FAULTS IN CREAM

New Zealand Herald, Volume LXXIII, Issue 22545, 9 October 1936, Page 20

FAULTS IN CREAM

TESTS OF COLOSTRUM ADVICE TO DAIRY FARMERS With the advent of the new marketing regulations, and definite payments for butter quality, the urge for the production of higher quality butter should be stronger than ever. Cream on arrival at the factory determines butter quality; and factory managers and staffs must have the co-operation of farmers if they are to produce a superior butter. The most predominant cause of low grade cream in spring is the forwarding to the factory of cream from colostrum, or milk too new. Milk is produced as food for the young calf. At an early age the calf's stomach is not able to digest fat, therefore the fat content is, in those stages, very low, and the supplier who sends this class of produce to the factory is not only spoiling the quality of his article and pulling the whole factory down, bub he is also sacrificing his test. A dairy regulation states: —"No milk or cream Bhall be forwarded to a manufacturing dairy from a cow that has not been in at least 96 hours (four days)." On the practical side of the matter, results of tests of cows at Massey College showed that milk was fit for use from the average cow in five to seven days following calving, but that many took longer; some up to three weeks. It was also found that the colour of the milk was no guide, and that in many cases the milk from a cow might appear to be right one day but that it had gone back the next. Many contend that leaving the calf with the cow tends to shorten the period when colostrum is produced, but this is disputed unless the cow is milked right out by hand at times, as, owing to the cow usually having too much milk for the calr, some quarters may not be drained right out, or even touched by the calf. In such cases it is often four or five weeks after the calf has been taken away before the cow is right in all quarters. This may account for some persistent troubles with quarters, and with grading results. Somo claim tnat by examining the last few drops of strippings for colour and consistency, an opinion can.be formed as to whether the milk is fit for use or not. In connection with this, the milk may seem quite all right, but if the last few drops are not as they should be, ic. should on no account bo put with that of the rest of the herd. The only test recommended by the investigators at Massey College, as being serviceable and practicable on the average farm, is to place a sample of the doubtful milk in a clean container, cup, jar, bottle or glass and leave it in a cool place in the shed until next milking time, and to then try the sample by pouring. If it pours smoothly and freely, as milk should, the cow is right, but if the sample is thick, or if lumps are apparent when pouring, that cow's milk should not be used for manufacturing purposes without further tests.