The Lynden tribune. [volume] (Lynden, Wash.) 1908-current, 1912-10-03
K.-Milk. Cheese and
Cream.
By LAURA ROSE.
Demonstration and Lecturer In Dairnne
at the Ontario Agricultural Co..
lege. Guelph. Canada


rATHILE it is necessary for the
wv patron supplying milk or
" cream for buttermaking pur-
poses to send a first class
quality, still greater responsibility
rests on the patron of the cheese fac
tory. For buttermaking pasteuriza-
ton may be and is resorted to to check
Objectionable bacterial growth and
drive off food favors, but this is i'm
possible In cheesemaking The cheese
making process is one which lends it.
self to the multiplication Of evils II
they have already a beginning in the
milk. A can Of bad milk will spoil all
that Of fifty other patrons. lower the
price of the cheese and injure the rep
utation Of the maker.
Special provision should be made on
the farm for quickly cooling the milk
to O5 degrees +. or lower and keeping
it at that temperature overnight and
for lowering it to so degrees +. and
sustaining that temperature when 1t is
held over Sunday. Depend on nothing
but a correct thermometer for ascer-
tanning temperatures. Ice Is almost q
necessity in order to care properly for
Saturday nights and Sundays milk.
Milk intended for cheesemaking
should not have over 20 per cent Of
acid when delivered to the factory. 1t
usually does not smell or taste sour
until 1t contains from 80 to .35 per
cent. and then 1t is quite unfit for
cheesemaking. The cheesemaker uses
the acidimeter. and we should abide by
his decision.
Tho Milk House.
The dairy farm should have a milk
house. 1t may be built Of wood or of
cement In 1t should be tank large
and deep enough to hold cans contain
ing at least two milkings and six
inch space around them for water.
There should be an outlet pipe near
the top to allow the water as it he.
comes warm to be carried away In or
der to keep down the temperature of
the milk. An outlet at the bottom is
necessary that the tank may occasion
ally be emptied and cleaned.
If there Is windmill ut the we'll n
large tank should be provided, and
from 1t piping should be laid to supply
the smaller tank with water. If there
Is no windmill the milk house should be
built near the we'll. Be sure to make
a proper drain to carry away the sur
plus water. Keep everything tidy.
A windlass is convenient to raise and
lower the cans into the tank. Also
have some contrivance to do the lift
ing at the milk stand. Have track
laid from the milk house to the stand
and car or truck for carrying cans.
Warm milk should not be mixed with
that already cooled, If 1t can be avoid
ed. If ut all possible 1t should be sent
In separate cans. If 1t be necessary to
mix nights and mornings milk the
best plan Is to cool the mornings milk
also. If there be not time to do this
the evenings milk should be cooled to
ut least 60 degrees. 1t is quite possible
to have excellent milk delivered by this
last method where cleanliness Is OBJ
served and the nights milk well cooled.
Cooling the milk Immediately after
or during milking with as little expo
sure to the air as possible and putting
the lids on the cans is recommended.
Where ice or cold water cannot be
obtained or where can of milk has
to be left in a place where water and
ice cannot be conveniently used, a
wet cloth--preferably flannel-wrapped
around the can Is an aid In keeping
the milk cool. Have one end Of the
cloth immersed in a pail of water.
Under no condition should chemicals
be used for preserving the milk. They
completely upset the process Of cheese
making.
Whey should not be returned in the
cans unless it has been heated to 155
degrees F. in the factory tanks.
The cans going to and from the fac
tory should be covered with canvas to
keep out the dust and heat. Needless
to say the cans must be we'll washed
and scalded.
Remember. the better the milk Is
cared for on the farm, the less milk 1t
takes Mt the factory to make pound
Of cheese and superior will be the
quality Of the cheese.
There are two general methods Of
obtaining cream from milk-the grav-
ity system. making use of the shallow
pan or the deep can, and the centrifu-
gal system. employing the cream sep
nrator. The former is the older and is
now little used.
Where the dreaming is carefully done
the skimmilk from pans will not con
tain over 3 per cent butter fat. but
usually 1t tests much higher. The
cream may contain from Is per cent
to 40 per cent fat.
Many farmhouses have no suitable