COOLING CREAM

Manawatu Times, Volume LIII, Issue 6543, 27 February 1928, Page 10

COOLING CREAM

The importance c£ efficient cooling of cream as it leaves the separator, is second only to cleanliness in the production of finest grade cream. As in the case of milk, the reason for cooling cream is not solely to keep it from going sour. It is natural for cream to go sour, but the acidity will vary according to the treatment it has received, both before and after separating.. Acid is one of tho minor defects found in cream, providing it is clean-flavoured; daily cream should contain little or no acidity. Putrefactive germs, which may find their way into cream, even in tho cleanest dairy, will be partially checked by efficient cooling, and strong animalodours and some food flavours may be removed. Cooling will not prevent the growth of germs which result from dirty milking-machines, separators or dairy utensils, even though you have put the cream over two water coolers. Those are the germs which a pasteuriser assists to control and minimise their bacterial development, but tho flavours which they produce frequently remain after pasteurising. Feed flavours, such as trefoil, Lotus major, clovers, sweet vernal, lucerne, etc., can be almost entirely eliminated by efficient cooling, but flavours like garlic, pennyroyal, water-cress, turnips, etc., will certainly bo reduced, but cannot be got rid of altogether. This is also true regarding the flavour caused by cows drinking swampy, or impure water, or eating weeds growing in land of that nature. To be effective, the cooling must be done as the cream leaves the separator. The thinner tho layer of the cream, and the colder the water the better will be tho results. Difficulty in getting the cream to spread over the whole surface of the cooler is usually the result of bad washing. If not thoroughly scalded tho cooler remains greasy and the cream will trickle over the cooling surface in small streams instead ofj spreading. I