Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-11-08
THE DAIRY 7.
CHEMISTRY OF BUTTER TAXING.
[Concludcd. ]

he allowed to remain URtOuc!lcu altil tiic
skinned milk below sours. the process OF
disintegration begins on the surface cream,
and will destroy it. only less rapidly, be-
cause the lower stratum Of fat globules next
the milk, is only exposed during any glSen
time, and must be consumed before those
above are reached, +.
Iftlle cream, after removal and separa-
ton from the milk, be allowed to sour, the
same destructive tendency begins, only in q
less degree, because of the smaller quantity
Of saccharine and Gaseous matter founr IN
cream. than ia skim milk. The milk that
we gather OF with the cream furnishes this
small amount. Those who belive that they
can and DO make more butter from sour.
than from sweet cream, are mislead. The
process of fermentation can destroy fat glo-
bules, but cannot create them they are
products oflife, not of chemistry they are
found only ia organized animal or vegeta-
BILE matter. Fermentation consumes them
while in the milk Or floating upon it's sur
face. Why will it not do the same i'll cream
when separated? ln sweet cream, in its
liquid state, casein is easily separated from
the butter by washing and working. In
sour cream. in its curded state, casein has
the consistence of butter, and Is worked
more or less into it, remains there, and is
weighed with it. They make less pure but
ter and more cheese, and call the entire pro-
duct butter.
Butter in its purity is composed of four
different fats. These fats are not elemental
ry, but proximate principles; they each
contain a base and an acid. AS stated above
the base is the same IN All Of them, being
ylycerine; the acid ii. each partakea of the
name Of the fat. The three fats-stearin,
margarin and olein-are found in other ami
NAL products, stearin being the more solid
part Of the talIow and lard, olein being the
more liquid part of such fats. Butyril is
peculiar to butter, and differs from other
fats, and having combined wlthits glycerine
base three or more acids. These acids eX-
list ia butter in d free state to q limited ex-
tent, and give to it, when fresh, its peculiar
odor and flavor, but being volatile III their
nature, are lost in butter that has been kept
some time. Pure butter should contain
these four proximate principles in a state of
perfection. and freed from everything else.
The failure in our efforts to secure them
in y state OF purity is generally due to some
acknowledgement Of the milk or cream be-
fore the clurning process. ~ A9- i"a
1t appears, therefore, that an artiticially
heated temperature is most conductive to
cream rising, because Of the greater cxpan-
sion of tat globules from the heat, but this
being impractical on a large scale, we are
forced to 81 the other route, cooling the
milk, because in falling temperature. water
cools faster than oil, and thus fayors the rs
Ing process. In 4 very low temperature,
the quantity should be greater in order to
keep the varying process sufficiently long
to give time to the milk to rise; consequent-
ly we set shallow at u high, and deep in a
low temperature.
We also obtain more cream from shallow
setting at a high temperature, because we
facilitate the rising Of the small globules,
which in deep, cold setting, do not rise to
the surface; but because the small globules
contain a greater per cent. Of stearin orcom-
mon tat, and less per cent. of hntyrin, they
add only to the quantity of the butter atthe
expense of its quality !; and therefore while
aecp old setting gives the SMALLER quantity
IL gives the finer quality. Sour cream can
not make more butter than sweet, because
fermentation cannot create fat, but can and
does destroy it. The difference in quantity