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Wisconsin Dairymen's Association / Tenth annual report of the Wisconsin Dairymen's Association : held at Sheboygan, Wis., January 11-13, 1882. Report of the proceedings, annual address of the president, and interesting essays relating to the dairy interests
(1882)

Lorentzen, John
Butter making,   pp. 105-112 PDF (1.7 MB)


Page 110

 
Wcomm DAnMux's AfsoCEATION. 
butter aroma, an those of you who are practical butter men wili 
readily understand. I am aware that these are sweeping aertions; 
because we have religiously held opinions to the contrary, and our 
ancestors before us, books and treatises without number have boen 
written asserting these opinions as facts. I feel very well that I 
am facing a strong current, and may possibly raise a breeze if not 
a gale. You will permit me to give my reasons for the assertions 
I make. I hold the opinion that the butter fat is ejected as super- 
fluous from the system of the cow; that this fat is derived princi- 
pally from the tallow of the animal, and, aside from a slight 
modification in its components from actual tallow or suet, is sqoh 
neither more or les  This fat comes from the cow in a perfeqt, 
complete emulsion with the milk, in suoh minute particles an to be 
inpereeptible to the naked eye. The proof of these two point to 
me is, that by manipulation butter can be made direct from the 
tallow or suet. I have seen a machine that will divide such fat 
into minute particles (globules without jackets), and distribute 
them in the milk in preqisely the same condition as we find the so- 
called butter globules with assumed jackets on. When we agitate 
the cream or milk in the churn we re not wearing off any suppo- 
sititiour membrane from the butter globules. We simply gather the 
fat particles, contained in the cream, by adhesion, the same way as 
* boy will roll up a large snowball. To do both effectually the oon- 
ditions of the temperature must be right. If the snow is frozen 
hard it will not ball. It is the mime with the fat in milk. If the 
snow is too warm neither will it adhere then; it becomes fluid. 
The same change takes place with the fat in milk; when heated 
you cannot make the partioles adhere. It is a physical impossibility. 
You all know that fat has no affinity for water; neither has it for 
the casein contained in milk; it easily separates from it under 
proper conditions of temperature, and by adhesion. This is the 
view I take of what we accomplish in the act of churning. 
If a man tell a lie, he has to invent ever so many more to hold it 
up, in order to give it the semblance of truth; at the same time it 
remains a lie, and nothing else. The same if we assume a theory to 
be a fact; we must keep on devising further theories to bolster up 
the first; and precisely this is what has been done in regard to the 
jacketed butter globule. It is a myth, and nothing else. 
I now come to " butter fat has no grain." The popular belief is,
110 


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