The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1912-01-03
The Patrons Part in Creamery
Buttermaking

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Does any responsibility rest upon
the patron who sends cream to the
creamery for the quality of the butter
made?
Certainly. Good butter cannot be
made from poor cream, any more
than good bread can be made from
poor flour.
what is meant by poor cream?
Cream that is dirty, has been kept
too long, or has gathered or developed
ill-smelling or offensive odors of any
kind.
How can good cream be produced?
The one great requisite is cleanfi-
ness from start to finish. The cows
must be clean, especially the udders
and TANKS when MIXED, the mixers
must have clean and dry hands (use
vaseline or lard if necessary. The
milk pals must be clean, as well as
all other milk utensils, including the
separator, if one is used.
Why must udders and TANKS be es-
pecially clean?
Because the loose hairs and dirt are
lodging places for innumerable bac-
terra.
What are bacteria and what harm
can they do?
Bacteria are infinitely small plants,
not animals or bugs. They are so
small they cannot be seen without
the aid of a powerful microscope, but
when they find the proper soil and
|nourishment they grow and multiply
with astonishing rapidity, just as
weeds grow and multiply in rich gar
den soil in warm weather. Milk af-
fords most excellent "soiP' for bac-
terial nourishment and when warm,
as it comes from the COW, they multi
ply in geometrical ratio. There are
many kinds of bacteria, producing
many kinds Of fermentation. Some
causes milk to sour, some give it a
bitter taste, some create various kinds
of offensive odors and tastes
Is it practicable to prevent bacteria
getting into milk?
No. There will be some in the low
err end of the teats, and do the best
one can, some from the body of the
COW and dust in the air and some
from the hands and clothing of the
mixer will fall into the pail.
What then is to be done?
Keep out as many as possible, re-
duce the number to the lowest
amount.
How can this be done?
By brushing the udders and TANKS
carefully and in extreme cases damp
ening with a wet cloth or washing;
use pals with small tops or openings
What next?
See that the pals and strainers are
| not only clean to the eye, but thai
every seam and corner has beer
cleaned out. Rinse all milk pals
| after use first in cold water, ther
wash, preferably with a brush in hot
water and then scald with boiling wa,
| ter. Do not use soap of any kind, but
| when necessary some washing soda
| AS soon as milk is drawn from COW
remove it from stable, strain through
two or more thicknesses of cloth anc
cool as quickly as possible, unless 6
separator is used. In that case coo
the cream by setting cans in cold wa.
| ter, stirring occasionally. At SO de-
grees bacteria multiply very slowly, il
at all.
! And about the separator?
| Thoroughly clean and scald thi.
every time it is used.
| But this takes time?
] Yes, but it is time well spent, anC
without attention to these details it il
| impossible to have cream that will
make the best butter.
How often should cream be takel
| to the creamery?
That depends upon circumstances
If warm fresh cream is not mixed
with the cold cream until 1t also ha,
been cooled, and the whole lot is KEEP
at or near so degrees. cream may b,
kept practically sweet for two or pos
sibly three days. 1t is not so much
matter of time as it is of other con
'ditions. Every farmer should tast,