MIXING OF CREAM.
RULES TO BE OBSERVED.
Most dairy farmers are aware that mixing warm, new cream with that from previous milkings which has cooled is bad practice. When warm and cold cream are mixed, fermentation is set- up which results in the rapid deterioration of the whole.
Provided that newly-separated cream is thoroughly cooled before adding to that from previous milkings it is, however, desirable to bulk cream and not to distribute it among numerous containers. The entire body of cream must he thoroughly blended when fresh, cold cream is added, and should he stirred at least once daily, using a perforated metal stirrer. This mixing does much to extend the “life” of the cream by aerating it, and permitting the escape of gases, thus preventing undue acidification and fermentation.
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Bibliographic details
Manawatu Standard, Volume LIX, Issue 97, 24 March 1939, Page 5
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131MIXING OF CREAM. Manawatu Standard, Volume LIX, Issue 97, 24 March 1939, Page 5
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