The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1899-07-14
CHANGING METHODS.
caa Ideas In Dairying Give Way 60
New.

from set milk, says The Creamery Jour.
nal We all know that set milk deliver
ed twice day, az it was at that time,
can be made to produce cream which
will make butter of excellent quality.
But there is nc need to recall that fact
except as matter of history. for every
body knows that no creamery can exist
now which should attempt to follow that
practice The separator is an econom-
ical necessity.
Acknowledging this, as all do. wheth-
err old butter makers or recent gradu-
ates, the question arises, Should the
cream secured by the separator be like
that secured by deep setting, or should
it be richer in butter fat?
Right here is where the two schools
of the prophets build their trocha. On
one side stand advocates of, say, 90 per
cent fat in the cream and on the other
side anything less than 80 per cent is
fighting matter. The advocates of rich
cream say that low churning tempera-
ture is needed to secure good body an6
low churning temperature is impossible
unless the cream is rich in butter fat.
They also believe that low temperature
favors fine flavor, as a poor body is &C
companied with poor flavor. On the
ether hand, the champions of 90 per
cent cream say that flavor does not come
from butter fat, but from the milk il
the cream, and that 80 per cent cream
does not contain enough milk to propa
gate the best flavor There is some
foundation for this belief, as we'll as for
the other, and it follows that it is
question of which method gives the
greater aggregate benefits. Rich cream
churns with less waste, gives assurance
of improved body, but is slower to
ripen.
Now. let that trocha be torn down Or
surmounted and let us see what conces-
sions can be made by the opposing
forces. The rich cream advocates con-
cede that it is more tardy to ripen, and
therefore they facilitate ripening by the
use of starter. They claim that with
the right starter they are more sure OF
the desired flavor than by leaving more
milk in the cream and allowing it to
ripen spontaneously in the old way.
Knowing the richness Of their cream in
butter fat and its diminished per cent
of milk they add ripened skimmilk as
starter sufficient to ripen the cream,
and find it more practicable to secure
the desired fermentation in this way
than to leave more milk in the cream
and let it ripen spontaneously
l. L. g HoL,
it is a demonstrated fact in the best
creameries in every state in the Union,
will be questioned by comparatively
few. Although rich cream was skim
med at many creameries before that
time, it was at the Columbus exposition
that close skimming and close churning
at low temperatu re were first public
ly taught to the world, and certainly
the results were enough to challenge at
tention. The uniformity of the butter
was a matter of general remark. The
flavor Of the Jersey butter was not
what the champions of that breed desir-
ed, as it averaged slightly lower than
the butter from dual purpose cows, un-
til John Boyd came around and intro
duced his starter can.
But pioneers are already exploiting
new territory beyond the limits of the
trocha mentioned. If the butter flavor
comes from ripened skimmilk, not from
butter fat, why not add sufficient ripen-
ed skimmilk to the granular butter aft
er churning instead of churning the
butter fat in ripened skimmilk? This
the radiator" people are doing. They
hope to establish that method in gen.
eral practice They may. They may
not. This is a new battlefield and fought
with new weapons, but the new car
fridge is charged with similar ammuni-
tion.
If ultimate results are satisfactory,
the new method will fight to the front
fast, for it uses rapid fire guns. No
waiting for the cream to ripen. Churn
it at once as soon as cooled to churning
temperature, and add ripened skimmilk
from yesterdays skimming. Ripen
little skimmilk by itself instead Of
ripening skimmilk in the cream. Save
time, save holding the cream, save vat
room. discard the old methods as out
grown garments and don the new. But
don't be too precipitate. Wait until the
new garments are made and furnished
with good buttons before burning the
old, time tried garments. This much
we already know: A previously pre-
pared starter added to rich cream will
insure it's ripening, and therefore less
milk is needed in the cream than there
is in cream from deep setting. Ripen-
ing the butter after churning by the
same means is an innovation and needs
more confirmation by time.
Small Cheeses.
A ten pound cheese may be made Of
SO quarts of milk. Twenty-Five may be
the evenings milk, skinned in the
morning, to which is added the whole
MI IL