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Show I ! Quality ji Gutter Much Responsibility Rests on the H Producer. Many Factors Influence H , the Quality of Cream H 'J. , , H Conservative estimates class only m , about 10 per emit of the butter pro- H ' ducctl today as fancy table butter, H whllo tho other. 00 per cent ranges H from medium to' very poor In quail- H t) . A gradual tendoncy toward this B condition has been noticed since the H advent or tho hand separator but It H Is oi. ly In tlio moro recent years that B Il'i scrlotiH aspect has becomo ovl- H dent. Iloforo tho hand separator H camo Into liso It was customary to H toko the wholo milk to tho crcamerv H daily In a fresh condition, nut slneo H creamery iiatrous have been enabled H to separate- their croam at homo thoy B nro Incllnod to hold It too lone, uo H that It often reaches tho creamerv n H a fermented and decomposed xtate H Cloto students of dairying arc consid- H orably alarmed over present day con- H diltnns and feel that nil lliow inter- B estod In dairying, whether as produc- HH orp, manufacturers, or merchants, H should cooporato fully and unse'flihlv H to remedy conditions that are ecus- H Ins poor duality. B The butter makers of today at a B v.liclc, aro much more capable of H manufacturing first class butter thin H were those of 10 or IK years ago. H Modern methods and machinery and H, tho rrsults of yonrs of oxperlonco ami B Inurtlgatlon havo mado It posslblo P to irnnufacturo good butter, provided F . good quality of cream Is available. B . It If, howover, Impossible for the H best of butter makers to mako a H sweet, wholesome product from poor I cream. Old, unclean cream not only ferments' but ofton decomposes And yt creamery butter makers nro crit- K , lclzed becausa thoy havo not been H nhle to make old and unclean cream H Into butter that will pass ns oura H quality In tho market. Much of tho responsibility for tho B poor quality of butter today rests on H tho producer of cream. IIo nlono la H responsible for tho quality of cream 1 that Is furnished tho butter maker. B n Strong competition among tho cream- B I erics rendorlug the creamery man H fearful of criticizing tho patron's pro- B, duct, has booit tho cause of much of B tho poor cream of today, but tho BBBl j creamery patron Is confronted with BBBB t tho fact that in tho tuturo ho will bo tlio loser If ho continues to dlsposo of poor cream through the creamery. Tho butter markets tho basis of tho creamery Industry aro becoming unsettled, un-settled, because of tho Influx of so much poor butter, and the farmer need not bo surprised If ho Is forced to receive n lower prlco particularly Tor his low grado huttcrfat, than ho ho has during more recent years. All tho conditions governing tho quality of cream nre under tho control con-trol of tho producer. Very llttlo effort ef-fort Is required to Improve ordinary conditions, so that a cream of tho best quality may bo produced at all times. It will soon become evident to tho dairyman that, from a financial financi-al point of view, tho llttlo effort he oorts In producing n good crenm Is very profitable. Ilelow will he found somo directions that will aid materially materi-ally In assisting tho patron to im-provo im-provo tho quality of cream ho Is do-llering do-llering to tho creamery. Factors Influencing the Quality of Cream 1. A clean, well flavored milk Is n prime requlslto of a good cream. To produce this kind of croam the following conditions are necessary: a. clean, well ventilated barn; b. clean, healthy cows; c. clean, well drained barnyards; d. clean .healthy milkers; e. clean utensils, freo from rust. 2. Tho cream separator should bo thoroughly washed and sterilized after af-ter ench tlmo It Is used. Particles of milk or cream loft In tho separator act as a starter to hasten tho souring of tho cream. 3. Tho richness of tho cream Is a very Important factor; for tho bcBt results crenm should contain from 30 to 33 per cent of butter fat. Thin crenm sours much more quickly than thick crenm; honco thick cream can bo kept sweet with loss difficulty than thin cream. Thero is also less bulk to deliver to tho creamery, moro skimmed milk for feeding purposes, and tho croam Is In bettor form for tho butter maker to handle. 4. Tho temporaturo of tho cream for holding should bo GO degrees P., or lower If possible. Cream sours very rapidly at temperatures abovo CO degrees F.; henco It should bo held at a tomperaturo below that. When practicable, croamory patrons should havo an lco supply to assist them In this respect. 5. Tho mixing of warm, fresh cream with cold cream Is nover nd- Ivlsablo, as tho wholo mass Is warmod thereby and souring will follow moro quickly. Always cool tho newly separated sep-arated cream boforo nddlng It to tho croam on hand. C. If tho cream Is thoroughly stir-' stir-' rod each time newly separated creant is added to that on hand, no lumps i will form. Tho formation of lumps 'prevents, proper sampling of crenm for testing, and tho patron Is the loser los-er theroby. Stirring also tends to keep tho cream at an oVcn temporaturo tempora-turo throughout, thus preventing part of It from fermenting. 7. The ntmosphore surrounding sur cream should bo freo from any undesirable unde-sirable odors; henco tho cream should bo kept In a clean, well ventilated p'aco In order that odors may not be taken up by It. 8. Tho protection of cream cans during hot weather is very Important. During delivery in tho summer tho cans should bo protected from tho sun by covorlng with blankets In order that tho tempernturo of tho cream may not be raised moro than Is necessary. nec-essary. 9. The lntcrvnls between deliveries deliver-ies of croam depend upon tho season of tho jbnr. It should bo delivered at least twice a week In tho wlntor and three times In the summer. |