Six Points in Managing Milk

Feilding Star, Volume XII, Issue 135, 7 May 1891, Page 4

Six Points in Managing Milk

j 1. T.i make the finest-flavpured and | I ni^t-si k-eping hurter, the ureum i must uii'i- •,'■» a ripening piocesa l»v j f\pnsuie to the oxygen <>t the aii i wnile it is i-i ig Tin 1 npeniug i-* "Vtirv tariiy wliuu tlio temperature is 2 Mte- ereatu bpcomoa sour the niuiii ui>tMiiiig tlie ui-u'e if depieciafes » Tho sot nei it in «heu skimmed and vliim-1'! he . l i< tte But it should not be fhunieil while too new. ' The b j-»t time hu skiiniuiiig aud chaining l-,just hetoieuci'litybieonn'S.ipiiaMTit. 'A. The deeper milk is st'i the less j ailing the emir: t« « hile li^mg 4 Tbe depth of sott »g should vary with th- lem^ib tU c. The Iwwfr if is the dneuer niilK may he s» ; c higher, tie shallowe- it shouid c. o VV hen milk as muling b* cr un to lise, the puntv oi the ere m, md, consequently. ih>i fine fiivnui and keepiug of ihd hutter, will be injured if the rturfac'l3 of tl c cream is ox^osed treeiy to air much warmer than the cream. 6 When cream is colder tban the Bin rounding air, it takes up moi'-ture und impurities from the air When the air is colder than the cream, it takes up moisture and whatever escapes from the cream. In the former case the cream purifies the surjounding air. Iv the latter case the air helps to purify the cream.