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oa Journal of the Department of Agriculture - First-grade cream, and cream tests

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~' ~y

E., 0, .. CH1\! .. IJIS, ';

Su.pel'illt~1:l9.ellt ~oi

.Dairying,

Departll]'~:ilt

or'

. ,AgTiculture. '

. U XlJER'

c1~iry

legis latiori the

.::;y~tellHltic

inspection of all creamery

booh isc:ll"l'ied,6(lt, ~lnd the alllount of hut,ter-fa"t purdwsec1 compared

'with~h8J mnount ofeomlTIercial. buttersolc1, in· orc1er to ascertain

whether the ereanlsuppliel' iSJ:eceiying

.i

llstanc1 fair treatmen( .' . Ny,~ei;theless, it is.":ell to;demonstnte ~'hy cr6Uliltests always dO. v~tl'y,.ail(l to g-i,'e a lew practical hints to Ruppliers on the lllanagEnnent of the e,ream on t1J€ir,£arlll:~, 1vithth!, oqject()f assisting"hath fHllmlier and creamery, andmcreaslng the ,percentage oJ first-gmde cre'ams.

, ' . '

'1'uE' CRE,t~f SEP,\ilATOR.

. The proper h:mdlilig and care of the cream separator is heGoming; more .ge!nel'ally known; at the same time a Jarge number of eream suppliers have still much to leal'll in this respect. Some of the 'salient points a.ffeeting the p.er£eet. sep~l'ation cif the cream hom the.mi,lk wip . ,)econsldered, 'especlally In vIew of the fact. that the varmtlOlls . I n

cI'eam'tests depend almost ent,il'ely on 'vhetJl~l' t.11e sep:wator is being worked correctly or not:.· '1'here are' many exeellent makesoL separa" ton';: o'il the nial'ket; as well as numerous bad ones: . In selecting [1 ]nnchine, ;cllOose Olle that is simple amI SOlilUy constructed; is easy to· 'clei)llanc1 turn; has a minimun1 or "pare 'parts to be replaced ; and.

above alI; skims clean. : . . . .' :

A 'cheap separator is dear ::It allY price; it wears out quickly; frequently requires'newi)arts, antl; after

a:

p'nupriratiyelyshort time. ,will cause no end of troubli~bet,,;eell the d'eamel'y m.auag-ement and the !'upplier 'owing, to' the variatiolls from day to day in· the, consis, tency of the Cl'ealll. An ot.h el' great . mistake freqnently' made ",.h8n· purchasing a cream separatol' is to, select one with too small a calJacit,y. Except forthose·,,,ho keep only,oneor t\yo coi-s, th'e ~lse of ma<::hilles: '. with a capaeity of less than 45 p:al~'olls pel' hour is not reeonimcnde(l.

The .life of small'maehiner,; is far'shorter than i,hat ·of la:l'ge ones; mving to the increased, tim'e \'equired. lor: sepal'ationancLtlieexcessive s1)eed at w hieh· they h,lVe to be driven; neither do t.hey perfonn such good work, eSllcciallyif worl,ed for any length, of time, as .they h.ave _ to be £requelftly stopped t.o enable the 'bOwl·to beclean\~d ont, ,~lllCh, owing to its small capacity, ea.sily bec:lInes rl~gged. ' . , .

, To ensure good :wo1'k he,mg perjormed l1y any separator, .. It. 1& essential to have it firmly.' set,. up on: a

solid'

foundation,' .care .beillg' , taken to ensure that the latter IS perfectly leyel. These pomtsare toO' frequent.!'y'l~eglected, with the resliit. t]lat tIle machine quid:l,' gets

• Originally pnblish~cl

as

Bulletin No. S2'of 1915.-Ecl·

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515

(lUt' or order, and dean skimming' becomes almost impossible. In .selecting,il foundation fol' a. maeliine, it shoulLl he borne, in mind thnt .' tile. types which have a sllspended bowl U1ll be plaeefl dil'ectly on n

cement flool', a cement block, Ol' solid stone foundation.' :M:achines

nut buyillg' tlle sns]Jemle(l type. oJ bowl can he similnl'ly fixed, bnt must have a 'wooden cushion .iilsel'tefl bet.ween the base of t.he machine and the solid block fOllllflation. This latter pl'ecaution is very' necessary, as good types Df mnchilles frequently go Wl'ong' owing' to having' heen bolted down' direct on eit.llel' a stolle Ol' colicrete bas0:

'rUE PHINCIPLE OF SET'AJlA'l'IOK.

