QUALITY OF CREAM.

Hauraki Plains Gazette, Volume XXXXII, Issue 2767, 26 August 1931, Page 6

QUALITY OF CREAM.

ESSENTIALS FOR PRODUCTION. The following points are essential in practice if the farmer is to continue the good work which the cow begins. If he is neglecting any of these essentials he cannot be said to be doing his best, and has no cause for complaint if his cream is graded other than superfine. ■, 1. part of the milking machine, vacuum pipes and tank separator, &c„ must be kept, clean. 2. The releaser-bucket and separator must; not be in the engine room. A passage between the separator room and the engine room is necessary. 3. Milk should be separated and the cream kept in a well ventilated loom, and the cream stirred often with a metal plunger. / 4. The cream should be cooled with a water cooler. Putting the cream in a tub of water is not sufficient. 5. The environment of the separator room and place where the cream is kept should not be muddy. ■ 6. A plentiful supply of boiling water is necessary. (“Hot” should not be mistaken for “boiling.”) If these six essentials are' observed, second grade cream will be only an accident. There ar many backblocks settlers carrying out these essentials with good results, while other farmers in the back blocks are complaining about their inability to produce a first quality cream, giving as reasons the difficulties which have been overcome by others. Causes of Second Grade Cream. The following are some causes of second grade cream. All but the last produce contamination flavours, and are in the hands of the farmer to remedy. (1) Badly arrranged shed; ■ (2) Nglecting to cool milk or cream; (3) Mixing warm and cold cream together; ’ (4) Having the engine and separator in the same room; (5) Failure to clean the vacuum pipes and vacuum tank, and to leave the vacuum tank open; (6) Dirty .rubbers and milk pipes; (7) Putting rubbers in stagnant water; (8) Lack of ventilation in separator room; (9) Muddy surroundings near separator room; (10) Not removing lids after washing cans; (11) Use. of rusty cans and tinware; (12) Using separator room as storeroom; .(13) Use of carbolic disinfectants; (14) Skimming too thin; (15) Neglecting to scald tinware; (16) Sour skim-milk barrels; (17) Washing* the separator only once daily; (18) Keeping cream too long on farm; (19) Standing cans in the sun awaiting conveyance; (20) Using cloth for straining, and also for washing instead of a brush; ■. (21) Using too small a separator; (22) Using milk from unhealthy cows or separating milk too soon after calving; : (23) Feed-flavours.