Rensselaer Republican, Volume 24, Number 12, Rensselaer, Jasper County, 19 November 1891 — The Viscosity of Milk. [ARTICLE]

The Viscosity of Milk.

The viscosity, or sticky property, ol milk has been an interesting study of late years by dairymen. The degree of viscosity in milk is a sure test o! its purity and qinlity. An undue viscosity in butter is a sign of adultera tion or counterfeit In making buttej it is found that the less glutiaoui the milk is, the better it is foi butter. A number of expert meots have been made on New York dairy farms, which have lead to some practical discoveries. The more visi ons, or sticky the cream is, the harder it will be t< churn. By mixing a little gelatine ot other sticky substance with cream, it can be mixed ud and beaten without any danger of making butter. Ih the same way if the cream is very viscous it will be hard Work to make butter, md very little will be made eyen aftet It comes. Cream that is very sticky should be removed from the milk, ant} thoroughly mixed with water, until it is thinned down. It will then yield butter very quickly, and, it is believed a larger quantity. Butter that is mads from Don-viscous cream will keen much better than that made from w cous cream. ,