The midland journal. (Rising Sun, Md.) 1885-1947, 1909-02-12
Reasons For Swimming Thick
Cream.


The general tendency of those selling
cream direct to creameries is to skim a
rather thin cream, thinking perhaps that
the more they deliver the more profit they
will get in return. 1t looks little better
to the seller TO see his cream can we'll fill
Ell than to have only half or two-thirds Of
that amount TO deliver. Butter makers
should discourage this tendency and farm
ers selling their cream should reason out
the better way.
Creameries pay for actual amount OF
'butterfat delivered and in no instance for
the amount of milk or cream. There is
exactly as much butter in 80 pounds OF
cream testing 40 per cent as there is in
60 pounds that test only 20 per cent, and
in reality it is possible to make more
butter from the former amount of cream
because of the greater churn gain in
churning. Whether the cream is manu-
featured into butter on the farm or sold
to the, creamery, it is to the producers
advantage to skim thick cream.
Disregarding for moment the better
quality of butter and the greater churn
gain that can be- secured from a th ok
cream, there is another point in favor, in
that more milk is left at home for the
young stock and the point is equally adj
vantageous to the buttermaker, because
he has less bulk to handle.
Suppose for example that one has an
average of 400 pounds of milk per day fer
ten months and then milk has an average
test of 40 per cent. When he skins 40
per cent cream he takes away 40 pounds
of thick cream which contains I6 pounds
of butter fat worth 81. when the price is
rs cents per pound. If he skins 20 per
cent cream be takes away SO pounds. just
twice as much, and it also contains Is
pounds of butterfat worth 81 In eiti e.
instance, be receives the same amount of
money for his cream and in the latter case
he delivers forty extra pounds OF skinned
milk, which might as well be left on the
farm to feed to hogs or calves The value
of it will depend upon the use of which
il is made, but wherever it is, it is worth
saving. In month it amounts to I,2oo
pounds. This amount for feed, in excess
of that left with 20 per cent cream will
bring up the average profits of the dairy
and will lessen the expense connected
with the handling of the cream.
As,was stated above, the thick cream
should be skinned whether it is to be
made at home or sold to the creamery
OF course there is not such difference in
feeding value when cream is churued a.
home, for what is lost in skimmilk is gain
ed in butter milk. The main reason for
a thick cream in this instance is The i'm
proved quality and quantity of butter
which is possible with 30 per cent cream
and less amount of dishes to handle.
In quantity greater chufn gain is Sc
cured whether ii is made at the creamery
or on ibe farm. Hence the increased
amount of butter will make more profit
with less amount of labor.
In handling, there is less cream 10 cool
fewer vessels are required to hold it, mo-
50 much churn capacity is needed and tn.
labor is lessened nearly a half. IT
quality, il is possible to keep thick
cream sweet longer because there is les
Gaseous food for the action Of undesirable
bacteria. 1t is always the Gaseous matter
aud milk sugar that bacteria work upon
and as the proportion of this is less in
thick cream, the bacteria will not increase
so rapidly. When ready for churning
more starter will have to be added, but
this is no objection; as the fat glcbules
are in closer contact in thick cream, i,
can be churned easier and quicker. This
is especially true when the-cows are well
advanced in the lactaiion period for the
fat globules are smaller aud more com
pact. A separator should not leave any
more butter fat in the skimmilk when d.
per cent cream is separated than when 20
per cent creanSis taken aud the standard
makes sre guaranteed to skim as closely.
.Se7a thick cream is desirable both from
the creameryman's, standpoint and from
the farmers point of view, whether he
sells the cream direct to the creamery or
makes it into butter at home. The
creamery man can produce a greater
quantity from the same amount of butter
fatdelivered and he can produce it at less
expense because of the less amount OF
machinery, labor and fuel required to
handle the same amount. The farmer has
more skimmilk at home and he is at less
expense and labor in delivering the same
amount of butter fat in half the milk
serum.
There are few objections to IS per
cent or 40 per cent cream in favor of 40
per cent or 2S per cent, but these few are