MIXING CREAM

Manawatu Times, Volume LII, Issue 3576, 6 April 1927, Page 11

MIXING CREAM

EFFECT ON QUALITY. Tlio mixing: of warm, freshly-scp-mrated cream with a cold, ripe cream from a previous separation is very often accompanied with disastrous results as regards quality. It is a practice lor several reasons, one being that the temperature of the bulk of the cream is thereby increased, resulting in increased bacterial activity,; Again if the older cream is very acid and thinly separated, the casein will most likely be precipatod in the form of white

specks, which everyone is acquainted with, as ordinary curdled cream or a “junkety" condition may be brought out. All these defects may result in the cream' being graded second quality. Fortunately, this practice is fast but it sometimes occurs where cream is forwarded daily to the factory. The cream lorry comes soon after the morning separation, and in order to get both separations away tho creams are mixed while the morning separation is still warm. “Junkety" cream often occurs where this is done, and to obviate it the morning cream should be cooled before mixing. If a cooler is not available for this purpose, by standing the can in a tub of water and stirring the cream briskly for ten minutes the temperature can be reduced slightly. Stirring the cream two or three times daily helps to maintain the cream in good physical condition and to liberate any gas which may form. If the cream is left standing for hours before stirring there is a tendency for the heavy portion (casein) to gradually settle towards the bottom and for the fat to rise to the top, especially if the cream Is inclined to be thinly separated. This is not desirable, and stirring will prevent it. A tinned steel or .tinned copper stirrer should be used: on. no account should a wooden stirrer be employed for this purpose.