Weekly graphic. [volume] (Kirksville, Adair Co., Missouri) 1880-1949, 1884-09-05
Three systems Of MILK Setting.

The Mich Zeitung gives an account
of careful tests Of three experts OF the
keeping and other qualities of fifty
samples Of butter, made at different
places. from cream separated from the
milk in different ways, and especially
by the centrifugal machine, by the ice
cooling or Swartz system, and by the
ordinary Holsrein method, where the
milk, without special cooling. is set at
once IN shallow pans in cellar and
kept at about So deg. or 81 deg. Fair.
Reaeers Of the Prairie Farmer engag-
ed in dairying will read this experience
with interest, and perhaps be led to do
little testing on their own account.
Ia respect to quality at the outset.
the samples of butter from cream
gathered by the Oldest method OF sim
pie cool setting took the lead; so per
cent of these samples were rated as
fine or very fine, against 80 per cent
OF those by the ice-cooling system, and
50 per cent by the centrifugal; 50 per
cent OF the samples from centrifugal
cream were rated as simply good
against 2o per cent by the ice-cooling
system, and ~ per cent by the cool
setting. This difference in favor of
the older systems against the centrifu-
gal is attributed by the writer rather to
the greater care taken in the manufac-
ture of the butler in the long establish
ed diaries than to any real defect in
the centrifugal cream, and that this
greater care appears to be actually
necessary In order to secure such good
results appear TO be indicated by the
fact that II per cent of the samples
from cream gathered by the simple
cooling system were either bad or only
tolerable, while none of the samples
from the other methods were rated
lower than moderately good.
Comparing different modes of treat
ment of the centrifugal cream, it was
clearly shown that for making the best
butter by this system the cream should
be cooled immediately on drawing il
from the separator, and that the lower
the temperature 10 which it Is cooled,
the better the product On comparing
the two methods praciised Of souring
the cream 10 prepare it for the churr
one by adding sour milk, cream, Oh
buttermilk to the sweet cream, the
other by warming the cream-a decid
ed result was found in favor of tht
latter method so far as concerned
cream separated either by the coolin.
system, or by the ice-cooling system
6z per cent of samples from cream
soured by the latter method were ratet
as superior in quality, against 50 pc
cent of the samples from cream souret
in the other way. But, singularl'
enough, when butter from centrifugal
cream was subjected to like compar
ison, it appeared that the best result
were Obtained when the cream wa
sourec by the addition OF sour milk o
cream.
After this preliminary testing, III
samples of butter we're stored in COO
airy room. especially for the compari
son of the keeping qualities of butte
from centrifugal cream with that from
cream separated by the two othe
methods; the result showed little dii
ference in favor OF the one system G
the other; as whole, the butter froa
centrifugal cream kept as well and n
better than that from the other crear
but with this interesting exception
that the buffers of superior quality fror
centrifugal cream retained their fin
quality better than did buffers of lik
quality from cream obtained by oths
methods; hence the conclusion tn:
The quicker the.creaE is separated frol
the milk and the tresher its condition
or tn. less time there is for any chang
to take place in the milk while ii
cream is being removed, the better Al
the chances for getting fine butter III;
will hold its good qualities.
Comparing the system Of simp
cool setting with the ice-cold setting
the butter from the latter showed bett,
keeping qualiies of the samples fro
this system, so percent kept either we
against 43 per cent of the sample
from the cool setting, it was foun
that 81 per cent of the samples kel
badly or very badly, against 20 p
cent of the samples from the ice-coo
ing system and against o per cent fro
centrifugal cream. As to the effect
the manner of souring the cream G
the keeping quality, the same diffel
ence was observed as in respect
quality at the outset; cream from cit
er of the older systems, soured /
warming, gave the best butter f
keeping, while centrifugal cream, pr
pared by the addition of souring mi
terial, gave the best results in this r
spect.