The Portland daily press., 1876-01-10
Dairy Hints.

In our last article we were unable to finish
the selections from the various topics pre-
scented and discussed at the annual meeting
of the American Dairymen's Association
Many of the papers read contain the con-
densed experience of lifetime; and are so
full of facts and sugges tive speculations as to
be injured by any bbreviation-neverthe-
less, we will select here and there, for the
benefit of our readers who may not see the
full report Of the meeting.
We will now consider the subject of deep,
or shallow setting of milk. The form
element of the cream is the globule. This
varies in size and specific gravity. Being
lighter than the f1id in which it occurs, the
tendency of each globule is to seek the sur
face. In deep setting the globules acted on by
gravity arrange themsel YES in order, and the
deeper the jar in whic b the milk is set, the
more regularly will the globules arrange
themselves according to size, from above
down. In the shallow setting we have
greater mixture of the different sizes of the
globules in the space, than in the deep set
ting; and the deeper the setting the more
completely would the globules be arranged in
order according to their size. When there is
considerable difference in their sizes, as they
accumulate together in rising, there must
necessarily be more butter or fat in a given
bulk Of cream than when the globules are
nearer of one size. As the globules are
more completely mingled in the shallow set
ting than in the deeper, the cream from the
shallow setting, bulk for bulk, should con-
tain more butter than the cream from the
same quality of milk that has had the use of
greater depth of fluid to arrange itself in.
In the arrangement of the globules in the
deep setting, we have the larger globules and
those which are easier churned at the top;
and the smaller globules, which are churned
with greater difficulty at the bottom. That
is, there is more difference between the upper
and lower half of this cream than in the
cream of the shallow set milk. In the cream
as placed in the churn, we have more COM
plete mixture of the various sized globules
in the cream of the shallow setting than in
the cream of the deep setting. With creams
of the same elementary and physical compo-
sition, and of the same mechanical mixture,
we should expect like results in an expert
mental trial. When however, we see that
we have not the like mechanical mixture, in
these two methods of setting milk, we can
not expect equivalent results. Either the one
or the other method must experimentally
prove the better, according to the compost
ton of the milk used.
The sudden cooling of milk always Injuries
both butter and cheese, as to favor and gen.
eral quality. Cheese made from grass grown
In swampy land is much damaged by cooling
the milk too quickly. Butter made from sud-
denly cooled milk soon grown rancid. Cheese
spoils very rapidly when made from milk
which is cooled before the animal odor has
escaped. In some factories the cheese was
much injured by cooling, while in others il
was not. There was difference in actual
practice. Milk might be cooled as soon as
well aired.
A combination sour milk and sour butter
milk cheese on exhibition attracted much
attention; and when tested surprised all by
its flavor and general excellence. The maker
stated that it was made at temperature OF
80 deg, with less rennet than in sweet milk
cheese; the curd was cut with the perpen-
dicular knife. Some milk worked was "a
hours old, none less than SO hours old; about
three pounds of salt to one hundred Of curd
was used. His theory was, that the acid rots
the fibre, thus increasing tenderness and di-
gestion. Prof. Arnold remarked that he saw
nothing unwholesome in the cheese, and that
it was superior to ordinary skim-milk cheese
ON account of its digestibility, and there was
no reason why it should not keep. The
small amount of butter left in it is used to
the best advantage.
The effect of salt in butter is mainly to
give it such favor as will make it palatable to
the various persons who use it. Butter will
become IRONY nearly as soon with a salt fla
voring as without; yet it is generally believed
that salt keeps or preserves it from putrefac-
ton. After churning place the butter in a
large wooden tray, drain off the buttermilk,
and then wash with pure cold brine every
particle of the milk from it, working slightly
between the washings. Two or three wash
ings will thoroughly cleanse it; then salt
with Onondaga factory filled dairy salt, an
ounce to the pound more or less, varying
with the amount of water in the butter at
the time of sailing. Set the butter in cool,
clean place until the next morning; then
work it over, being careful not to break the
grain. For packing butter use perfectly air
tight firkins made of white oak or other sweet
solid timber slaves at least one-thiId heavier
than the usual make. To neutralize the
doors and sap of the wood, soak the frkins
with hot brine, then pack the butter solidly,
cover with clean white cloth, and then an
inch of salt; fill with brine nearly to the top
of the salt and place on the top clean fiat
STONE. Dairymen need to be impressed with
the necessity of manufacturing, packing and
storing their butter so well that it will keeI
without salt. Butter that is well made will
keep sweet and nice for considerable length
of time without any salt in it at all; but il
not made exactly right it cannot be changed
to good butter, nor can it be kept from. going
down in quality by the use OF the best salt in
the world. Some dairymen have for two
years sent their butter to the New York mar
ket, perfectly fresh receiving from five te
eight cents per pound more than their neigh
bors who salt in the usual way.
A preparation of rennet was exhibited al
the Vienna Exposition, which is largely man
ufactured in Germany. Experiments in the
same direction have been made in New York
The rennet is soaked in calculated water
filtered, and 70 per cent. of saturation OF sal
is added. The germs rise quickly to the top
and they may be used in liquid or dry form
In its manufactured state, however, th
preparation will not coagulate so mucl
milk as when in the form of rennet. Th'
rennet of any animal may be used, especial!
that of swine, which is more effective agen
in curing cheese than that of the calf, and
freer from animal odor. The quality OF tn
common rennet is much improved if in prep
aration it is emptied of its contents and dfiet
upon aplate in warm place, instead of be
ing stretched upou a stick-using but littl
salt.