. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. 810 DAIRY FARMING. workino- instead o£ washing, Init where good water is at hand it may be used to advantage. Some think washing the butter washes out tlie fhivour; but this is not the case, for the flavour of Initter consists in fatty matters that do not combine with water at all, and therefore cannot be washed away by it. But washing butter may be made to remove the flavour—if impniities are inirodtired to dexfro)/ it; and this is not un- commonly the result of using improper water,
. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. 810 DAIRY FARMING. workino- instead o£ washing, Init where good water is at hand it may be used to advantage. Some think washing the butter washes out tlie fhivour; but this is not the case, for the flavour of Initter consists in fatty matters that do not combine with water at all, and therefore cannot be washed away by it. But washing butter may be made to remove the flavour—if impniities are inirodtired to dexfro)/ it; and this is not un- commonly the result of using improper water, so that instead of the water purifying the butter, the butter purifies the water. The keeping pro- perties, again, are not injured but improved by carefully washing the butter in pure water; the washing, in fact, removes the casein, which, being acid. In hot weather, and in the case of using water that is not quite what it ought to be, it is better to use brine for washing out the butter- milk ; by dissolving a portion of salt in it the water is less liable to do harm to the butter, and it will take u]) the buttermilk better than water alone will. For the making of butter, and without always knowing the why and wherefore of the matter, a dairymaid with cold haudu has been for genera- tions past, and still is, preferred to one who does not possess that peculiarity; a warm hand, es- pecially in hot weather, is considered unfit to manipulate butter, and some dairymaids have a pail of cold water close by into which they. a nitrogenous substance, decomposes earlier than the fats of birtter. Imperfectly washed butter, indeed, turns rancid early, chiefly because of the casein which is left in it. Under the old system the butter is first of all removed from the churn and placed in a tub containing clear, cold water, and is washed there in the tub; or it is placed on a sloping bench or table, and water poured over it to wash out the buttermilk. An improved plan is to use a small wat
Size: 2473px × 1011px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookcontributorncs, bookdecade1880, bookyear1880
