DAIRY ASSOCIATION. 



323 



operator's business, when in reality the very presence of a creamery in 

 their neighborhood is enhancing the vakte of their land from $3.00 to 

 $5.00 an acre in many cases. 



With your permission I will review the butter business from the 

 time the milk is received up to the finished product. The weighing of 

 milk, which seems of little consequence to some makers, is a very im- 

 portant place in a creamery, and a place where the head maker should 

 always be found in the morning. Here is the opportunity of coming in 

 contact with the patron and doing missionary work that will educate him 

 to furnish a better product. It also gives the maker a knowledge of the 

 condition of the milk that he is to handle that day. The importance of 

 taking a correct sampje of milk is quite an item in keeping patrons good 

 natured and satisfied. More dissatisfaction exists over the testing than 

 any other business in connection wath the creamery. If milk is allowed 

 to stand only a few moments in the weighing can, and a sample is taken 

 without carefully stirring in the cream, the result will be an inaccurate 

 test, which may defraud the patron or the creamery. The leaving 

 open of the milk jars as frequently happens, after samples are taken, will 

 not give accurate results as evaporation of moisture is taking place all the 

 time. I have known samples of this kind to cause a variation of two 

 per cent. Take up the question of testing milk. The testing ma- 

 chines must run perfectly smooth and at a certain speed to insure correct 

 results. Sulphuric acid should also be of a certain specific gravity. 

 These things require skill. The heating of milk for the separation is 

 not receiving the attention it should. It was my privilege at the great 

 National Convention to try and point out the defects in the butter exhib- 

 ited. I found possibly from thirty to forty per cent, of the flavor was 

 injured more or less by the use of live steam for heating milk. It was 

 an easy matter in most cases to select the butter where live steam had 

 been used before reading the method of making, many using the exhaust 

 steam from engine to heat the feed water for boiler. Here we found 

 the cylinder oil transmitted to the milk from the boiler, this giving a 

 decided oily flavor to the butter. The use of boiler compounds showed 

 injurious effects also. Why live steam should be used for heating milk 

 at the present time is a mystery to me. Many of the live steam heaters 

 not only injure the flavor by transmitting impurities from the boiler but 

 the heating is not sufficient to give the best or the desired results. The 

 heating of milk helps the fluidity of the fat globules. The quick, flashy 

 heating of milk has very little effect on the fat globules. Therefore the 

 separation of milk is not as perfect. Milk should be heated for some 

 time before separation to get the best results. There is still room on the 

 market for a good heater. The centrifugal separation of milk is a won- 



