The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1874-01-08
Butter Making.

Milk tor butter-making should be
cooled, not to make the cream rise faster,
but to prevent souring, and other changes
which would hinder the cream from get
ting up. The hi CHEST point at which
these changes can be stopped, or held in
check long enough for the cream to come
to the surface, is the point to which milk
should be cooled. Every degree it sinks
below that point hinders the Dreaming
process, and prolongs the time necessary
for the milk to stand In the dairy house.
Not to reach that point is to make the
milk thicken before the cream is all up,
thus diminishing the yield. The great
majority of experimenters agree in put
ting that point at sixty degrees, but varia-
tions that reach from five degrees above
to five below are made by some parties
with very fair success.
The common error in private diaries is
to allow the milk to be too warm in hot
weather The cream will not rise per-
fectly in either case, and the resulting
butter will be imperfect. The loss sus-
tanned in failing to get all the butter that
a given quantity of milk is capable of
making is much greater than is generally
suspected. Few farmers know how
much milk they are taking to make a
pound Of butter. They seldom weigh or
measure, or even guess, at the quantity
they are using. From what we have seen,
and from facts gathered during a series
of years, it appears that twenty-eight and
thirty lbs are usually required. Where
the facts could be got at, the amount has
varied all the way from thirty -four down
to twenty pounds. II the practice in
dreaming and churning could be suddenly
made so perfect as to get all the butter
from milk that is capable of yielding,
every fifth COW could be thrown out of
the dairy, and the same quantity as at
present obtained If farmers would take
| little pains to know more precisely what
they are doing, such losses would not be
| endured.
Creameries and butter factories usually
give us precise figures, but even they are
not always fortunate in showing the hap
piest results. In factories recently Wis
| tied, the difference in amount required
for a pound OF butter has run from
twenty-five to fifty eight pounds, and this
difference is due, not to the milk, but to
the different modes of managing it. In a
future number the practical operations of
butter.making associations will be an
alyzed and the effect of the different prac-
tices explained. Comments are, therefore,
omitted here.
| There is no mode of raising cream 80
perfect as to separate all the cream from
the milk. 1t has been already remarked
that different parts of it rise unequally.
The larger globules meet with less resist
ance in proportion to their bulk than the
smaller ones, and hence they get to the
surface soonest. The smaller the globules,
the slower they rise; and some Of them
dwindle down 10 such minutcness that
they would not rise through three inches
in week, if the milk could be kept
sweet that length of time. Cream will
continue to rise till the milk gets thick,
BE- that short or long. The best part rises
lf,t.
If milk is SKINNED every twelve hours,
and the cream of each period churncd
separately, the products of the first period
will be the highest favored and
the highest colored, and the
color, quantity and flavor, of each
successive skimming will diminish to the
last, but the keeping qualities will grow
better. The 4th and 9th skimmings will
be quite pale and insipid, but can be kept
sound long time. Where high flavor
ed article is desired, it is not advisable to
continue the process of Dreaming too long.
What will rise in forty-eight hours, at
sixty degrees, on milk four inches deep,
is all that is generally profitable to sepa-
rate. What comes up after that is SO white
and tasteless as to do more injury. by de-
pressing the flavor and color, than it can
do good by increasing quantity. -Caaaas
| Farmer