Thomas County cat. [volume] (Colby, Kan.) 1885-1891, 1886-07-29
CHURNING MILK.

An Operation Which Increases the GUAM.
tity, but Decreases the Quality of But
ter.
Experiments in churning the milk in
stead of raising the cream and churn-
ng that, have been made in this coun-
ry with sufficient exactness to show
hat while little larger yield may be
secured by churning the milk, the
quality of the butter is inferior. The
;ubjoined. on this subject, by Prof.
Long, will be read with interest. By
varying the temperature, he might find
chat both sweet milk and sweet cream
IAN be successfully churned. The ex-
oerience so far in this country indicates
that sweet cream, and by inference
sweet milk, requires to be churned at
lower temperature than sour. Prof.
Long says:
This is question which periodically
crops up. as dairy farmers discover from
time to time that they can churn milk
to advantage. Without knowing that
t has been often thrashed out III the
agriculturist press, they communicate
their discovery to others and the whole
subject is gone over again. have re-
Gently heard from a gentleman who
has been churning milk, and who finds
that he can obtain from sweet milk a
pound Of butter to less than twenty
pounds of milk. need hardly say tn
those who have had experience in this
matter that when large yield Of
butter is obtained from milk, it is in
variably from milk which has been
soured, and that when sweet milk is
churned, there is considerable loss. l
have known many cases where this has
been regularly tried, and l have tried
numbers of experiments myself, always
with the same result. / have been
asked to give some lectures and DEM
onstrations in the working dairy at the
Bath and West of England Show at
Bristol, and Ipropose to make simple
test upon one of the days OF
the show to compare the quality
of butter yielded by given quantities OF
milk under three systems-the separa-
tor, the setting of milk in shallow pans
and the churning of whole, soured milk.
1t is necessary in each case to churn at
a particular temperature and that the
cream should be perfectly. ripened,
otherwise the test is almost valueless.
1t appears to me that every butter
making farmer should make trials Of
this kind for himself. If he has not q
separator he can from time to time try
churning raised cream in different
stages of ripeness, always taking care
that the weight of the milk is exact,
and that circumstances as far Is pos
sible are similar, 80 far as the season
and the feeding are concerned, as both
affect the yield given by the cattle.
The CREST argument against churning
milk has always been that the butter
milk is entirely sour and that the hbo.
is great Some, however. would moi
mind the labor if they could churn the
milk sweet, which l feel assured could
not in practice be done with success.
There is. moreover. this to be said.
namely, that butter made from churned
milk generally owes its additional
weight to the presence of larger pro
portion of buttermilk and casein, both
of which affect its quality. In other
words, there is much smaller quantity
of fat in pound of butter churned
from milk than in the same quantity OF
butter churned from cream.-Natioa0l
Lite Stock Journal.