The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1867-11-01
Practical Hints About Keeping Milk
from Souring.

Milk is a compound substance, made up
ola mixture of OIL (butter, sugar, caseine
(curd). and water If 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 mix,
and without this soda the water will not
have the power to keep the curd dissolved.
The sugar of milk is also dissolved in the
water. Ifths can get access 10 the air It
is constantly inclined to change to,an acid,
(lactic acid, just as sweetened water chan
ges to vinegar wher 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 alkslies-such as soda,
potash, lime. etc. AS before stated, when
the milk is new some free soda is in it, but
when some acid is formed from the milk
sugar, this acid neutralizes the soda, and
the water without the soda cannot dissolve
the caseiue, but it separates into mass OF
curd. 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
as possible. We cannot very well keep
the milk covered air-tight, but the oil OF
cream which rises to The top forms a very
good cover if it is KEPT unbroken. II, 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 undIsturb-
ed. Those who get milk out once day
should divide it in several portions, each
portion to be kept undisturbed till it II
wanted for use.
The second method is:
Put into new milk little extra soda tC
neutralze the acid as fast as it is formed
A bit of soda, say the bulk Of a marrowfa
pea, to a quart. will not injure its taste o.
quality, while it will often keep it swee
for day or more longer than without 1t
We have often taken milk already begin
ming to sour and curdle, and by stirring il
well a little soda, and boiling it. having re
dissolved the curd, and rendered the mill
as sweet and good as when FIRST drawn from
the COW.
1t is we'll known that a heavy thunder
storm will often render milk speedily sour
This may be effected in two ways: th
agitation Of thunder-clap may introd NC
more air into the milk, and the grea
amount of electricity passing through mil
may hasten the change of the sugar to acid
We have heard it suggested, with hoy
much truth we cannot say, though there
much plausibilty in the statement, tina
milk is less likely to be affected by Ihunde
lift is kept in glazed earthenware instead
metal vessels like tin pans and also, tina
it will at such time, keep better if the ves
sells are placed upon dry wooden benche
or shelves, away from the walls, than
set upon the bottom of the cellar or milk
room. The reason assigned is that the dr.
benches or shelves act as non-conductor'
and prevent the electricity from goin
through the milk in lis passage from tn
cloude to the earth.
The most important thing 10 the care
milk, however, is to leave it undisturbe
not even moving the vessel, or agitat
ing the surface from the time it is straiDe
till it is all required for use.
The shallower milk vessels are made tn
greater will be the yield of cream, as it wi
the more readily rise to the top.