Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1883-02-22
Milk and its Products.

social on.
The subject given by the Secretary
for discussion, is certainly one of suf-
ficient latitude for 3 paper of greater
length than | have time to write or
this convention to give its attention to
in hearing it read. shsll, therefore,
conhne myself to that part of the sub
ject which appears 70 me to be OF most
interest to the convention. For in
stance, the milk of the different ami
mails used in various parts Of the world;
but | shall contine my remarks TO that
produced by the COW rs really the only
one in which we are at present inter
ested. Milk is heavier than water,
usually in proportion of 10S to 100.
When taken from the animal, it is
slightly alkaline, but when exposed to
the air it soon loses this character and
shows slight degree of acidity.
Johnston's Chemistry" states that eff
sour milk is gently warmed it induces
fermentation, and may be made to
yield intoxicating liquor" This is
probably from the sugar it contains.
Profs. Chevaiier and Henry give the
composition of cows milk az. cassip,
As, butter 3.13, milk sugar II, saline
matter 060, water SOP. In manu-.
featuring milk into its various products
it is well to consider
THESE DIFFERENT INGREDIENTS
and their bearings upon the subject.
We see that milk is largely composed
of water, and we find that is bad con-
ductor of heat; that is, it heats slow
and cools slow, much slower than wa
ter. If this true, and there is no doubt
of it, it is for the reason that these sub.
stances it contains, other than water,
are the cause of it's non.conducting.
Milk will cool much faster when the
vessel which contains it is placed in wa
ter, though the water may be colder
than the surrounding atmosphere. To
prove this, place vessel of milk partly
submerged in water-in short time
the lower portion of the milk above
the water win still retain its warmth.
If the vessel is large and submerged in
water it will be found to cool much
quicker upon the outer portion of the
milk, the inner part retaining the heat
in proportion to the diameter of the
can of milk, and if the diameter of the
vessel is so large that the milk will not
cool to the center within twenty-four
hours. putrefaction will commence to
take place. Those changing from the
old fashioned methods of raising cream
should study the subject and its bear
ings. l have heard dairywomen de-
scribe the relative advantage of the
milk pan being full or less quantity
of milk. My opinion would be if the
temperature of the atmosphere was
62 degrees or little colder the full pan
WOULD BE MUCH THE BEST.
If the temperature was Go degrees. or
warmer, q less quantity would be bet
ter, for the reason that the small guam
tity would cool sooner and putrefaction
would be retarded. / am under the
impression that the question of heat in
milk, and IFS bearing, is not as fully
understood as it should be. Some call
it animal heat" rs though it was diff
fereut from other heat-that there is
something about it obnoxious and not
mainly different from other heat, but
in separating cream from the milk we
can take advantage of it and make il
assist in the separation.
Milk in cooling from blood heat, %
degrees, to 40 degrees, will shrink in
bulk about enc ounce to the gallon.
If this is true, and know it to be go
from actual experiments, let us see il
we cannot make this feature or char
acteristic useful one. / have shown
that milk is about seven-eighths water,
and hat it holds heat much longer than
water. This being the case, 1t is evil
dent that the eighth which is not water
Is the part that holds heat longest,
hence, a tin vessel holding milk st
nearly blcod heat and submerged in
water, cools the milk suddenly, the
watery portion cools first, shrinks, be
cause heavier and settles to the bot
tom, while the creamy part retains its
bulk and buoys to the top. The only
danger to the inexperienced is that the
diameter of the vessel containing the
milk may be too great, or the water
in which it is submerged gets toe
warm, as the warmth of the milk
appears to be conducted to the water
or warns it up similar to q hot iror
placed in water.
The late plan of setting milk in colo
water and closely covering it, ! think
has another advantage that has mo-
been considered. Johnston, after stat
ing that milk can be made to yield al
intoxicating liquor, says by longer
exposure to the air 1t gradually begin.
to putfefy, becomes
DIsAGREEABLE TO THE TASTE,
emits an unpleasant odor and ceases tc
be a wholesome article Of food" i
needs no argument to prove that milk
when exposed to the atmosphere is a
strong absorben. ana draws in obiec
tionable matter that the atmospher,
contains, as well as being injuriouslJ
acted upon by the atmosphere. a few
years ago was subp@aed as a witness
in butter suit. A party had bough
quite q quantity OF nice-looking rol
butter and had stored il in an unused
room, the butter being exposed to
strong light. This was late in the fall
Some six weeks had transpired, anC
the purchaser found his butter has
turned light and had acquired a bal
taste, and, upon testing and examining