The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-07-27
GOOD HOT WEATHER CREAM
BY Professor A. c. Page, College OF
Agriculture, University
Of Missouri,

There would be a great difference
in the quality Of butter produced in
Missouri If the farmers would take
le,itr care of the cream. In recent
butter scoring contest held at the col
lege. in which samples of butter from
various parts of the state were en-.
tered, 1t was found that the chief de.
ficiency of the butter was In the flavor.
The flavor is very largely controlled
in summer by the handing the cream
in summer by handling the cream
cry.
Most cream taken to creameries
from farms now comes from centri-
fugal separators so that the milk is
separated while still fresh. This has
marked great advance in quality.
Still, however, great improvement
could be made. The essential things
are often overlooked.
The first step in better cream
quality in hot weather is to separate
the milk immediately-as soon as it is
milk Start the separator as soon
rs a few COWS have been MIXED. so
that the milk does not stand around
warm any longer than absolutely nee
essary. Every five minutes that fresh
milk stands in warm weather makes
a great difference in the length of
time the cream will keep. The bac-
terra multiply like the cost Of shoeing
as horse when the price das doubled
for each nail.
Just as soon as the cream is sepa-
rated it should be cooled. Cooling
doesn't mean merely setting away in
a cool cellar, especially il there is a
large amount of it. Effectual cool
ing must be done by running water or
by the use of one of the "aerators"
Of which there are many on the mar
l.et. One of these is not expensive.
and il will help great deal. The
cream should be kept. for best re-
suits. at about so degrees Fuhren-
heit.
very poor way to cool cream If a
thermometer is used to keep record
-ttf-tfe.- actual temperatures twill he
seen that by this method the cream is
NOT really cooled for long time after
il is set away And this time is when
the germs grow more rapidly and
eventually cause the bad tlavors and
many other butter troubles.
Never mix warm cream with cold.
The reason is hat the cold cream will
be warmed and the germs will have
chance to work again. Cool the
fresh cream in a separate can and
then mix them.
There is always much difficulty in
keeping cans clean and sweet in very
hot weather. rhis trouble will cease
if the cans are washed with some
good cleanser and then scaded--
really scalded with boiling hot water,
Then they should be set out in the
sun in clean place to dry out. There
should be- no difficulty in keeping
them sweet. This is another large
factor in good cream.
In hauling cream to The station and
shipping it to the creamels there are
many trials. Some way should be de-
vised to keep the can out OF the sun
while it is being hauled. Either ~
covered wagon or a wet blanket drap
ped around the can will be effective.
There are some places Mhere they
have regular quilted jackets for the
cream cans These are wei when the
cans leave the farm. and possibly once
or twice on the way. Then if the cans
stand out on railroad platform for
two or three hours at noon, they will
not be much heated up even if the
thermometer is near the top. This
SENS to be feasible plan and should
be used more.
These things are all little things
but they are the things which make
the big differences betgeen Extras
and Seconds IN the butter market.
And the high class creame!ies will