Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1880-04-24
SETTING MILK FOR CREAM.


farmers families in the State, and as many
of these families are comparatively mex
perienced in the art of handling milk so as
to secure the largest quantity OF cream from
il we give below some experiments IN
setting milk for cream in deep and shallow
pans. together with the practical results OBJ
tanned from the same. We will premise
that very much depends upon the handing
and setting of the milk, both as to the guam
tity and quality of the butter obtained
also, that owing to the low prices OF butter
now ruling, and still lower that are likely to
follow. it becomes all to Study the greatest
economy in all their operations In the dairy.
All who have followed butter-maklng to any
extent and have thought of the subject IN
the light of labor-saving, will readily adj
nit that in this particular there would be
considerable advantage in the use OF large
over small vessels to set milk in. In the first
place large, deep pan that would hold the
milk from ten to fifteen COWS would cost con-
siderably less than from forty to fifty small,
common, ten-quart milk pans required to
hold the same quantity. Then, again, it
would require considerably less work to wash
and care for the one large pan than for that
number of small ones, and the wear and tear
of the one would be much less than that OF
the many So, also, the space occupied by
the one pan would be much less than re-
CURED for the many, and the shelving would
L L., Another
favor of the large vessel plan is that the quail
ity of each cows milk is different in many
respects from the quality Of each other cows
milk The milk from some cows will begin
to sour sooner than that from Others, and
should be skinned sooner and the cream
churned sooner, or the quality of the butter
will suffer from delay. The cream rises
sooner from some cows milk than from that of
others, and therefore each cows milk requires
little different treatment to secure the best
results. By the use of large pans the milk
of ten to fifteen COWS would be mixed, and
the different qualities of milk would be equal
lied, and uniform treatment rendered more
appropriate. Milk is very delicate mate
care is necessary in conducting these expert
ments to secure results that will be of any
guide to the average butter-maller. 1t will
not do to set few milkings from the same
COWS in one style of pans and a few from the
same in another, and to take the result of the
experiment as satisfactory solution of the
question as to which is the best. The expert
ments must take into account all the intrica-
cies of the subject, and must be conducted
through a period of time sufficient to develop
all phases of the business. Few such expert
ments have been made, and hence the ques-
ton whether small and shallow or large and
deep vessels are the best for setting milk
in for cream to rise is still in dispute.
The experiment of some individual operators
have settled it to their own satisfaction in one
way, while the experiments of others have
settled it with equal satisfaction to them
selves in the other way. In order that our
readers who are interested in the sub
ject may study the matter from the
standpoint of what appears to be carefully
made experiment, we will give below the de-
tails of such an experiment, together with the
results obtained in each case.
FIRST EXPERIMENT.
One hundred and forty pounds of milk from
a certain number of cows was placed in
wide.mouthed can and cooled down to tenn
peratlre of 10 by placing the can in tub of
water and stirring Seventy pounds were
then weighed out and set in pals seven and
one-half inches deep, and the other seventy
pounds set in pans two and one-half inches
deep. At the next milking 10 pounds were
cooled and divided and set in the
same way. Thus 125 pounds of milk
had been set in the same way, one lot in deep,
and an equal lot treated in the samAway in
shallow pans, and both lots remained in the
same cellar with the same surroundings and
temperature from 6S' to 70'. The nights
milk was skinned thirty-six hours after
setting and the mornings milk twenty-six
hours after setting. The milk was all sour
The cream from the two settings in shallow
pans was kept separate from that from the
two settings in deep pans and all hung in the
same well to cool off. Both lots were then
churned in the same churn, one Immediately
after the other, ard the cream from the shall
low pans produced pounds ounces and
that from the deep pans pounds ounces of
butter
SECOND EXPERIMENT
Was then made, as follows: One hundred
and eighty.four pounds was mixed and cooled
and set in the same manner as before, one
half set in the shallow pans q inches deep
and the other half in pals p inches
Deep The next milking 14S pounds |
more was cooled and set in the same
way, making 166 pounds of milk in shallow,
and 166 pounds in deep pans. The milk in
the pals soured in thirty-six hours, ana that
in the pans in forty-two hours, but it was all
kimmed at the same time, and the cream
cooled and churned as before. The cream
from the 166 pounds of milk in pans gave |
pounds and ounces of butter, while that
from the pals gave pounds and ounces.
The deep setting took 81. &c pounds OF milk
for pound of butter, while that of the shall
low setting took 1904 pounds of milk for one
pound of butter The difference in the
quantity of butter obtained from the two
methods of setting the milk being in this
latter case possibly increased by the imper-
feet manner of cooling, and it being pretty
certain that this worked against the deep
setting, it was determined to make
THIRD EXPERIMENT.
One hundred and ninety pounds of milk
was mixed thoroughly and put into pan Sc
inches in diameter and Is inches deep, and
set into tub 40 inches in diameter,
and surrounded by cool spring water till
twas cooled down to 6S', stirring while cool
ing. Ninety-6ve pounds of this cooled milk
was set deep as before, and 50 pounds shallow
At the next milking liz pounds was mixed |
and cooled in the same way, to the same
temDerature and set deem and sbal1o,,, -. l. /