··· .. ·'1'0 giye a denl' lllli1ression of the reaso~s why Cl'eam tests vary, He pl'ineipal {actms which actually cause the cream to separate from the milk will he hriefly explained. Genel'ally speaking, the hiw ot gravity us appliell hy cent.rifugal fo],ce is the principle on which all cream sepal'utors w<)1·k .. This law of gw\·ity. when applied to miLk in conjullction wit.h eenhifugal force, mtnses the ere am. to separate hom the 'milk owing to the fonner lJeillg' lighter than t.he latter. 'l'hus, whcn new milk is udlllittf)c1 to t.he bowl of a.separat.m which is I'evolving' at a g'l'ent speetl, the skim milk being: the heaviest portion !-If tlJe milk, is 'immelliately £lung' outwards towards the ll:tOst distant IJHrts of the e·lrclllllference of die bowl, i.e. against its 'outer walls; tlle cream, being the ligllest pOl'tion, cannot be flu'own so far; con-,.sequently it remains neal'el' tlle cent.re (1£ the bowl. To illustrat.e: take a (;01'k (representing the cremn) and a stOlle (repl'esenting .the

·SJ.:illl mill,); a eork Call1lOt be t.hrown ihe same distance as a st.one,

neither cfln centrifug;ll Foree tln'ow the cream the sallie (listance ilS tlH)

!';kim milk.

Rega.rding clean skilll~ming' anL1 indifferent skimmiJlg', many of t.he houbleB which beset awl oHm} perplex the user 6f a eream separator . ,can genemlly be overcome h:v using :1 little patiellce. Given a firstc ,cbs" lIlHchine, indifferent or impeded: skimllling' can usnallv he ;lSeribe(l to one of t.he follow:ing causes, OJ' u. combination of seyeral :

-'(0) Too slow a. speed in turning the handle ; (&) inegulnr turning' of

1IH11<1Ie; (e) too cold llIilk; (d) milk not fresh from the cow ; (e) inflow t.oo fast 01' t.oo st.ow; (.f) howl out of 1m lance ; (.r;) bmd left unwashed' ':irOlll last skimming'; (h) maehine not fixeL1fil'mly and not level;

C£) l)ad mul ill:mffieient ]uhricaiillg· o.il: Any g'ooll make·of separator will skim cleanly if these points are all attended to aJl<l the user hallllles ·the machine properly. niilk three or foUl' hours old will shill as hadly Ht eOITed tellllJeratul'c as new 1ni1k heshly llliLl~ed will do when even 150 F. helmv t.he coned tempenltlll'e. MiLk shaig;ht hl)m the· emy req n·ires no l'eheatiug \yhen its temperature is below SGc P., lmt if the milk is oldel' ancl the t.emperailue has fallen con" i"i(lerablv it. should be reheated to 900 P. to. obtain the best results

<1IH1 pl'e;'(mt foss of butter-fat in t.he '~kim milk. In wOl'king' a cre;ull

separator the opel'ator should bear in mind thaI: :-(i) Sl,ow 01' inegulai' hUlling' of han<11e results in bnd skimming; (ii) too mpid tuminA' ihe handle gives the same results as No .. (iv) ; (iii) too fast , infiOlv. results in bad skimming; (iY) too slow inilow gives thicker Crean) ;111<1 g'o()(l skimming, but cream is apt to aecunmlate, in the bowl and (;ame ball ~kimming lai;er on'; .(Y) too thiek cream llleans a tendency to b;l(l skillllniug; (Yi) too thin cream gives better skimming': but such cream will not keep, or .t.l'a~Tel well, and gets a lower grade.

