Imperial Valley press., 1922-07-26
CREAM TESTS ARE
DAIRYMAN'S GUIDE
BY e. Fl. BLLES,
Dairy Inspector State Department OF
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Dairy Inspector State Department Of |
Agriculture
The best quality of cream that can |
be sent to creamery has the following |
favorable points:
Clean. free from all bad flavors and |
odors.
Cool, as near 80 degrees F. as posi-
BILE.
Rich, testing around 40 per cent III
winter and 45 in summer.
Sweet and free from Jumps or curd.
Creameries and inspectors know a
dairyman by his fruits. By watching
his cream they can shortly tell if he
| is figs or thistles in the dairy business.
The thistle stngs both himself and the
| creamery, dragging down the good
dairy name of the whole community.
Let us consider the great advantages
I gained from so small q thing as the
cream test. A rich cream of 40 per
cent (winter) or 45 percent (summer)
has these favors
| Less bulk and weight to handle. IT
you have five gallons of 40 percent
cream, it will equal seven and half
| gallons of 80 percent, or eleven and a
quarter gallons of 20 percent cream for
the same amount of butterfat. This
means less cans, hauling and handling
work and less expense all along the
| line from milk to finished butter.
! Less cream to cool. If you reduce
your cream to the smallest amount by
running tests high, it will cool quickly,
| thus preserve it longer, besides using
less time in cooling.
More skim is left at the ranch for
feeding. The creamery is buying but
| terfat, not skim. You should keep
every pound of skim possible and turn
it into profit through feeding on the
ranch.
Cream of As percent will keep far
! longer and i'll better condition than
thin cream, because it has a small
amount of skim left in it. 1t is this
skim that sours and curds quickly, or
gets bitter and Injuries the cream quail
ity Take all this surplus skim out of
cseam.
Cream of high test churns better for
having better quality and condition. 1t
win pasteurize and bear other cream
cry handling much better than thin
cream makes better butter at less cost.
Samples for testing are better from
rich cream. In heavy cream we have
smooth even body, no curd or Jumps if
sour, so that it is easily stirred and
mixed to even consistency. 1t is very
difficult to- sample accurately cream
that is full of curd humps, as anyone
can readily see And all the curded
cream arriving at plants is of low test.
Study over these items and see if
you are content to lower the quality of
the creamery s butter by sending a
thin cream which usually arrives in
poor condition, full of curd and very
sour or beginning to get bitter. The
less loss and cost a creamery has in
manufacturing butter, the more the pa
irons get for their butterfat. Also do
l you want to risk poor samples of your
cream because you neglect to raise the
test, or have the mistaken idea that
thin cream tests more in your favor?
Now Babcock tester doesn t care
whether cream is 10 percent or so per
cent, it tells the tale just the same. If
you send in Il thin cream and it curds
badly, whose fault is it if you get a
poor sample. The creamery can do
their best with it, but u lump or curd
in the sample yields no butterfat to
the dairyman. The sampler may beat
the cream and curd as fine and mix as
well as possible, still it is a poor sam
pie compared with that from rich,
smooth cream. And dairymen can avoid
this by a small amount of attention
to the test. Send for the creamery
field man or the dealer to adjust your
separator to the required tests. Let us
know you by your good fruits.
Another bad practice that needs at
tention is the separate cooling of fresh
cream before mixing with old cream.
Fresh warm cream run into the old
and cooler cream will raise the temper
ature of the whole and thus hasten
greatly the souring. The old cream is
started towards soming during the time
it stands over night or until next sep
arating. Warming it up again only
hastens it more than ever, just as
great damage is done to meat or fruit
by having storage temperature run
ming up and down continuously. Sep
arate the morning cream into milk
bucket or five gallon can wen covered
with wet sack, and cool all that is
possible before the truck arrives.
Cream standing this way during. sep
arating and for Is or 20 minutes after,
should be as cool as possible to Sc
cure with wet sacks in the valley in
summer In addition, cooling will be
| aided if the cream is stirred about
twice and five minutes apart after
| separating. When cool, fresh cream
may be poured into the old cream and
the empty can rinsed with little skim.
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