The herald., 1897-10-08
Washing Butter

Washing Butter
The following from Mrs. e. e. Wood
in the Jersey Bulletin isquite to the pur-
pose. We especially commend the last
part, for, as stated in a recent Herald,
there is a growing fondness for the but
termilk flavor, which Of course must be
entirely sweet. Years ago it was gener-
ally supposed that in order to make
really fine butter one must not allow a
drop Of water to touch it. OF late years
since we began to hear so much. about
granular butter we have been instructed
to wash it in successive waters until this
was drawn off clear or free from milki-
ness. 1t is my opinion that neither one
Of these policies is the right one to fol-
low. I have tested this matter of wash
ing butter for number of years and
have come to the conclusion that either
extreme Is to be avoided. To wash 1t,
even in granular form, until the water
will run off clear, will give US butter
that will not decay nor turn strong 90
soon as that not washed so thoroughly.
but it washes out much of its flavor. On
the other hand, while the flavor Is en-
HANGED by not washing, the buttermilk
left in after working will tend to putre-
faction; for, as we all know, there is
nothing which more quickly spoils and
becomes ill-smelling than buttermilk
ITO work out all the buttermilk breaks
the grain and makes the butter salvy.
OF course we do not want to do this. SO
we will wash 1t in granular form
through two or three waters, depending
upon the quantity of the water used ard
also upon the temperature of the but
ter; work in the salt until thoroughly
incorporated and call 1t finished"
A Useful Bulletin
Bulletin No. 8, Southern California
Academy of Science, should be read by
every man who keeps cows and has the
care Of a dairy The ability. attain
ments and thoroughness of the author.
Prof. A. j. McClatchie, would be suf-
ficient guarantee of its value and re-
liability, but close reading disappoints
one on the happy side. Very important
facts are stated, and they are all planted
on firm scientific basis. Three able
papers by expert dairymen at the recent
Farmers institutes emphasized the i'm
portance of absolute cleanlin ess in the
dairy. Professor McClatchie, as an ex-
pert, shows why this is essential Space
will not permit more than brief notice.
All should procure and study this
pamphlet.
Milk Is perfect food, and its general
use, as also its extensive use for infants
and invalids places a great responsible
ity on the dairymen, 200 of whom join
to supply Los Angeles. The value Of
milk depends on the solids it contains,
and not simply on the butter fats. The
average milk contains twelve and one
half per cent Of solids That delivered
to Los Angeles customers varies from
to 1S per cent, and averages 1858. Sew
eral states fix the standard from II to 13
per cent California has not acted but
Los Angeles has adopted 12 per cent as
the standard. SKINNED milk contains
all the solids but the butter fats, and 80
Is very valuable The sugar, per cent,
albuminoids nearly per cent and
salts give it great value, especially when
its market price is considered. The fat
In milk varies from to 10 per cent. Its
readiness to separate depends upon the
size of the fat globules and temperature.
So the amount Of cream Is not always the
test of the richness of the milk COM
mon practice at hotels, restaurants and
boarding houses is to take off the cream
and then serve the remainder as milk,
an evident injustice to the dairyman and
customer alike. To test milk accurately
we must use both the Babcock test and
a. Lactometer The former will test the
butter fats. It is shown by numerous
actual tests that bacteria, the cause Of
all changes in milk, are greatly increased
cy the want of neatness They are not
in the udder. but gain access to the milk
as it is being drawn and afterward.
Thorough rubbing of udder, and even
moistening it by rubbing with a damp
cloth, great care in keeping all sur
roundings scrupulously clean, even to
the garments of the mixer, are all urged.
Antiseptics and disinfectants are ex-
planned Some bacteria reproduce by
spores, most by simple division. The
former are more difficult to kill by heat
Three heatings to $50 degrees F. will
kill all. Exposure to 100 degrees F.,
from Is to 20 minutes, kills most. A
single heating to 1856 F. kills most and
renders milk reasonably safe. This is
called pasteurization. 1t is proved that
ropy or stringy milk is not Que to food
but to bacteria, which would not be pres.
ent were more pains taken to keen all
about the dairy clean. 1t is proved that
drop of milk in filthy quarters may con-
tain nearly 1000, 600 bacteria. Rules are
given to aid dairymen in the care of
their cows, management of milk, etc
Hints are also given to consumers that
will be valuable. The bulletin should
have very wide reading.
tV,1oO