FARM AND GARDEN

Te Aroha News, Volume XII, Issue 1784, 2 November 1895, Page 2

FARM AND GARDEN

[Dairying Service, Leaflet No. 5.] MILK FOR CHEESE- AND BUTTER-FACTORIES. (By J. B. Mac Ewan, Chief Dairy Expert) Shelter. Comfortable conditions are a firs t necessity in the economical production of milk. When cows are exposed to extreames of heat and cold the results are not favourable. During the excessive heat of the summer months protection from the exhausive influence of the sun should be arranged for in the paddocks by the planting of shade trees or by any other simple method. Clean well-ventilated stables are recommended for the winter months, when the weather is changeable, accompanied by cold, chilling rains, frost and snow It is against all laws of nature to expect milch-cows to continue an equal supply under uncomfortable condtions, as when,they are dry, clean, and contented. Experimental and practical experience proves that the greater the discomforts the smaller the quantity and the poorer the quality of the milk given per day. The additional cost of sustenance by exposure is an important consideration when considering whether it will pay or not to provide shelter and feed for the inclement months. In theory it is absolutely necessary to provide shelter and comfort. In economy jjof practice, where cheap succulent feeds can be produced, it is not a question of will it pay, but it is the only thing that will pay. In the handling of dairy cows it is always profitable to make such arrangements as wifi insure their comfort and’ contentment.

, Aeration. . Too often is the proper care of the milk neglected. All milk—night and morning—should be aired as soon as possible after being drawn from the cow by exposing it in a thin spray to a pure atmosphere, by pouring, dipping, or by running perforated surfaces. ‘That neglect implies three things that are very injurious to its quality : (1) The peculiar odour which the cow imparts to the milk will be loft in it-until it becomes fixed in its flavour; (2) the germs of ferrnentatioa that come in the milk and from the air have the best conditions for growth, and action when the milk is left undisturbed; (3) the mills: will become in a degree unfit for perfect coagulation by rennet. Hence it is needful and advantageous to aerate it, for three reasons:— .

‘ First, "because by pouring, dipping, stirring, or by trickling it over an exposed surface, there is elminated from the milk by evaporation any objectionable volatile element that may be in it. ■

" Secondly, because, as has already been stated, the milk contains germs of fermentation. A strange peculiarity about some of these microbes is that t'ney|become active only in the absence of free, oxygen. When warm new milk is left undisturbed, carbonic-acid gas is generated, and that fnrnishes. the best condition for the commencement of action by these almost invisible creatures. .After they get started they keep up their, decomposing work, even in the presence of oxygen. It is impracticable to coagulate such milk so as to yeild a fine quality, of keepingcheese. Coagulation by the use of rennet of milk that is ripe can never be perfect unless it be thoroughly aerated immediately after it is taken from the cow. Neglect of aeration will increase the quantity of milk required to make a pound of fine cheese ” “ Thirdly, because the airing seems to give vigour to the germs of fermentation that will bring about an acid condition of the milk without producing the acid. So much is this so, that it has been found impracticable to make strictly first-class Cheddar cheese from milk that has not been aerated.”

For cheese-making the cooling of the milk by the use of water after aeration is only recommended when the nights are very warm, as an additional precaution against lacetic acid, but on ordinary cool nights, when the temperature is not above 70* or 75* Fahr., thorough aeration is sufficient. For butter-making in these sunjmer months the additional advantages of reducing the temperature by the use of water after airing is that -the milk in delivered in a sweeter condition at the factory or creamery, facilitating the handling of the cream to better advantage, and allowing of the skim-, milk being returned in a sweeter condition for feeding purposes. It is abvisable to divide the milk into small lots over night. The milk should be stirred once or twice after aeration, especially the last thing at night, as it is an additional preventive against the separation of the cream from the milk. When this is attended to it is unusual to see clots of cream on the milk when delivered.

Are you Furnishing ? The best and cheapest stock is at ‘The People’s’ Furnishing Warehouse, Auckland. J. Tonson Garlick is determined to maintain the position held so long for giving best value in furnishing goods. He is selling very cheap, all kind of Furniture, Carpets, Carpet Squares, Linomum, Bedding, Iron Bedsteads, Woven Wire Mattresses, Furnishing, Drapery and Bamboo Blinds. He furnishes a house throughout, and sends an illustrated cat alogue to intending buyers. Write fco J, Touson Gaiilicx, Queen-street, Auckland.