LOW GRADE CREAM

Manawatu Times, Volume LIV, Issue 6804, 7 January 1929, Page 10

LOW GRADE CREAM

HOW TO AVOID IT. A disli rag is a fertile field for tho growth of yeast germs and helps to contaminate everything upon which it is used. Mild utensils, cream cans and separator parts should be washed with a scrubbing brush in clean hot washing soda water, then scalded and allowed to dry of their own heat, preferably in tho sun. Milky water is the favourite homo of the yeast germ. Take precaution to see that milky water is not permitted to remain in the cream can, milk bucket or tho separator bowl. The air is full of yeast organisms. Einsp all utensils with plenty of clean water just before using them. This will remove a large amount of tho yeast germs. Prompt cooling to sixty degrees i ar.. or lower, frequent stilling and frequent delivery, discourage thVj development of yoast genus. Age, high temperatures, dark, damp, badly vctnilated dairies, and unclean utensils encourage them to multiply. Low testing cream sours rapidly. Sour cream becomes yeasty very quickly. For the best results cream should test from 38 per cent, to 42 per cent, fat. Remember cream testing . under 3‘5 per cent, fat costs you a half-penny per pound of butter-fat.