Show summer heat presents problems to dairy producer allik and cream alu aigist it be carefully handled cooled and delivered often by CLYDE LARSEN LAREN district agriculture inspector summer heat is bringing ems to the producers of dairy pro luce buce other than trying to keep cool on hot afternoons the milk ar r cream which they produce is as sensitive ensi tive to heat as fresh fruits or vegetables and if it is going to each the finish finished eci manufactured manufacture product in top form it must be carefully protected from dirt flies alic G fad heat from the moment it is produced until it roaches reaches the consumers table I 1 there are many people who be that the manufacturer manufacture can incept any raw dairy product uch as cream in any stage of de en eri oration past cune it to kill harmful bacteria and then use a to counterbalance the effect of acid and create a clean felicious licious le high quality butter such it A course is not the case care aust be exercised to capture and told lold the quality from the very beginning I 1 for instance certain weeds if fed to a cow will not only taste in the milk but will cling through the manufacturing process and will emerge with each pound of butter or each brick of cheese feed flavors too are usually more prevalent in dry years when pastures are unproductive and cows range more extensively ten they are usually unpractical from a financial standpoint to try and control at other her factors there are other factors however that ore are ro responsible for the production of poor butter which are more easily controlled with ordinary care I 1 have examined truckloads truck loads of cream when nearly all the cans were either stale yeasty or boiling over high in acid sour or a combination of several eral or all these factors some of the cream reaches such a stage of deterioration it is declared unfit for human consumption on and is condemned no butter manufacturer can hope to make a palatable butter out of such cream all cream produced in the uinta basin is not poor quality there is a great deal of good cream being delivered to the creameries crea meries but there here is enough poor going in with it to effect and partially destroy the fine flavor of the g good cream reasons what is the reason that in the same area both good and poor cream are produced the chief difference is in the handling the cows flanks adders udders and teats should be thoroughly brushed and dampened before milking As soon as produced the milk should be strained through a clean strainer into clean ama well aired cans il it is to be sold as milk the milk cans should then be placed immediately m modia where it is cool anro in cold water and occasionally until cool remember that water at the sa same me temperature ae ad air has a much greater cooling capacity if y you u are dealing with cream imme d ila tely upon milking the milk should be poured into a thoroughly washed and rinsed separator it should not be put directly into a can but should be caught in another container and when it is cooled put in the can and kept in a cool place some producers have the habit of holding their cream until the can is is full it matter to them whether it takes three days or a week with the result that the cream in held from five days to a week and is usually in poor condition when it reaches the creamery experience ha has s shown that cream held for a week is generally of poor quality when it reaches the manufacturer and most of it has to be condemned during the summer months cream I be delivered at least twice a week |