DAIRYING SERVICE, LEAFLET No. 5.

Otago Witness, Issue 2173, 17 October 1895, Page 13

DAIRYING SERVICE, LEAFLET No. 5.

Milk for Cheese and Butter Factories. J. B. MacEwan, Chief D.ury Expert. Developments and increased kuowledge in the manufacture of the finest qualities of dairy products emphasise tho necessity for the delivery of milk at cheese and butt-r factories and creameries in a pure and wholesome condition Excellence of quality in the finished product will be largely governed by the care and attention given by milk suppliers to this branch of the Industry. The very stability of tho dairy industry of tho country ' Upends upon the intelligent and painstaking efforts of the dairyman to produce the raw material in tbe moat ecouomical manner, enabling them to meet the keen competition of other countries, and to deliver the milk in tbe best condition, rendering it possible tomanrfacturo an article of uniform excellence of quality that will command the very highest pric>B available, and establish an enviable reputation for the country. BREED OF COWS. A variety of opinions exUt as to the be3t breed of cows for tho supplying of milk to cheese and butter factories, many believing that there are Ctttaia breeds adapted for butter-making purposes

and others for cheese-making; but more exact information obtained in recent years disproves these beliefs, and the fiict is now well ostAbliahed that the quantity and quality of milk combined indicates ita true commercial value for either cheeao or butter nuking. Certain breeds are more noted for quality th*n quantity, othoraforquautity jjore than quality, and others, 9g.<in, equally balanced in the.*} important qualifications; but, under the equitable sj ttem of paying for milk according to the p:-rceutage of fat contained, quantity and quality are equally important. Another very cusenti<>l foature iv dairy cows is that of ra»pucuing to good iMnlir.g and kind and careful handling by an increased quantity. Tho general-purpose cow, by which ><n attempt is made to comdine milk aud Imf-produciug qualities, haa not been found to bo a profitable one. If a bt-of-producing animnl ii deiired, it is well to breed fur that purpose, but iv a dairy cow tbe object should be to secure an auim&l that will respond by giving all— over and alwve tho requirements of the syttem— in the milk pail The best breed of cowa — the I>usi»cß»cow— for modern reqairCm^nta combines quantity and quality at the sniilleit cost of pro..nction, respondiug to lilK-rai and judicious feeding and careful handling. It U better to have a small herd, and every one a good cow, than a largo one containing in-ny unprofitable animals ; ana every dairyman should adopt means by which at the end of each year an approximate estimate of tbe number of pounds of milk given and the pounds of fat contained from every cow could be arrived at, rendering au intelligent selection easy, and by breeding from the l.ebt cows only and thoroughbred Nulls from good milch famiiioi ft splendid herd would be secured at a small cost.

Careful attention bhuuld be exercised in providiug an abundance of choap, succulent, whol<?som<>, nutritious feed. It only pays to fetd well, and when thu summer gr.ua is watery and woak in ft-eding aubbtanco it is judicious to allow of cruslud or chaffed oats, bian, and other grains being fed Nothing excitcH euch a liberal sccretif n of milk as grass, but it is well to fortify the cow's system by the addition of Holid foods. To guard against the shortage of feed at cci tain times of the year, provision should be made for the growing of green feed, such as oats, barley, whoat, aud vetches niixod. mangels aud Indian corn, judgment being ueot as to which is best adapted for thevarjing conditions in different part* of the country. YV h-re conditions are favourable for the giowing and maturing of Indi*u corn, it will be found to be one of the beat and cheapest feeds for the production of milk, and it is specially adapted for winter feeding by either drycuilng or by the use of silos. I urnips, turnip tope, rape, or anythiug of a similar nature should naver be fed to mllkinj cows, as they frequently give offeneive flavours to the millc, which detracts from tho quality and value of the finished article. Cowa Ehould have free access to salt daily. This appliea more particularly to parts remote the sea. Experiments go to show that tho milk from cowb having free access to salt, as compared with those that hive not, will keep from souring 21 hours longer, and the cows will give from 14 to 17 per cent, more milk, all other conditions of treatment being equal.

