Show JU FARM ARM TOPICS topics UNWISE TO SOUR CREAM ON FARM na market arket value of product decreased by process ny by 1 D it TIIE OPHILUS CJ iese ohio Dovar talent of dairy apparently tho the mistaken belief prevails among some cronn producers that sour cream yields a higher tat fat test than the same cream when sweet this erroneous belief has led many producers to the un desirable practice of holding tho the cr cream earn on the farm nt at temperatures condu conducive cIvo to rapid souring when a can of cream Is permitted to sour under conditions which cause the loss of moisture from the cream the tat fat test increases this increase in fot fat test Is directly proportional to tho the loss of weight in tho the cream due to the evaporation of m moisture tho the increase in the test therefore does not increase tho the pounds of fat in the can of cream less cream with a slightly higher test gives exactly tho some total pounds of fat since the amount of tat fat in the can remains constant sour cream contains no more fat than the some same cream when sweet the producer by keeping cream until 11 it t sours gains nothing and really loses much souring lowers the quality of the cream and do de creases the returns wherever tho the cream Is purchased on tho the basis of quality as it should bo be because it is more to sour cream properly the fat tests may be inaccurate the practice of souring cream on the ranch or farm decreases its market value reduces the returns to the producer and is a detriment to the butter industry |