Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1878-06-05
Important Dairy Hints.

Important Dairy Hints.
At the annual meeting of the Western
New York Dairymen's Association, recent
ly at jamestown, held Chautauqua, Prof. l..
B. Arnold, the well-known investigator of
questions pertaining to the dairy, was
present, and we give brief abstract of his
remarks. Mr.. Arnold said it has been the
practice to set milk in small dishes, leav-
ing it exposed to all the odors and delete
rious influences with which the surround
my air may be charged. The consequence
has been lamentable lack of uniformity
in the quality of the butter product. One
dairyman, by extra care, would make 4
good article possible for the whole season;
but his neighbor would fail to observe all
the necessary requirements for the pro
ducton of II good article; hence the buyer
who receives the butter Of the neighbour
hood has n miXedup mess, some good,
some fair and more that is poor. The
dairyman who makes uniformly good
article, year after year, finds plenty of GUS
toners for his product.
In this section Of New York there is Il
larger proportion of good butter made
than formerly. Mr.. Arnold claims that
the dairymen are largely indebted to the
creameries for this. Creamery butter has
taken the place of the high priced, fancy
dairy butter TO n great degree, not because
it is intrinsically better, but because ii is
more uniform and reliable. Creameries
can afford to employ expert butter makers,
at rates of pay beyond the reach of indi-
vidual dairymen. The expert has become
familiar with the requirements for pro-
ducing good butter, and can do it every
time. lie does not have household work,
nor the cares which perplex the housewife,
to distract his attention. 1t takes live
pounds less milk to make pound of but
ter in the average creamery than it does
in private dairies. An average Of the
private diaries shows that for the season
thirty pounds of milk were required for Il
pound of butter, whereas the creameries
are getting one pound of butter for every
twenty-five pounds of milk.
The question of deep and shallow setting
of milk has agitatcd the dairy public. In
making experiments Mr.. Arnold claims
that temperature must be taken into ac-
count If the milk is kept in IL warm
room, at Il temperature over So, the bes
results can be obtained from shallow set
ting; whereas, if the temperature is below
800, quite as good results will be obtained
from deep setting. At a temperature o
60 the cream in shallow pans viii all rls'
before the milk sours: but milk set IL
: pals ten inches deep, in Il temperature o
60 will sour before all the cream rises
The cream rises more readily while tn
temperature is falling. Let the mill
while warm cool gradually, and the cream
will all come up. The reason is, the wa
!; ter is more readily influenced by cold;
; contracts and becomes heavier, THROWN
up the lighter particles of cream. Whe
water is cooled down to 500 it will n
; longer contract but will begin to expand
While Mr.. Arnold admitted that if Il
the milk was churned, the otherwise POI
sible loss of butter, by the cream failing
: rise, might be avoided, yet he though
y that what was gained in quantity was To-
in quality, as by churning the whole mil
II cheesey property was added to the bu
ter. He thought some milk should /
!, churned with the cream to avoid damag
). by friction, which, even with the best
churns was likely to injure the grain
butter when only the thick cream
churned. He thought there was small
/ but inevitable, loss of cream by the factor
l. system, which effects the partial cooling
4 milk before it is set, and which also no
tatcs it more or less; but he maintaint
. that the small loss was more than compe
h stated by the creamery or factory. He hi
|, found the best results from heating Il
= milk after it reached the factory and Z
- lowing it to cool gradually, though
. thought the heating dissipated some of Il
finer aroma Of the milk, which gives flaw
to the butter.
The lightest odors, and those fiji
thrown off, are the animal odors; ne
the vegetable aromas, and next the OF
The reservation of which is essential
find favored butter. Ry heating milk
1909 Mr.. Arnold claims all odors of IL
nips, cabbages and other vegetables, e
cepting onions and leeks, may be drlv
out. Animal odors, he continues, are
's' furious TO the keeping qualities of butt
IN and if they are not disposed of, the butt
ID is not of so delicate flavor, but has
ranker, sharper taste. Prof Arnold thin
'ss butter made by the Cooley system, viii
IS; confines the animal odors, would not
\, acceplaDle 10 uellc'lte IalalcS, anu ho %
lie he has lately seen II device which pro
'e- ises to be great improvement over
Nv Cooley system. 1t consists of little II
ea Der ball on the end of q tube, and acts
10 u check valve, permittingthe animal cd
to escape while the milk is cooling,
We settling down and closing up all escape
ne odors after the milk has been cooled t
lat certain degree. There are serious obj
; II tions 10 those systems which cover
ISL milk perfectly close as soon as it is dra
gu, from the COW, as in the Cooley proc(
mo Milk left exposed in cellars often ahso
ass the odors of the ground, since the cell
me are generally damp. If cellars are
I'VE best milk rooms the dairyman can |
'ss' vide, they must be well ventilated
IN kept as clean and pure as possible
lhu american CultiUator.
ms,