The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1911-10-06
Get Clean Cream
From Separator
First Essential Of Good DatYing Is
Matter Of Qeanliness-Barn
+ Ventilation important

The man who operates cream
separator on his farm should al
ways take to the creamery clean,
sweet and high testing cream, says
a writer of an exchange. Sour
cream is generally off in flavor.
One can of poor cream is saffici-
ent to lower the quality of a whole
churn full of butter.
The first essential of good cream
is cleanliness. The COWS should
be clean as we'll as the stables.
We frequently see the men begin
milking without washing the dust
and dirt PARTICLES from the cows
udder at all, it should be remem ber-
ed that all extraneous matter that
gets into the milk carries with it
bacteria and dirt or filth. A per-
son should never milk with wet
hands. The practice of dipping
the hands in the milk is to be con-
demned.
There should be a ventilating
system in the barn, such that the
air is always sweet and pure.
Some dairymen are helping to
keep things sanitary by the use of
liberal amounts q lime sprinkled
on the floor.
With pure milk as raw material
We have the "makings" of good
cream. The next thing to engage
our attention is the separator. It
should be placed or located in a
milk room. which has screens over
open: windows and is entirely re.
moved from air that is filled with
bad odors. Some farmers keep
their separators in their barns.
This is wrong. First, no matter
how clean they keep the parts dur
ing the time Of separation, the
cream is exposed for some ten or
fifteen minutes to very improper
atmosphere. Cream absorbs bad
odors from the air very rapidly.
Second, a hand separator in a barn
stable sets bad example. It en-
courages or furnishes an excuse
for other patorns less cleanly a hab-
bit to produce some very poor
cream by reason Of filthy surround
ings. We now come to care of
utensils. They should be kept
clean. The parts of a separator
should be washed every time they
are used. Rags should never be
found in the dairy as weapons
against filth. Brushes are far bet
ter. It is we'll to use some clean
ing powder during the washing
operation. After the milking uten-
sils have been cleaned they should
be inverted in pure air-sun them
if possible.
After the cream is removed from
the milk the next thing is to cool
it. This can be done by placing
it in 9 small tank through which
the cold we'll water runs on ito way
to the stock watering tanks. Az
the cream is being cooled the GOV.
ers on the cans should be loose
y and the cream should be stirred
until the animal heat 10 entirely
1out. Never mix warm cream with
~cod cream, as the latter will be
raised sufficiently in temperature
to cause it to sour quickly. In
taking cream to the creamery dur
ing hot summer days cover the
cans with some kind of blanket.
One OF two hours Of exposure to
the hot, direct rays of the sun re-
suits in very great raise in tenn
perature Of the cans, and the air
and cream inside Of them. This
makes for sour, poor cream and
III iinvolves the use Of much ice and
81 labor at the butter factory.
Cream should tsst about 25 or
30 per cent. Thin cream means
that there 10. less butter fat ID the
same amount Of cream. which