26 MILK 



1756 in Complete Husbandry. In 1750 experiments were made 

 in aeration to remove objectionable odors in milk. Furthermore, 

 suitable temperatures for keeping milk (50 F.), for churning (60 

 to 70 F.), and for coagulating milk for cheese making (90 to 

 100 F.) were given. 



In 1790 J. Anderson published rules for successful dairyirig, 

 which may be briefly summed up as follows: 



1. Difference of milk constituents of cows depends upon the 

 race. 



2. The amount of milk changes during lactation. 



3. Milking three times daily yields a greater amount of milk 

 than milking twice. 



4. Careful, cleanly milking stimulates the milk glands; care- 

 less methods lead, to smaller activity. 



5. Fore-milk and strippings are distinguished by difference in 

 cream content and quality of the skimmed milk. 



6. After the cream has risen it loses in quantity and quality 

 on standing. 



7. Addition of water to milk facilitates the rising, but reduces 

 the quality of the cream. 



8. If milk is creamed after milking and while warm there is 

 more and richer cream obtained than when the milk is trans- 

 ported and cooled. 



9. Milk of old cows is salty only during the first half of 

 milking. 



10. For creaming, the temperature may be 40 to 60 F., but 

 the best temperature is from 50 to 55 F. 



11. The quieter the milk, the more complete is the cream sep- 

 aration. 



12. Churning is best carried out by a phlegmatic person, who 

 works quietly and steadily. No one else should be permitted to 

 touch the churn, especially no young person. 



13. Butter must be freed from buttermilk by working with a 

 wooden spoon and without water. 



14. The utensils used in creaming and churning sweet cream 

 should be cleaned in the following manner: After churning the 

 butter and buttermilk they should be filled with hot water and 

 brushed with a wire brush or other stiff brush; then they should 

 be washed with lukewarm water and wiped with a cloth. After 

 that they should be turned upside down and wiped dry with a 

 cloth and then exposed to the sun, or in wet weather to a fire to 

 hasten drying. 



After churning sour cream the vessels should be scrubbed with 

 hot water containing potash or caustic lime and then stood for 

 some time, filled with the cleaning solution. After that they 



