Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1895-01-03
FROZEN MILK.
Does Freezing Really Make the Cream
Observation-Disclosures View.

Last winter l stirred up veritable
hornets nest when l contradicted those
that said freezing made the cream Bit
ter and hurt the quality of the butter. !"
Ishould not have taken the question up
again if it were not because l consider
it of some Importance during severe cold
weather, when it often will be very
hard for some patrons to keep their milk
or cream from freezing unless they
keep it in their living rooms or kitchen
or actually warm it up some, which
most likely will make lots of mischiev-
Gus bacteria very lively and will result
in an old and often bitter taste and
smell If these patrons pasteurized the
milk, it would be different matter,
but they are not properly arranged for
that, and even if pasteurized, when the
milk CT cream is not cooled quickly,
which both requires cold water and Ia
Dor, but merely left alone, it will slow
ly arrive at the temperature the most
favorable to bacterial growth and from
the contact with the air will quickly
absorb any such as may happen to be
near, and soon bad flavor will develop.
Therefore / hold that whenever cold
weather comes it is far more dangerous
to tell your patrons that they must keep
their milk from freezing than to take
our chances and have lot of work in
thawing it out. l always especially
warn them not to keep milk in living
rooms or to warm it, but only leave it
overnight where it is not too much ex-
To no N11 i.
claim that fine butter cannot be made
of badly frozen milk would tell us in
what manner they ADVISE their patrons
to keep it from freezing. If they happen
to have a running spring, it is easy
enough, but most do not have that
The early part of last winter was SO
mild here that very little frozen milk
showed up, but on the 25th of January
we had a snap, and it SO happened that
the butter maker of a neighboring cream
cry staid with me some days to get
some instructions, especially ON pasteur-
izing, and while he was here | had
agreed to receive the whole milk from
said creamery. 1t staid overnight at
railroad depot, temperature below zero
etAe< "hSh " V eoo ~ w eiiO OIl
the morning of the Goth it was more
than half frozen; lots of trouble thaw-
ing it out by setting cans in warm wa
ter, but that was only about 1,400
pounds, and when thawed all was pour
ed into the receiving vat, and all warm
ed to over IS degrees and separated as
usual The cream was then put in the
ripening vat. Besides we had received
about 200 pounds of cream, which had
been fully ripe before shipped, and also
arrived half frozen. This was thawed
out and mixed with the other cream for
a starter and all warmed to about IS
degrees. The room getting gradually
colder during the night, it was next
morning just about 81 degrees, and ex-
actly right, and of a pleasant acid fla
vor. 1t was churned, and considered
the butter all right i'll every way, and
so it was pronounced by others whose
critical opinions asked.
But l got better proof. The next
day I again received milk, which was
not half as frozen, and the day after
(from the same creamery not frozen at
all. The cream from both these ship
ments was churned separately, and !
used ripened skimmilk for starter,
but far smaller amount. was unable
to detect any difference in the quality
of the butter of these three Cummings
and consider it all very fair butter.
Still admit that it was not as fine as /
could have made it from milk all deliv-
cred fresh from one day. And that is
natural, as most people say milk will
not freeze before it is a day DID, but
even the milk received unfrozen had ali
become very cold soon after milking
My conclusion is that whenever we
have to receive milk two and three
days old this milk will be in the fresh
est condition the nearer it has been kept
to the freezing point because while the
cold and even freezing does not destroy
all tho bacteria still it checks their ac-
ton. Therefore the more frozen the
milk the moro and stronger the acid,
and higher temperature is needed for
ripening. That the freezing should de-
stroy the grain is just as groundlezs a
doctrine as that heating to $50 degrees
or even IT'S degrees should do So Those
who have tried it will know that the
grain in butter from actually boiled
cream is as fine as any. Now, please do
not contraC ct before you know, and
then you w i not do it any more A
Moldenhauer in Creamery Journal
Dairy and Creamery.