Hints on Dairying

by T. D. Curtis

The longer the milk remains in the udder, the more it is impoverished by absorption of some of its ingredients. This is specially true of the fats, which are taken up by the absorbent vessels of the udder and carried into general circulation. For this reason, the first milk drawn—which is the first secreted, and therefore remains in the udder the longest—is the poorest milk drawn, and that which is last secreted and last milked (the strippings) is the richest. Hence, the longer the interval between milkings, the poorer the milk for butter making. Three milkings a day will give better results than two.

DO FATS EXPAND BEFORE CONGEALING?

If milk is to be set for cream, the sooner it is put to rest and the less heat it looses before setting, the better for the separation of the cream. If cooled down much, the cream will rise more slowly and separate more imperfectly. In cooling, the fluids and semi-fluids condense faster than the fats, and hence become relatively heavier, and settle as the fat globules rise, by virtue of the law of gravitation. The theory has been broached by Mr. H.B. Gurler, of DeKalb, Illinois, that in sudden cooling, the fluids and semi-fluids are not only condensed, but the fats expanded, thus increasing the difference in specific gravity in both directions. In this way, the rapid rising of cream in sudden cooling he thinks may be better accounted for. His idea is based on the fact that water, just before congealing, begins to expand and continues to expand as the temperature lowers. Fats consolidate at a much higher temperature than water, and he thinks the same law of expansion may intervene in both cases. So far as we are aware, it is not known whether fats do actually expand before and after reaching the point of congelation or not, and we shall feel an interest in having the question positively settled by the scientists. If it is a fact, it introduces a new element into our philosophy, and will help in the solution of some points not yet satisfactorily determined.

EFFECTS OF FALLING TEMPERATURE.

It is a fact that cream rises best in a falling temperature, very slowly in a stationary one, and little or none in a rising temperature. Hence, in cold weather, when milk cools very rapidly after being drawn from the cow, it is the practice of many good dairymen to raise the temperature of the milk to 100 degrees when set. In this way, they get a quicker and more complete separation of the cream as the milk cools down.

It would be a good idea to have, in all butter factories, apparatus for setting milk so constructed that the temperature of the mass of milk can be gradually and evenly raised to 100 degrees, or even slightly above; for it is difficult to deliver warm milk in a good condition especially in hot weather—if it has to be carried any considerable distance, while in cold weather, it is sure to get considerably reduced in temperature, both in milking and on the road to the factory. Hence, it seems almost absolutely essential, if the best results are to be attained, to have some means of properly raising the temperature of the milk at the factory.

COOLING AND AIRING.

If milk is to be sent to the factory, for either butter or cheese making, where the distance is half a mile or more, it should be aired and cooled—especially if it is to be shut up in a tight can. This cooling should be done as speedily as possible after milking, to avoid taint or souring. If the milk is kept over night, such airing and cooling are absolutely indispensable. The mode of doing this must vary with conditions and circumstances; but, whatever method may be adopted, we would by no means recommend putting ice directly into the milk. The effect cannot be to improve flavor or keeping quality.

PROTECTION FROM THE HOT SUN.

By no means should the can of milk be exposed to the direct rays of a hot sun, either on the platform waiting for the delivery wagon, or on the wagon. Give it shelter and shade of some kind, in both cases. If a woolen blanket is wet in cold water and wrapped around the can, the rapid evaporation from the blanket will keep down the temperature. Everything that can be should be done to preserve milk in its normal condition.