Front matter
Glass.
Book..
2 fe
Preface To Second Edition
The science of dairying, is. constantly broadening. The methods and art of manufacturing the best quality of butter have gradually changed in conformity to the scientific principles involved, ard no manufacture of butter should now be undertaken until a careful study has been made of the principles governing the best methods of manufacture.
The authors admit that, in our present state of knowledge and experimental progress, it is in some instances difficult to distinguish well established facts from those not universally confirmed; hence it has been the object of the writers to give only information supported by the preponderance of experimental evidence.
The first edition of this book has been, in a manner, well received, indicating the work has met with general approval. The second edition has been carefully revised, and two chapters, one on "Creamery Refrigeration" and one on "Economic Operation of Creameries" have been added to meet an indicated demand, and the authors hope that this will justify the use of the book in our dairy schools, and also as a general reference book for those engaged in dairy pursuits.
The authors beheve that the subject of dairying should no longer be treated as a whole, and for this reason such subjects as Testing Milk and its Products, Dairy Bacteriology, Cheese-making, and Technology of Milk and its Products, have not been treated comprehensively in this work. In connection with the practical phase of butter-making the writers have iv PREFACE.
endeavored to give such scientific information related to it as may be of interest and value.
The scientific knowledge has been acquired from time to time through work done by various investigators at the difi'erent Experiment Stations. To all of these men who have searched for and discovered facts bearing upon dairying the authors wish to express their thanks and acknowledgment.
It may be added that the statistics and tables given in this work have been c^uoted from noted; reliable authorities^ as indicated.
The authors are also indebted to the following parties for the use of electrotypes: Mower-Harwood Co., and Cherry Bros., Cedar Rapids, la.; Creamery Package Co., Waterloo Cream Separator Co., and Iowa Separator Co., Waterloo, la.; Vermont Farm Machine Co., Behows Falls, Vt. ; Jensen Mfg. Co., Topeka, Kans.; Ox Fiber Brush Co., Davis Cream Separator Co., Borden & Selleck Co., and De Laval Separator Co., Chicago, 111.; Wagner Glass Works, and J. H. Monrad, New York, N. Y.; Burreh & Co., Little Falls, N. Y.; Empire Cream Separator Co., Bloomfield. N. J.; Dairy Queen Mfg. Co., Flora, Ind.; Dairy Record, St. Paul, Minn., and W. D. Hoard, Fort Atkinson, Wis.
G. L. McKay.
C. Larsen.
Chapter I. Page
1. Definition of Milk 1
3. Variation of Total Solids 3
5. Fat in Milk 5
6. Properties of Fat 7
7. Glycerides of Fat 8
8. Theories in Regard to Films Enveloping Fat -globules 9
9. Classes of Fats 10
A. Volatile 11
B. Non-volatile 12
10. Composition of Butter-fat 13
11. Casein 15
12. Albumen 16
13. Sugar 16
15. Gases or Taints of Milk 18
16 Coloring Matter 20
17. Other Constituents of Milk 20
Chapter II
1. Mammary Gland as a Secretory Organ 22
2. Internal Structure of Cow's Udder 22
3. Theories of Milk Secretion 25
4. Conditions Affecting Secretion of Milk 28
5. External Appearance of Udder 29
6. Milk-fever 30
V vi CONTENTS.
