Yerington times. [volume] (Yerington, Nev.) 1907-1932, 1915-02-13
HOW TO PRODUCE
BETTER CREAM AND
THUS BETTER BUTTER

A farmer will not buy clover seed
filled with dodder, if he knows what
he is doing. He will not buy wheat
sary to explain why he will not do
this, but it often seems necessary to
explain why he should not expect to
sell old, off favored cream and re-
ceive the highest market price for it.
The best buttermaker in the world
cannot make butter receiving the
highest market price out OF poor
cream. The difference between the
top price at which you see butter
quoted, and the price for which your
creamery is able to sell their butter
is from | or 2 to several cents. Poor
quality causes them to take less than
highest prices.
The problem of how to produce
better cream and obtain the highest
market price for it is not hard one
to solve In the first place, the
creameries in the State of Missouri are
paying for cream on the quality basis
This is a decided step in the advance
ment toward higher prices for butter
fat for the farmer. A creamery buy
ing old cream cannot manufacture
good butter and cannot pay the farmer
highest prices for butterfat. When
every creamery will buy according to
grade, then, and only then, will the
farmer receive better prices. Better
cream, better butter, better prices.
Missouri butter is notably poor. We
are going to put better butter on the
market by getting better cream, and
by cooperation with the creameries.
the farmers OF this State are going
after the money the farmers of Wis
conSin and other States are enjoying
To produce better cream it is nee
essary TO understand why cream gets
old and off-havored so quickly. 1t is
simply because the cream producer
has not observed the following rules
If one will practice these rules they
will have done much to improve their
products:
First. Be as clean as possible in
handling your milk and cream from
the time OF milking to final delivery
of cream.
Second Immediately after separa-
ton of milk cool the cream rapidly
and as low as possible.
All vessels, utensils, strainers and
separators must be in a clean condi-
ton if good cream is to result Milk
buckets with deep seams, open cracks
or rusty spots afford place for lodg
ment of dirt and filth which gets into
the milk Separators must be cleaned
after every separation. Partial clean
ing will not be sufficient. All appara-
tus should be rinsed in hot water and
placed in the sun to dry. Do not dry
the utensils with cloths.
Barns should be kept as free from
manure as possible. Animals should
not be allowed to wade through mire
and manure. One should not feed
just before milking, as the air will be
full of dust which gets into the bucket.
Clean the udder and fanks and teats
a little before milking. Milk into
small topped buckets and don't wet
the hands If the teats are hard and
dry use little vaseline. The teats
are thus softened, and dirty drippings
from the hands are avoided.
Milk should be separated immedi-
ately after milking and the cream
cooled at once. Quick cooling is inn
portant and cannot be emphasized
too much Cream can be improved
so per cent if cooled at once and to
low temperature
To cool the cream it should be set
in bucket and placed in cold water.
The cream must be stirred frequently
to insure quick cooling A good bar
rel sawed off at point near the CEN
ter will make good tub. Set the
cream i'm cans in such tub. trough or
box and have cold running water pass
in near the bottom and an outflow near
the top. This is not always possible
to have, but it desirable.
Remember those two things-be
clean and cool your cream quickly
l.. G. Rinkle. Dairy Department, Uni
versity of Missouri.