FARMER'S CYCLOPEDIA OF LIVE STOCK 



flavor or aroma, provided suitable venti- 

 lation is furnished. 



Milk, as soon as it comes from the 

 cow, should be cooled to a temperature 

 of 40 to 50° F., as will be described under 

 Dairying, and should be delivered to the 

 consumer not warmer than 50° F. 

 Cream intended for churning must lute- 

 wise be cooled after separation. The 

 amount of water in butter is slightly- 

 diminished by keeping the cream cool 

 before churning. If a small quantity 

 of frozen cream or frozen milk be added 

 to the cream just before churning, the 

 butter shows a higher fat content and 

 less sugar and albumen, especially in the 

 case of sweet cream butter. When the 

 cream is treated in this way the butter 

 has a better keeping quality. 



Cold storage of butter — For the cold 

 storage of butter various temperatures 

 have been adopted ranging from below 

 zero to 50° F. As just explained, how- 

 ever, too low temperatures may produce 

 unfavorable changes in the butter, such 

 as destruction of its natural physical 

 constitution and flavor. Again, if the 

 temperature is too high, bacteria develop 

 rapidly and the butter becomes rancid 

 or develops other disagreeable flavors 

 and aromas. Consequently, for the best 

 results in the cold storage of butter, Kas- 

 dorf recommends that it should be kept 

 slightly below 43° F. The tempera- 

 ture most strongly recommended is 35 to 

 40° F. 



On the farm lower temperatures can 

 not be secured economically. In cold 

 storage plants, Lane has found that, con- 

 trary to the German experience men- 

 tioned above, the best temperatures for 

 storing butter are zero to 10° below zero. 

 The quality, flavor and appearance were 

 perfectly preserved for more than nine 

 months and there was no appreciable 

 loss by shrinkage. 



Cold storage of cheese — Cheese is 

 exceedingly sensitive to changes in tem- 

 perature in cold storage and therefore 

 the temperature should be kept as uni- 

 form as possible. In Canada, cold 

 storage rooms are maintained at 28 to 

 32° F. for different kinds of cheese, and 

 in general a range of 28 to 36° F. is in- 

 dicated as best for ripe cheese. The 

 humidity of the air in cold storage 

 should be about 80 per cent. The ripen- 

 ing process takes place more slowly at 

 low temperatures, cheddar cheese re- 

 quiring five or six months at 40° F., but 

 Bhrinkage is somewhat reduced. Cheddar 

 cheese may be ripened with a good flavor 



at 50 to 60° F. In New York, cheese 

 cured below 00° F., scored considerably 

 higher than when cured at 65 to 75° F. 

 The Bureau of Animal Industry and 

 the Wisconsin experiment station had 

 excellent results in curing cheese at 40° 

 F. or below. There seems to be a dis- 

 tinct advantage in putting cheese in 

 cold storage as soon as made, and allow- 

 ing it to ripen under low temperatures. 

 In experiments by the Bureau of Animal 



Fig. 194. — various kinds of cheese 



Industry 28 to 30° F. gave the best re- 

 sults. Cheddar cheese stored at 28° F. 

 lost about 3 per cent in eight months, 

 while at 40° F. it lost more than twice 

 as much in the same period. Low tem- 

 peratures and coating with melted par- 

 affine greatly reduced the loss in weight. 

 Temperatures of 28 to 34° F. also gave 

 the best general results as to quality of 

 the cheese. An experiment in holding 

 cheese at 5° F. showed that the flavor 

 is not affected by this low temperature, 

 but the cheese crumbled somewhat and 