Chapter III. Page
1. Color 31
2. Flavor 31
3 Opacity of Milk 31
4. Cliemical Reaction of Milk 32
5. Specific Gravity of Milk 32
6. Natural Separation of Milk and Cream 35
7. Adhesion of Milk 37
8. Viscosity of Milk 37
9. Specific Heat of Milk 38
10. EfTect of High Heat on Properties of Milk. . 38
A. Destroys nearly all Germs 39
B. Diminislies Viscosity or Body 39
C. Drives off Gases 40
D. Imparts a Cooked Taste 40
E. Precipitates Albuminoid and Ash Contents 41
F. Destroys Properties of Enzymes 41
G. Divides the Fat-globules 42
H. Caramelizes the Sugar 42
I. General Remarks 43
Chapter IV
2. Size and Shape of Bacteria 45
3. Favorable Conditions for Bacterial Grov.'th 45
A. Food 45
B. Temperature 46
C. Moisture 47
4. Unfavorable Conditions for Bacterial Growth 48
5. Kind of Germ Found in Milk 49
6. Number of Bacteria in Milk 51
7. Sources of Bacteria in Milk 52
8. Effect of Tliunder-storms on Souring Milk 53
Chapter V
1. Colostnuu Milk 54
2. Salty Milk 55
3. Bloody or Red Milk .56
4 Blue Milk 57
CONTENTS. vii
PAGE
5. Yellow Milk. 57
6. Ropy Milk 58
7. Bitter Milk 58
8. Milk from Cows which have been in Milk a Long Period 60
9. Milk from Spayed Cows 61
10. Milk from Sick Cows 62
Chapter VI
1. Individualit}^ of Cows 65
2. Breed of Cows 67
3. Time between Milkings 68
4. Manner of Milking 70
5. Milking-machines 71o
6. Fore Milk and After Milk 73
7. Age of Cow 74
8. Lactation Period 74
9. Food of Cows 75
10. Environmental Conditions. 76
CHAPTER VII. Receiving, Sampling, and Grading Milk and Cream 77
1. Receiving and Grading of Milk and Cream 77
A. Detection of Abnormal Milk Through the Senses 79
B. Use of Acid Tests 80
C. L'se of Fermentation Tests 81
a. Gerber and Wisconsin Curd Tests 81
D. Grading Milk by Heating 82
E. L"se of Babcock Test and Lactometer 84
2. Neces.sity of Good Milk 89
3. Sampling of Milk 93
4. Sampling-tube 94
5. Sampling Churned Milk 96
6. Frozen Milk 96
7. Sour and Coagulated Milk 97
8. Apportioning Skimmed Milk 97
CHAPTER VIII. Composite Samples 99
2. When to Sample 99 viii CONTENTS.
PAGE
3. Kind of Preservatives to Add 99
4. Arrangement of Composite Samples 102
5. Care of Composite Samples 102
6. Average Samples 104
7. Composite Sampling without the Use of Preservatives 104
CHAPTER IX. Creamery Calculatiox 10 i
1. Finding Average Percentage of Fat 10.5
2. Calculation of Overrun 107
A. Thoroughness of Skimming 108
B. Completeness of Churning 108
C. General Losses in Creameries 108
D. Composition of Butter Manufactured 108
3. Calculation of Churn-yield 109
4. Calculation of Dividends 109
5. Cream-raising Coefficient 113
6. Statement to Patrons 113
7. Paying for Fat in Cream as Compared with Paying for Fat in Milk 116 S. Degree of Justice in Paying Cream Patrons More per Pound of
Fat than tlie Milk Patrons 117
(TiAPTER X.
Heating Milk Previofs to Skimming US
1. Reasons for Heating 118
2. Advantages of Warming Milk to High Heat Previous to Skim-
ming 119
3. How Heated 121
CHAPTER XI. Separation of Creaji 123
1 . Gravity Creaming 1 23
A. Shallow-pan System 1 23
B. Deep-setting System 124
a. Probable Explanation 126
C. "Water-dilution Cream (Hydraulic) 12S
2. Centrifugal Creaming 129
A. Advantages 129
B. History of Centrifugal Separators 130
C. Modern Separators 132
D. Classification of Separators ^33
CONTENTS. IX
PAGE
E. Process of Separation 134
F. Relative Amount and Riclmess of Milk and Cream
Obtained 137
a. Regulation of the Cream or Skimmed-milk Screw. . 137
b. Rate of Inflow 138
c. Speed 138
d. Temperature 139
G. Conditions Affecting Efficiency of Separators 139
a. Manner of Heating Milk 139
b. Condition of the Milk 141
c. Overfeeding the Separator 141
d. Speed 142
e. Steadiness in Running 143
/. Thickness of Cream 144
g. Slush in Bowl 144
h. General Remarks 145
Chapter XII
1. Introduction of Farm Separators 146
2. Reasons for Introducing Farm Separators 147
3. Objections to Farm Separators 1.52
4. Thickness of Cream 1 52
5. Power for Farm Separator.-; 155
6. Care of Cream on the Farm . 1 58
7. Disposition of Cream 167
A. Shipping of Cream 169
B. Making Butter on the Farm 169
Chapter XIII
2. Methods of Pasteurization 173
A. Intermittent 173
B. Continuous 174
3. Selection of Pasteurizers 175
A. Durability and Capacity , 175
B. Economic Efficiency 175
a. Heating Surface 176
b. Degree of Adhesiveness 177
c. Thickness of Layer of Condensed Steam 180
d. Difference in Temperature on Each Side of Heat-
ing Surface. . 181
X CONTENTS.
