-clap may introduce more
dirJrto the milk, and tire great amount of
electricity passing through the milk may
hasten the change OF the sugar to acid We
heard It suggested, with how much truth we
punot say, though there is some plausbllity
ia the statement, that milk is less likely to
W. effected by thunder if it is kept III glazed
oarthenware, instead of metal vessels, like
lin pans also, that it will. at such times,
Keep better if tire vessels are placed upon
drv 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 dry benches or shelves act AZ
uon-conductors, and prevent electricity from
going through the milk in its passage from
Tic clouds to the earth
The most important thing in the care Of
milk. however, is to leave it indisturbed-
not even moving the vessel, or agitating the
surface from the time it is strained till it is
cquired for use.
The shallower milk vessels are made, the
greater will be the yield of cream, it viii
the more readily rise to the top