WATER. Cows should always have free access to a plentiful supply of pure water. Every reasonable precaution should be taken to guard against their drinking Btagoaut, impure water, or water which h*B been contaminated by decaying animal matter. The milk from cows which drink such water is a continual menace and danger to tho publio health ; and tho quality of the maoa-

factured article— oheese and butter— is depreciated in commercial value. Cows whioh are denied a sntneirnt quantity of pure wuter will not give as much milk, or nvlk of as good quality, as when plenty of water is supplied with wholesome feed. shel'trr, Comfortable conditions are a first necessity ia the econonvcal production of njilk. When cows are exposed to extremes of heat and cold the results aro not favourable. Durii-g the excessive heat of the summer months protection from the exhaustive iDflucncesofthoaun should be arranged for in tho paddocks by the planting of shade trees or by any other simple method. Clean, wellventilatod stablos are recommended for the wiuter months, when the weather" is changeable, accompanied by cold, ch'lliug' rains, f«K>t, and snow. It is against all laws of nature to expect milch cowto coutlnuo an cqnal supply undor uncomf artable conditions as when they are clean, dry, and contented. Kxperlmetita and practical exp rience prove that the greater the discomforts the smaller tho quantity aud the po>rer the quality of the nulk given per day. The addit onal cost ol sutten>;nce by expo ure is aa Important consideration when considering whether it will pay or not to provide shrlter and feed for tho inclement months. In thtory it ia absoluti ly necessary to provide sholter and comfort. In economy of practice, whore cheap succulent ftedt. oan be produced, it is not a question of will it pay, but it is the only \hing that w'U pay. In the handling of deiry cows it is always profitable to make such ftrraiigementß as will ensure their comfort and contentment. MII.KINO. Cloanliuess in every particular should be ob« served. Remove any diit adhering to tho udder with a cloan damp cloth, and milk with dry hfcnrls. It is no mom difficult to milk with dry luods than wi f h Wbt, and it is certainly more 1 Icanly. The milkini? should be dono quietly aud gently. Dog« should not be employed to drive the cows to the milking yards or stables. No loud talking or dis'urbancea that will irritate the cows should be allowed, «iid, as for as pusnible, tho milking of each cow should bo done by the name peraon, and at equal intervals. The use of the leg-rope is not recommended, as it is a disturbing element, and should not bo necessiry wh.n the cows are quiotly handled. The milk should bo strained immediately af tor milking, to romove any impurities that may have fallen into it. AERATION. Too often is the propor care of tho 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 bpray to » l»ure atmosphoro, by pouring, dipping, or by running throush perforated turfuces. " That nealoct impii«a threo things that are very injurious to Its quslity : (I) Tho pooiiliar odour which the cow impaitd to the mitk will bo left in it until it becomes fixed iv ita flaycur ; (2) tho germs of formentntion that conic in the milk and norn the air havo the beat conditions for growth andacdon when tho milk ia left undisturbed ; (3) the milk will becume in a degree unfit for perfect coagulation by rennet. Renco it is needful and advantageous to m lato it for thres reasons :-- " Pirat, becture by pouring, dipping, Ltirring, or by trickling it over on oxi>oned surface, there is eliminated from tho juilk by evaiioratiou any objectiouable vo'afcile elamnnt that nay bo sn it. Secondly, because, as has already been stated, the i/- ilk contaioß germs of fermentation. A stnnge peculiarity about some of then* infcrobeH ia that they become active only in the absence of free ox3g-.11. "When warm new milk is left undisturbed carbonic acid gas is ffe- crated, and that furnishes the best condition for the commencement of action by tbcae Almost invisible creatures. After they get started they keep up their decoinpoidi g work, oven in the presence of oxygen. It ia impracticable to perfectly coagulate ! iMjcli milk so «s to yield a line quality of keeping chftese. Coagulation by tbe use of rennet of mflk thaJt. is ripe ran never be perfect unless it be thoroughly aeiv.vjd immcdihtely after it h taken from t\o cow. Negleot of aeration will incroaoc tho qua»'itity of milk reqnired to make a pound of flne oheeso.