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516

JOlntNAt.O:P THE DEI'ART)iENT 01' AGlUCuLTuRE.-S};PT., 192G~

COKSISTENCY O~; CREAM.

','

, This is usually Hie cause of trouble experienced' .bet,,;een the' . cream supplier" and the respective cn.iameri.es, itt .so far 'as the

varia-tions in ,cream tests' m;e. concerned .. ~·, Long· and 'varied expmjence in South 1\fr1ca has ,sho"'n thutcl'eams wJ:tich only .. v'ary in butter-fat content between 40 per,cent, and" 50 per ,cent. i~'ive tbe nio'st satis-faciol',Y resnlti:l. A 45pei.··:c~nt.. ere'am is' to lie. preferred,. but

so

long', as the butter-fat cont~n,t d,oes ll.ot .fall' below,-4.o', per' cent .. oi' exceed 50 pei' cent. excellent results cnn he obtained ... ACt1j.al practice, how-ever, tells, quite anoothers,\o)'y., r~'e~t yegistei·s '::It the various cream-eries"show that cream tests.:vhry·:froi,Ii 15· pel' cent, to'qyer 60 pel' cent., and it is just these vilriittiqns' in' theconsistencyo£ the 'cream, tllnt cause all thf3 worry witll the cre~\.lliery mailag~i's, and' so much dis-satisfaction among: ~the~ ·cream· ~lllJP1iers. .FUl;ther,., one ,frequently h~ilrs that A's test

'one

\\ieek was 55 l)el; cent., buJJ3'i:l wasovel:,60 per cent. A moment's l:efiection will shpw that they. are.hoth. pl;oducing' ·hot only a \ieryheavybodied cream, \vhich th~;cI'f)~imer'yrn[mager does not recplire, but al'e:doing' Boat a considerable ].os~ tothenise!ves.No, separator will skil1l~uS clean when producing creains cOlltaining hom 55 per'cent. to 60 "lJercei1t, butter-tat tiS it \,,:ill ivllenthe test is helow

50 per celit. :T'his i~ moreespeciall,),hue wlien:ciliferior':machines are used, Or ma(~hines ,,~ith aSlllall cap~1(.;ity rlnd which are usuallY-worked too long hefore heing' sto'pned to clea~ out the', how 1.' If· we cOllsi <1 e1' that, eyeli whensepal:"lting is coildueted on:f 'fiirm undeI' the most ' fa'vQurable' conclitiOlis,'O'10 of 1 pei' .'i:cnt.is'\isll:i1lv left in the skim' milk, and tlutt when \,~6rbng uncler"lmfavoura:l51e' conditions, such as· prochicing a. very he,avy-hocliecl cream; the loss of hui;ter~fat in; thE' skim milk can easily'mliol111t to 0'17 6£·1 PEl'·: cmH. the monehi·y Joss' . incurred, when spread over a :ye,u:'s ,working', ·is'not only very .cbn- ,

sic1erable, but the Rllpplieris producing a ebss

of

cl'eam that. is not:

required. ' . ' .

Ainus T~M:lCNT of' irp li 'CREAM SellE'v.

.

~fan.V

suppliei·s . ,,,H,o ,are

'ndt'i,~nljJi~~>

',with the principles upon . which cream seph,i'atol's ."·or.k, {l',equelltl,L ask ho\V to IJroc1uce: eithei: thick or thin crea,~ ;, :C6l,'t:it in il\lROl:falH. p:o,ints are .th el'efOl'e.1p8Iitionec1 ' here which shouldeilq,ble '(tny :s1il~plier,'to:?dhist hiB machine wheth(;r .he has directions ,to.guide him'Ql: not: , : " , . : . '

.' ,Ever:,)' separat()i.~ i ~,pro:'ided:,with. ,w~ l1j,l\si:l,hle regulating scre'w, and the operator sliciulcl as'ce'riaiu,whetlHil' this:scre"iacts on the CreiU]l ol'.theskim millc~oll{lets.e)f ithcts;,bu.theci'ga·n~ontlet ancl if thicker ' .cream is required,. th~; reg'lllating', sd~,,' i,s·hi.hJ.-ed inwards, tlnd if . ~;hi'Il:ner, the 1.'eV81·;':e.

