Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1886-02-17

raising. But, II I had my way, and aimed to |
make the best butter, regardless of the quantity,
should set my milk shallow, and in cold air. |
This does not secure the grestest yield, am told,
but 1t does secure the best flavor, for the reason
that it affords the best conditions for the aefa-
ton and rpening Of the cream by oxidation.
Such cream will make good, sweet-cream butter,
with good keeping qualities. But where cream
10 raised by submerging, or even deep
setting without eubmerging, it must be soured to
develop flavor, otherwise it will have only cream
favor, delicate and evsnescent, instead of the
rich flavor impaired by oxidation. But In deep
setting without submergiDg, or shallow setting
in water, the air in the room must be kept very
pure and sweet, or bad odors and bacteria will
be taken up by the cream. While tue milk re-
mains warmer than the air. it gives of vapor
which the air takes up. and the milk is thus
purified: but as soon as the milk gets colder than
the air In the room, reverse action takes place.
the vapors in the air are condensed on the sur
face OF the milk, which absorbs whatever odors
or impurities there are in it. and thus the air is
purihed instead of the milk, which is constantly
deteriorating.
There is another way ofgetting the cream ont
Of the milk, and that ia by the use Of the centri-
fugal machine. This is too expensive = method
for the small dairyman, but is understood to
work well in large diaries and factories. There
is some dispute about the effect of the machine
on the quality Of the product; but 1 suspect
much that has been attributed to the machine is
owing to other causes, depending on the skill
and judgment Of the operator. 1t is understood
that cream obtained by the separator has to be
soured and ripened before churning.
WHEN TO SKIN.
should always skim the cream of from the
milk before souring-certainly before coagula-
skimming just rs the milk begins to sour,
l would prefer to have it done just
before the milk begins to sour, and then
get the cream just as free from milk or
Gaseous matter as possible. Two elements In
milk initiate against keeping sweet the butter
made from it. These are: >albumen and sugar
both unstable elements. II we can keep these
out or get them out, there is no reason why the
butter should not keep for long time. By
skimming the milk while it is yet sweet and
perfectly fluid, we shall be able to get the cream
with minimum amount of milk in it, and there
fore, with minimum amount Of sugar and al
bumen in it, IS we'll as Of Gaseous matter. This
l consider an important point, and hence would
skim the milk before any acidity appears. II
the cream is too stiff to churn, dilute 1t with
warm water.
PREPARING CREAM.
II cream is to be kept any length Of time, it
should be reduced to temperature below IS
degrees Fahrenheit. At 50 degrees, the change
would be so Glow that the cream might be kept
for several days. But every addition Of cream
should be accompanied with thorough stirring
Of the whole mass, to mix evenly the old and
new cream. Before churning, the cream should
be set where it will attain and retain tempera-
ture of 60 degrees, or little above: but no ad-
| ditions Of new cream should be made after the
temperature is raised Frequent STRINGS will
help equalize the temperature and secure an
even sourRg or ripening of the whole mass. At
! the first signs of acidity, should commence the
churning, at euch temperature as the season of
| the year and my everyday experience indicated
| as the right one. l should use the kind Of churn
which found most convenient and best. We
do not yet quite know whether it is friction or
conclusion that causes the butter to come. But
| good churn will agitate every particle of cream
put into it, leaving none adhering to corners or
ends to be wasted in the buttermilk.
CHARACTER OF BUTTER FAT
It has long been subject Of discussion as to
| whether the butter globule has Gaseous or
membranous covering or not. Experiments
| made by Dr. Babcock, OF the New York Expert
| settle this question. He fluids they are liquid
| drops Of fat held in the milk without any cover
| ing ut all save what the nix affords. AS the
| albnmen is the most vicious substance in the
milk, it is not unlikely that this adheres to the
drops OF fat, giving them the appearance of hav-
inc al envelop. he found that, by rai.ing the
temperature and agitating the milk, he could
!
fat globules as fine as those Of Holstein-Friesian
| or Ayrshire milk, and even finer; ard by lower
l. the temperature to the right degree, the glo-
bules would npte, becoming double and treble
their natural size-and, indeed, continuing to
double up until they were visible to the eye and
| appeared as butter.
Further, DR.. Babcock was able to make emul-
| sions of different fats and make them appear in
the same way. Churning them at too nigh a
! temperature further divided the drops. and at a
| lower tenn: erature united them into the consis-
| tency Of butter. But emusions Of different
kinds of fats required different temperatures for
| churning. Too high temperature would fur
| Their divide the glohules, and too low a temper
AZURE would prevent their cohesion at all.
cHURN1Na.
We have here some hints about chu1ning.
The temperature must be right-neither too
high nor too low. II too high, we would beat
the globules into smaller ones; II too low, they
would refuse to unite; and, in either Gaze, the
butter would fail to appear. Milk in different
conditions and at different seasons Of the year
| would call for a different temperature within q
moderate range. If the cream is vicious and
| ropy, as it sometimes is when the cold weather
! comes, or when the systems Of the COWS receive
| any sudden shock from chilling, higher tenn
perature would be called for and dilution Of the
cream with warm water would help dissolve and
1
fat globules thus letting them free to come to-
gether and coa'esce. BY this contact and coal
escing, thus breaking up the original globule and
forming two into one, Prof. Arnold thinks there
| is loss Of heat which causes the heretofore
liquid fat to CONCEAL into solid fat butter. II
the temperature is too high, there is not suf1i-
| cient loss of heat by breaking to cause them to
CONCEAL and cohere; and hence they are only
more infinitely divided. When too cold, the
albuminous matter cohering to the globules is
too tenacious to yield.to the agitation produced
| by the churn; and hence no change of condition
follows. This seems to be the philosophy of
churning, viewed in the light Of recent expert
| ments, and it suggests the idea that there may
be an advantage, where the temperature Of
cream has been run down low, to raise the
! ing point and then let it settle down
to the right degree before beginning to
churn. II this is not done, the fat, being q
poorer conductor Of heat than the serum in
which it floats, may be still in solid instead Of
| a semi-eolid condition-and the point just be-
tween q congealing and liquid state take to
| be the right one for churning-so that the mo-
ment the globule is broken it will lose heat
! enough to make it crystalize into solid butter.
This is yet speculative, but it seems to be q
reasonable explanation why the globules Of fat
unite and make the butter come.
| WASHING BUTTER.
Formerly the butter was gathered into solid
mass In the churn, and then taken out and
worked and washed until the buttermilk was
| supposed to be all out. In some cases, however,
there was no washing, and even now butter is
made for immediate consumption by retaining
enough buttermilk in it to give it new-butter-
milk flavor. But the later and better practice
is to stop the churn when the butter ie in small
granulee Of the size of mustard seed or wheat
kernels. Cold water is added to reduce the tenn
perature to IS or so degrees. A little salt is
thrown into the churn, and the buttermilk, after
u little agitation. is drawn off. Then cold water
is added, the churn slightly agitated, and the
| water drawn off. Many now wash the butter, in
the same way. with brine. Salt coagulates the
albumen. This coagulu m is soluble in water.
| Therefore, when the brine is drawn of, water is
again used to wash the butter. The coagulum
is dissolved and carried of by the water. This
kind of washing shoud be repeated until the
water runs clear. Some have argued sgainst
washing on the score that it takes ont the sugar;
and some even go far as to put sugar into their
butter with the salt This is great mistake.
| T. I'D oo;vo hlo< to0l %ho md hoo