Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1922-07-12
FARM NOTES
Importance of Clean Milk.


In several creameries in the cOun-
ty they are now grading the cream
that is delivered, which alone means
that the man who delivers clean,
fresh, sweet cream is going to get pay
for the extra trouble of delivering
that kind of a product, which is abb
solutely right and just. The differ
ence in price between the clean pro-
duct and those of other grades should
be incentive enough to want to pro-
duce a clean product.
Another important factor is that a
butter maker cannot produce good
butter from anything else except good
clean cream. 1t does not take very
much tainted cream to spoil one
thousand pounds of butter from being
first grade. A drop of kerosene in a
kettle of soup is enough to make the
whole kettle full unfit for use, at
least it will reduce the selling quail
ties very materially. 1t is true Of
milk products.
The difference in price between the
highest grades and the medium grade
Of butter is more than enough to pay
every farmer to produce nothing but
the clean product 1t costs very little
more to produce clean, fresh milk
than to be careless and dirty about it.
Fancy butter of the highest grade has
to drag on the market because the
lower grades have been slow in SELL
ing in the last month or two. II eX-
cellent grades of dairy products are
produced continually the consumption
of these products will increase and
the price, therefore, will be higher
and everyone will be enabled to get
greater returns for his products. 1t
is just as important to have clean
milk for cheese making as it is to
have clean cream for butter making.
The cheese maker cannot make fancy
cheese that will sell readily on the
market from tainted, dirty milk.
Sometimes we feel that if we can't
set the best grade or the highest
prices at our local creameries we will
ship to some centralizing plant. They
cannot put out No. products from
that kind of cream and therefore, it
only completes with the mediocre type
of product. 1t therefore, completes
with nothing else than the cheaper
grades and helps deaden the market
for those grades. You might claim
that they pay a better price than do
the local creamery. l believe that IN
every case if the cream was tested
and weighed carefully by substantial
parties that it would be found that
where you get the same price you will
be lacking in the test. There are no
several ways about it and the only
sure way Of obtaining the highest
price for your product is to keep it
clean and pure, end if all the farm
ers in any community in Grant coun-
ty or any other part Of the state de-
liver all Glass A milk or cream they
will, with a good butter maker or
cheese maker, get the highest prices
for their product.
Care of Milk.
Milk or cream should be cooled i'm
mediately after being drawn from the
COW or separated, by putting it in a
container and submerging it in cool
water and stirring until the animal
heat is driven from it. In some cases
where it is kept in narrow cans and
put in the cool fresh spring water it
probably is not necessary to stir it
very much. 1t is better to deliver
cream at least three times and better
four times, week and in that way a
good product is sustained and the
butter maker can produce good but
ter.
The cheese maker Immediately
knows whether the milk delivered
will make good cheese or not. Clean
utensils are absolutely necessary to
keep milk and cream. Old, rusty
cans should never be used as they can
novar hn ctnriIiZnd thOrOughly
If there is any one that wishes to
have bulletins sent to them upon milk
the county agent will be glad to send
them at once Let's cooperate and
produce a still higher standard Of
dairy products in Grant county.
P. F. GRAF, County Agent.