CHEESY CREAM

Timaru Herald, Volume CXXV, Issue 18617, 12 July 1930, Page 13

CHEESY CREAM

CAUSE OF THE TROUBLE. The dairy branch of the Department of Agriculture of New South Wales issues a warning to dairy farmers concerning what it terms “cheesy” cream, and points out that the ’cause of the trouble is either due to a leak in the separator float or to the use of a wooden stirrer. The condition is responsible for the grading of a large number of creams as “second class.” The seam where the two sections of the float have been soldered together is the most likely place for the leak to occur, and often the leak is not perceptible to the eye. The best way to locate the leak is to place the float in a basin and pour boiling water over it, when the bubbles formed by the escaping gas will show where the hole .is.

The best remedy is to purchase a new float, but, if it is decided to repair the faulty one, two large holes should foe drilled in the top of the float, making it possible to cleanse inside thoroughly with a strong soda solution, after which it should be immersed in boiling water for ten minutes. Drain well and after heating to drive out all moisture and gas, solder it up. When the solder has set, test the float by again immersing in boiling water. The other cause of “cheesy” cream is the practice of using a wooden baton for stirring the cream. In time, no matter how much care is taken, the baton becomes saturated with cream, and is then a source of infection. The remedy in this case is to use an approved metal stirrer.