Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1884-04-04

There has long been difference of opin-
ion among butter experts as to the propristy
of low cooling for the best welfare of butter,
many believing that it is better not to carry
the refrigeration below 60 degrees, while 9th
ers have seemed to think the lowest cooling
possible, and keep above freezing, the better.
The latter extreme opinion appears to be Civ
ing way, especially with some of the better
class of workmen. 1t is found by compar-
ison of results that the best butter is not
made where the most cooling is done. In
speaking of this matter few days ago with
Messrs. Burrell and Whitman of Little Falls,
the senior partner remarked that they oper-
ated five creameres, and that the one in
which the least cooling was done turned out
the best butter, and the one which cooled the
most the poorest and that the butter in tho
others was graded between them according
TO the degree of cooling though it was fairly
good in oil Of them. This is but a sample of
what we often hear from the lips of others of
our best butter makers. Milk fats are not in
their best estate for fine butter when the milk
is first drawn. They are improved by changes
which they undergo after the milk comes ill.,
to the hands of the dairymen. Much refrig-
Grafton retards these changes and modifes
them unfavorably. They certainly go on
much better at 60 degrees than at 80 and be-
degrees keeps better than when made of
cream at 40 degrees or lower.
Sudden and extreme changes in milk,
cream or butter injure keeping. The same is
true of iced meat. If two pieces of meat
are taken from the same animal and one
placed in air at 60 degrees and the other on
ice for three hours, and then placed by the
side of the first the iced piece will spoil long
before the one which has been kept at 60 de-
grees. The earlier destruction of the chilled
meat is due not so much to the sudden or Sc
we're changes it undergoes, as to the infection
1t gets in cold stage. As soon as it is chilled
much below the surrounding air it begins to
become wet with dew. AS the warm air by
contact with the cold meat becomes cooled il
condensed and being unable to hold in its
condensed state the moisture it could easily
retain in its warmer and rare state, the ex.
PEELED moisture falls in dew on the meat, and
the Impurities and injecting germs which the
air usually contains 60 with it and lodge on
the meat, which becomes thus loaded with in.
lection. As soon as the meat is warmed up
to temperature at which the germs can
grow they at once develop and cause deoom-
position. Milk, cream and butter chilled
with ice load up with impurities and infec.
ton from organic germs in the air the same
as the meat on ice and their durability and
NAN'' tNNANg oio hhGSleu DH INC lQI6CLlOQ
more than by the chilling.
In creameries the chief injury is done to
the cream, which is very commonly covered
with coat of dew that is always very foul
and fatal to the good koepingof the butter it
gets mixed up with.
good many observing creamery men are
becoming aware that ice in open and cold
setting is the cause of a great deal of mis-.
chief to butter, and only use it because of its
great convenience. If in submerging milk
injury from atmospheric condensations are
pretty much avoided, the use of ice cuts of
all maturity of the cream, at least all in the
right direction, and finally leaves it in a
somewhat deteriorated condition. We're It
not for the speed in Dreaming, and the saving
OF labor it occasions, it would soon 90 out Of
use, so many are becoming satisfied that
butter from ice cooled milk and cream can
not compete with that made without such
ehillings. From these considerations the
probability is that the use of ice in the dairy
will continue to become less and less in IA.
yor and less used, till the centrifuge is bet
ter perfected and comes into more general
use and creams milk while warm and obyi-
ates the necessity for low cooling. Then ice
In the dairy must 60. "-ProG L. b. Arm
old IN ". Y. Tribune.