'fhe

l'easfJli')i;:t~lat th';i\::k:?T: lieavy~bo(liecrcren1l1 .

IS lIghter than thm cre3,l1i and It coiisequently~.remalli.s nearest the

centre of the bowl, ;ll'Sci that

leii,s

sb;]J

]niiCes~~pes with the cream' whell the regulating screw is tui'ned inwards;' conversely,' more skim milk .escaFes with the cream' should'the screw be turned' the reverse way: Onlhe other hand, ,.lH)ulc1 the legulating· screw act on the skim milk outlet. in the 'bowl. whi,ch ,. is the case w lth lllany machines,. the operator ll1ustacljust 1:11e screw in tlle opposite direction to ,that· reqllirec1 ,,;hen acting on the Cl'e,Hm' o'utlet:, . This may appe~1l' .to be somewhat of an anomaly, but when a reglllating screw which aets ()ll HIe skim milk outlet is tumed inwards, it.pj',oduces a tllinner. cream, as 'by ~i.l(i4 inwal'cl.t.m'ning- tlle size of. tIle skim milk outlet is recluced;

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FnlST (-;-lUln: ('In:.I:\I, .I\"ll ('HJ,:,\~r TEST';,

::::

FI(;, I. . Percentage-of hutter·rat (:olltailled in the milk

u«:d tltlrin~' v:J.ri.,tls trials,

JIII'I',' s\iilll ~lli;k i,; I h\l,; fllJ('pd oul lI'illl rllt-' \'l't-'<lllJ <lnd ~l thillllf'r ('l'PHm

l'("\llt.~, By tllf' sall\t-' n,]f' Idlt-'U \ hf' :'('I't'I'.' ;I('tjll~~ on tltf "kim Dl-ilk

l' tUl'llP(1 Olll\I·;IJ'l1.", niP 0l)})i)"ijp pj-fc'(;i i, pl'Ilchll'PC1, ,\' helllf'r the lCl.!ulalillg ~('l'(~I\ i~ ;lding' 1)11 lllp ('l'f';llll 01' "kim milk oull"h, klif a

tUl'll Olle \\'~l I' IJJ' thf olbpl' lllilkes a tI'PJllPll(lol\" tlifiel'ell('e ill the

(,Oll-.:;i~tt'll(;,\' of tflf' l't'-;1111 ill;,r (,J'e~ljll. Thf' gn'.ilpl the i;llow\e1lg't' 011l' Cl't'am

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518 J OURNAL O~' TIn: DEl'Al{,L\lE~T 01' AGlUCUVHJllE.-;-SEl'T., 192G.

suppliers possess of tIl e Sllccess Elll'\'Ol'kin~\' of their lilac hines th e -less likely nre they to o::>mplain jn regard to the variations in their cream tests.

,y Ill' DO CREAM 'rESTS V,UtY?

In o;'llel' to alTive ,It aCC:Ul'.li-e alid definite condusiollS as to why el'eam iest,-;- vary hom day to day, a very large alllount or detaile~l work "'as llH<lertaken a few yenl'S :1g'0: By killd permission, the: 'l'l'nnsyanl Duiry, Pl'dOl'in, was at tlwt time lJlnced at the disposal of - . tllis WOl'k, nnd nUmel'01lS slJeed tl'i~tls were conducted there. Several expel'ill1ellT& were also ulldel'tn ken at the Sdcols of Agriculture at. - Potdlelshoom and Cedara by officers Df nle Dnil'Y Diyision. A liew

45-gnllon -se'llnrato]' of <lPllrovec1tYlle was' user1 in ;tll the experiments, and only tJlOse results ,,,hicil we,re c1efinite and proved <lccnrnte by

check tests aregiyen. ' _

A most impoi't.ant POillt, allc1-the one most frerluently neglederl, is "slll'ecl." rl'heinipOl't.ance of nminQ' a ci'eam separat.or at the correct speed cannot he oyer-estimutec1, as"it has such a taT-reachillg' effeei; on tlle eOllsistellcy of t.lie resultillg' cream. By maintaining a nnifol'lu and coned speecl, less Yl11'i:dions in the 'cream will OCCUl'.

