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Waikato Times, Volume I, Issue 22, 20 June 1872, Page 2

CHURNIKG-WHOLE MILK V. CREAM. Many curious experiments have been made to test the relative peculiarities of churning the ontire milk and churning cream, am mgstthe most conclusive of which are the following by C. Peterson, of Windhausen, translated from the " Milch Zeitung" :— The causes affecting the yield of butter from milk may be divided into two classes. Ist. Those which depend upon the technical handling of the milk. 2nd. Thoye which depend upon the composition of the milk itself. Among the first are to be considered the churning of the whole milk or cream, the external temperature while the milk is .standing, the description of pans to be used, the period of time the milk should stand bofore skimming, the rapidity with which the milk becomes sour and thick during the churning, different kinds of churns, temperature during churning of the cream or milk, and of the air, motion required to churn, &c. Among the second —the description of food, whether the cows are old or young milkers, the individual character of the cow—old or young, quantity of milk given, peculiarity of breed, length of time the cow has given milk, milking twice or thrice daily, and first and last milk from the cow. After remarking that the causes in the first class are the most important for the farmer to attend to, Mr. Peterson states that " The churning of the whole milk is, as a rule, little known. It is, however, often resorted t> in Holstien, where cheese is not made. The general mode of procedure is self evident; in stead of being skimmed when it is ripe en »ugh the whole of the milk is work-id in the churn. All the experiments I have made to determine which method yields the most butter have been in favor of churning the whole milk when other circumstances ha\ e been equal To obtain the greatest amount of batter in churning it is necessary— Ist. To be in a position t» ontrol the temperature at all times of the. year. 2nd. To be able..to perform ohe skimming at the right time. _ 3rd, $ucli a datjx supply of milk as will yield enoogh cream to adow it to be churned before its jield of boiler is damaged by standing too long* r ' .