The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1912-07-18
TX. Milk, Cheese and
Cream.
By LAURA ROSt.
Demonsrator and Lecturer In Dairylns
at the Ontario Agricultural COL
lege. Guelph. Canada

iCopyright. 1911. by A. c. McClurg g. Col
rATHILE it is necessary for the
nv patron supplying milk or
w cream for buttermaking pur-
poses to send first class
quality, still greater respnn>. nilty
rests on the patron Of the cheese fac
tory For butteru,aking pas,euriza-
ton may be and is resorted to to check
Objectionable bacterial growth and
drive off food tiavors. but this is i'm
possible in cheesemaking The cheese
making process is one which lends it
self to the multiplication Of evils If
they have already 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 65 degrees F. or lower and keeping
it at that temperature overnight and
| for lowering it to 80 degrees + and
sustaining that temperature when it is
held over Sunday Depend on nothing
but correct thermometer for ascer
tanning temperatures Ice is almost Il
necessity in order to care properly fos
Saturday nights and Sundays milk.
Milk intended for checsemaking
should not have over 20 per cent Ct
acid when delivered to the factory II
sol
unit! it contains from 80 to ~ pei
cent, and then it is quite unfit for
cheesemaking The cheesemaker uses
the acidimeter. and we should abide by
bis decision.
The Milk House.
The dairy farm should have Il milk
house 1t may be built of wood or oi
cement In it should be tank large
and deep enough to hold cans contain
ing at least two millsings and y 81,
; inch space around them for water
There should be an outlet pipe ne!
the top to allow the water as it be
: comes warm to be carried away in ol
der to keep down the temperature "
r the milk An outlet at the bottom
necessary that the tauk may o'casioi
: ally be emptied and cleaned
2 If there is windmill at the well
e large tank should be provided, an
S from it piping should be laid to suppl
+ the smaller tank with water. Ii thcr
Q is no windmill the milk house should
e built near the well. Be sure to max
proper drain to carry away the sn
o plus water. Keep everything tidy.
K A windlass is convenient to raise ali
7 lower the cans into the tank AIS
: have some contrivance to do the iii
l. ing at the milk stand. Have ti;le
Il laid from the milk house to the stan
! and a car or truck for carrying cans.
II Warm milk should not be mixed vii
that already cooled, if it can be avoi
ed. If at all possible it should be SCI
in separate cans. If it be necessary
mix nights and mornings milk Il
| best plan is to cool the mornings mi
also. if there be not time to do til
| the evenings milk should be cooled
| at least 60 degrees. 1t is quite possib
| to have excellent milk delivered by tn
| last method where cleanliness is
| served and the nights milk well coole
Cooling the milk Immediately aft
| or during milking with as little exl
sure to the air as possible and puttl
the lids on the cans is recommended
Where ice or cold water cannot
obtained or where a can OF mix Il
to be left in place where water a
ice cannot be conveniently used.
| wet cloth-preferably tiannel-wrapr
around the can is an aid in keep
the milk cool Have one end Of
cloth immersed in a pail of water
Under no condition should chemic'
be used for preserving the milk. III
completely upset the process Of chez
making.
Whey should not be returned in
cans unless it has been heated to
degrees T. in the factory tanks.
The cans going to and from the t
tory should be covered with canvas
keep out the dust and heat. Need!
to say the cans must be well wasl
and scalded.
Remember. the better the milk
Jus cared for on the farm. the less Elill
,rk takes at the factory to make Il POI
all. Of cheese and superior will be
,ne quality of the cheese.
unit There are two general methods
for obtaining cream from milk-the 81
ity system. making use Of the shai
IVY pan or the deep can. and the cehtr
on gal system. employing the cream
can arator. The former is the oder an
. Of now little used.
aes Where the creaming Is carefully G
the the skimmilk from pans will not
ard tain over 3 per cent butter fat.
am. usually ii tests much higher
nth cream may contain from Il per
the to 40 per cent fat.
Many farmhouses have no SUIT