MILK AND CREAM

Northern Advocate, 22 June 1925, Page 7

MILK AND CREAM

j SKIMMING TOO THIN. SOME FAULTS PRODUCERS CAN j REMEDY. I Speaking on the care of milk and j cream in a lecture delivered at the f Ruakura State Farm, Mr. W. Demp- | ster touched on the various troubles ! connected with home-separation, j A fault that was easily eliminated was skimming too thin, said Mr. I Dempster. This tended to increase the j curd content of the cream, which j was one of the reasons for butter not j keeping. Lids should be removed j from the cream cans as soon as pos- ! sible and the cans scalded out with boiling water, and left to dry in the sun. It was not advisable to use cloths for the cleansing of cans, as they were merely carriers of germs. Brushes should be used for the cleaning and should never be left face downwards. They should be hung up in the. sun to dry. Sunlight was one of nature's best disinfectants. Numbers of separators were washed only once a day, and this was a very bad practice, as there was a great accumulation of slime in the bowl of the separator at the end of each milking, I which hardened into a cake and per--1 feet separation was impossible until j this had warmed up.

Variations in cream tests wore frequently clue to wrong separation. The separator should be oiled frequently to prevent any jolts. The separation should not be too quick. Many persons made the mistake of starting their machine up too quickly. The machine should take as long to attain the maximum speed as it did to run down when the wheel was stopped, otherwise vibrations were likely to occur which were not only bad for the machine, but also had a detrimental effect upon the skimming. A steady flow of milk was also essential. Mr. Dempster estimating that at least 21b of butter-fat was lost each time the machine ran out of milk. Irregular speeds of the engine caused by the belt or clutch slipping were the cause of a lower test of cream. Milk should not be separated cold but should be about 90 to 110 degrees. If necessary the container could be heated by placing it in a tub of boiling water prior to use.

Other causes of reduccd tests were the irregular stripping of cows and tlio replacing 0 f high testing animals with low testing stock. In order to avoid the contamination of the cream it was advisable for the slcim milk to be pumped awav from the shed as soon as it was separated. If stored in barrels it was likely to froth over and set up a bad smell round the separator room. Carbolic disinfectants should not be used in the sheds as their smell was particularly clinging. In one case the use of such disinfectant by one supplier caused some three tons of butter to be rejected for expoi t.

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