THE DEVONSHIRE PLAN OF SCALDING MILK.

Waikato Times, Volume XXVIII, Issue 2263, 11 January 1887, Page 2

THE DEVONSHIRE PLAN OF SCALDING MILK.

In Devonshire the dairy-house is either ' j tone nr brick, with stone floors nnd stom tiPti'-hes for the milk to be set upon ; tin Mouse is well ventilated atid kept scrn- ■ ulously ne it and clean. The milk «s it ■nines from the enw is strained into larjr. luep pans and put into the dairy, whei - : it stands from eitfht to twelve hours an.'i sometimes longer; the pans are then Taken out, care being taken not to agit»tf the cream that ha* risen, and the milk .chlied by placing the pans holding it in ;n iron skillet filled with water and th whole set upuu a range. At the bottom of the skillet there is a grate on which the pan of milk rests so as to keei it from the bottom and preveni burning. The milk is slowly heated to near tho boilimr poiut, until it begins or is about to boil. When tht cream begins to show a distinctly marked circle (or crinkle about the outer edge) Hid the first bubble rises on the surface ot the cream, it must be immediately removed from the fire. Some experieuce is necessary in applying the hpat to have it just right, otherwise the cream is injured. When properly scalded the cream is taken to the dairy, where it stands for from twelve to twenty-four hours, according to the condition of the weather, when the cream is removed, it being then a thick compact mass an inch or more in thickness. It is more solid than cream obtained in the usual way, and has a oeculiarly sweet and pleasant taste The milk thus treated yields about one fourth more cream than is produced in the usual way, but it is mainly at the expense of the remaining milk, which has parted with more of its caseine than milk set for cream in the usual way. It is more evenly churned than common cream, and the butter has

somewhat of the taste peculiar to clouted cream, and is highly esteemed by those accustomed to its use. The plan of scalding the milk soon after drawing from the cow, in order to facilitate the rising of the cream, has been known and practiced from time immemorial. The usual method is to set the pans containing the milk in a vessel of hot water on the kitchen stove, and when it is heated to a temperature of 130 to 140 legrees Fahr., it is removed to the dairyroom for the cream to rise. Under this treatment the cream comes up speedily, aud is more easily churned than when r he milk is set in the ordinary way. The heat expels animal odour, to some extent, and, in connection with aeration, will frequently improve imperfect milk, or that which is tainted with odour.