Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1912-02-23
PRODUCING MARKET CREAM
By W. N. Kelly, NEW YORK

- w. fNAs AAA-A~A AN@~'f O@N~~
In the production of cream that will
meet the demands of fancy city trade
the care Of the milk and the sanitary
methods of handling the cows are the
most exacting phases of business. Many
people, when handling milk, forget that
they are dealing with a food product. If
filth is allowed to get into the milk at
any point of production, no amount Of
care afterward can make amends for
this difficulty.
The chief necessity in improving dairy
conditions is to give the producer such
knowledge of the right methods of han
ding and caring for the milk that he
will see the necessity for such methods
and know how to manage his work to
accomplish the desired results.
In selecting COWS for producing cream
it is to our best interest to select ami
mails from breeds that have an inherited
tendency to produce a large amount Of
butter fat at the lowest cost and for
that reason Jerseys and Guernseys stand
at the head of the list as economic cream
produC ers
The factor of Importance is the sani-
tary conditions surrounding the herd. To
produce clean, wholesome cream we
must have clean stables, clean yards.
clean and wholesome feeds and clean
attendants.
The cows must be kept comfortable at
all times. This requires a warm stable
with plenty of light and sunshine. Pure
air is fully as essential as pure food and
no man can produce fine favored cream
| if his stable is contaminated with foul
air. A number of authorities have said
great deal about how much cubic air
space each COW should have, but / be-
lieYe it is more important that we pro-
vide a plan to change the air frequently
rather than figure on the basis of SO
much air space.
To be sweet and clean it is almost
necessary that the stable be whitewash-
ed frequently This makes cheap and
| effective disinfectant and it is easily APP
piled with spray pump. 1t should be
well mixed and free from Jumps before
using to prevent the nozzle of the spray
er from getting clogged. Cement floors
are the best because they are easy to
keep clean. With cement floors and lib
eral use of straw and other absorbants
it is not difficult to keep stables neat
and clean.
Many disagree as to whether the milk
should be separated fresh from the cows
or whether il is best TO wait until ii Is
cooled and again brought to the right
temperature before being separated. On
the majority of farms where fancy cream
is produced, considerable of the supply
is brought from other farmers and for
that reason it is best to have the sepa-
rating done at once, thus insuring a more
uniform quality of cream.
Wash all the utensils after using.
Wash first with warm water to remove
the milk, then with hot water, soap or
washing preparation, Sterilize the cans
and pals at least twice a week. Leave
the cans open so that the air and sun
can do their work killing bacteria germs
The whole secret of success Is cleanli-
ness from the time the cows are milk
ed until the cream goes onto the table
for the consumer.
Avoid sudden changes in the line of
feeding. A change of food many times
| deranges the cows system to such an ex-
! tent as to give the milk bad odor. New
er feed turnips, cabbage or vegetables
because there is always danger of ruin
ing the quality of the production. Roots
are excellent. When feeding ensilage,
plan to feed it after milking so that the
odor will not affect the cream.
Every dairy room or cream skimming
room should have drains, cement floors
and walls that are tight. The floor
should have enough slope to carry off
the water to the drains. Sanitary meth
DDS do not mean expensive methods, but
that all of the buildings, tools and men
employed must be kept neat and clean.
Some of the best and most sanitary
equipments are the least expensive.
The next step is marketing the cream,
and right here, let me say that the
main point is to put up the right kind
of article-one that the consumers know
is produced under good conditions and
that is always uniform in quality There
is not city of 10000 inhabitants in the
country but that offers excellent induce
ments to a man who will start a fancy
cream trade and pay more for his pro-
ducts than the common dealers are sell
ing for. If you are selling "a per cent
cream keep your product up to that test
and if your trade demands a 40 per cent
cream do not try and palm off a lower
test if you are a little short Always sell
what you advertise and ask price that
will leave you enough profit to maintain
an article of high quality.