The Why of Dairy Matters.

Feilding Star, Volume XVI, Issue 57, 1 September 1894, Page 4

The Why of Dairy Matters.

Why should the udder, etc. , of the * cow and the hands oi tbe milker be | made as clean as possible before milking ? To keep bacteria from getting into the milk. Why should the milk be removed from the stable as soon as possible after milking? To prevent absorption of any odours of the stable. Why should milk not be put at once after milking, into closely covereu cans ? Because by so doing odours , are retained in the milk. j Why should milk that is to be set i for cream in covered cans, or put cans ' for immediate delivery, be serateit ? To remove tbe animal and other odours from the milk. Why should milk be set as soon as possible 1 To stop the action ot tbe bacteria. Why should the temperature of tne milk be reduced as quickly af possi ble for creaming;? lo prevent the formation of fibrin and the growth of bacteria. Why should milk tbat is to be set for cream be agitated no more than is necessary before setting ? Because , agitation favours the formation of fibrin. Why should milk pails, pans,churns. and eyery utensil used in the dairy be kept most carefully clean 1 to keep out bacteria. Why is cream ripened before churning ? I o develop flavour and render churning easier. Why should tin ripening process of cream not he a'lowed t3 continue too long ? I o prevent the development of bacteria that produce offensive product**, such as bitterness, and destroys aroma. Why should a thermometer be used at every step of tbe process of making butter ? To be sure tbat the temperature is the one desired in each stage or division of the work. Why does cooling the milk prevent 1 or retard souring ? It retards »rowt!i in bacteria. Why do milk and crenm sour lf-ss rapidly in winter than in summer ? There are fewer bacteria in the air, and the temperature is lower. Why does the ripening of cream > make it churn more easily ? The ' albuminous matter of cream is rendered less tenacious. Why does milk become sour ? Bac- ; teria changes sugar into lactic acid i Wb} should the room in which milk is set be made perfect in its sani- ! tary conditions, such as good ventilation, cleanliness of floo.s, walls, etc , ' freedom of bad odours, etc. ? To , keep out undesirable bacteria and to i keep products free 'rom bad odours. r Why does the presence of casein in t butter injure it? It affords nourishment *o bacteria, which causes butter [• to decompose — London Dairy.