Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1876-03-09
DAIRY DEPART MENT.
HEATING MILK FOR BUTTER AND CHEESE

many western dairymen in the following
article describing the successful working OF
the plan of heating milk designed for butter
and cheese manufacture, as one or two ex-
periments in this line in Illinois did not re-
suit satisfactorily. John r. Ellsworth, of
Barre, Mass, at a recent meeting OF the
American Dairymen's Association, read a
paper in which he strongly advocates heat
ing milk. From experiments in 1874 he
thought it better, and practiced the plan
during nearly all Of 1875, having had some
difficulty in getting his heating apparatus to
suit him. 1t will be noticed he only men
tons the degree of temperature once, but
we understand 1909 is the point aimed at in
all eases. He says:
~ commenced to make cheese May II,
and have heated my milk and made butter
and cheese since that date up to the present
time. AS | knew something about making
cheese by the factory system, and could not
afford to make many mistakes, | trusted to
no one, but took the whole charge and re-
sponsibility myself. found the milk work
ed differently from the different diaries at
the factories, consequently had to feel my
way along, making some changes, but after
d time I succeeded in making a very good
cheese, which sold readily at a little less
price than whole milk cheese. [ set my
milk TIP to Sept. 2, twelve and tWenty-four
hours for butter, then made cheese without
the butter1nilk, had not learned the value of
buttermilk at that time, n believed the
butter better when made from ripe cream.
If the buttermilk is added to the cheese, it
must be done when sweet. During this
time, out of curiosity, / made a buttermilk
cheese. 1t was very soft and rich, and /
came to the conclusion that it would be Of
the greatest value il added to the milk and
made into cheese. My butter was firm and
handling and transporting in warm weather
so well before. j ran even each week, always
giving satisfaction.
On Sept. 3, / commenced to set the milk
twenty-four, thirty-six, and forty-eight
hours, churn sweet, and add the buttermilk
to the milk. In this way I made more but
ter and better cheese, which was very graf
lyIDS = IOiIoNCd 0iit5 SOuIoC iWIfliC DIS liC
season advanced the milk grew less, with
good demand for butter. | proposed that
we let the milk stand twenty-four, thirty-six,
forty-eight and sixty hours, and did so, the
milk keeping sweet, and worked as well
through the choosing process as when 7 set
ii twelve and t%Wenty-four hours, and made
d cheese that sold well and gave good salts
faction.
The number of pounds of milk which it
took for a pound Of butter and cheese varied
each month. The most it took atany season
was the first four days | commenced setting
twelve and twenty-four hours-thirty-eight
pounds of milk for a pound of butter, and a
little less thar twelve pounds for a pound of
cheese from the press. The smallest amount
was in November, when it took twenty-five
pounds of milk for II pound of butter, and
eight and three-fourths pounds for a pound
of cheese. The average from six trials made
during the season was thirty-four and one
half pounds milk for one of butter, and ten
and one-half pounds for Que Of cheese. At
each trial the butter was worked dry and
Jumped, and the cheese was weighed from
the press. The cheese was all sold to retail
grocers, except what | nave on hand, for
from ten to twelve and ahalf cents a pound;
average sales, about eleven and a quarter
cents. The butter is sold for forty-five cents
per pound.
A word about the whey. I always sup
posed whey from skim milk must be pretty
poor TODD for anything, but to my surprise
my hogs did fl~rst-Iate fed with it, Without