204 ON THE DIFFEKENT METHODS OF MAKING AND 



volume together affects the temperature in cooling, and con- 

 sequently cannot he overlooked in the arrangement. In cooling 

 to a very low temperature, the slower the better, and deep setting 

 and large volume tend in this direction. Thus bulk and depth 

 require to be graduated in accordance with the point to which 

 it is considered the milk can be cooled ; and it is evident that 

 shallow setting and small volume will suit warm countries, deep 

 setting and large volume those of a colder normal temperature, 

 and with facilities for the procuring and keeping a supply of ice. 

 With shallow setting in a high temperature the depth should be 

 made so that souring does not begin before the cream is all up. 

 Cold water, in cooling milk, brings the cream faster at first than 

 cold air ; Init the latter, from its being a worse conductor, and 

 consequently at a disadvantage in the first stages, cools it more 

 slowly, and which, if not overdone, will give most cream. 



Tlie greater the number of degrees through which, under 

 proper arrangement, milk falls in cooling, the more perfectly 

 will the cream rise. With an unvarying temperature it is better 

 high than low, and thus a mistake has arisen into which many 

 have fallen, — the ascribing the perfect rising to a low temperature 

 by itself, instead of a constantly falling one. High temperatures 

 induce the growth of organic germs, and the formation of sour 

 milk cells, which retard some and altogether hinder other globules 

 from rising. Cooling stops the multiplication of these germs, and 

 boiling altogether kills them. Tliese hurt the fiavour of the 

 milk and butter, and thus cleanliness and a better knowledge of 

 tlie conditions of milk, cream, and butter under different treat- 

 ments and temperatures become the best means of their preven- 

 tion. 



Sldmming and Preparing Cream for CJiurning. 



If butter making alone is contemplated, skimming may be 

 begun when the consistency of tlie cream is such that the track 

 of the finger, on being drawn through it, is not immediately filled 

 up ; if skim milk cheese is to be made, then it should be done 

 much earlier — before souring begins. In deep vessels at a low 

 temperature the cream will, however, remain soft long after it is 

 all up. Milk which is cooled below 50° for the cream to rise 

 will keep a long time, and a little will rise as long as it is sweet ; 

 but 60 hours is considered the maximum time, anything longer 

 doing more harm than good. When the cream is all up skim- 

 ming proceeds, and it is better to skim away a portion of the 

 milk along with tlie cream, both making 25 per cent, of the 

 entire bull-:. For this course there are two reasons. Too much 

 butter to the bulk of cream causes too severe handling- of the 

 globules in the churn, and there is a little butter got from the 

 milk nearest the cream. Some churn, quite unnecessarily, the 



