Bedford inquirer. [volume] (Bedford, Pa.) 1857-1884, 1869-09-03
fara, 6ariIen & aloilsfIluld.
THE REST TIVE TO SKIN MILK.

On this rnoesed question \. A. Willard
writes as follows:
When milk is allowed to sour before it IS
SKINNED, the layer Of cream appears more
bulky and of greater consistency. bat it does
not produce SO mach nor so good quality Of
butter, as cream properly raised and SKINNED
from milk before ii sours. On this point we
possess some interesting experiments by San
net, who put aside two equal quantities OF
milk. of which the first, SKINNED after thirty
hours, yielded thirty pounds Of butieri and
the second. skinned sftef lapse OF sixty
hours. only twenty. seven pounds of butter.
In another experiment, two equal quaint.
ties of milk yielded-the one when skinned
after thirty hours, thirty pounds Of butteri
aud the other, after sixty hours, twenty nine
mounds of butter In both experiments, IN
which the milk was skinned alter thirty
hours standing, the skinned milk was still
sweet, and the cream not so thick and less
in bulk than that which was thrown up after
sixty hours standing.
The cream which rises first is always richer
IN butter than that which is thrown up later,
and it also possesses more Of that peculiar
aroma which gives the butter that rich, nuey
favor and smell which impart so high de-
gree Of pleasure in eating it. When proper
regard has been had to keeping the milk at
the right temperature while the cream is
rising, and the proper appliances are had in
the dairy, all the cream that will rise at all
viii have come to the surface in about
twentv-four hours. Some claim that they
can get It all up in less time. OF one thing
we may be assured-the quicker cream can
be made to rise the better its quality for
cream. ike all perishable substances, does
not preserve its original properties for any
great length of time.
The best as well as highest priced butter
that now goes into the London market comes
from the continent Of Europe. where the
greatest attention is paid to butter making.
In Holstein, one of the points considered
most essential in butter making IS 10 skim the
milk Just at the proper moment; and this
must always take place before the milk can
become sour. Choice, keepable butter can
only result when the milk has been kept
sweet, as the souring develops curds. The
Orange County butter makers observe this
principle; and the experience of the best but
ter makers, both IN this country and in Eu-
rope, appears to have settled down upon this
principle as the correct one to practice. But
while the cream should be taken from the
milk before it is sour, the cream, on the con-
trarY, is allowed to have pleasant acid taste
before churning.
1t appears to be the general opinion of but
ter makers, both in this country and in Eu-
rope, that better results are obtained by al
lowing the cream to acquire a slightly acid
taste than to churu it sweet but this acid
condition of the cream must not be confound-
ed, however, with sourness, which is alto
gether different, and arises from different
causes, such as standing too long, or from
close atmosphere, or from badly cleansed
utensils, or from a general want of care and
cleanliness.