Seven Points in Managing Milk.

Hawera & Normanby Star, Volume X, Issue 1840, 28 January 1888, Page 3

Seven Points in Managing Milk.

1. To make the finest flavored 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 when the temperature is low.

2. After cream becomes sour, the more ripening the more depreciates. The sooner it is then skimmed and churned the better, bat it should not be churned while too new. The best time for skimming and churning is just before acidity becomes apparent.

8. Cream makes a better butter if it rises in cold air than it would in cold water, and tho milk will keep sweet longer. 4. The deeper milk is set, tho 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 he set ; the higher, the shallower it should be.

6. While milk is standing for cream to rise the purity of tho cream, and consequently the fine flavor and keeping of the butter, will be injured if the surface of the cream is exposed to air much warmer than the cream.

7. When the cream is colder than the surrounding air, it takes up moisture and impurities from the air. When the air is colder than the cream, it takes up moisture and whatever escapes from the cream. In the former case the cream purifies the surrounding air ; in the latter case the air helps to purify the cream. The selection of a oreamer should hinge on what is most desired — highest quality, or greatest conveniences and economy] in time, space, and labor.