The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1877-05-14
The Cooley Method of Setting Milk.

The Cooley Method of Setting Milk.
At the last Winter meeting of the Vermont
Dairymen's Association, Mr.. Cooley made
the following report of experiments with
milk the past season to determine the quick.
est method to obtain cream and have it in
the best condition for making butter:
Early last season arranged several glass
vessels so that could heat milk or cool it to
any degree of temperature, and maintain it
for any desired length of time. then COM
menced setting milk at 1902, maintaining it
at that temperature until the milk soured.
noting carefully the quantity of cream, and
the time it was rising; then set other
samples at 800, following the same course as
above; then at 80, then at 70, then at 65,
then at 55, then so, then at 45, then at 40,
and finally at 35, this being as low as I could
carry the temperature by the use of ice.
These experiments were carefully con-
Quoted, and repeated several times in order to
establish the points sought. By these expert
ments found that the lower I carried the
temperature the faster cream would rise,
until arrived at 40 deg, or the greater den
sity of water, the best results being attained
at between 40 and 45 deg, if the milk was
cooled Immediately after being drawn from
the COW. also found that at temperature
few degrees below 40 cream was long time
coming to the surface, and. as l believe for
this reason, that water begins to expand as
the temperature goes below 40 deg, and as
we approach 80 the specific gravity of the
water and cream becomes partially equalized,
and the cream will not rise well until the
temperature of the milk is again raised to
40 or 45 deg, to give the water in the milk
its proper density.
Continuing these investigations still fur
ther, found that the quicker milk is cooled
after milking, and while yet warm, the faster
the cream will rise, and for this reason that
water, being better conductor of heat than
oil, and expanding faster and more in proper
ton to the amount of caloric received and
shrinking in the same disproportion, it thus
follows that the lower we cool, to a certain
point, and the more dense we have the
OF the same density as at first, the sooner
they Will rise to the surface. For instance.
we will take any amount of milk as soon as
MIXED, and after cooling it immediateIv
down to 45 deg turn it into glass vessels Is or
20 inches deep, and We will see by the results
that the cream will all rise in from three To
four honrs, and further, the quantity of
cream thrown up will be more than can be
obtained by any other method which have
tried. And again, butter made from milk
that is thoroughly cooled Immediately after
milking is of far superior flavor to butter
made in the ordinary way.
After heating and cooling milk in various
ways, the past season, l have arrived at this
CONCLUSION: 1t we want cream to rise quickly
ana IN the best possible condition for making
nrst.class article of butter, we must cool the
milk thoroughly Immediately after milking
down to at least ASP, and the nearer we adj.
proach to this the better will be the results.
In closing will say word in regard TO
Che odors of milk, or, as they are generally
termed, "animal odors." They originate
from the food and drink which the cow has
consumed, and are vegetable odors, coming
from common garden vegetables, or from the
ows where the COW feeds; hence the impor-
lance of proper food and drink for butter