Defects in Cream Flavour Caused by Addition of Water

New Zealand Journal of Agriculture, Volume 95, Issue 3, 16 September 1957, Page 226

Defects in Cream Flavour Caused by Addition of Water

DAIRY factories receive from suppliers too much cream which is below finest grade and one of the main causes of flavours described as "flat and insipid" originates from extraneous water. This can be remedied to a large degree by the farmer if he takes reasonable precautions at the dairy. SURPLUS water may reach the cream in the following ways: — 1. Flushing the machines before separation is completed. 2. Adding hot water directly to the vat to warm the milk before separation. 3. Using water to flush cream from the separator when all the milk has been separated. The suggested remedy is:— 1. Water used for flushing the machine must not be run directly into the vat until separation is finished. If it is necessary to flush the milking machine before completion of separation, the water should be by-passed on to the floor or into a clean bucket.. 2. Hot water must not be added directly to the cold milk for the purpose of warming it. If it is found necessary to warm the milk, hot water should be placed in a clean, thinwalled metal container such as a billy or similar receptacle stood in the vat while the milk is stirred. 3. Flush the separator with skimmed milk according to . the size of the separator. Use about 2 gallons for a 100-gallon separator and run it through the separator from the vat. Do not overload the separator by pouring the skimmed milk directly into the top cover or float chamber. If water is used for flushing the separator, it must not be allowed to flow into the cream can.

Cream Tests ; The best test, both from the farmer’s and the factory’s point of view, is from 40 to 44 per cent. This gives a cream of good consistency which transports with the minimum of agitation. Cream which is below 40 per cent, is frequently churned during transport to

the dairy factory, owing to its greater fluidity, and in such condition may be de-graded because of “flat” or “characterless” flavour.

—M. J. McFETRIDGE,

Supervisor of Farm Dairy Instruction, Department of Agriculture, Hamilton