"I'hJrdly, becauso the airing seonia to glv« vigour to the geiins of fermentation that will bvitis about an acid condition of the milkwithoul producing the acid. So much is this so, that it

has been found unpriCticftWo to make striclly I first-class Cheddar chee&e from milk that has not been aerated." t For checso-iiiaking the cooling of the milk by • the use of water after aeration ta only recommended when the nights ar«j very warm, as an | additional precaution against development of lactic acid, but on ordinaiy cool nights, when the temperature Is not above 70-leg or 75deg Fahr., thorough notation is sufficient. dor butter-imkiug in the Bummer months the additional advantages of icdncing the temperatuieby tbo use of water after a>riog is that the milk U delivered in a Rweeter condition at tho factory or cieamety, facilitating tho handling of i the cream to bftternd vantage, and allowing of the Ekim milk being returned in a swwt'-r condition ' for feeding purposes. It i» advisallo to divide the milk into small lofs over-night. '1 he milk should be stirred once or twice af ttr aeiation, ct>peci>illy , tho last thing at night, as it is an additional preventive against the separation of th<« cream from Uhe milk. Vv hen this ia att< bded to it v unusual to tee clots of cream on th« milk when dolivured. SURROUNUINGS. The keynote to the buoccs^ftil handling of milk ill cleanliness— cleanlinssa in per.- on, cleanlints3of utensils, and cleanliness of surroundings. 'Jho importance of this cannot bo exajrgftrated. The •utmost caie and \igilfirce should be exetcised. '' jEvery utereil should bo kept clean. Milk is a liquid tbit very readily absorbs impurities, and it should bo protected from any foul odours during the interval of milking and delivery at the factory. It la well to havo tho milk stand or cart somewhat apart from the milking jard or BteMes to gnnrd agMust an impure -atmosv here. These bbould be kept clean and free from taints arising from continual sj>illing of whc]j or skim-milk. Pies or calves should not be fed in olobu proximity. Care shovl i bo taken that no carrion is allowed to romaiu in adjacent paddocks, as the odcKira are carried considerable distances on the night air. HONEST MILK. The adoption of tho system of paying for milk according to quality is most desirable. Tho butter fat contained in the milk is the true indication of its commercial value for cheese and buMer making. B\ido»ce exists to prove that milk is not always delivered at the factories in its normal state, or as it is received from the cows. The adulteration of iui'k by the addition of ■water, tho removal of nny portion of th« cream, or the keeping back of any part of the strippinga 5s forbidden by " The Dairy Industry Act 1894." Sven when hon«frt milk is deli v» red from different herds, it varies cocuderably in th« percentage of fat contained, and it is theiefore unjust to those suppliers who by good breeding, good feeding, and 3dnd liandling produce a superior quality to be l>aid by Wt-ijlit alono. BIUKF SUOOFSriONS TO SUPPLIKRS. 1. Milk from cows in good health only thould be used. 2 Until after tho ninth milking it should not be offered to a factory. 3. Care and ckan'iness ihould be observed in everything pertaining to surroundinga and j uttn-iK 4. A liberal, supply of i heap, succulent, whole- , conic food thould be p:ovidcd. 5. Turnips, r»p", aurt weeds common in bush pastures give an clFcosivc odour »nd flsvour to the milk of animals which eat thorn. 6. Cows f-hould not be allowed to drink stagBant, impure water. 7. Tin pails only should be used. & All milk— this applies equally to the evening aud morning messes -hlwuld be strained and aired immediately after it is drawn, and every utensil used should be perfectly el-ma and swec'. 9. Provision should ba made to protect thcti>iil< from rain during the night, and from the heat of the momiug sun. | 10. Whey should not be taken home in the same cans «s the milk is delivered in. Ihe acid in t'cc whey takes off the tiuning, and exposes a rough j Surface, which is ditlicult to clean, and frequently j caußts a distinctly offensive fhvour in the cheese. 11 Strainers, aerators, pails, milk cans, and all titeusih used should be cleanod thoroughly immediately after their usa. Rinse 1 with cold •water, washed in tepid water to which has been added a little coda, and a subsequent scalding ■with boiling water prepares them for airing that thfty may remain swees. 12. Cans and lidß with broken rurfaceß should bo discarded, cs the crevices form breedingRrourids for unfavourable organisms. 13. Ooly pure, clean, honest milk shonld be tfleierl, and verily you will receive your reward. WelluijjtoD, September 1895.