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Show REMOVING WEED FLAVORS FROM MILK Some of the readers of the Daiiy man will remember that at different times we have recommended recom-mended the washing of cream. The parties to whom such advice was given neglected to report -whether they tried it a practice nut at all to our liking and we wore quite without any evidence as to whether "washing cream" wa(3; practical, until C. P. Goodrich called on us the other day, soon after returning from a visit to his sous, out in western ' v:' ,. Iowa. , '. His boys, one of whom is the Do Witt Goodrich who. was instructor in-structor in Farm Dairying in the Wisconsin Short Course in Agri culture, and afterward was the Professor of Dairyiug in the Ohio Agricultural College, are the proprietors pro-prietors of a model creamery in Woodbury county, and have had to grapple , with wild wild onion and other weed flavors. ; 1 i ; It looks very , much as though they had 'got the better of these troublesome flavors, and this large- ly through washing the cream. Mr. Goodrich went over the whole ground with us in conversation and we condense from it as follows: fol-lows: - The milk is very carefully examined ex-amined when received and any that is the least affected with the onion or weed flavor is set aside by itself and then run through a separator ....... and i ts cream .kept separate. To this cream is added twice its bwu bulk of hot water, in which, saltpetre, salt-petre, in the. proportion of one ounce to three gallons of water, has been dissolved.' This raises the temperature of the mixed cream and water to about 160 degrees, de-grees, and it is immediately run u through the separator again. C The result is, a fine, thick cream with no trace of weed flavor in it, and withal thoroughly pasteurized, and the Babcock te3t shows no . loss of fat in" the operation. . In their practio3, this cream is cooled and then mixed with that from the non-affected milk, the whole ripened naturally, and the . , resulting butter passes inspection ' " by the most expert critics. Of course, if all the cream was thus treated, it would be necessary . to use some kind of starter to re-, re-, introduce the proper species of flavoring bacteria, as those pre- ously in the milk and cream were killed by the heat. Let no timid soul suppose that this "boiling" of the bacteria has produced a "death soup" or anything else unwholesome, unwhole-some, for, once again we repeat, that they are only microscopial plants and not "bugs" . or "animals." "ani-mals." They are not even poisonous, poison-ous, per se, but iu their development develop-ment and growth some of them produce toxic, effect. , ' We believe creain could be washed with equally good results without the use of a separator, but this would require a second setting in order that the cream might rise a second time; , .. And is it not possible that the Goodrich brothers have, inaugurated inaugu-rated an improved method for. pasteurizing pas-teurizing cream 1 Hoard's Dairyman. |