PAGE
e. Proper Utilization of Steam Turned into the Pasteurizer 182
C. The Cost of Pasteurization 183
D. Advancement of Pasteurization 1S3
E. Advantages of Pasteurization 184
F. Disadvantages of Pasteurization 186
Chapter XIV
2. Objects of Cream-ripening 187
A. Production of Flavor and Aroma 187
B. Increases the Churnability of Cream 191
C. Increases the Keeping Quality of Butter 192
3. Ripening Temperature of Cream 194
4. Amount of Starter to Add to Cream 196
5. Stirring of Cream during Ripening 197
6. Natural Ripening 198
7. Artificial Ripening 199
8. Ripening Cream when Churning is Done E^•ery Other Day 201
9. Mixing of Cream 202
A. Quality of Cream 203
B. Ivind of Marlcet 204
C. Amount of Cream 204
D. General Creamery Conditions 205
10. Examining and Testing Cream for Acidity during Ripening. . . . 205
11. Mann's Test 206
12. Farrington's Test 208
13. Amount of Acid to Develop 208
14. Changes in Cream 210
A. Physical 210
B. Biological 210
C. Chemical 211
Chapter XV
2. History 216
3. Classification of Starters 216
4. Preparation of Natural Starters 217
5. Commercial Starters or Pure Cultures 217
6. Preparation of Commercial Starters 218
7. Inoculation 220
CONTENTS. xi
PAGE
8. Length of Time a Starter Can be Carried 222
9. Poor Starters 223
10. Under-ripening and Over-ripening of Starters 223
11. Amount of Starter to Use 224
12. Use of Starter-cans 225
Chapter XVI
2. Conditions Affecting the Churnability of Cream 227
A. Temperature 227
B. Richness of Cream 231
C. Amount of Cream in Churn 233
D. Degree of Ripeness 234
E. Nature of Agitation 235
F. Size of Fat -globules 236
3. Straining of Cream 238
4. Color 238
5. AVhen to Stop the Churning Process 239
6. Churning Mixed, Sweet, and Sour Cream 243
7. Difficult Churning 243
8. Keeping Churn in Sweet Condition 245
9. Washing of Butter 247
A. Purpose of Washing 247
B. Temperature of Wash-water 247
C. Kind of Wash-water to Use 248
10. Methods of Purifying Wash-water 250
A. Filtration 250
a. Continuous 253
b. Intermittent 254
B. Pasteurization 250
11. Advantages of Purification of Wash-water 255
Chapter XVII
1. Amount of Salt to Use to Produce Proper Flavor 256
2. Effects of Salt upon Keeping Properties 258
3. Salt FaciHtates the Removal of Buttermilk 259
4. Salt in Relation to Water in Butter 259
5. Gritty Butter 263
6. Mottled Butter 263
7. Brine-salting 264
8. Objects of Working Butter 266 xli CONTENTS
Chapter XVIII Page
1 Kind ot Package to Use 2C9
2. Preparation of Tubs 271
3 Packing of Butter 273
4. Packing Butter for Exhibition Purposes 275
5. Storing Butter in Creameries 276
6. Cost of Producing One Pound of Butter 278
CHAPTER XIX. Composition op Butter 281
1. Average Composition. 281
2. Effect of Composition of Butter on Quality 281
A. Curd and Sugar 282
B. Salt 282
C. Water 283
D. Fat 286
CHAPTER ^:X.
1. Standard for Judging 287
2. Manner of Judging 290
B. Flavor 290
C. Color , . 291
D. Salt 292
3. Classification of Butter 292
4. Grades of Butter . 293
5. Export Butter . .' ; 307
Chapter XXI
1. Cooling Systems '. "'.' . 309
2. Natural Ice-system 312
A. Kind of Ice-house .....'. 312
B. Size and Shape of Ice-house ..'.............. 316
C. Filling the Ice-house ....:' 319
D. Source of Ice 321
3. TTsage of Ice in Cooling Cream . .... . . . 321
A. Directly.
B. Indirectly
CONTEXTS. Xiii
Mechanical Refrigeration 323
A. Application of, in Creameries 323
B. Chemicals Used for Mechanical Refrigeration 324
C. Principles of Producing Cold Artificially 324
a. Compression.
b. Condensation.
C. Expansion.
D. Transferring the Cold 326
CHAPTER XXII. Economic Operation of Creamery 329
1. Firing the Boiler 329
2. Burning Wood or Coal 330
3. Daily Weighing of Coal Used 331
4. Cleaning the Boiler. 332
5. Priming of Boilers 332
6. The Injector 333
7. Oil-separators 333
8. Belts, Pulley, and Speed Calculation 334
Appendix
I. Legal Standards for Milk — Dairy Laws 335
II. Metric System of Weights a2^d Measures avith Tables for Converting them into Customary United States Equivalents AND the Reverse 336
BUTTER-MAKING.
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