Audubon County journal. (Exira, Iowa) 1884-1993, 1899-08-10
! CREAMERY WORK !
Why We Cannot Compete With
Foreign Countries In Max
Ing Fancy Butter.
ACKNOWLEDGEMENTS

Ing Fancy Butter. 2
OBSERVATION-DISCLOSURES
The reason why this country cannot
compete with the European countries,
such as Denmark and Sweden, In man
ufacturing fancy butter is simply be-
cause we cannot get the milk to the
factories in such fine condition as they
get 1t, writes l.. G. Larson in The
Creamery Journal.
Our patrons need lots of education
and sometimes little scolding sin a
polite way" before they will come any
where near furnishing the milk to our
factories in such prime condition as is
done in Denmark and Sweden.
Next comes not skimming, but clean,
faultless skimming. A good many of
our factories today are operated by
men who are not capable of running
work. Every make of separator re-
quires its own particular way of op-
Grating, or it will not do anywhere
near what it should l am sorry to
say we have separators on the market
today which no man could do salts
factory work with, but we also have
separators which can be relied upon If
they have the proper care and atten-
ton. When fellow steps into a
creamery in the morning and finds, for
instance, the separator trembling so
that 1t shakes the whole building, you
can make up your mind that the op-
orator is lacking either in knowledge
or carefulness, as any competent man
would not allow his machine to run
in such manner
Another thing which must and will
be done away with in the near future
is the Internal Gf may say SOY milk
heaters which let the live steam into
the milk.
l shall not attempt to teach you how
to run separator, but always l"ar
these few things in mind: Replace an
parts Immediately when they show the
least signs Of wear. Do not run your
belt too tight nor too loose. Keep your
bowls adjusted so the bearings wear
in the same places on the spindle.
Change rubber rings quite frequently.
Use good oil. See that the step roller
bearings, shaft and steel points are not
worn and use your level on the ma
chine quite frequently. If these things
are looked after as they should be and
the separator still shakes, you should
send it to the factory where it was
made and have it rebalanced, as it I'M
doubtedly has got out Of balance in
some way or other. Bear in mind that
on a few days run with your separator
out Of order you will lose a great deal
more money than it will cost you for
having it repaired.
Next comes the ripening Of the
cream. (Which is the best way of do
ing it" you might ask. will answer
you honestly. 1 cannot tell you. It
depends altogether on the condition Of
the cream, the time of the season and
the facilities you have for changing
the temperature.
You might ask me if l would advise
| wise you to use one if you are familiar
with the making Of good starter. If
| you are not, do not attempt it, because
you will fail in improving your goods
any, and you are very liable to dam
age them. All of the starters in COM
mon use are good ones, both CONNER
cial and homemade, if they are used
as they should be at the time Of adding
them to the cream, but you are far
better off without starter if you have
not the practical and theoretical
knowledge which is absolutely neces-
sary to make their use success.
The churning process is so well
known that it is hardly necessary to
say much in regard to 1t. The most es-
sential thing is the temperature. Do
not have your cream too cold, as it will
result in loss Of fat in buttermilk.
The working Of the butter Is also a
very important factor in turning out
extras every day. l have found that
using a salt with not too fine grain
in the combined churn Is the safest
way The packing of the butter also
requires close attention and should be
done Immediately after finishing work
ing. Care should be taken in not fill
ing tubs too full before cutting off on
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