Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1913-03-14
BY Professor A. B. Nystrom

OF milking, and methods of handling
the milk are ali factors to be centralized
70" parnS should be well ventilated.
Cleaned, and by all means an abund-
ahce OIL sunlight provided for. The
COWS should be normal and healthy.
Tree from chronic or contagious dis
eases, and be kept clean from manure
ana DIRT. All utensils with which the
MIX comes III contact should be kept
Serupulously clean. hot water and
i've steam, for sterillzlng, and plenty
Oh sunshine are good means of keeping
Tie utensils clean. The milking should
De done under sanitary conditions. 1t
Is PROBABLY not advisable to require the
mixer TO wear freshly laundried white
SUITS, caps, ETC., but ordinary care and
precautions are absolutely necessary
Tor the clean production of milk Wet
hand mixers are not desirable. Feeding
before milking is not advisable on ac-
count OF dust and bad odors. Unsani-
tary mixers are objectionable The
milk immediately after being drawn
from the udder should be separated
and the cream then aerated and cooled
rapidly In order to remove all the ami
NAL odors and reduce the temperature
as soon as possible. Several kinds of
milk coolers for this purpose are on the
market. 1t is advisable to keep the
cream at low temperatures after separ-
atlng, because the low temperatures are
less conducive to bacterial growth than
are temperatures of about blood heat.
When 1t is time to ripen the cream,
that Is, to produce the desired number
OF Tactic acid bacteria, which are the
only desirable bacteria always normal
ly injecting the milk from the cows
udder. There are two important meth
DDS which we can use in producing
these desirable bacteria: by normal
rlpenlng or souring, and by the innocu-
lation of a pure culture of the bacteria,
known as the starter method. The
most common method of ripening
cream on the farm is by the normal fer
mentation method, which consists in
keeping the cream at a temperature of
63 or 70 degree Fahrenheit for sevaral
hours The starter method which is
used is to first pastuerize the cream to
kill all bacteria present and then in
noculate with special culture of Tactic
acid bacteria and then ripen at 70 de-
grees Fahrenheit for from 16 to Is
hours. However, where the cream is
kept under the most sanitary condi-
tions, the last method is perhaps not as
advisable to use as the first, on account
OF the extra labor involved in prepar-
ing and propogating the starters.
The most common method of ripen-
ing the cream on the farm Is to put the
cream in large tin can or in an earth
en- jar and set it near the stove until
the desired amount of acidity has been
produced. Great care must be taken
when ripening the cream by this meth
od, in order to control the tempera-
lures, which is an absolute necessity in
order to control the quality of the
product. Some people believe that
they can tell temperatures as well as a
thermometer, but never should one rely
upon his good judgment of tempera-
lures when making butter, for a diff
ference of two degrees in temperature
in some processes of buttermaking will
ruin the texture of the butter, and rare
is the man who can detect difference
of two degrees in temperature without
a thermometer. The cream should be
kept at temperature of about 70 de-
grees Fahrenheit to ripen, and in order
to maintain a uniform temperature
throughout it should be stirred at short
intervals.
Too high or too low temperatures are
conducive to the development of the un-
desirable bacteria; but it has been de-
termined that the optimum tempera-