CHAPTER XV. 

 DAIRYING AND BUTTER MAKING— DAIRY BUILDINGS. 



L CAUSES OF CHANGES IX MILK. II. MTLKI.NG TITE COW. III. THE BARN. IV. jnXK 



UTENSILS AND THBIK CAKE. V. HANDLING OF MILK AFTER IT IS DRAWN. VI. THE 



CREAM SEPARATOR AND ITS OPERATION. VII. SEPARATING THE MILK. VII. RIPEN- 

 ING THE CREA.Nf. IX. THE CHURN. X. CHURNING. XI. WORKING TEtE BUTTER. 



XIL CARE OF UTENSILS. 



The principles of making butter are easily understood. When studied 

 from the standpoint of present knowledge, most of the mystery that for- 

 merly surrounded the work of the butter maker di.sappears. The making 

 of good butter is not a system of ''rule of thumb," but certain well-defined 

 laws can be laid down, which, if followed, will insure success. 



On the farm the maker has control of every step in the process of 

 making butter. Beginning with the supposition that the cows are normal 

 and healthy, he starts Avith one ideal condition, namely, a source of pure 

 milk. As the milk is drawn from the udder it should be free from any 

 element that would cause its decomposition, but the fact that it will in a 

 few hours become sour or show evidence that other changes have taken 

 place proves that a foreign element is present to produce these changes. 

 A study of these changes and their cause is the first and most important 

 lesson for the butter maker. 



I. Cause of Changes in Milk. 



Everyone is familiar with the changes that often take place in milk 

 and those which occur in the spoiling of fresh meats and vegetables, 

 though the causas that produce these changes may not be apparent to the 

 observer. It is also a matter of common experience that in hot moist 

 weather these changes take place with much greater rapidity than in cold 

 or dry weather. Everyone who has handled milk has learned that cleanli- 

 nass in everything that comes in contact with it is one of the essential 

 factors to success. Cold storage, such as may be supplied by the common 

 household refrigerator, is also necessary for the keeping of milk and other 

 perishable products in hot weather. 



The cause of the spoiling of fruit, vegetabl&s, meats, and milk was 

 found to be minute plant life, or germs, called bacteria. It was discovered 

 that these minute forms of life — so small that it takas a powerful magnify- 

 ing gla.ss to see them — were the cause of all decomposition. A study of 

 their life, habits of growth, the food on which they lived, the kind of sub- 

 stance on which they could develop, and the temperatures most favorable 

 to their growth revealed the scientific necassity for observing perfect clean- 

 liness in all dairy utensils and for keeping the milk cold. It wds found 

 that bacterial life is in evidence everywhere, and only awaits the proper 

 food, moisture, and warmth to cause the bacteria to multiply very rapidly. 

 Just as a grain of corn grows when given proper moisture and warmth, so 

 the germ life that finds its way into milk utilizes the food and warmth 

 found there to grow and multiply, causing decomposition, 



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