The Barre daily times. (Barre, Vt.) 1897-1959, 1920-06-07
VERMONT CREAMERY
AND MARKET LETTER

/ ALt W 1870 - 80 =
Precautions Should Be Taken in the
Shipping of Milk and Cream
Moisture Control in Butter
Manufacture.
With the approach of hot weather,
the creamery managers should give par
ticular attention to the acidity and
temperature of milk before shipping.
Cars are often insutficiently iced, and
if milk or cream contains is per cent
acid or less and is cooled TO AZ to 40
degrees Fahrenheit, there is little dan
ger of these products reaching Boston
or New York in poor condition. Every
plant should have apparatus to make
the acidity test of milk and cream, for
il is the best index of quality. A
standard thermometer should be used
in determining temperatures. As a
safeguard, keep record of each ship
ment, indicating the dealers name
temperature and acidity of milk or
cream shipped, and fat content.
1t has been found in many cases that
the cause of poor quality of milk and
cream was due to unclean utensils. The
patrons cans should be washed in an
alkali or soaH solution, rinsed thor
oughly clean in hot water and subject
ed To live steam a sufficient time so
that no moisture will be left after can
has cooled The cans returned from
dealers should also be put through the
same process TO insure their cleanll
ness.
The Importance of Properly Branding
Creamery Butter.
Under The net weight amendment of
the pure food law, it is necessary that
bulk and privt packages OF butter be
branded with their net weight. Al
though certain tolerance of error in
branding is permitted, it is absolutely
necessary that ereameries exercise eX
treme care in the proper branding of
butter packages. In order that each
box of butter shall weigh the net
amount branded upon it, il is advisable |
for the creameries to weigh each box
OF butter after it is packed for ship
ping. BY allowing proper tare for the
weight of the box, cartons and wrap |
pers, it is possible to check approx |
ma tely the net weight OF butter in each |
box This method Of checking the
- ohn,slI |
be relied upon entirely, for in the print
ing of butter and wrapping it, il is
easy matter to provide |
4 scale 80 that occasional prints may
De weighed.
As the food inspectors OF the govern
ment are required to inspect the brand
ng of packages with reference TO their
1et weight as we'll as with reference to
heir composition, it behooves cream
,ries to be especially careful in print
ne and branding their butter. Al
houah creamery may unintentionally
nsbrand its butter, il is nevertheless
liable to penalty under the law.
Several Vermont creameries have
,een notified recently regarding short
Weight butter. See that no short
weight butter leaves your plant. Ii you
layen't scales that are correct or sensi.
i've enough to check one pound prints,
t is a good investment to purchase a
ct of scales at once.
Shortage of Butter Packages.
Decreased production and freight
mbargoes are largely responsible for
he short supplies of butter tubs and
oxes. Some of the creameries are hav
ng great difficulty in obtaining any
lyle of package in which to pack and
hip their butter. Some of the plants !
ave been compelled to ship in second !
and tubs and boxes and in Canadian !
lbs and boxes Butter is arriving in J
lew York and Boston in various sorts |
containers and is selling at a dis 9
punt compared with butter packed in l
tsndard packages II is about as diff
alt TO purchase tubs rs il is to pur
nase 40quart milk cans Mauufsc- !
Irers are reluctant to promise deliv
ries until after mid summer. |
Moisture Control in butter Manu- t
faeture. :
During this season of the wear, with \
arm weather conditions, and the fact I
lat the cows have been changed from y
" feed on to grass, the condition Of
le butter fat is such that il readily
1sorbs moisture and retains il easily.
is difficult for most butter makers, u
at this time of the year, y
control moisture content Of butter, e
I'd in many cases TO keep the water Z
intent below Is per cent as required
: law Il
IL is important in the regulation of q
DISTURB content of butter 10 know o
c percentage Of moisture by first
sting each churning of butter.
The following factors influence the
DISTURB content Of butter and are un- ~
r the control of the butter maker: n
pening, scidity Of cream, churning =
temperature Of wash wa u
r and amount Of working in water. NJ
Mount and method Of working salt in 10
tier. and amount Of cream churned. I.
he best results are obtained in ripen al
2 cream that has been pasteurized, ~
ing a good quality Of commercial u'
,rter However. if the butter is to BE- c'
L into storage, pasteurizstion Of |
Get cream and churning the cream
Get give best results II butter is
{ TO he put into storage but used at g.
&c. pasteurize the cream usually at II
) degrees for 30 minutes and ripen -
tn commercial starter 10 acidity Of T.,
ri