SEVEN POINTS IN MILK SETTING.

Wanganui Chronicle, Volume XXIII, Issue 9548, 18 November 1881, Page 3

SEVEN POINTS IN MILK SETTING.

1. To make the finest flavoured and longest-keeping butter, the cream must undergo a ripening process by exposure to the oxygen of th« air while it is sweet. This is the best done while it is rising. The ripening is very tardy when the temperature is low. 2. After cream becomes sour, the more ripening the it depreciates. The sooner it is then skimmed and churned the better, but it should not be churned while too new. The best time for skimming and churning is just before acidity becomes apparent. 3. Cream makes better butter to rise in cold air than in cold water, but it will rise sooner in cold water, and the milk will keep sweet longer. 4. The deeper milk is set, the 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 be set ; the higher, the shallower it should be. _."ilk should never be set shallow in low temperature, nor deep in a high one. Setting deep in cold water economises time, labour, and space. 6. While milk is standing for caeam to rise, the purity of the cream, and consequently the fine flavour and keeping of the butter, will be injured if the surface of the cream is exposed freely to air much, warmer than 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 latcer, the air helps to purify the cream. The selection of a creamer should bingo onjwhat is most desired— highest quality, or greatest convenience and economy in time, space, and labour.