Decorah public opinion. (Decorah, Winneshiek County [Iowa]) 1895-1928, 1914-08-05
CARE OF CREAM.
During Summer Months Much De.
ponds on How it is Handled.

important than ever before. Wheth-
er the butter is made on the farm
or at the creamery it's quality large
lily depends upon the manner in
which the cream and milk are haul
l. ed The system of grading cream
at large number of the creamer-
les and making a difference in the
price of sweet and sour cream en-
phasizes the importance of giving
the raw product the best possible
care on the farm.
The two important factors in pro-
ducing good cream are a low tenn
perature and cleanliness. If these
two. essentials are properly employ
ed there is very little trouble in
getting the best price for the
dairy products.
When the milk comes from the
COW it is absolutely pure but the
contamination starts from the time
| 1T leaves the teat until placed in
the vat at the creamery and cooled.
If the cows are on pasture there is
less liability of dirt entering the
milk during the summer than dur
| ing the winter. However, care
should be taken in brushing off the
dirt and dust from the udder and
the mixers hands should be clean
The milk should be run through
cream separator as soon as posi-
BILE after it has been drawn. I'll
should be removed from the barn
and taken directly to the cream
separator and skinned.
When the milk is drawn it has
a temperature of 90 Fahrenheit,
which is just right for the develop
ment of bacteria. If it is allowed
to stand around the barn the BAG
terra will develop rapidly and thus
make it much more difficult to pro-
duce sweet cream. The cream
should be taken from the separator
easily done by placing the cans in
small tank of water. The average
we'll water has a temperature of
about so degrees. This when pump
ed directly into the small tank
(which has an outlet into a large
stock tank offers the most practi-
cal means of cooling the cream on
the average farm. The tank may
be constructed of either wood, steel
or cement and the pipes should be
ARRANGED as indicated in the accom-
panying drawing.
Shotgun cans offer the best
means of cooling cream because of
their small diameter and the
amount of surface exposed to the
water in comparison with the
amount Of cream contained The
cream will cool much quicker if it
is stirred at intervals of one-half
hour after it has been skinned.
The cream separator as we'll as
the milk utensils used should all be-
thoroughly washed with a brush. A
brush is much preferred to a rag
because of the bristles getting into
the cracks and crevices and clean
ing the pals and cans thoroughly. |
After washing, the utensils should |
hn NIL in hal
air to dry. Cans and pals should
be inverted but should not have the !
tops closely against the table. Pegs
fastened into the wall are a very
good means of airing the milk cans.
One of the most important fea-
lures in producing clean milk is the
covered milk pail. This is simply
an ordinary pail with the top partly
covered in order to prevent the dirt
which drops from the COW entering
the pail These pals are a little
more expensive than the ordinary
open pail and practical use shows
that they are very desirable for
the average farm.
Those who are producing the best
grade of cream have constructed
small milk houses. These are mex
pensive and are located near the
pump. The cooling tank, as well
as the cream separator, are placed
in them, thus concentrating the
work and making it easier to care
properly for the cream.
Every farmer will be well re-
paid for constructing a small tank
and handling his cream in a sanitary
manner. The premium on sweet
cream will continue to increase and
the price will more than repay for
the expense of the equipment and
the trouble of giving the products