The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1891-08-13
KEEPING MILK SWEET.
To Whom Important. and W.y-.!ow
Ma. Hsst IL. naup

To Whom Important. ana N.y-9Ow IL
May Ee~. b. Done.
The question Of keeping milk in a
sweet working condition during hot
weather Is important to the private
dairyman wishing TO preserve his milk
long enough to raisa MI the cream, and
then after ii is skinned needing to b.
kept sweet long enough to be fed before
souring. - that the value Of the mill.
sugar NAV nc saved II i important to
the cheese factory man. as on its sweet
ness depends the fact v neither h. will
nave time sufficient to curd and work his
laillS before souring sets in. II he must
use an extra amount of rennet and rush
the curding of the milk. he is making
rank Favored. >hart-liyea and. IL a con-
sequence. low priced cheese. It is i'm
portant to the creamery even if the
separator is used for sweet. well-kept
milk will make d finer Favored cream
and butter. Il is of the highest import
ance to the patron of the cheese factory.
and especially the creaner. Ii the
milk is on the verge OF souring. the
whey and the skinned milk will be
sure to be sour before they can be drawn
I nome anu leu. ttisl u Atil pTOf)DiIloilO I'll
the value is thus lost. Hence this ques-
ton is Of the highest Importance TO the
dairy farmer ali round.
a greal. deal Of confusion, has been
caused in the discussion of aera.ion by
not considering at the outset that the
rule which governs handling milk for
ciecse-mallinr is different from that in
creaming by the gravity process. In
private dairy use where the gravity pro-
c.s, or open setting for cream raising is
practic Il. it is of the highest Importance
that the milk he strained as quickly as
possible from the cow and not stirred
or agitated thereafter. Every house
wife knows that if the milk is disturbed
after being set. it checks the rising of
the cream. Agitation or stirring before
setting has the same effect. Ex-
periencei persons know that the same
milk. set As soon as drawn. will yield
I considerably more cream and butter
! than if transported to factory and then
! set. Stirring milk prevents cream
/ separation by natural rising. That is a
| law Of nature Of course. If the sepa-
rator is used. il makes no difference, for
! the force is SO great as to overcome all
resistance. This law. SO detrimental to
Dreaming for butter. is Just the thing
for cheesc-mahsing. The more the milk
|. is stirred the better, for it prevents the
separation Of the fat. and enables the
rennet to gather it in the curd by coag-
ulaton. thus preventing after waste of
| fat in the whey.
For this reason. aeration is especially
valuable in handling milk for cheese.
Too quick cooling in cold water is, for
the same reason. injurious for that pur-
pose. for it tends to n Sudden separation
of the fat. If milk at ninety eight de-
grees is immersed in iced water at forty
or forty-tivc degrees. the cream will
completely separate, rs a rule, in twelve
hours This would be all right for but
ter-making, but all wrong for cheese
making. for just in proportion os the
cream is separated will it be wasted, as
we said before, in the whey vat. Ex-
pericnce has shown that the proper way
for the patron of the cheese factory or
separator creamery to handle his milk
SO as to retain the valuable quality Of
sweetness. is to cool down to about
sixty degrees, and, while the cooling is
going on. frequently aerate it, either by
dipping from the bottom with large
dipper and pouring it back from a point
in the air two or three feet above the
can. This, of course, applies especially
to the nights milk. The morning.
milk should be cooled also and aeratet
once or twice. In hot weather, patron.
will find it necessary quite often to dil
the milk as late as nine or ten o'clock a
night When this kind of care is taken
milk almost universally comes to tn,
factory or creamery in prime condition
This care is very important to tn,
patron if he expects to receive the full
feeding value Of his whey or skimme.
milk, and that means q great deal il
the course Of season.-Hoard's Dairy
man.