The Republican journal. [volume] (Belfast, Me.) 1829-current, 1875-03-25
Farm, Garden and Household.
Prof. Arnold on Milk.

Il
t,ttv substances contained in pelllcle of
their Heshv covering. In their compost
rin, blood and milk are somewhat alike;
tl,. to,-r1pr contains tibrine and albumen,
.L. latter caseine and albumen. Where
there is q large secretion OF milk, there
will bca large flow of blood to the udder.
and hence III selecting cows we look at
the veins as well as the escutcheOn and
udIer In its structure the udder is eel
lular. the cells are about the size of pin
heads Vt has been ascertained by exact
measurement that the glObules in milk
are Ot the same size as these cells, and
therefore it is quite probable that they
are spcreted from the udder The first
among the many changes which take
place IN milk occurs in the udder' by
absorption the udder is constantly ABSORB
iur the fatty part OF the milk, and there
fore the shorter time it remains there the
richer il will be III butter globules. The
sDeakers own experiments have shown
that forty per cent. more cream is obtain
"a from milk drawn from the COW once
ll three hours than from that which re-
mains unmilkel tor twelve hours 1t is
therefore better to milk as often as we can
conveniently
The glo5uIcs In milk rise to the top,
forming cream he butter-maker en-
deayOts tu remove The pellicle without
breaking the tat, 4s when broken 1t be-
comes grease lhe globules are of diff
ierent sizes Il heavy covering may weigh
,I0Wl the tat inside, and thus affect the
RISING of The cream Large and small
unc~ are tound lu lhe milk OF all COWS,
anil tAer size Ealjes, not only IN different
breeds and animals, bat in the same COWS
at different seasons Of the year The large
ones rise To- The surface hrst, and the
covering on the small sacs is OF about the
same thickness as theirs, and therefore
kceps them down longer; and also in ris-
ing the small ones have to displace more
milk In proportion to their size. Fats
tso expand under heat more than water,
ana shrink more, and in this way the ris-
lug OF cream IS affected. Cream IS com
posed of layers the large gloOules at the
Top. and tho smallest, which rise last, at
the bottom From milk containing the
largest and most uniform glObules we get
cream the soonest, and the best butter
Us when they are unequal IN size the larg-
er are broken first, and turned to grease
before the smaller are broken.
IN JERSEY milk the globules are very
large and nearly uniform in size; they
rise readily and at the same time, and
are easily churned together Ayrshire
milk has Il few large globules but many
small ones and it Is very difficult to get
them to Use and tor the same reason it
is not easy 10 churn good butter from
tbejr cream In the milk from Devon
and Dutch cows thev are of medium size,
hut quite uniform. so that their milk is
GOOD for butter. The poorest skim milk
come, from JERSEY and the best from
Ayrshire
The specific gravity OF milk and cream
is very nearly the same At temper
ature of 80 deg. cream rises slowly and
probably will not all rise-heat it up to
IN dec and it will rise rapidly. In cheese
factories. if YOU subject the whey to q
strong heat for two hours, the butter will
ali be up.
The germs which get into milk from
impure water. bad feed, OF by exposing
COWS to the hot san OF July and August,
hiuder the cream from rising. ANYTHING
ot a putretaetive nature viii develop in
milk and hold on to the globules and pre-
vent their rising. Tainted milk is always
icyerish. the pellicles begin to decay and
adhere together and this condition you
can discover by the microscope. Milk
from distnlerN slcps contains germs which
cling TO the pelliCle and check the rising
of the oIobUle Cows on low and sWampy
lands get from bad water these germs.
A Gentleman in Ithaca, n Y, who bot
tied his milk Tor winter use, found that
milk from low ground feed would not
keep till winter. Rank clover draws from
the earth germs which are injurious to
mills liz making an examination OF cows
milk where the cream appeared TOO ad-
heslve, lr. Law, OF Cornell nWefslty,
discovered the presence OF germs plant
forms resembling algae, with some blood
and the substance known as frog spite;
and al, thlS was traced back through the
blood tJ The impure water winch the AMI
mai drank. Milk will not keep when sour
TODD is used, because the acldlty passes
into the blood and thence into the milk,
Fastening fermentation.
Animal odor IN milk Is very trouble
some, especially at cheese iactorles-one
can viii infect a whole vat, and the cheese
made from 1t Will soon be destroyed. It's
nature was long unknown, but recently
IL mas been discovered to be very subtle
volatile Oil; at temperature OF 3O deg.
il remains IN the milk, at % deg. 1t IS
driven of; II the milk IS cooled too rapid
ly it will remain in it, but will be discoy-
cred whenever the milk is heated. Nola-
tile oils that come from the sweet grasses
are not Objectionable, and we retain them
that They may give pleasant flavor to
butter BV many persons the evils arlS-
ing from this odor or oil, are attributed to
animal heat, tins, however, is an errone-
Uus idea Us animal heat does not differ
from other heat, and is no more Injurious
Milk cans for factory use should have
an opening in the cover protected by wire
cloth, and surrounded with a collar to re-
tain the milk which may be shaken out in
transportation. Experiment has shown
that milk thus protected and carried four
or FIVE miles to the factory. has given less
trouble than that received from the i'm
mediate neighborhood. BY its complete
aeration, all the animal odor has been re-
moved
Cheese making is process of fermen-