Wisconsin Dairymen's Association / Fourteenth annual report of the Wisconsin Dairymen's Association : held at Richland Center, Wis., January 26, 27 and 28, 1886. Report of the proceedings, annual address of the president, and interesting essays relating to the dairy interests
Alvord, Henry E.
Why we churn--and how, pp. 74-85 PDF (2.4 MB)
FOuRTzalT ANTuAL REPORT OF THz of little spheres, than it is with handling a smaller number of large ones. I cannot conceive of such improvements in the methods as will make it possible to get along as well with the little spheres as the large ones. Question - Have you found difficulty in the results by churning when the cream has great variations in the num. ber and size of globules in the same cream? Answer - Yes, sir Question -And you obtain less satisfactory results with a lack of uniformity than with a uniform size? Answer - Certainly. Question -Have you any experience as to whether the -different kinds of feed, or the proportions of feed affect the size of the butter globules? Answer - Indications, sir; that is all. Question -But you believe it to be more inherent in the character of the cow? Answer-I do; I believe it is more dependent upon breed than feed. Question -More in the same breed than upon individual characteristics? Answer --Decidedly more so. Mr. Hoard - In different ages of cream mixed tegether, isn't there a difficulty in securing a uniform condition of ripeness, so as to prevent the running off of unchurned cream into the butter milk? Will not one portion of the cream come to butter before the other, and when it does come, does it not disperse the unchurned portion in the butter- milk? Answer -I think you will agree with me that there must be a time in the age of cream, dating from the time it came from the cow, when it is in its best condition for churning. Now, if we take the cream from Monday morning, from Monday night, from Tuesday morning, from Tuesday night and from Wednesday morning, and wait for Wednesday morning's milk to be in that correct condition, we will get a long way from that stage in Monday morning's milk. We are in the same predicament if we have the cream from three consecutive milkings, or relatively so. In other words 84
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