The Barre daily times. (Barre, Vt.) 1897-1959, 1921-06-10
VERMONT CREAMERY
AND MARKET NEWS
Many. Creameries Are Planning the
Storage of June Surplus Butter
Because of Low Mar
ket Value.

ket Value.
A number of creameries are contem.
plating the storage of the June surplus
butter which is due no doubt to the
present low market value. 1t should be
kept in mind if the best returns are
to be expected on storage butter, that
the best quality of cream should be
used, pasteurized and churned with
low acidity. The matter Of ready CAPT
tai to hold storage butter concerns
many creameries that would like to
store a reasonable amount of butter.
4 The cooperative creameries as a rule do
not carry sufficient surplus capital to
hold storage products through stor-
age period to take advantage of the
advance in the market price.
The question arises with some as to
how many sufficient funds be obtained
to carry the creamery association
through a storage period and still pay
the patrons at the regular time. The
mistake has been made at some of the
cooperative factories in having the di-
rectors sign notes at the banks to adj
vance funds for payment of patrons
during storage period in holding
products. This practice is apt to result
in financial embarrassment to the as
sociation sooner or later. 1t is better
to secure the necessary capital by OBJ
tanning percentage of the market val
ue of the product stored from the
banks on warehouse receipts taken as
collateral. During the surplus season
the patrons could well afford to saeri.
flee temporarily few cents on the fat
price and a less price for the skim milk
in order 10 accumulate additional funds
for handling the surplus products to
the best advantage.
Facts to Consider in Storing Butter.
/. Grade the cream and use only
highest quality.
g Pasteurize the sweet cream at las
degrees +. for 80 minutes or fash at
l76 degrees to $50 degrees +.
8 Cool to As to 80 degrees F. and
hold for four to six hours or more.
4. Churn at a temperature that the
butter will churn in As to so minutes,
(Pasteurized cream will churn at three
to four degrees colder than raw cream.1
5. Steam tubs and liners thoroughly
and soak in strong brine solution.
Il. Paraffine the tubs or coat the in
side with dry salt.
I. Keep a record Of each churning
showing composition.
s. Hold butter at a low temperature
until il reaches cold storage.
Cold Storage Charges for Butter.
The prevailing charges on butter
stored in the Boston warehouses for
the season of 1927 are approximately
as follows;
Less than 1000 pounds, first month |
81 cents, succeeding months 20 cents; |
| 900 to 10000 pounds, first month 30
cents, succeeding months Is cents; TO- |
600 apounds or more. first month Is |
cents, succeeding months Is cents.
These charges are for 100 pounds net /
weight, and all butter offered for stor
age is subject to the rules and regula
tions of the cold storage department |
Of the warehouse in which the butter is
stored. According to these figures TO-
300 pounds or more can be stored for
period Of six months at a cost Of %
cents per one hundred pounds.
Larger Outlets for Dairy Products.
1t would seem to be highly desirable
and profitable for more of the dairy
located in the western and
part of the state to make
arrangements for shipping
milk and cream into the New York
Tity market. The markets for the prod
lcts of these factories should not be
limited to the New England markets
when they are within easy shipping
distance Of the largest consuming cen
er and the largest market in the
world. New York City, with a popula.
ion approaching 100000 inhabitants,
pliers an excellent outlet for almost
unlimited quantities of high quality
LARRY products The dairy factories
which are located so as 10 make trans
lortation connections with the milk
rain which runs daily over the Rut-
and and New York Central railroad /.
ines should make application to the
New York City department of health
or a permit to ship milk and cream
INTO that city. 1t behooves these dairy
actories TO take advantage at once Of
he opportunities and the large outlets
which the New York City market Of
ers for the various dairy products.
Care of Milking Machines.
Milking machines which are not
AIRED for in a sanitary manner are
cry apt to become so laden with bac-
eria that the milk drawn by such ma
hines will contain an extremely high
acteTia count.
On the other hand. by proper use
nd the observation Of certain definite
recautions in cleaning and care of
he machine, it is possible to produce
nix Of the very highest quality. In
edition 70 the thorough washing of
he parts after each milking il has
cen found TO be essential also to i'm.
ierse all the rubber parts and teat
ups that come in contant with milk
ITO a disinfectsnt solution and allow
hem to remain there until the next
hiking.
Disinfectant Solution