The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1877-09-07

Where caseine predominates we find
a smaller proportion of water, and, of
course, less fluid state. Where the
proportion of caseine is small appear
ances indicate that there is larger pro-
portion of sugar.
The proportion of mineral salts varies
also, but this does not ordinarily affect
results. Their presence in too large
proportions in the milk of farrow cows
and of those in the advanced stages of
pregnancy sometimes produce an UNI
pleasant flavor.
PHENOMENA PRESENTED.
The consideration of these variations
in the structure of milk, / trust, will
aid us in understanding the phenomena
which it presents in passing through the
various stages of cooling, ripening and
decomposition, which the dairyman OBJ
serves in his practice, and also some adj
ditional reasons for the wide difference
in the results obtained from the milk of
different herds.
If we place two samples of milk, rep
resenting the extremes in structures of
which have been speaking, in vessels
precisely alike, and submit them to the
same conditions of Temperature, ETC., we
shall find that the phenomena presented
will be as unlike as the composition of
the milk, and may be used as an index
to its quality. We shall find that each
sample will have its own peculiar time
for sending up its cream, ripening and
decomposition. That when both are
reduced to temperature of 60 to 63
deg, one will send up its cream through
a depth of twelve inches in five or SIX
hours, while the other will require from
thirty-six to forty-eight hours. We
shall also find that the milk which sends
up its cream so rapidly usually furnish
es much the greater per cent. of it, that
the cream contains less caseine, and is
much the richer in butter.
INFLUENCE AFFECTING THE COMPOSITION
OF CREAM.
Where the upward tendency is strong
and the rise of cream rapid, the natural
supposition would be that il would car
ry large amount of caseine along with
it, and that we should find il involved
among the particles of butter, and that
| the cream would be less rich in conse-
quence. The reason of this will appear
obvious, when we remember that with
| that structure of milk in which the but
ter globulc is large the proportion of
caseine is small and the fuidity more
complete, and that consequently there
is less to retard the upward progress of
the cream. The globules being large,
and more free to move in their more
watery element, do not carry as much
caseine along with them, though rising
more rapidly.
What practical butter maker has not
observed the difference in samples of
| skinned milk? While some will be
blue and watery, other samples will be
white and thick. When allowed to
"whey off," as the separation is practi-
cally termed, the difference in structure
and fluidity will readily appear, by the
contrast in the amount of whey produc-
ed.
KEEPING QUALITIES.
Another interesting phenomenon we
observe in the study of this subject is
the fact that milk containing large but
ter globules, with small proportion of
caseine, ripens and decays most rapidly
In dozen cans filled with as many
different samples of pure milk, each
will be found to have its own time for
ripening and becoming acid, when the
temperature maintained is the same in
each. And this time will be found to
be dependent upon the peculiarities of
structure of which | am treating.
Whether there is more sugar present in
| the early maturing milk, or whether it
is less protected in its more watery cle-
ment, is questionwhich l will leave
for chemists to solve. For practical
purposes it is enough to know that such
milk has not good keeping qualities.
EFFECT OF TRANSPORTATION.
Another phenomenon which we shall
observe, is the fact that of two samples,
one will not bear transportation well,
while the other is but slightly affected
by it. In transportation, there is
greater exposure to atmospheric influ-
ences, and early maturing milk would
necessarily be more readily affected by
it. And further, the large globules in
their more watery solution, adhere more
readily to each other, and the unavoid-
| able agitation by any mode of convey
ance over long distances causes partial
separation and consequent injury, ifnot
ruin. In extreme cases almost complete
separation can be produced in this man.
ner by the motion of the cars and milk
cart on its way to consumers, while
milk of the opposite structure would be
but slightly affected by the same expos
ure. 1t is for the same reason that the
cream of such milk is not suitable for
ice cream. The agitation necessary in
its manufacture sometimes causes such
separation of the butter as to spoil the
product.
| COLOR AND KEEPING QUALITIES OF But
TER.
The butter from this quality of milk
has also clearer and more golden ap-
pearance. lis color partakes more of
the rich bright hue of the globule as
seen through the microscope, owing no
doubt to its more perfect separation
from caseine and the absence of the white
lardy appearance which its presence i'm
parts.
For the same reason also its keeping
qualities are much better. Where the
globule is small, and the proportion of
caseine large the former is so completely
enveloped in the latter, and so protected
by it that it is not easily separated by
agitation, or influenced by external
causes, hence it tenaciously adheres to
| its original state, and carries more or
less of caseine with il into the butter
which is produced from milk of this
structure. This becomes fruitful
source of rancidity and decomposition.
EXAMINATION.
The granulation of butter composed
of large butter globules is more perfect.
Perfect butter hold to be substance
composed of pure butter globules in
their perfect state, unmixed with casein
or any other foreign substance, except
ing pure salt and the water necessary to
dissolve it, and that only in such guam
titles as the tastes of the consumers re-
quire. five melt or crush the butter
globules we destroy its granulation, and
make the product salvey, oily and poor
If these are naturally small much the
same effect follows, either because of
| their diminutiye size. or because of the