DOES HEATING MILK AFFECT THE QUAN- 

 TITY OR QUALITY OF BUTTER. 



It is generally conceded that for best results in butter making, 

 where the milk is set in deep cans, the milk should be placed 

 in the creamer as nearh' as possible at the temperature at which 

 it is drawn from the cow ; there being a considerable loss of fat in 

 skim milk if the milk is allowed to cool to any great extent before 

 being set. 



Of late there has been considerable controversy as to whether 

 it is advisable under any conditions to warm the milk before set- 

 ting, and the limit of temperature beyond which it is not safe to 

 go. 



Mr. E. W. Stewart in the Country Gentlemati of Feb. 14th, 

 i88g, in answer to a correspondent in regard to milk from thor- 

 oughbred and high grade Jersey cows that had been in milk for a 

 long time, and from which only a pound of butter was secured 

 from 28 pounds of milk, says : 



"It is highl}' probable that not more than two thirds of the fat 

 is obtained from this milk. If this milk were heated in a water 

 bath to 135 degrees, immediately after milking, and .set in shallow 

 pans in a temperature of about 60 degrees, the amount of cream 

 and butter would be largely increased, and the cream would 

 churn in the same time as from fresh milch cows, and probabl)' it 

 would not take more than 17 to 20 pounds of milk to a pound of 

 butter. But if the cream be rai.sed by cold deep .setting, then it 

 should be set directly from the cow, and the cream may be heated 

 to 130 degrees when skimmed, and after ripening will churn much 

 better for it and make more butter." 



On the other hand we have the following report from a firm of 

 extensive and very successful dairymen : 



" We took some milk from the vat just after milking, and after 

 stirring it thoroughly we took two samples of exactly the same 



