DAIRY FARMING.

New Zealand Herald, Volume LXVI, Issue 20235, 20 April 1929, Page 20

DAIRY FARMING.

TREATMENT OF CREAM.

PREVENTION OF SOURING.

NEW PROCESS IN SCOTLAND. A system for the treatment of cream to prevent souring, which is believed to he entirely new, is being put iuto llse in Glasgow, Scotland, according to a report bv Consul Leslie E. Woods, made public by the Department of Commerce The principle of the process is vapid heating under pressure. 'Hie cream, after separation, is quickly raised to a temperature of 235deg. F. and then is moiled to between 60 and 50 degrees *. The. result of this treatment is claimed to be that the cream remains sweet for six or eight days in warm weather, and jis long as ten days in cool weather. Further, it is claimed that this cream may be kept for six weeks 111 vacuum claims and then, exposed in open containers, will remain sweet for the abovo j-tatcd number of days. Attention was focused on this profess on account of the new regulations of the Scottish Board of Health prohibiting the use of preservatives, in cer--lam foods, including cream. Cream pastries are consumed in large quantities in Glasgow, and as the' supply (if cream is a day's dislanco from the city, the nhsenco 'of preservative endangers its sweetness. In fact, with the preservative. the cream remained sweet four or even five days, which was the time that customarily elapsed between production of the milk and consumption of the cream pastries. The plant, required for this process occupies a floor space sft. by 7ft. and costs about £BOOO. Two such machines are now in use, one at a dairy in Cumnock. Ayrshire. Scotland, and the other in Ireland. The plant consists of four cylinders into which the cream is pumped In two of theso the cream is raised to its /maximum heat 235 degrees I'. with flip pressure and heat scientifically balanced to prevent boiling, and in the other two' cooling chambers this temperature is reduced to GO degrees F. or lower.