The new era. (Walden, Colo.) 1906-19??, 1907-07-04
DAIRY IMPROVEMENT.
The Cream Should BE Cooled ano
Aired Immediately After Separating.

Great improvement could be made
in the quality of cream If producers
We're more skilled in the process of
cream separation. In nine cases out
of ten improvement could be made
with very little, If any. extra work or
expenditure. The simple fact that
cooling and airing cream Immediately
after separation and maintaining it at
low temperature will preserve its
quality does not seem to be generally
understood among cream producers.
The lack of cleanliness through all
the operations is another great draw.
back to quality, and this is one of the
hardest things to correct, but by care
full grading and rewarding for good
quality much of the trouble could be
overcome.
The washing of dairy utensils is one
OF the features most neglected by the
average cream producer. There is a
strong temptation on the part of the
user to wash his machine but once a
day, or even less often. Milk pals,
cans and strainers are not, as rule,
properly washed and aired. The COW
stables are often dirty and unsanitary,
and through the entire operation of
production there is a lack of cleanli-
ness. There should be much more
care taken in keeping the utensils
clean and sweet. Washing powders
could be used to good advantage and
their use should be encouraged In
nine cases out of ten there is not
enough cleansing matter used. Some
agent should be employed in the
process of washing that will aid the
removing of grease, and at the same
time will sweeten and cleanse the
utensils. For this purpose nothing is
better than sal soda or concentrated
I've, and enough of either should be
used to give the water a slippery feel
ing. 1t may be needless to say that
all utensils should have previous
washing in nearly cold water to re-
move all traces of milk or cream,
then bath in the alakline water for
sweetening and purifying, and lastly
an immersion in boiling water After
these processes, do not wipe dry, but
hang or set where the air can circu-
late freely; cover with loose meshed
cloth to exclude flies and dust and VIC
have as nearly sanitary care of dairy
vessels and utensils as possible. In
this connection it may be well to sug-
gest the using of brushes instead of
cloths in washing where it is impossi-
BILE to reach all crevices with the lat
ter.
Another item which would tend to
better sanitation, says Coleman's
Ru!al World, would be better rooms
or buildings for doing work. The To-
cation of the hand separator in about
three cases out of four iB in the
kitchen. While this may be necessary,
it is not desirable, and certainly ii
does not improve the quality of the
cream. The separator should be To-
Gated in place where odors and con-
Eliminating influences do not exist. A
little dairy house can be cheaply made
and fitted to accommodate all the
utensils and work necessary in the
production of cream. This may be
equipped according to the size OF the
dairy, and would tend in marked de-
gree to remove some of the disagreed
BILE features of dairying, at least to the
women who must be housekeepers as
we'll as helpers in their husbands
work, for the kitchen would then be
much more easily kept clean.