Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1890-07-25
RAISING CREAM WITH HOT WATER.


need OF some modlicaton OF deep seIJlnB |
that shall produce successful Dreaming with |
the use of little or no ice. 1t has long been |
known that milk in deep setting at $500 |
does not cream thoroughly, and that to at
tain good results either lower tempera
ture or lessened depth of milk shallow
setting) must be resorted to; the former
method calls for large quantities of ice, tho
latter for larger tanks and better and more
expensive milk rooms than are usually to
be found on our farms. 1t is also known
that two factors which favorably affect
the Dreaming OF milk IRE thinning with
water aud an increased fall in temperature.
The problem presented by the conditions
of the present summer is, how can milk be
set in deep cans at So so and as much
cream obtained as by similar setting at 40
As.
1t has been proposed that the two condi-
tons Of greater fall in temperature and in
creased fuidity of milk be obtained by
warming the milk and by adding water, or
that both be attained in one operation by
the addition to the milk fresh from the cows
of one-th its weight of hot water 1857,
and it has been claimed that this method
has given as satisfactory results as setting
in ice water.
The station has been investigating the
matter during the past month and finds that
in general the claim is correct.
The mixed milk of several set of cows was
set in Cooley cans, submerged, directly
from the cows at AZ, another lot from the
same animals set at So, and a third lot,
again from the same COWS, with one third
its weight of hot water 1857 added to it,
raising its temperature to 1917, set at %
Each OF these tests was repeated several
| o,,1 Of A
skimmings took place at ~ hours; each was
sampled and all, about so in number, analy-
zed for fat.
With one set of COWS, that calved last
! December the skim milk from 4j' setting
contained on the average 064 per cent of
fat, from the undiluted setting at So, / %
per cent, and from the setting at So after
diluting with hot water, o. 40 per cent Of
fat, which, after allowing for diiution and
the consequent greater amount OF skim
! milk, becomes 0GS per cent of fat for the
same amount of skimmilk in the other
/ two cases. With another lot of cows that
calved this spring, the skimmilks contained
on the average or per cent fat from 10
settings, O.43 per cent from undiluted IS
settings. and, after adding hot water, and
| correcting analytic results for this add
tom 0. 20 per fat from diluted 5S' settings.
The skimmilk from third lot of spring
I COWS, contained on the average a. 20 per fat
from 4j' settings and 0. Is per cent cor-
rectedj from diluted IS settings. The aver
ages of the whole are as follows:
Mix set at A. deg. skimmik %, per cent fat
Milk set at d deg, undiIutcd, sklmmilk Us
per cent fat.
bulk water at l35 degrees, skmIilk U.jj pei
cent tat.
These tests show decided loss Of fat, i. e
imperfect creamiug, when milk is set di
rectly at IS; that this loss may DO largely
overcome by the Use OF ice or 10y dilutiul
the milk with hot water, and that each OF
these two methods produced about the same
crcamng. the preference of one over til,
other being governed largely by individual
and local conditions.
Two practical questions arise in connec
ton with these results, VIZ If Il farmer
has running water at about jS is Their
sufficient gain 10 be expected from the U.s.
of Ice or hot water to pay Tor the extra COS
and trouble? II so, which method is gen
orally preferable
The first query admits of but one answer
in dairy of 20 COWS producing during
June July and August, about 800 pound,
of milk per day, the skimmllk will weigl
about 80 pounds. If these 800 pounds o
milk were set directly at IS, the loss il
fat will approximate 80 0.S4 81
pounds fat. Ii however it was set at -
or diluted with hot water aud set at IS
, the loss would he III the vicinity of 80
O.3G -fl.3j pounds fat The saving by Ills
OF ice or hot water would he 3. ID is
, pounds butter tat, or the equivalent 0
about two pounds of butter, which Nou
much more than repay labor and fuel 0
= ice.
! +. As between tho use OF cold or hot water
. circumstances should decide. 1t is probn
Die that the quality OF the butter woul
not vary essentially when made 10y elthe
method properly handled. Hot waite
. would generally prove the cheaper but it
. use entails some serious disadvantages. III
=, dilution OF the milk necessitates thir
. larger tank capacity. The feeding value c
=, the skimmik is much less,ned, especially fo
, calves But the most serious difficulty lie
- in the fact that the cream from warm d
p luted setting sours with great rapidity. |
the station tests we had one case in whic
-, the cream was sOuIed when skinned, :
, hours after setting, and in every case 1t Wa
so nearly sour III SIX or eight hours aftt
d Swimming it was ready to churn. This
. no ob lection to the farmer vino Churns daily
/ but is serious matter to one churnin
: three times and an insurmountatl, Obstac
= to the man who churns only twice a Weel
, The same reason prevents the use Of hC
II water by those who patronize cream gath
ering creameries, as the cream would |
-, quite sure to sour on the road in the gathel
. er's cans and to be too sour before churi
ing time arrived. Moreover, the cream
-, from cold and warm diluted settings are
- different in their nature, that their miXtur
b, as would take place in creamery wor
-, would cause bad churning and large loss
. of lat in the buttermlls.
Il 1t might be well to note in this connectiC
, that to the farmer selling by the space
!. system to creameries there is positive 10
~ TO be expected from the use of hot water
# such diluted milk throws up a much mo
Il, close and dense cream, which, while actual
"a containing the same weight of butter ia
"a would not measure by some spaces per cs
ne as such as that thrown up by the use of il
10 water Attention is called TO this fac
otherwise the farmer, judging by the spac
" alone might be led to think that the use
y hot water was resulting in loss of cream.
10 creamery raising its own cream by grav
W process aud churning daily 10y itself Z