The Denison review. [volume] (Denison, Iowa) 1867-current, 1914-07-29
CARE OF CREAM IN
SUMNER MONTHS
Statewide Publicity Committee Sends
Out the following on How to
Care for Cream in Summer
COVERED MILK PAIL IMPORTANT
tnuc to Increase and Price Will
More Than Pay for Equipment

Because OF the general butter mar
ket conditions. quality is more i'm
portant than ever before. Whether
the butter is made on the farm or at
the creamery, its quality largely de-
ponds upon the manner in which the
cream and milk are handled. The
system Of grading cream at a large
number OF the crcameries and making
difference III the price OF sweet and
sour cream emphasizes the Importance
OF giving the raw product the best
possible care on the farm.
The two important factors in pro-
ducing good cream are low tempcra.
ture and cleanliness. If these two es
selltials are properly employed, theer
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 contain
ination starts from the time it leaves
the teat until placed in the vat at the
creamery and cooled If the cows are
en- pasture there is less liability of
dirt entering the milk during the sum
rler than during The winter. How
ever. care should be taken in brushing
OFF the dust and dirt from the uddel
and the mixers hands should be
clean The milk should be run through
the cream separator as soon as pos
sible after it has been drawn. 1t
should he removed from the barn and
taken directly to the cream separator
and skinned.
when the milk is drawn it has a
temperature Gf 50 degrees Fahrenheit,
which is just right for the development
OF bacteria. If it is allowed to stand
around the barn the bacteria will de-
vclope rapidly and thus make it much
more difficult to produce sweet cream.
The cream should be taken from the
separator and cooled at once. This
can be most easily done by placing the
cans in small tank Of water. The
average well water has temperature
of about 80 degrees. This. when pump
cd directly into the small tank which
has an outlet into a large stock tank
offers the most practical means OF
cooling the cream on the average
farm The tank may be constructed
either of wood, steel or cement and
the pipes should be arranged as indi
Gated in the accompanying drawing.
Shotgun cans offer the best means
of cooling cream because OF their
small diameter and the amount of sur
face exposed to the water in compari-
son with the amount of cream con
tanned. The cream will cool much
4 .,t; ~
one-half hour after it has been skim
med.
The cream separator as we'll as the
milk utensils used should all be thor
oughly washed with 4 brush. A brush
is much preferred to rag because OF
the bristlcs getting into the cracks
and creyices and cleaning the pals
and cans thoroughly. After washing,
the utensils should be scalded, then
placed in the 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 features
in producing clean milk is the covered
milk pail. This is simply an ordinary
pail with the top partly covered in Or
der to prevent the dirt Which drops
from the COW entering the pail. These
pals are q little more expensive than
the ordinary open pail and practical
use shows that they are very dosir-
able for the average farm.
Those who are producing the best
grade of cream have constructed small
i, milk houses. These are inexpensive
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 ii
easier to care properly for the cream.
Every farmer will be well repaid
for constructing small tank and
handling his cream in sanitary man
ner. The premium on sweet cream
will continue to increase and the
price will more than repay for the eX
pense OF the equipment and the trouble
of giving the products good care.