ACTION OF COLD UPON MILK.

Akaroa Mail and Banks Peninsula Advertiser, Volume 2, Issue 154, 8 January 1878, Page 3

ACTION OF COLD UPON MILK.

An abstract from a paper read before the French Academy of Sciences gives the results of numerous experiments made by exposing milk to different temperatures ranging from 32 deg. Fahr. to 100 deg. Fahr. The following facts were elicited:— 1. The rise of cream is more rapid as the temperature to which the milk is exposed approaches 32 deg. 2. The volume of cream is greater when the milk has been efficiently cooled. 3. The yield of butter is also greater when the milk has been exposed to a very low temperature. 4. Finally, the skimmed milk, the butter and the cheese are of better quality when prepared under the above circumstances.

While it is impossible to offer a satisfactory explanation as to the reason why artificial cold should produce a beneficial effect upon the yield and quality of products derived from the milk, it is probable that it may tend to arrest that fermentative decomposition which is so prone to set in with organic fluid, and thus, by preventing incipient alteration, indirectly to improve the quality of the material. "The practice of warming the dairy in the winter time so as to maintain its .atmosphere at a constant temperature of abopt 60 deg., is therefore objectionable ; the pans should stand in running water, at as low a temperature as can be practicably obtained.