The Monmouth inquirer., 1924-04-17
BUTTER OF QUALITY
Poor Quality Of Butter Often Caused
BY Lack Of Thorough Cooling
Of Cream.

One Of the most common causes of
poor quality butter is the lack Of inn
mediate, thorough cooling of the
cream after separation. The Dairy
Division OF the department has made i
careful investigation Of conditions on
large number of dairy farms, and
the data obtained shows that, If prop
erly cooled, cream of the best grade
can be produced with but little extra
labor or expense. The principles, in-
volved are very simplN aud are easily
understood.
A liberal use of ice which has been
stored In winter to be used the follow
ing summer is one OF the requirements
for the solution of tho poor butter
problem. Farmers who are already
successfully delivering good produces
10 tho creamery have usually provided
for themselves convenient source cf
supply for the Ice, suitable houses for
storing the ice, and ico-watcr tanks
for the Immediate cooling Lf the milk
and cream. In parts or Now England,
although the sdairymcn often hold
cream on the farm four days in this
summer and seven days in the winter.
they deliver practically all their lTo-
duct while sweet. After it reaches
the creamery 1t is pasteurized and
shipped q distance OF from so to 800
miles, and may still be sold in these
remote localities In the form Of sweet
cream. ~
The expense connected with the lib
eral use of ice In this connection is
30 small and the result so satisfactory
that details have been compiled for
the consideration of those interested
In dairying and are now issued In the
form OF new Farmers Bulletin mo.
623) entitled: "Ice Houses and the
Use OF Ice en- the Dairy Farm" The
bulletin should be useful In dairy sec
tions where natural Ice is obtainaSle.
Plans and specifications for ice houses
are given.
]. Wherever ice Is abundant the
cost of harvesting and storing ia usu-
ally very small.
q. If stream OF water is available
q small Ice pond can generally bo
constructed on the farm by building
@ dam.
8. In building an Ice house care
should be taken TO provide for proper
drainage and ventilation. The drain
should be efficiently trapped to pre-
vent air from entering the house
through the drain.
4. The efficient insulating of Ice
houses is Of the utmost Importance,
consequently great care should be
exercised in the selection and install
lation Of the insulating material.
8. About 40 cubic feet OF space
should ordinarily be allowed for ton
OF Ice. A cubic foot OF ice weighs
about 81 pounds.
8. Under general conditions about
! pound Of ice win be required to cool
and keep pound Of cream In good
condition until delivered to the cream
cry when deliveries are made three
times a week.
Z. When storing ice, about so per
cent more should be packed than is
actually needed. This amount allows
for q heavy shrinkage and for house
hold uses.
s. The dairy farmer should provide
annually one-half OF one ton of ice per
COW for cooling cream only and one
and one-half to two tons per COW if
whole milk is cooled. depending upon
the locality and other factors.
8. II cake of ice is kept floating
IN the water surrounding the cream
cans when the ordinary cooling cans
are used. the temperature will remain
at about 40 degrees F.
10. Good ice-water tanks can usu-
ally be constructed for from IS to $40.