Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-06-21
7 I { DAIRY.
cuRDs IN ~BUTTERMILK.

GUEeIS LIN DOAAIAsAhA AA"
w have the following upon this subject
from G.. G.. r., in Country Gentleman:
On page 2s3, Mrs. L. NJ. z. complains OF
having :: cheesy PARTICLES remaining in the
buttermilk after taking out the butter. Inc
exclamation there given and enclosed within
the brackets is entirely different from my
experience. The writer says "these Whlte
cheesv specks are usually attributed to keep-
mo the cream in too warm a place after it is
skinned and before it is put into the
churn." These white cheesy specks, that
are too often found in bnttermilk ana more
or less in the butter, are not particles or
curd in any sense, nor are they the results
of acidity. They are not hardened curdled
milk, nor curd becoming so hard as not to
be broken by the process OF churning. Mel
ther are they disposed of or hindered from
appearing by excepting the cream perfectly
cool" after skimming and before chuln-
ing,'' as there stated.
After cream is skinned, quantities OF the
milk taken Oft with the cream will settle to
the bottom, and if allowed to remain too
long before churning become more or less
sour. Whey and very soft curd will be the
result at the bottom. The cream will float
or rise to the top, as it is lighter than the
watery parts. But in no case will the curd
become so hard as to resist the churnlng
process.
This sour milk at the bottom of the cream
will soon seriously affect the purity of the
cream thus the necessity of churning often.
My experience has ever been that these
white specks or tlecks are only caused by
too much dry air passing over the surface OF
the cream while in the pans before skim
ming. Where IL current of dry air from
doors or windows in the milk room passes
rapidly over the cream, it becomes smooth,
leathery, and more or less hard all over the
entire surface, and particularly SO next tC
the pan. The milk will eyaporate some,
thus leaving the cream that first forms
higher on the side of the pans than tina
the cutter border become so hard and SO dry
that the churn dash will not crush them full
ly. Where the milk pans are set in a room
near the stove, as is often the case in spring
and fall. the air also becomes too dry, ant
this dry, heated air causes a crust to form
I more rapidly over the cream directly from
} out of doors. 1t is of the case that many 0
7 these tlecks will wash out Of the fresh but
ter, as they are harder than the butter, ant
+ will separate more or less from it. But al
cannot be disposed of i'll that way. The Ia
Gle will press too many Of them into til
e butter, to remain there. These specks ar
u more unpleasant to the eye than to the tast
:. as they are nothing more or less than yer
hard dried cream.
10 prevent this occurrence, the mil
should not be set where it is exposed to
: current Of dry air, nor in Il room where til
air is kept too dry by the heat of the stove
Many who keep only a few COWS may NJ
have just the right place and the right a
for the milk. The cream should, befol
churnins, pass through a fine colander {
: wire strainer. In this way all dry, har
- cream is crushed and made fine and Ill
lie form.