Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1894-06-21

10 NOT so Hkely TO cause CRACKING OF the
cows teats. Milk the COW as quietly and
quickly As possible, milking her clean. DR..
Peter Collier says the last teaspoonful of
milk drawn from q COW contains more
| fat than 80 times its bulk in the
| first drawn. You will see by this
why l say milk the COWS clean
If you have a separator, separate the milk
at once, aud thus obtain immediate control
Of your cream. The director of the Wis
consin station says il man owns Is cows
he can save enough in one year by the use
of separator over any system of setting
Cooley included) to pay for it. Some peo-
pie say, 'Oh, well, what we don't get goes
| to the calves and pigs, SC it is not wasted,
and yet they would be shocked beyond ex-
preston to see some one carry pail of but
ter to feed the pigs. Few men can afford
to feed 25-cent butter to make or even 10
cent pork. It's the butter we are after, and
a pound or two every day means something.
IL you have no separator the milk should
be strained through a muslin to catch the
fiae tediment that will be there even with
the most careful and clearly milking, and
rapidly cooled to 40 or As degrees. If in
winter, add warm water, which, with rapid
cooling, will give quicker and better sspa-
ration. 1t is alw avs best to add water to the
milk of COWS advanced in lactation, to help
overcome the viscosity of the milk.
milk may properly be skinned at any
time after separation takes place, but TIE
cream should be kept at so degrees or below
until enough is on hand for churning;
and, by the way, the churn, to get the best
results, should never be more than half
full, and one-third full is better. When
enough cream is secured for churning
bring it cut, warm IL up to seventy degrees
and add starter to ripen, or, as we call
it, sOur the cream. Upon the progress of
ripening depends very largely what we
koow as butter faver. This ripening pro-
cess is accomplished by breeding or propa-
eating certain minute microscopic plants
called bacteria. Many of the m are so small
that thirty of them would find plenty of
standing room on the edge of sheet of paper.
Forty or fifty kinds of these minute plants
have been found in milk and cream, but of
these only three or four kinds are desirable,
as different kinds produce altogether differ
ent results. Some kinds make the milk aka
line, that is, produce whey. Some are the
direct causes of disease and some kinds pro-
duce no marked change at all. The kinds
we most desire in milk are the bacillus or
long variety, the coceus or round, and the
sperilium or corkscrew variety. The kinds
bred in a p 9 pen or in other unclean places
are not the kind we want in milk and cream.
These get into the milk generally in four
ways, from floating ia the air, as they are
almost everywhere, and without them plant
growth would be impossible from the udder
and body of the COW; from the hands of
the mixer, and from unclean milk utensils.
"All sourirg is not the same kind of
souring, and it is important that We be able
to control that part to our own liking. The
best starter have ever known is made by
taking. say, two quarts of sweet skim-milk,
heat it to 30 degrees and hold it from 70 de-
grees to 80 degrees for "a hours before you
get cream enough to churn. If you wish
to churn on Wednesday begin your starter
on Monday. When you warm your cream
add the starter and you will get the right
kind of sour within 24 hours. Bacteria are
not killed by reezing; they are only rem
dered inactive, and when properly warmed
up will resume active operations. Boiling
kills them, but it does not kill the seeds or
sporet, but two or three successive boilings
at intervals of "a hours and prop
er sealing will kill them and their pro-
geny. Salt binders, to a certain ex-
tent, the growth of bacteria. Casein
assists in bacterial growth, hence the i'm
portance Of thoroughly washing the butter,
rs | shall show you little further on.
Bacteria flourish best mt range of tempere-
ture between 20 deg. and 100 deg; some
kinds have been known to grow az low as
so deg. They act upon milk and cream by
eating the sugar in the milk and converting
it into Tactic acid. No rigid rules can he
laid down for the temperature at viii. b
churning can be done. Prob ably the belt
range of temperature is from 81 deg. to 6S
deg varying with period of lactation and
other influences which may seem to control,
and this can best be determined for individ-
ual cases by individual experience. The
churn which violently beats and agi-
tates the cream should not be used, as
it is likely to more or les, lure the grain of
| the butter. All inside fixtures to churn are
needless and worthless. The operation of
| churning does not consist of pounding and
threshing out a given quantity of cream.
| Simply aRtste to bring the fat globules in
contact with each other, and if the churn
is in II proper condition they will read
| lily adhere. Ripened cream churns
more easily than sweet cream, as the fibrin
| 10 HioIe VI less uSstEUye u Al tuS pEOScSs Va
ripening and the globules may more readily
come together. 1t is needless to churn more
than from Is to 80 minutes in ordinary
cases. When the butter has come stop the
churn as soon as the butter granules are az
large as small wheat kernels. Why +?
Because you can then wash it perfectly
clean,- and it takes salt more evenly and
perfectly. This 1 do by drawing off
most of the butterEailk from the bottom
and adding clean, cold water, drawing
and adding until the water is clear or
nearly so. You can take it out still in this
granular condition by the use of . small
sieve. Spread it at once upon the worker
and let it drain for q few minutes, salt to
| taste land salt is merely a matter of taste)
work. grain fine. dry. yet juicy enough TO
show sweat when broken, and pack print
and wrap at once. Never use soap in
cleaning dairy utensils. Ssl-soda and hot,
very hot, water 10 much better. A single
fieck of casein left in the crevice of milk
pail. can or churn may contain q population
| of bacteria larger than tie whole population
of New York city.