LOW GRADE CREAM
To keep good cream good, cool it and maintain it at a temperature of 60 deg. to 65 deg. Fah. Cream held at a higher temperature becomes too sour and derelops off flavours. Mixing warm cream with cream already cooled stimulates bacterial activity and the entire batch of cream may be spoiled. AY arm cream should bo cooled by tho best means available before it is poured into the cream previously cooled. Cream from the separator is warm and must be properly cooled to retard decomposition and bacterial growth. Many cream faults can bo attributed to a failure to cool cream. Cream coolers are not expensive, and the cooling process is simple. Next to cooling, the age of the cream is the most important factor in determining the quality of butter. Tho older the cream tho more quickly it spoils. Even under tho best arrangements that can be provided on the farm eieam should bo forwarded daily to the factory.
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https://paperspast.natlib.govt.nz/newspapers/MT19290105.2.116.3
Bibliographic details
Manawatu Times, Volume LIV, Issue 6803, 5 January 1929, Page 12
Word Count
163LOW GRADE CREAM Manawatu Times, Volume LIV, Issue 6803, 5 January 1929, Page 12
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