KEEP THE CREAM COOL.

King Country Chronicle, Volume XXXI, Issue 4951, 4 February 1937, Page 3

KEEP THE CREAM COOL.

Cream should be reduced in temperature as much as possible as soon as procured to the lowest possible degree. It will thus be protected from many forms of harm. The germ content of cream will multiply rapidly under warm conditions and their growth is accompanied by decomposition of some constituents of the cream with resultant bad tastes and smell in the manufactured butter. Warm cream fails to give off odours absorbed from the cow and the atmosphere of the milking shed. We can go further and state that warm cream more readily absorbs external odours than cold. Therefore see that the atmosphere in which is handled is pure and as free as possible from damp, musty odours. Reference should also be made to the effect of heat on the chemical and physical properties of cream. Butterfat when released from its serum coating becomes very oily and minute, quantities of this can cause a nasty taste to the whole can of cream. Heat also causes the development of tallowy and metallic flavours, especially when it is associated with dirty metal and direct sunlight. If possible, the cream should be cooled immediately it is obtained from the separator and if this is done the producer is co-operator with the factory in manufacturing the best butter.