Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-11-01
TKTT DAIRY 7.
CHEMISTRY OF BUTTER MAKING.

,nan,s association at our next State Fair,
saws the Indiana Farmer, the publlcatlont a.
the following article from the pen Of DR. =.
w. Voyles, Of New Albany, Ind, VIII DC
read with interest
Ji,e manufacture OF cheese and butter De-
;,w now one of the GREAT industries Of tie
country. renders it necessary that We more
fully examine the science and art OF notref
making. It is both u science and art. Tor
while the routine duties Of dairying, such
as setting. skimming and churning the milk;
washing, sailing, working and packing the
butter, are all mechanical processes. tAefc
ere the same time certain chemical laws,
through whose operations Our labor Is a'a-
ed or retarded, our object assisted or deIeaF-
ed. ~ our knowledge Of them enables Us 10
make use Of them, or our ignorance PEI
ulits them to defeat us. In reading the va
riocs articles contributed to the leading az
gicultulal papers by practical d~aiiy.nen, CIV
ing the result OF their experience, ana III"
| deductions tIlerrfrora, ard examining them
by the light Of natural science, f'id too
much conflict in opinion, and am forced TO
| conclude, that certain experimental tests
| are wanting i'll accuracy, or analytical chem
lists have erred in their analyses of bitter
and the !nenstriam in which it IS found.
Milk represents the five great types OF
food-the aqueous, albuminous, saccharinc,
oIeaginous and ~saline-and AS a whole is u
compound solution, but with reference to
it's oily part is an emulsion. 70 separate
the oily part from the residue is the first
step in butter making. The cream of milk
exists in the shape Of small fatty globules.
invested in q thin membrane Of gaseous mat
ter. These globules vary in size in the
milk of any given animal. and also in differ
ent breeds of animals, being largest III the
Jersey. The largest are the lightest, and
consequently rise to the surface first; they
contain the greatest amount Of the liquid
fats, butyrin and olein, and consequently
churn most readily, and make the richest
and most highly Favored butter, as proved
by the high color and flavor OF butter chslrn-
ed from the first Swimming Of ordinary milk
and particularly from the cream OF the Jer-
seys, whosefat globules are larger than 9TH
er breeds. This fact Gnds still further proof
Iii EitI ~ llittl SItSi iiiS q VA
appearance, and will not retain its high
character long after being made.
The small fat globulcs have a greater spec
tic gravity, because of being more largely
composed Of stearine-a tat COMMON to tai
low, suct and lard. Stearine is one of the
solid fats, and therefore more dense. That
the small fat giobules contain more of this
fat and butyrin "a fat peculiar to butter),
finds prootin their greater specific gravity,
and of the butter made from them being
pale colored, without flavor, and insipid.
and keeping better than the gilt edged but
ter made from the larger tat globulcs.
la the process ofcrcam rising, the fat glo-
bules 60 to the surface because oil is lighter
than water but the difference in tile speci-
fc gravity of cream and Skinned milk is
little-not more than two per cent. at Il tern
peratnre OF 9s degrees Fahrenheit. We can
increase the difference by taking advantage
OF tho fact of water being 4 better conduc-
tor Of heat than oil, and of oil expanding
more than water by heat. In starting from
any given degree of temperature, with the
cooling process, water parting with its heat
more readily. The tat globules remain 4 lit
tic behind all the time, and being more
swollen by heat, are correspondingly light
er. Cream rising is aided more by ~increas-
ing the natural temperature of the milk than
by lowering II, because the fat globuIes ex-
pald on being heated in greater proportion
/ than five ,,n.t;.taa ~ u,.tn~ -. e a.. -