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Show T HINTS TO CREAM AND MILK PRODUCERS By Vrrnilc Stcnart The difference between butter selling sel-ling for 25, 30 or even 38 cents a pound and the 15 cent kind is all in the care used from the time the cow is milked until the butter is ready Jor market. The suggestions given below, if followed by milk and cream producers, produc-ers, will enable the creamery men to make the high priced butter, which everyone desire. Keep the cows clean. Before milking milk-ing wipp the udder and flanks with a damp cloth. Milk pails and all utensils coining in contact with the milk should he of bright tin with smoothly soldered joints, well cleansed clean-sed and not rusted. Wash the hands before milking, with soap and wafer, and milk with dry hands. If you use a separator, seperale as fast as milked or as soon as the milking is finished. The cream screw should be set lo skim a cream testing from 30 to 40 per cent butter fat. The seperator should not he in the same room with the cows, but. in a light, airy room or building entirely iseperal ed. The seperator should be kept clean and the bowl thoroughly washed and continued on Rupplemcnt TO CREAM AND ,1ILK PRODUCERS inucd lrom lirst PaEe) All parts of the bowl should u tin- air aud sunlight as lossiblo and the bowl should ,in together except while ,. upcme.d cream by phing-reaiu phing-reaiu can into cold or ice rring the croam gently to , is teniporature. quickly. Ill cover it at once and if j completely submerge the le water. i 5 mix warm cream w ith cold. ' aw arm cream first and when to the older cream stir lether. ' 1 3-lose a can containing warm i Ich has not been aerated, j J- is left off the can a piece hr mosquito netting should mi keep out dirt and insects. !io night milk under shelter cannot get into the cans, milk will reduce your test, no circumstances should be added to milk to pre-souring. pre-souring. Cleanliness and . lie only preventatives need- : k and cream should be in lition when delivered. This necessary to deliver often, lold cream at home from n days. It isn't good. cans are hauled far they e full. This will . prevent a accidents occur by which a 3 or partly foil of milk be- comes dirty, do not try to remedy this by straining, but reject all of this milk and rinse the pail. If in any milking a part of the milk is bloody, stringy or unnatural in appearance, the mass should be. thrown away. Don't send it to the creamery. Io not allow dogs, cats are loafers to be around at milking time. They . might sip your milk. j (.'ream producers. Get your cream J to market early, then you will get.' good fat to spread on vour bread. 1 |