New Ulm review., 1909-01-20

- n
ers Of the state, and for no other rea
son than that the boys Of the band
separator creameries simply cannot
compete with those of the whole milk
class.
But even though we have the best
in the matter of system, it is not to be
said that there is no room for im-
prOvement both as pertains to quanti-
ty and quality. For example. OF late
the question of overrun and moisture /
received so much attention from the
dairy press that. in order to be up to
date, it became necessary for US to in
stall moisture test. We found it a
good investment, for not only is it
necessary to get a reasonable amount
of moisture in the butter, but it is just
as necessary to keep a shade below
the danger line. Only last week we
read in the papers of creamery in
Stearns county being fined over $4,000
for having too much water in its but
ter. Sixteen per cent is the limit and
anything over sixteen per cent is adul-
terated and liable to a fine. Hence the
value of moisture test.
Another improvementthat has been
of value to US is the tank for soaking
butter tubs SO as to prevent leakage in
transportation. Formerly we used to
set the tubs on the creamery floor and
fill them with water, a method which
resulted in less than half of the tubs
soaking tight. Now we fill the tank
with water and then place the tubs in
the tank, leaving them remain there in
the neighborhood of twenty hours.
Afterwards they are parafned and
lined, SO that when they are ready for
shipment they constitute a tight pack
age that will not mold and will permit
of little or no loss in transportation.
Moreover, every tub is weighed before
it is packed with butter and weighed
again after being filed. Thus we know
exactly how we are being treated by
the commission houses as to weights.
'And now word as to quality.
What can we DO this year to make our
butter better and more profitable to
our patrons? In the first place the
| butter maker and his assistant should
see to it that everything is kept per-
fectly clean. There should also be a
good, big, clean, acid-favored starter
for every batch of cream that is to be
received. Then the cream should be
properly ripened to the right acidity
and when this is attained the cream
should be cooled as quickly as possi-
BILE. Asto the cooling facilities we
are somewhat at a disadvantage as we
have to use ice direct in the cream and
this is not desirable. hope the day
is not far distant when we shall see fit
to install a modern cream ripener.
$50 much for the butterm aker,
Now what can the patron do to help
in the Improvement of quality? He
can begin by discarding his milk cans
the minute they show signs of rust,
and replacing them with new ones, for
rust in cans Injuries the milk and gives
to the butter a metallic flavor. Some
cans may give out entirely too soon,
owing to faulty manufacture, but as
often the rust is due to leaving the
hot skim milk remain in the cans for
any length of time. The best way is
to empty the cans as soon as they get
back from the creamery.
Another thing that goes a long
way to assist the butterm aker in
making fancy butter is to thorough
| ly cool the milk. This is very i'm
portant. Even if we get the milk
every morning, the evening milk
should be cooled by setting the cans
in cold water.
"And, furthermore, [ wish to emph-
asize the necessity Of bringing the
milk to the factory every day we run.
Otherwise it is impossible for any
man to turn out fancy article OF
butter. The milk may not be sour,
but it is bound to have stale flavor. y
/ N. J. Bank, barkeeper for Cap.
Nenno. is Twin City visitor this
wool