Belding banner. (Belding, Mich.) 1889-1918, 1912-09-12

when the largest quantity is being pro-
duced
A careful study was recently made
of the cream situation and it was found
that large percentage of the cream
sold in the State was inferior in quail
ity and would not make frst-grade
butter, but was made into a second
grade product and sold at a reduced
price The result of hundreds of tests
has shown that cream which was kept
in we'll water, running springs, and tanks
of cold water, was on an average of a
very good grade. but cream that was
kept in cellars, caves, and uncooled or
unventilated places was on an average
Of such poor quality that it would no,
make more than second-grade butter
Nevertheless, more than two-thirds OF
the cream produced was kept in the lat
ter class of places.
The temperature tests showed that
cream kept in wells and in places cooled
by running water, or by water changed
frequently, was less than 600F. during
the hottest days of July and August
1911. The cream kept in cellars, caves,
and other places not cooled by water,
had an average temperature of 76"F.
The dampness of cellars and caves is
ofen mistaken for GOODNESS.
Cream is contaminated with very
small forms of life, such as bacteria,
yeasts, and molds. The development
and the increase in number of this plant
life which grows in cream is greatly re-
tarded by keeping the cream at low
temperature.
If cream is promptly cooled to a tenn
perature of 40 to 45'F., which can be
done by keeping the cans of cream in
water cooled with ice, the development
of acid and Objectionable flavors will
be slow and cream cooled in this way
will remain sweet and in good condition
for several dys.
In sections of the country where a
supply of natural ice is available, the
practice Of storing ice for cooling cream
to low temperature has generally prov
en- satisfactory and profitable on ac-
count OF the superior product produced.
In localities where it is impracticable
to secure ice for this purpose fairly
good results have been obtained by set
ting cream in cold water provided it is
frequently and has a tempera-
ture at or below 6o'F. On the other
hand, if the temperature rises to more
than rs the bacteria will multiply rap
idly, causing the cream TO sour quickly
and to develop tiavors which are usually
very Objectionable. Such cream can not
be made into good butter.
In addition to the bad favors caused
by molds and bacteria, We have also a
great deal OF poorly favored cream
caused by the absorption of flavors from
impure air. The butter fat in cream will
very quickly absorb the odors given
off by coal oil, spoiled vegetables, strong
y favored meats, and unclean stables
the butter fat is SO sensitive to havors
that it also readily absorbs havors OF
feed which cattle eat, such as weeds,
spoiled silage, or musty hay.
The best results in the improvement
Of cream and butter can be brought
about by paying for cream according to
is quality. Just as the highest grade
IF butter on the market brings the high
st price, so the highest grade of cream
which will make the best butter should
let the person producing it better
price than is paid for poorer grades.
Cream should therefore be graded if
he farmer is to be fairly recompensed
for the cream he sells. This has never
been successfully done, because it was
difficult for everyone who buys cream
to grade it properly and accurately &C
,ording to its market value.
When we consider nd-skimmed
cream, hand-separator cream, water
separator cream, cream Of different ages
and of different favors, lumpy cream
and smooth cream, it would appear diff
icult to grade it accurately according
10 what it is worth, but, after working
On the problem for several years it
has been shown that the different favors
and qualities of cream correspond quite
closely to its sourness, or the amount
Of acid which develops in cream. AS
A result of this work simple, accurate
est was devised by which cream can
De graded according to its market value
and in absolute fairness to all.
The standard for hrst-grade cream
has been drawn at point where cream
IS about twice as sour as sweet cream
On the point of turning. Cream which