Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1905-11-01

DpSi ALUM anu infringement nave SOLle
up within the past few years." says
Professor E. H. Harrington, dairy nus.
bandman at the university. Among
these are, first, the difference in over
run or yield of butter when it is made
from milk and from cream testing dir
ferent per cents OF fat, and seconi,
the equitable payment of dividends
when both milk and cream are re,
ceiVed at the same factory.
/ The problem of caring for the cream
SO that It may be delivered to the
creamery in good condition is a serious
one because 1t has an impor ant bear
| Ing on the quality of the butter. In
many cases, butter made from cream
not properly cared for does not sell for
the top market price, and since there
is a growing tendency to sell butter
on its merits, giving only the price its
quality deserves, there will be diff
Guilty in disposing of butter made from
a poor quality of farm separator cream,
| at prices equal to those of butter made
at whole-milk creameries.
/ The usual causes of defective but
ter from gathered cream are: first.
unsuitable places for keeping the
cream, and, second, holding the cream
too long before it is collected by the
cream gatherers. A perfectly clean,
sweet and satisfactory cream is pro
duced on many farms in the state and
delivered in good condition to either
a retailer, an icecream maker or a
creamery. Their re, however, places
where tainted an defective cream is
| found and in some cases it is being
mixed with cream of a better grade.
This Is hardly fair to the producer or
1rst-grade cream and in order to raise
the standard of the entire product to
a grade equal to the best, the follow
ing suggestions are offered as a guide
to persons not familiar with proper
methods of caring for cream:
l. Place the separator on firm
foundation in a clean, wen-ventilated
room where it is free from all offensive
doors
2. Thoroughly clean the SEPARATOR
after each Swimming; the bowl should
be taken apart and washed, together
with all the tinware, every time the
separator is used; if allowed to stand
Tor even one hour without cleaning
there is danger of communicating the
next lot Of cream from the sour bowl
This applies to all kinds of cream sep
arators.
j. Wash the separator bowl and all
tinware with cold water and then with
warm water, using brush to polish
the surface and clean out the seams
and cracks; finally scald with boiling
water. leaving the parts of the bowl
and tinware to dry in some place where
they will be protected from dust. Do
not wipe the bowl and tinware with a
cloth or drying towel; heat them so
hot with steam or boiling water that
wiping is unnecessary.
4. Rinse the milk-receiv'ng can ana
separator bowl with a quart or two OF
hot water just before running milk in
TO the separator.
5. Cool the cream as it comes from
the separator or Immediately after, to
tempature near so degrees F. ano
keep it cold until delivered.
6. Never mix warm and cold cream
or sweet and slightly tented cream.
Z. Provide covered and clean wat
er tank for holding the cream cans.
and change the water frequently in
the tank so that the temperature does
not rise above so degrees F. A salts
factory arrangement may be made by
allowing running water to flow through
the cream tank to the stock watering
tank.
8. Skim the milk Immediately after
each milking, as it is more work to
save the milk and separate once a day,
and less satisfactory, than Swimming
while the milk is warm, since the milk
must be heated again when saved until
another milking.
8. Rich cream testing 35 per cent
fat or more is the most satisfactory to
both farmer and factory. The best
separators will skim rich cream as
efficiently as a thin cream and more
skim milk is left on the farm when
rich cream is sold.
TO- Cream should be perfectly
sweet, containing no Jumps or clots
when sampled and delivered to the
haulers or parties buying it.
There Is a good demand for sweet
cream and it can easily be supplied by
keeping the separator, tinware, strain.
er.cloth and water tank clean and the
cream cold.
The preceding recommendations
when followed will pay well for what
some think is "a lot of extra bother"
The overrun in butter making repre-
SCENTS the difference between the
weight Of butter fat in a given quantity
OF milk or cream and the pounds or
butter made from this milk or cream.
The overrun in no case refers to the
butter fat in the butter; it is always
calculated from the fat in the milk or
cream from which the butter is made.
Butter is mechanical mixture OF
butter fat, water, salt and curd, ana
from the nature of the processes OF
washing, sailing and working the but.
ter. it is inevitable that there will be
different amounts of water in different
Cummings of butter. The average wat
er content of butter is about IL per
cent. burt may vary from to 16 per
cent. the latter figure being the legal
limit for water in butter.
The amount Of butter that may be
made from a given quantity of milk
| or cream will depend on four condl-
tions. viz, the test Of the milk or