The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1888-01-07
ABOUT TEMPERATURE.
One OF the Most Important Factors
SucceAs in tho DAIRY.


ature of about fifty degrees. or between
this and sixty degrees. The late Prof.
Kedzie some years since made long
series of experiments in setting milk
for cream raising, and found the best
results were attained in all cases when
the temperature of the milk did not
sink below fifty degrees nor remain or
rise above sixty. Much lower temper
atures are commonly reached, and it is
claimed this is done without detrimcnt.
With all our agricultural experimental
stations, and all our experiments, no
one knows yet whether u temperature
below forty or fifty degrees is not abb
solutely injurious to keeping quality
and flavor. In cream-raising, 1t is
quite certain that by very low temper
ature more Gaseous matter is retained
in the cream, and this must naturally
be counted disadvantage in making
pure butter.
Chilling cream, reasoning from anal
ogy, mnst injure the keeping quality Of
the butter made from it. Butter, the
product of cream, will not keep long
after being chilled and then exposed to
o warmer atmosphere. It is therefore
reasonable to suppose that chilling the
butter fats before churning must have
| n similar effect Yet those in the habit
of chilling cream stoutly affirm that no
injurious results follow the practice.
But so far rs we know, no well-con-
Quoted scientific experiments have been
made to determine this question. In
decd, but few experiments have ever
been made to settle any of the disputed
points in dairying. These common
things are overlooked in reaching for
more obscure and abstruse things,
! which have their uses, but do not give
the dairyman that light on everyday
operations which he most needs.
Cream for churning should be gratu.
ally and evenly warmed up to the
proper point. The season and condi-
tions must determine this with accuracy.
There is wider range of temperature
for churning than is usually supposed.
While some churn at fifty eight degrees,
or below, others do it at sixty-four, or
above. Nor is it always known what
the conditions are that make this vaiia-
ton of temperature desirable. Usually
in the season when there is the largest
flow of milk and the soft fats prcdomi-
nate over the hard, the lower tempcra-
ture for churning is the best. AS the
milk grows richer and more condensed
and the hard fats begin to predominate,
higher temperature for churning
gives the better results. The amount
of albunlen in the milk also has an eff
feet on the churning temperature.
There is the most albumen generally
when dry and concentrated foods are
fed in the greatest abundance. and this.
under our present system of summer
dairying, comes in the winter when the
flow of the milk is the smallest. 1t is
at this season that the most difficulty in
churning is usually experienced.
There are many reasons, therefore,
why churning should be done ut a COM
paratively high temperature.
Different temperatures should be
tried, and the best one chosen for
churning. In raising the temperature
of cream for churning, it should not
only be done gradually and evenly, but
raised above the churning point. and
then, allowed to lower to it. In this
way every part and particle of the
cream is surer to be of the required
temperature. If the temperature is too
high the butter will be not only too
soft, but of loose and frothy texture,
liable to retain a good deal of water.
If the temperature is too low, the cream
is liable to become frothy from the ac-
ton of the chnrn, and the butter to re-
fuse to come. If too warm. it is diff
cult, if not impossible, to keep the but
ter in granules for washing and salt
ing, according to the later, and as con-
sidercd, the better method. The churn
should. therefore, be stopped at the
first sign of the separation of the but
ter from the milk, and water, at tenn
perature of tifty-fve degrees or below.
be added until the granules will remain
firm. The temperature of the granules
ought to be reduced to tifty-eight de-
grees or below, for washing and salt
ing. For packing, sixty degrees. but
not much above. is n good temperature.
All changes of temperature should BIZ
effected gradually.
The room for churning should have
n temperature not much above or below
the churning point. II it is, the ten
dency will inevitably be to equalize the
temperature of the contents of THO
churn with that Of the room. II the
room is too cold. the churning should
be started at IL higher temperatures; if
too warm. at lower Temperatures. But
no ono need expect entirely satisfactory
results from q temperature varying
either way. 1t Is better to have tho
temperature of both the room and the
cream right when starting and TO keep
It SO to the end.
II cream is too thick, or very viscid
from the presence of a large proportion
of albumen, the proper way is to dilute
the cream by adding to it warm water
Of the right temperature. Let there bc
no guess work about the temperature
of the water, but temper 1t until a
reliable Thermometer shows 1t is right.
Whatever the churning temperature
may be, that should be tho exact tom
pcrature of the water added. Such an
addition of warm water would often
drive all the witches out OF the churn.
But the most effective way to keep