Omaha daily bee., 1916-02-27
CREAMERY COURSE
OPENS AT THE UNI
Attendance at Opening Of Second
Annual Course in Cream Grading
Double that Of last Year.
LECTURES ON NEW PROCESSES

The second annual course in cream
grading at the University OF Nebraska
opened with an attendance nearly double
that OF last year. Men sre In attendance
from Indiana and Illinois. One Of the
largest delegations came from the Fair
mont creamery Of Omaha.
Tho object OF the course r. 70 bring
cream station and creamery operators
into close touch with the modern prob
fems OF the creamery world. Nebraska
snavlrlIrated this snort couree last year.
and It Is highly gratifying 70 Prof. Frand-
eerl 20 find a rapidly Increasing Interest
IN the work
Prof f. w. Bouslea has been one of the
principal speakers on cream grading.
Cream. said the professor, IL not S3rse
Ahan other raw products from which
wholesome sanitary foods are maze. Lihs
wheat, cream has aeveral Commercial
grades. The poorer grades brine lower
prices because they make butter with
poorer flavor. Only Is per cent OF the
cream Of the country sells for the high
est prices. American farmers lose So.ooo.-
900 annually because they produce inferior
cream.
In order 20 make the finest favored
butter good cream 10 essential. There is
demand far in excess OF supply for the
best butter. In order 10 get the cream TO
make this better butior. the creameries
are planning 20 pay moro for the better
cream than for inferior cream. Cream
is to be Judged by taste. smell and by the
acid test. As cream continues 20 sour II
reaches a stage whore Il becomes n
hazardous purchase for butter making.
Such cream should receive a Iowor price
than good cream.
Must Ne Cooled.
with increased price for good cream
there is little doubt but that tho farmer
will meet the demand. lie must properly
cool the fresh cream and keep II cool
until II reaches the market. There are
n number OF Iced and iceless devices for
this purpose which can be obtained AZ
a reasonable price. Ninety-four per cent
OF the No. cream II due to too little or
improper cooling. This can easily be
remedied when there is a premium put
on good cream.
A second address by Prof. Bouska COW
cred the subject OF the food value of but
ter. He showed that butter was one of
the most easily disested and cheapest
foods.
License Fee Increased.
Clarence Harman. state pure food oon-
missioner delivered an address on Ne
braska rules and regulations He said
that Il had been necessary 70 Increase the
license fee from 81 TO s. because the
lower fee did not cover the necessary IN
speotion charges. Mr Harman compli-
mented the men on the accuracy Of thsig
apparatus and work. He then suggested
more cleanliness about the stations and
other improvements.
Prof. J. II. FrRndsen showed how croam
quality could be improved on the farm
He and Mr. Markham covered experi.
mental work which had been carried or
with several types Of cooling tanks. Prof
Frandsen says that the tank will improve
winter quality BY keeping the cream
sway from house odors and summer
qualify by keeping the cream cool. II.
showed very graphically how cooling n
fected the bacterial content. reducing 4
from a.s16.o0o per G. G. IN milk held tel
hours at % degrees Fahrenheit TO II ,ss
IN cream held for the same time at 6
degrees Fahrenheit.
Prof. Jarvis Lectures.
Prof. ]. d. Jarvis delivered two Al
dresses during the courne. The first wa
entitled THE Field Mans Duty 20 IN
Creamery and the Producer" The dair
industry IL composed OF three llnks-th
producer. the manufacturer. and the con
sumF II the manufacturer ia weak.
limits the opportunity Of the produce
and conSuinef IN obtaining better buttei
The field uaeE are the finger tipa oe IN
creamery Industry and they give conf
oenee 10 the producer and help 20 bull
up the prestigN Of the eeaamery. Tn
farmer y primarily interested In n
money he receives. Cream station opel
atora are she missionaries Of good dair,
ing. and they may add 70 the oommunli
Nprosper'ty By showing the farmer no
MS earning power may be Increase
through producing q hetteS quality
cream. The whole community thus pro
ith because the farmers spending pow,
u thus Increased and he buys more
tho Injuries OF life
Prof. jarvis second lecture was on Il
care OF the separator. He first dealt Wi
tae history Of cream separation, shown
that centrifugal separation had a lar
advantage la thproughness over Rravl
separation He then took up the evol
pon OF the centrifugal separator. r's
lowing this he took up the specli
points ip the care of the separator
the farm skimming efficiency is
prime importance. A solid level concre
foundation adds to the efficiency and 4
or the machine. Cleanliness OF the bo
ana nnware Is essential to the prod,
tion OF good quality OF cream. Pr
Jarvis then elaborated on the aklmrai
eineiency, showing that milk must
held At a temperature OF IS degrees
no degrees Fahrenheit b order to q
tain the best results. Small fat slobu
are lost In the skimming process.