Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1885-01-19
DatIp Kennebfr 3ournaI.
Points for the Dairy.

l. In making butter. good, sound.
wholesome food is Indispensable. To
make good article from poor material is
as impossible in dairying as in any manu-
featuring industry.
2. In making cheese, the full heat in
scalding should be reached very gradual
ly To suddenly heat cube of curd is to
contract the pores so that the whey and
gas of the interior are not fully liberated,
and, going into the cheese, cause bad ef-
fects.
3. Excessive acidity in cream before
churning causes partial separation OF
the butter fats, and the acid also devel'
ops glycerine from one OF the oils COM
posing these fats. Souring cream does
not add to the quality of the butter; il
simply creates a stronger flavor. in con-
trast to the delicate flavor of unsecured
cream, which is the true flavor of aroma.
4. Natural vegetable acids do not harm
milk, but the artificial acid of fermenting
food introduces an element into the con-
sumption that it is not possible for nature
to neutralize, and hence affects the milk.
The amount of ferment may be small and
do little injury, but if carried beyond a
certain point will have deleterious eff
feet, which experiment, time and again,
has demonstrated.
s. Butter should always be churned sew
eral degrees colder in summer than in
winter. The reason is. that the caseinous
matter of milk more readily attaches it.
self to the butter globules in summer than
| in winter, and that this adhesion can best
be prevented by cooler temperature OF
the cream when churning is a fact.
6. Sudden changes in the color of but
ter. unless caused by sudden changes in
food, say from oat and corn meal to bran
of poor quality, or rye meal. is caused by
churning too warm and loading the butter
with caseir. Soft and white butter are
both due to one cause-too highly charged
| with the solid matter of buttermilk.
7. Butter is very difficult article to
keep, unless very low, uniform temper
ature cen be secured. Where butter is
needed for long keeping, the best way is
to make in small and somewhat oblong
rolls; wrap closely in we'll brine-washed
muslin cloths. and immerse them in brine
made from boiled water. These should
| be kept beneath the surface so that the air
will not get to them. A small quantity
can thus be had at any time.
1
8. Crooks of butter to be kept for sew
eral months should never be placed upon
the cellar bottom. This causes two degrees
difference ottemperaturei in the crock, which
will be at the expense of the quality ofthe
butter near the top. The crooks will keep
their contents far better if placed at least
a foot from the cellar bottom upon bench
with thick wooden cloth thrown over it.
8. Guess work about cheese and butter
making should never be tolerated 1t is
impossible to guess with the finger with
in eight or ten degrees OF the actual
temperature of "a churnng of cream; be-
sides. it is always some trouble to wash
the finger before testing the cream. -Four
or five degrees, even, make all the differ
ence between good and poor butter.
10. Washing butter with brine has two
effects. If the fine grained butter is
allowed to stand tor some time in the
brine, the latter will, by the natural laws
of gravity. cause the solid or cheesey
matter in buttermilk to assume lower
stratum. and can thus be drawn out from
under the butter. The added water has
also an affinity for the sugar of milk.
and takes it with it when drawn off. The
brine also causes slight contraction Of the
butter globules, which causes increased
tirmness. Ohio Farmer.