Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1896-05-07
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PRESERVING CREAM FoR MAnKET
s'inS Information From n
Maine Experiment station Hulle.
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fhhtnt 10y
tin.
Inc Name experiment station has is
sued a bulletin on how to preserve
cream for marketing, giving the yari-
u methods employed. We quote as
follows from this bulletin:
here seem TO be but three methods
OF preventing this growth and conse-
quent souring of the cream: First. by
means of cold; second, addition to the
mix or cream Of some germicide like
poflc or Sallcylic acid; or third. by sub
JecuhS the cream 10 a sufficiently high
temperature to destroy the germs.
Each or these methods has its advant-
ages II disadvantages when nut to
practical use, and it is the purpose of
TINS bulletin to show which Of them
mas the most 10 recommend it.
Use of Cold.
IN this climate during steady cold
weather there can Toe but little obiec-
ION TO the use Of cold as a preserva-
tive in shipping cream to local mar
kets. Cream that is kept at a tenn
perature below ~ F. will remain sweet
for a long time, but ia warm weather
ana when 1t has TO be shipped to a dis
tant point in warm cars. the necessary
cold is secured by the use of ice, which
Is an unsatisfactory method on account
OF expense, although the quality of the
cream brought TO market by this meth
cd is of the highest.
Use of Germicides
The method of adding something to
the cream that will destroy the rac-
terra or prevent their growth, no mat
ter how warm the weather or how dis
tant the market, appeals to the dealer
on accoun of its cheapness, simplicity
and effectiveness. Cream in which a
sufficient quantity of boric acid or
salicylic acid has been introduced, for
these are the substances generally used
as preseryatives of cream, will remain
perfectly sweet for an indefinite time
even IN the hottest summer tempera-
ture. These chemicals produce no de
clded change in the taste or appear
ance Of the cream, and it is no wonder
that this method has sometimes been
adopted by those who have seen in il
a solution of the only difficulty in the
way or extending a lucrative cream
trade. What then, are the objections
to this method? The first and the very
decided objection that will occur 10
the consumer is, that when paying for
sweet and wholesome cream he does
not want it diluted with anything else.
In view Of the comparatively small
quantity Of the preservative that has
TO be used, this objection might be
overcome by an appeal 10 the reason
OF the consumer. If he did not have.
reason as well as prejudice on his
side. If il could be shown that the
preservative was as harmless as the
eam itself there would, perhaps, be
no reasonable objection TO it, but the
best that can be claimed for these
chemical personalities is, that while
they are sure death TO bacteria they
only endanger the health and derange
the digestive apparatus Of human be-
ings. Among those qualified 10 judge
of the effect of these substances when
taken into the stomach of human be-
ings, there is practically but one opin-
ion, and that Is, that the constant con-
sumption of them is only harmful even
If taken in small quantities. In Ger
tain cases where persons are suffering
from the disease of the digestive or
ganisms, the use of cream preserved
by this method is positively dangerous.