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Seven Points in Managing Milk.

1. To make the finest flavoured and longest keeping butter the cream must undergo a ripening process by exposure to the oxygen of the air while it is rising. The ripening is very tardy w hon the temperature is low. 2. After cream becomes sour, the more ripening the more it depreciates. The sooner it is then skimmed and churned the better, but it should not be churned while too new. The best time for skimming and churning is just before acidity becomes apparent 3. Cream makes better butter to rise in cold air than to ri&e in cold water, but it will rise soonor in cold water and the milk will keep sweet longer. 4. The deeper milk is sot the less airing the cream gets while rising. 5. The depth of setting should vary with the temperature ; the lower it is the deeper milk may be set ; the higher, the shallower it should be. 6. While milk i« standing for cream to rise, the purity of the cream, and consequently the fine flavour and keeping of the butter will be injured if the surface of the cream is exposed freely to^aiv much warmer than the cream. , 7. When cream is colder than the surrounding air, ie takes up moisture and im- I purities from the air. When the ah" is colder than the cream, it takes up moisture and whatever escapes from the cream. In the former case the cream purifies tiie surrounding air ; in the latter case the air helps to purify the cream. Tho selection of a creamer should hinge on Avhat is most desired—highest quality, or greatest convenience and economy in time, space and labour. — Professor* Arnold.

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/TAN18870528.2.24.8

Bibliographic details
Ngā taipitopito pukapuka

Te Aroha News, Volume IV, Issue 205, 28 May 1887, Page 3 (Supplement)

Word count
Tapeke kupu
287

Seven Points in Managing Milk. Te Aroha News, Volume IV, Issue 205, 28 May 1887, Page 3 (Supplement)

Seven Points in Managing Milk. Te Aroha News, Volume IV, Issue 205, 28 May 1887, Page 3 (Supplement)

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