CREAM ON THE FARM

New Zealand Times, Volume XXXVII, Issue 8364, 26 February 1913, Page 2

CREAM ON THE FARM

o’-LBANJLINESS the WATOIiWUIID. It is a well-established tact that the quality of the manufactured article depends principally on the character bi che raw product) and this applies tin itn special force to cream separated on the farm and delivered to a distant manufacturing centre, often at infrequent intervals. Further, it has been conclusively proved that good butter can be made from gathered cream, if this has been carefully handled ana delivered in a good condition to the factory. There is' not the slightest doubt now concerning the general adoption of home-separation by a very large proportion of dairymen supplying butter factories, and as so much depends upon the- maintenance of the quality of the manufactured article the necessity for observing every detail on lug farm that will assist the butter-' maker cannot be stressed too often. A very valuable contribution, containing general rules for the guidance of dairymen who have their own skimming plants has been made to the department's Journal by Mr lx. M. Valentine, who deals exhaustively with the care of cream on the farm, and makes cleanliness the key-note tor success taroughout. Mr Valentine, recommends a daily delivery wherever possible; if this is hot practicable then a special room should be provided tbi storing the cream. A strong point is maue of the necessity for tnoroughly cooling the separated cream and tor .j taxing to breaiv up the troth that collects in the Can. The care of the separator and cream cans iis also given prominence m the article, and those who make a practice of washing the separator once a day only are warned tuat tney are following an error that leads to rapid deterioration m the cream. Under no circumstances shouiu cream from one skimming be mixed with that from another skimming, unless it has been previously well cooled, as this is one oi tho causes of that worst of all defects in homo-separated cream known »s tuo "fermented' flavour. The most unsatisfactory of an suppliers to the homb-sbparatidn factory is ho who places a can under the separator and does not touch it again till it has received the cream from several milkings, neither stirring nor cooling, the cream being thus held at the very best condition for the development of acidity knd of undesirable navours. ■ White held on tho farm the oreazn-cau should be covered with a light cheese-cloth to keep out dust, and this cloth should be thoroughly washed' and then dipped in bomng water each time it is used.,