DAIRY SKIMMINGS.

Te Aroha News, Volume VII, Issue 376, 12 June 1889, Page 3

DAIRY SKIMMINGS.

Cqolihg of Milk.— ln dealing with the subject of bho importance of the properairing and cooling of milk a writer says :— "It is not necessary to cool the milk very much. If it is well aired it will keep for the night, if 68 to 70 degrees warm, and, as a general rule, the airing cools it to this degree. Milk which is cooled, and not aired is sometimes the worsb of all ; for instance, set a can of milk in a tub of cold water without stirring ib ; the cold water tends the cream to the top of the milk, which, having formed a skin, prevents the heat, odours, and taints irom escaping, though they try their very best. This is one reason why there is often poor flavour butter ; the animal odours of the^milk in trying to escape from ,it are caught- and held by the cream, and conveyed to the butter against their will, and spoils it, and in nino cases out of ton tho dairymaid does not know how ib is her butter is not sweet, for everything else is clean and sweet. If a little care had been taken with the milk at the stait everything would have been righo. " Inflammation of thk Udder. — When a cow's milk suddenly dries up and becomes clotted in (.he udder, it is probably due to a garget or inflammation of the udder from some one of many causes, says the American Dairyman. Tho udder is then hard or lumpy and hob. A remedy is to give the cow at once eight or twelve ounces of Epsom salts with half an ounce of saltpetre, repeating the latter in six hours. If the milk is difficult to draw, a solution of one ounce of carbonate of soda in a pint of water should bo injected into the teats with a syringe, and then milked out. This wilt bring away tho curded milk, which, if left in, will make matters very much worse. If the cow is feverish the saltpetre may bo repeated for a day or two. To bathe the udder in cold water, rubbing and squeezing it gently for a considerable" time, is useful. Trouble in Churning. — In case of trouble about churning, look first to the temperature. A higher or lower one may remove the trouble. Next see that the cream is not too thick. If it is, thin with water of the churning temperature. Using skimmed milk would only be adding more of the same viscous material. But if the cream is not viscous, but simply lacks fluidity, the addition of skimmed milk may do. Those who object to the use of warm water to thin the cream forgot that milk is eighty-nine per cent, water, ci'eam about twenty-eight per cent., and butter ten to fifteen per cent. Theieare very few things in nature that do nob contain water. Supplying Milk to Factories. — A supplier of milk to a creamery or cheese factory must nob think that all he has to do is to

deliver his milk to the factory regardless of its condition. A sour milk pail or- milk can will febvv the *seeds- of acidity in a lon of sweet milk, the effects of which may not bo detected until the cheese-maker begins to raise ics temperature and work the curd ; then every process in the day's work must be hurried and an inferior cheese will, in all probability, be the result of this little negligence on the part of the patron. The expert cheese-maker watches every derail. No sour utensil will be found in his factory. From the weighing can to the press cloth, his watchful eye and acube smell are always on the alert. Scalding 1 water is his boon companion ; order and cleanliness his watchword. Still, he cannot turn sour milk sweet, nor can he make good cheese from the supplier's milk whoso cows get their daily supply of water from the stagnant pool, or their daily rations from rank weeds and slough grass, Therefore, if those who .support a cheese factory would have their factory gain notoriety for turning out a superior article, they "and their cheese-makor must work together, honestly and faithfully, and if bhoy do this, success is assured.