The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1926-05-20
Rifle VALLEY FARM SERVICE
II;,o Cream in Hot Weather

al
u.ndI;no Cream in Hot Weather
There is no time when it pays bet
ter to take good care of the cream
on the farm than now. There is no
time when lack of proper care OF
the cream causes more loss Oh nnoneS
to the farmer than now. Ihere are
several important reasons Tor tnls.
Now is the flush OF the cream-pro-
ducing season. Most OF the cows
have freshened and are at their pest :.
The cows are on green pasture. Inc
milk flow under these condltlons Is
the heaviest of any time during tne
wear. An abundant milk flow means
a large volume of cream. There rs
three times as much milk produced
in summer as in winter. 1t pays TO
take such care of this large volume
of cream as is necessary to have II
reach the creamery in good enough
condition to bring top price. :.
Another important reason why II
pays to take the best care OF tne
cream now is that the volume OF put-
ter made at this time of the year Is
very large. 1t is larger than the DO
mestic demand for immediate con-
sumption REQUIRES. Good butter IS IN
GREAT demand for storages purposes
and commands a good price. This IS
the great storage season of the year,
hut the lower grades of butter are
not in demand. The risk OF storing
the undergrades is too great. Such
butter does not keep we'll. For tnls
reason the spread in price between
good butter and undergrades wldens.
The price for good butter stays up,
but IT, price for inferior butter drops
lower and lower. Sometimes the
spread is as much as Is cents.
Since the quality of the cream de-
termines the quality of the butter,
low grade cream must also drop IN
nrice. causing the farmers producing
such cream thousands of dollars OF
loss. :.
.nd # is NECESSARY to take the best
possible care of the cream on the
farm now is because OF the not
weather. Bacteria thrive best during
hot weather. They grow last ana
more abundantly. They spoil the
milk and the cream quicker and de-
teriorate to the greatest extent, I'M
less their destructive action is pre-"
vented or checked by proper care IN
it's production and handling on the
farm.
A careful survey made by the Blue
Valley Research laboratory OF farms
that furnish cream of good quality
and those that furnish cream OF poor
quality show that over ninety per
cent of the cream of poor quality
comes from farms that do not WASH
fheir separator after each separation
and that do not cool their cream IN
water. l.S
Cleanliness and low temperature
are Controlling factors that deter
mine the quality of the cream. AN
unwashed separator will contaml-
nate the cream of the next separation
with millions of objectible germs
and high temperature Of. storage
does the rest. uo4
Other costly flavor defects that
are caused by an unclean cream sep
arator and not cooling the cream
are cheesy flavor, rancid flavor, me-
tallic flavor. Butter made from
cream with any of these flavor de-
fects is not wanted on the market
and it always sells at loss.
All of these defects can be easily
prevented by reasonable attention TO
cleanliness and keeping the cream
cool All that is necessary is to use
a clean separator and other clean
utensils and to cool the cream in Wa
ter.
Wash the separator after each
separation by taking the bowl apart;
Simply flushing the revolving BOWL
out with water is not enough. Rem
nants of milk, cream and separator
slime, and milky wash water will
stay in it. These will ferment and
foul the separator by the time it is
used again. -,
Separate the milk after each milk
ing and set the cream can in tank,
barrel, or tub of as cold water as
possible. Stir the cream few Tunes
so as to hasten the cooling. Hold
the warm cream in smaller can I'M
til it is cool. Then empty it into the
delivery cans and use the empty
small can for the warm cream OF the
next separation. In this way the
warm cream is cooled quickly and
the cool cream is kept cool until ready
for delivery to the creamery. Never
pour warm cream into cold cream. Ii
will spoil both. Always cool the
warm cream first before mixing II
with the cold cream.
Do not set the cream can with
warm cream it it on the back porch
or under a tree, expecting the cream
to cool in the air. The air is poor
conductor of heat and cold. 1t is Sc