The Grangeville globe. [volume] (Grangeville, Idaho) 1907-1922, 1912-09-19
milk, Cheese and
Cream.
By LAURA ROSE,
nrnoosnator and Lecturer In Dairyiins
i the Ontario Agricultural Col
lese, Guelph. Canada


cream for buttermaking pur
poses to send a first class
nality, still greater responsibility
"a on the patron Of the cheese fac
n. For ALTERNATING pasteuriza
10 may be and is resorted to to check
sIectionable bacterial growth and
Me OF food flavors, but this Is i'm.
.agble In cheesemaking The cheese
raking process is one which lends it.
81 to the multiplication Of evils il
key have already a beginning in the
sIIk A can Of bad milk will spoil all
1T Of fifty other patrons. lower the
He Of the cheese and injure the rep
ution Of the maker.
Special provision should be made on
h farm for quickly cooling the milk
0 degrees f. or lower and keeping
1t that temperature overnight and
b lowering 1t to 90 degrees f. and
naaining that temperature when it is
Ield over Sunday. Depend on nothing
Ut correct thermometer for ascer.
Inning temperatures. Ice Is almost a
susdty in order to care properly for
hturday nights and Sundays milk.
Milk Intended for cheesemaking
hculd not have over 20 per cent of
ia when delivered to the factory. 1t
nually does not smell or taste sour
Ind It contains from 80 to .35 per
lent, and then 1t is quite unSt for
Aeesemaking. The cheesemaker uses
be acIdimeter. and we should abide by
" decision.
The Milk House.
The dairy farm should have a milk
house. It may be built of wood or of
cement In 1t should be tank large
End deep enough to hold cans contain
lng 1t least two milkings and six
Inch space around them for water.
There should be an outlet pipe near
De top to allow the water as 1t be.
umes warm to be carried away in or.
ds to keep down the temperature of
lhe milk. An outlet at the bottom is
lecessary that the tank may occasion
ply be emptied and cleaned.
u there Is windmill at the well u
hrge tank should be provided, and
nom II piping should be laid to supply
ne smaller tank with water. If there
no windmill the milk house should be
putt near the well. Be sure to make
proper drain to carry away the sur
Aus water. Keep everything tidy.
windlass is convenient to raise and
pWer the cans into the tank. Also
we some continuance to do the lift
y at the milk stand. Have a track
W nom the milk house to the stand
ao q car or truck for carrying cans.
warm milk should not be mixed with
aat already cooled. if it can be avoid
4 at all possible 1t should be sent
separate cans. II 1t be necessary to
nights and mornings milk the
q plan Is to cool the mornings milk
II there be not time to do this
evenings milk should be cooled to
ieast 10 degrees. 1t is quite possible
nave excellent milk delivered by this
v method where cleanliness is OBJ
slsed and the nights milk well cooled
oooiing the milk Immediately after
uurlng milking with as little expo
~ 70 the air as possible and putting
y nus on the cans Is recommended.
"nere Ice or cold water cannot be
salned or where can of milk has
" left In a place where water and
I unnot be conveniently used, IA
q INDEPENDENTLY Handicapped
E0and the can is an aid in keeping
mix cool. Have one end of the
go immersed In pail of water.
onuer no condition should chemicals
used for preserving the milk They
apietely upset the process Of cheese
Paking.
"ney should not be returned in the
- unless 1t has been heated to 100
r . +. In the factory tanks.
.ne cans going to and from the fac
~ should be covered with canvas to
~ out the dust and heat. Needless
say the cans must be well washed
aa scalded.
4emember. the better the milk rs
.. ~ Tor on the farm. the less milk 1t
80 at the factory to make a pound
eneese and superior will be the
. - Of the cheese.
4uere are two general methods of
tanning cream from milk--the gray
. system. making use Of the shallow
!, y the deep can. and the centrifu-
/, j, ssstein. employing the cream sep
|s'u. The former Is the older and is
" little used.
|. ure the creaming Is carefully done
y sSimmilk from pans will not con-
= over 3 per cent butter fat. but
- saiy u tests much higher The
j may contain from Is per cent
~ per cent fat.
any farmhouses have no suitable