The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1897-02-10

ing odors. Milk rapidly absorDs
odors, which fact sometimes accounts
for the disa9reeable taste of milk that
has stood in the barn for few min
utes after milking, subject to the
smell, etc In view OF this fact per-
sons who set their milk in musty
cellars, or in pantries having smell OF
provisions, usually produce butter OF
poor grade. The large-mouthed pan
offers the largest surface of milk to
catch these smells. Another objection
to this form OF pau is the influence OF
change of air-temperature on the milk.
After being drawn from the COW, 1t 1t
be set, milk should be rapidly reduced
in temperature to as near forty de-
grees as possible, and the temperature
kept as constant as possible thereafter.
If set on shelves, however, in cellar or
pantry, or even in milk room, the
temperature OF the milk will be sub
iect TO wide changes. On extremely
cold days in winter it will be very
likely to freeze, aud frozen cream
never ought to be used for making
butter that is to be sold, as it is in
ferior in quality. In very hot weather
it is almost impossible to prevent milk
so set from souring before the cream
is fully risen, so that thereby loss
ensuee. Should the milk sour to lop-
poring, then it is impossible to skim
the cream from the surface without
gathering in some curds, more or less
of which are frequently left in the
churn among the butter, from which
they cannot be entirely separated, thus
iniuring the quality.
The deep can offers better oppor'
tuuity for keeping the milk under con-
| ditions favorable to maintaining Its
good quality until skinned. The can
may be set in cold spring water, where
available, and the temperature OF the
milk kept quite constant. Or the can
may be placed in creamer in cold
well water or in ice water, and so set
in a cold bath, as it were at a low tenn
perature, with the milk exposed to no
undesirable atmospheric odors. The
surface of milk exposed in such a can,
is comparatively small, as compared
with the larger pans, and there is
thicker layer of cream in consequence.
Usually the cream is skinned from
the pans by means Of common hand
skinner or large fiat scoop, while
the commonest form of deep can is
creamed with q conical skinner or
dipper. Many deep cans, however,
have faucets or valves in the side at
the bottom, or in the bottom, through
which the skim milk is drawn off leav'
ing the cream in the eau. This is a
better way OF skimming than by re-
moving from the top with a skinner,
as the cream is left undistui bed in the
can, and not mixed more or less with
the milk below, during the process of
skimming. There is always some loss
of cream in skimming by any hand
process, but more by the old fashioned
surface methods than by the more
modern withdrawing of the skim milk
from below without disturbing the
operation. At the Indiana Expert
ment Station very careful experiments
we're conducted comparing the skim
ming from the surface of cans, ano
drawing off the milk from below. Dur
ing fifteen days in February, the aver
age loss from surface skimming was
0.34 per cent, while that skinned
from below showed loss of but OIL
per cent. This makes a very impcr
tant difference, where one is settin!
large quantities of milk.
As has already been indicated, mill
should be net in some place wher
smells are reduced to a minimum, an
where the temperature is constant an,
low. For this reason a creamer o
| cabinet for setting milk in is very de
sirable, where a good spring house
g lacking. In fact, if q constant cul
rent Of cold spring water could be col
s veyed through creamer, the mil
t would be set under better condition
: than where simply placed in ope
: spring water. AS rule it would b
e better protected from external ager
o cies that might otherwise iniure it.
p Although much butter OF a fin
n quality is made of milk set in pans an
g cans, the writer feels that if one
l making specially of fine dairy bu
T ter, it will be better aud more proti
d able, where six or more cows are KEEP
!, to use a hand separator.