The Denison review. [volume] (Denison, Iowa) 1867-current, 1915-06-02
Care of Cream During Summer.

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 depends large
ly upon the manner in which the cream
and milk are handled. The system
OF grading cream at a large number
OF creameries and making Il difference
in the price Of sweet and sour cream
the raw product the best possible care.
The two important factors in pro
ducing good cream are low temper
ature and cleanliness. If these two
essentials are properly employed 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 contain
nation starts from the time it leaves
the teat until placed in the vat at the
creamery. If th,, cows are Oh pasture
there is less liability of dirt enter
ing the milk during the summer than
during 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 the cream
separator as soon as possible after it.
has been drawn. 1t should be re-
moved from the barn and taken di-
rectly to the cream separator and
skinned.
When the milk is drawn it has a
temperature Of 9S degrees Fahrenheit,
which is just right for the develop
ment Of bacteria. II it is allowed to
stand around the barn, the bacteria
will develop 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 plac-
ing the cans in small tank of water.
The average we'll water has temper
AZURE of about SO degrees. This, when
pumped 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
OF either wood, steel or cement.
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 thor
oughly washed with q brush. A brush
is much preferred to a rag because,
of the bristles getting into the cracks
and crevices and cleaning the pals
and cans thoroughly. After washing,
the utensils should be scalded and
then placed in the air to dry. Cans
and pals should be inverted, but
should not have the tops closed
against the table. Pegs fastened into
the walls are very good means Of air.
ing 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 little more expensive than
the ordinary 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 milk
houses. These are inexpensive and
are located near the pump. The cool
ing tank, as well as the cream separ-
ator, are placed in them, thus con-
centrating the work and making it
easier to properly care for the cream.
Every farmer will be well repaid
for constructing small tank and
handling his cream in a sanitary man
ner 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 good care.