Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1894-02-02
THE NEXT sTeP FORWARD.
mix and Cream WIN Have TO lie sierii-
ifcd or rasteurissd.

mix and Cream WIN Have 10 lie sterii-
ited or rasteurized.
Tho next step forward for tho wide
awake dairyman and milk dealer will bo
tho stcrilizing Of all milk and cream be-
foro II Is sold TO the consumer. Public
opinion will demand It. and those who
begin tho practice first will reap tho
most benefit pecuniarily.
Asto the process, itself Of paatouri2ing,
4 correspondent Of Hoard's Dairyman
writes;
Whether the Dreaming is done In a
Cooley dreamer or by separator. tho
treatment will DO just tho same, only
am confident that more cream would be-
gained by separator than by any deep
setting at 6e degrees for only 10 hours,
Also, using q separator. "a we do here,
Il Is perfectly saio In tho hottest wealth.
er 20 use both nights milk Chaying been
cooled 20 below 10 degrocsl aud morn
ing's milk mixed and separated together.
As soon US tho cream has run from tho
separator into common shotgun cans,
20 inches by 8 inches. these are vet IN u
hot water tank or tub, IN which tho wa
ter always must be deeper than tho
cream In the cans and tho water be kept
AZ temperature from about 40 to $50
degrees +. Tho cream cans. being only
about two-thirds full, viii swim safely.
While heating, stir cream rather con.
stantly 10 avoid oyorheating OF the part
nearest the water. Use for stirring a
daaIar aovtasrbaN liz Ga. one ,saaaN L., s,IN
fashioned dash churns, hut made OF tin
and having no holes IN tho dashing plate
on tho end. BE sure TO have this dnshor
substantially made that Il may not leak
In tho handle, thereby letting milk or
cream into tho seam whore il will soon
decay and cause ruin Of your cream. |
mention this apparently needless precau-
ton, as have seen by experience how
easily such n leak will occur and can
hardly be noticed before It has caused
mischief
II constantly stirred, tho cream may be
safely heated TO 100 degrees. Tho high.
err Il Is heated tho better il kcops. When
heated higher, Il win begin TO get tho
cooked taste, which h objectionable
but II will keep still longer and stand
more exposure when heated nearer The
boiling point. and also when kept longei
at high temperature. Assoon as cream
In heated 10 100 degrees, cool II down Il
cold water, again stirring constantly. T,
save ice uso first naturally cold water
such us you may have from well o
spring. then put coolers In ice waite
and cool down 10 30 degrees.
Thus treated you can ship Your cream
with absolute safety in jacketed can
any reasonable distance. II the cream
on arrival at It's destination Is coolet
again to below 90 degrees, 1t will kec
sweet for % hours at least even withou
freezing. Tho pastourized cream no
only Hoops from souring, but it keepsit
favor perfectly fresh for several days.
We have run our ice cream parlor 4
this city this summer and have constant
ly used pastourized cream, and ice crem
three days old, and oven allowed to mell
was as fresh In flavor as when mad,
From cream not pasteurizod itmay kee
sweet, but will get au old taste.
Other creameios have tried IN
method with perfect success.
What S. hore stated for cream hold
good also for whole aud skinned mill
We have now a pasiourizing app,
rntus on tho way from Germany, and d
soonas have tested the same shall civ
opinion. Those handling larQ
ties Of mill, and cream for fa
an apparatus, but in handlin
Az hundred gallons daily m
m-,.,,' common coolers answer
attrpnte Yell. Moldenhowe
than the ogil" -,ssiop.
tits Immediately A. tool, MIN,
at the trot that che Wa, -snio
the beholdsr % rivetcl on t"'
this breed. 4 -a-4 o2o will