The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-05-30
Suggestions on. the Pro-
duCtion Of Good Cream

W OUVU ~ VNMl
have taken the first step in the
production Of good cream. The
second step is equally as import
ant as the first and consists chief
ly in the separation of the milk
and in caring for the cream.
A sanitary milk house especial
ly arranged for the handling of
dairy products should be pro-
vided, to which the milk can be
taken Immediately after milking.
This milk house or dairy should
be equipped with a cream separa-
tor, a cream cooler, a cream stor-
age tank, hot and cold water or
facilities for furnishing these,
and various utensils necessary for
a well equipped dairy. The sepa-
rator as well as all other dairy
utensils must be thoroughly clean
ed each time it has been in use.
All apparatus should be steriliz-
ed after each washing. This is
best done by the use Of steam
but where this is not available
boiling hot water will answer the
purpose.
Immediately after separation
the cream should be cooled to a
temperature Of As degrees F. if
possible but if ice is not avail
able fairly good results may be
obtained if the cream is cooled
with cold water to the lowest
temperature possible under such
circumstances, which is generally
to within two degrees Of the
water. In the case of
small diaries, a cream
cooler is not absolutely necess-
airy it other provisions. for cool
ing the cream are provided.
Often good results are obtained
by the use Of a small water tank.
divided into two compartments.
The first compartment, Or that
division Of the tank into which
the well water first enters, is usee
for the storing of the cream and
&c second for the cooling. Ar
engagements should be made for
the water to flow automatically
through overflow pipes from the
first to the second compartment
and then finally to the drain.
On farms where water is pumped
for the stock, the overflow from
cooling tank should be discharged
into a tank or reservoir to which
the stock has access thus max
ing the water serve two purposes,
that of cooling the cream and sup
plying the animals. The depth of
the water in the tank should be
one inch less than the height OF
the cream containers.
When the dairy farmer has
done all the work necessary for
the production Of good cream it
would be folly on his part to de-
feat his own efforts by keeping
the cream until it becomes old and
stale, for it should always be re-
membered that cream is a per-
ishable product; therefore, to OBJ
tain the best results it must be
used while it is still fresh. No
one can make first class butter
out of old stale cream even though
he be ever so expert or has at
his command the best equipped
of creameries. Hence frequent
deliveries Of the cream must be
made. The dairy farmer should
realize that much Of the cream
must be made. The dairy farmer
should realize that much Of the
responsibility for the quality OF
our creamery butter rests. upon
him and that the losses on account
of. a poor product will finally,
in most instances, fall upon him.
It is therefore, to his immediate
self interest to produce a grade Of
cream from which first class but
ter can be made.
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