CHURNING OF MILK. 21 



friction, will become naked first, and while the skins are 

 wearing from the smaller ones, the friction continued upon 

 those already peeled will break up the emulsion, and separate 

 the different constituents from each other. The caseine, which 

 made up a part of the emulsion, will become a little speck of 

 curd, and the fatty portion will become grease, and give a 

 greasy appearance to the butter, injuring its flavor, its 

 appearance and its keeping. 



If the churning ceases when the larger globules have been 

 peeled, the unpeeled ones will not, at the proper temperature 

 for churning, adhere to them, but will remain in the buttermilk. 

 There are two horns to the dilemma, taking either of which 

 will injure the result. The dairyman who has learned that 

 all the globules should be peeled at once, and that, when 

 peeled, they can bear only the most careful treatment without 

 destroying the chemical union of the fatty matters, with one- 

 half per cent, of caseine, which makes all the difference be- 

 tween butter and grease, or between butter and oleo-margarine, 

 may contrive some way to work them off at the same time, 

 and avoid doing any violence to them, or any part of 

 them, afterwards, and be able to produce a perfect product, 

 perhaps in the first effort ; while the operator who knows 

 nothing of what is required, may try a thousand times, 

 and foil at last. Knowledge is power in the department 

 of butter-making, as well as in any other place. I have 

 seen just the results which I have here indicated worked 

 out in actual practice, — the one by knowing, the other by not 

 knowing the nature of the work which was required to be 

 done. And when the mass of dairymen, by a more complete 

 knowledge of the properties of milk, become as well posted 

 as the few are now, this now difficult business of butter-mak- 

 ing will be done with as much certainty and success as we 

 now coagulate milk with rennet. 



Question. What degree of light is the most favorable to 

 the best results ? 



Mr. Arnold. This room would make an excellent place 

 for preserving it. 



Question. Has the speaker had any experience in churn- 

 ing milk? 



