LOW QUALITY CREAM.

New Zealand Herald, Volume LX, Issue 18496, 5 September 1923, Page 12

LOW QUALITY CREAM.

CAUSES OF CONTAMINATION, eliminating flavours. (POINTS TO BE WATCHED. Tut TELEGRAPH" OWH CORRESPONDENT,.] *■ HAMILTON. Tuesday. Tho reasons why inferior quality cream I 3 produced on some dairy farms were, discussed by Mr. W. Dempster government butter instructor, of Hamilton, t d Mr. Dernier said that a badly arranged shod was often responsible for the production cf low-grade cream Time was a certain amount of mud always in , .if* but "the mud should bo kept as far"«U Ue at one end. Tho separator SWSm bs at the ote en«* ansa trowing on threo s:dc a ol hlhe should inn through the *£« cream «. frequently caused Ihvouth • the separator and engine beu* ■In S> same '»»• where the sCpm,or end engine were together it was imposSo tor a man, even it. his cream Ling graded superfine, to send as good n cream to the factory as the cow Rave With the advent of electricity oni tho - a "ISure to clean the rubbers of the W&ZST tT" vSuum %i?es Si o ®- syr«a stirgo '• there was a danger " the foul air that had been expelled torn ft. Sum pump bains drawn ml. the.milking system through the teat cups wh thev Vera opened to place on tho cow £ teaL Tho air from the shed was drawn Into the milking system ,in this way, and that was why tho shed should be a. clear of mud ar«d noisome smells as pos.

BID A » Cooling Desirable. The cream should bo cooled before being Bent to the. factory. The growth o, bacteria was greatly retarded _ by cooling. The cream should bo kept in a suitable place away from smells of all kinds. Cream would absorb the smell of any commodity with which it was stored. Mr. Dempster stated that some cream ha had examined smelt like pollard. He learned afterwards that the cream had been placed in a shed where pollard had been stored. . , Lack -of ventilation m the separator room caused much bad cream. Most farmers had a,'door-open on one side of the ■room where the cream was kept, ami a window open on the other side, and they considered that, that was sufficient ventilation. The air, said Mr. Dempster, should bo brought into the separator room from tho bottom, so as to cause a ,; current of air. Mixing Hot and Cold. Another fault- was.due to placing cream In TW-ifcy cans or in rusty tinware. -ta> - fault, icsß«eiallv applied to rusty discs. :» : the separator. Bad _ cream was a.»so brought about by mixing hot and co-d •cream together. It would be far better not to mix the' cream until it was ready to send to the factory. The cream shou-4 be regularly stirred. If milk was skimmed i too thin it would develop more arid Urn , It should-. The result was that the milk would coagulate and cause . parties .of curd to remain in the butter. -Nothnig;, would cansft the -depreciatum of butter more quickly than curd. j ■ A'-;££• Cream should be sent to the factory aS often as possible. Sour skrrn jntlk_?tanding fa the* separator room mum weffight about, deterioration. This trouble comel be eliminated by installing a pump, Ihe cost in - loss of time and labour in har- ■ nessing a horse and carting the skiifi milK awav to the calves and pigs could bo saved over and over again by the installa- '. • tion of a pump for removing the skim • milk from" the shed. The saving would 'pay interest and sinking fund on 20

• Carbolic or any other disinfectant -with a smell should not be used in connection > with dairying, for cream rapidly _ absorbed such smells. The cream should not be allowed to remain in the snn -when ■waiting > for the cream-cart. Shelters .' should be provided.' The use of cloths instead of brushes in washing cans and utensils was ' a practice calculated to produce bad cream. Cloths in time got very foul. ... Too Small a Separator. > The use of too small a separator was another cause for poor grade cream, continued Mr. Dempster. When the separator was too small the dirt collected on the inside of the bowl, and by forcing through more milk than the separator was " designed'for. a certain amount of slime found its way into the cream. I Flavours that were recognised by graders were* Stale flavours, due to keeping cream on the farm too long; Maori bug, a flavour- well-known in "New Zealand, caused by using cloths.instead of brushes: fermentation, when the cream was in a . condition -working like yeast. v Cream ot this description often caused a farmer to think that he was being robbed because of the low weight recorded. He had known a can capable of holding 1001b. of. normal cream to weigh only 801b. owing to the fermented state of the cream. Curdy and cheesy flavoured cream was caused by: separating too thin. The smell whs often like that of bad cheese. Milkingmachine flavours were caused through not properly cleaning and scalding -the rubbers, Kerosene and benzine flavours duo to having the separator in the same room as the engine also caused faulty cream. Other unpleasant, flavours in the cream were caused by using water from the circulating, tank for cleaning purposes. Carbolic flavour was created by the use of disinfectants in the cleansing of cows in the sheds. ; Metallic flavours were due to , the use 'of -rustv cans, rusty tfus, or - separator.J r A harsh coat denoted an unhealthy cow,' and an animal of this description often pave . ropy cream. Then there were oily flavours caused by oil coming off the belt and drawn through from the separator into the cream. Feed flavours were well-known. These were called butter-cup, pennyroyal, turnip or rane. All these flavours were easily recognised bv graders on the factory stands, and coulcrhe given then- respective names.