CREAM FAULTS WHICH REDUCE FARM PROFITS

Manawatu Times, Volume LIV, Issue 6815, 19 January 1929, Page 12

CREAM FAULTS WHICH REDUCE FARM PROFITS

CAUSES or GREASY CREAM, AND REMEDY. Greasy cr&am can be .-'traced to overexposure to beat. Cream is a poor conductor of beat or cold. It may be cool in. the centre and yet so ■warm around tbe shouldeT and sides of tbe can that- some of tbe butter-fat will melt and oil off. -Cream often becomes greasy by exposure ta tbe s bot sun. Cream should not be put out for transportation sooner than.an bour ahead of tbe lorry driver's time, either in winter or summer. After cooling and protecting, your cream from tbe sun’s nays, remind tTle lorry drivor that bis company wants your cream covered with a tarpaulin on route to'the factory. Cream testing over 45 per cent, fat will become greasy sooner than will cream testing 40 per cent fat, if exposed to beat. Erect a covered cream stand at tbe roadside (preferably in tbe shade). A large box with a sack door having plenty of ventilation at tbe top and bottom, nrakes a good protection for cream awaiting transport. A clean wet sack slipped over tbe can will help to avoid greasiness, and keep tbe cream cool. Tuck, the cars of the sack under tbe can lid then fill tbe can lid with water... Tbe bag, which is already wet, acts like a lamp wick and 'draws the watet down around the sides of the can. Evaporation does the cooling work.. Butter made from greasy cream looks and tastes like grease.