Alma record. (Alma, Mich.) 1878-1928, 1906-10-03
CARE OF CREAM.
Thorough Cleanliness Necessary TO
Secure Good Quality.

secure a Oood 4unnty.
The cream gathering creamery has
many features to recommend II and is
alike popular with patrons and factory
proprletors. but at the same time we
would say this, and say 1t most en-
phatically-that unless we are up and
doing the advantages of this system
will prove wholly or largely illusory,
for the gain made at the manufacture
ing end will more than be swallowed
up at the selling end through the manu-
featuring OF butter of an inferior quail
ty that must be sold at reduced price.
The herculean task before us in con-
nection with our cream gathering
creameries is the education of the pa
irons to properly care for their cream.
When the cream leaves the farm. II
should be both clean in flavor and
sweet This means care and cleanli-
ness throughout and the providing of
facilities for cooling the cream. The
utensils used should be of the best
quality and properly cleaned, so that
there will be no danger of contamina-
ton from this source.
MIX In Clean Place.
Special care should be taken to milk
in a clean place and i'm as clearly
manner as possible for particles of
dirt which fall into the milk at milk
ing time are laden with organisms
which produce the worst fiavors with
which we have TO contend and, while
harmful at any time. are doubly so
under the cream gathering creamery
system, where the cream is held for
some time before ii Is sent TO the fac
tory
The milk should be creamed as soon
as possible after milking, and for this
purpose we strongly favor the use of
hand separator over any method of
setting the milk, as II provides the
most efficient and thorough method of
Dreaming the milk and enables us to
make cream of any desired richness.
We recommend making cream test
Ing about 80 per cent. The quantity
to be cooled is greatly reduced, and the
cream, if properly cooled, will be one
Of superior quality. Care should be
taken to set the separator in a clean
place and to stand it on a floor that
can be kept clean, and not on an earth
or ground floor, which Is sure to get
into bad condition sooner or later
through milk being spilled upon and
soaking into ii and thus causing bad
odors. We would again admonish
those who have hand separators to
keep them thoroughly clean. We have
met more separators than one in such
a condition that they themselves would
contaminate milk put through them.
The separator bowl and its parts
should not only look clean, but should
have a clean smell as well. If giving
off any bad odors, examine all tubes
and crevices about the bowl, for this
Is evidence in itself that there is dirt
being harbored somewhere
Delivery of Cream.
Frequently cream is seriously injured
In delivering IL to the creamery. We
have even seen collectors using ordi-
nary milk cans in summer for this
purpose. Cream received from the
patron in the best condition would
not under such circumstances reach
the creamery in condition fit for
making good butter. The tanks or
cans should be we'll insulated, and
where the latter in particular are used
they should be protected from the sun
by means Of good canvas cover on
the wagon.
One of the most disagreeable favors
impaired to cream is that due to the
suns rays striking directly upon and
heating the walls of can, and this
flavor is invariably passed on to the
butter. Where the cream is delivered
by individual patrons the can should
be covered with blanket.-Superin-
tendent Mitchell at Meeting Of East
ern Dairymen's Association.