The Idaho recorder. [volume] (Salmon City, Idaho) 1886-1927, 1916-06-02
SWEET CREAM VS.. SOUR
AND ITS ADVANTAGES
by @ W. Holmes, Dairy Depart
ment of the State University.

hN ~. W. HoiUess bAtTA IlepdIlT
ment of the State University.
lThe following article has been pre-
pared especially foI the benefit OF
dairymen In communities like our
o~n here in the valleys of the Sal
mol and Lemhi, communities new
To lac great and growing industry
hut abreast of the iimeS aud getting
the most out of il.
In general, the snuring OF cream Is
an indication of its age AMI condition
under which IL has been kept Very
sour cream then naturally indicates
that tile cream is very old, or has
been kept at too high temperature
la the creamery 1t makes little differ
ence whether the cream. Is very sour
from old age or has been kept at too
high temperature, for In neither
case can the cream be made into tirst.
class butter. Therefore, the market
value of cream does not depend on
the per cent OF fat alone, but on The
sourness or per cent Of acidness is
we'll
Sour cream generally results from
the lack of thorough cooling after sep
aration. Investigation shows that
sweet cream o. good quality can he
produced On the average farm with
but little extra labor and expense In
fact, many dairymen are selling only
sweet cream aud are not delivering
oflener than two or three times a
week during the summer months.
These farmers are not delivering
| sweet cream simply to comply with
the wishes of the creameryman hey
| find IL more profitable and rather a
simple matter 10 keep IL swee, Ia
some parts of the state, farmers are
| advantageously maRing use ut natural
Ice stored during the winter months
for cooling the cream, while others
are resorting To the use Of running
water. tank, cool spring or we'll,
or cool, well ventilated cellar which
greatly assist in maintaining fairly
| low temperature. Special cabinets
| for cooling the cream with Ice or run-
ming water can he constructed at
little cost. Such cabinet Will aid
! iu cooling the cream II ore rapidly rs
we'll as IN saving ice II a limited
amount OF Ice or water under pressure
Is available the corrugated surface
coolers can be adyantageously used
One-hali ton OF ice per coN is prob,
ably sufficient for cooling the cream
during the summer.
The farmers should bear IN mind
that the man who controls the quail
~ and price Of creamery butter Il
the one who produces the cream. Th'
producer IL responsible to large de
gree for the low prices paid for cream
and received from butter nIanufactur
ed therefrom Wholesale butter meT
chants are continually looking fol
lhiuu gr ade butter and are willing Il
paw special premium for it,but th'
poorer grades OF butter, roughly esti
mated at about 80 per cent, som glu
and dull the market because OF tb'
limited demand. In order to forci
this kind OF butter on tile market th'
+ price Is dropped far below the highe
grades Of butter and il is this prize
that regulates the price paid for th'
cream from which That butter WI
r made.
Sweet cream is worth from two =
} four cents moIe tiIan sour cream t
Z the creamery purchasing II for but
! ter making, and the dalryman sloulI
! urge rather than discourage gradin
Of cream and paying for same accord
, ing to quality This system Is bein
, used successfully by several creamer
! les, and as "A result the old sour crean
received has gradually decreaed unit
e some are receiving only few pound
each month. The cream grading sys
1 tenn Of paying according to qualit
I must eventually br adopted by Al
, creamsries as II Is generally admit,e
p 81 br the only method whereby th
{ quality Of cream and butter can b
iunF1yed