Sl']o:lm THL\l.s---'l"\lIIJ': No:. 1.'

Weight PCI' Cent. oE

I

'l' t Nllmberof 'rUI'llS of Per Cent. of

Nnmllcl'. of :B U "el-tt . F· tempera ,\ f lII'lI ,me - :-ieplnatoT Handle Bntter-Fat,

~[ilk used. 'iIi'll o. ' I <. per l\1inut~. in Cream,

.111 l' 1

\:!

' _ '

1 41 Ill, 4·0 81,0 l!': GO ,

I

;,4

I

:! 41

" 4-:l(l SG' " 55

I

46

i\ 41

" {·30 ~HCl " 51/ 31

4' 'll

" 4'00 8(jO 4.';

I

2(;

"

n- .' 4·30 860. :: J l'rcgular turningl He TIle results obtainec1 hy rUlIuing II sepanltOl' at various speeds are g'_ivell ill S]Jeec1 Trial Tahl

e

No. 1. It wiLl 11e lloticed hom the figures lh<lt tUl'ning' t.he hallclle at iJle eonect speed, ~·iv.., 60 reyolutiolls per miuute, gave a cj'eam cOlltnilJing 54 pel' cent. of huHer-fat; w11en tlle speed was l'ellueell t.o 45 t.urlls, llSitlg' tIle' saJJ]p machine and th-e same milk, tlw lJel'l:elltage of butier-fat in the l'eSultillg' Cl'eam was imme-cli,ltel\' rec111cec1 to 2Gpel' cent.; irregular hn'nillg'. ;melt as too fast and too slow, l)]'()(lueecl ;l cre:llJ1 c'lJllbillln,'2,' 44, vel' cellt.. of hutter-fat. It

will thus be seen h.:nv yery easily Cl'tlam tests eall ftuctuute hom day to day simply t1H':mgh v~ll'yillg the speed orille separator.

'l'bat cream suppliers do not realiv.e snfiicient.1y tIle im])Ol'tallt hearing speed Il:JS ill cOllllexioll with cream separating, is borne out _ hy the fact that they frequently giv:.e t.be assurance t.hat. t.heir

separa.-tors are always-t.ul'ned at-the cOlTect~peecl, whereas it is known from experiellce that t.Ilis cannM he the crise. especiilly with t.he ClaSR of ,lahour usnally employed in t his country. 'Pbe hest method t.o employ, especially with natives, is to use a simple little instrument called a metrol1ome, shown in Fig'ue 2.

'rhis

call enslJv be ,)(ljusted to suit. i,he speed of any machine, alld the- pendulu:m, which merely swings, bachV<ll'ds and fOl'w<lrus, acts [Is:m [nelicatoi' b the native workinO' tbe sepal'at-Ol:; in fact only wbeil tbe metronome is conectly set. a 11<1 the lJaJlcUe of tlle lllacbi'ne i" hll'lleclex:lctly in tillie ,,-ith t.he swing'ing'

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(6)

Fm;,T (Tnl!)I': ('I:J':,I:\[, ,\'\J) ('nt':,\)[ TESTS,

of th" 1ll'1l(lul11l1l, (',Ill it 1H' ~<lft'ly ~<\id I'h<lt the' spppd ot the o;ep,I]',\tor ll<l~ hp('11 I'on;.'(' I 1\, w:lillta illf'd, I ( i~ <l h',1 \'~ 'l<h'i"aLI ... to ,,"o1'k it sPjJ<ll'<li()l' ,It litp ~J')("P<1 ],1'('Ol\Il\INillfd In' thp l\\,lkt'l'~ ]l)'p[(Jl',ddy:l to ,) llPl' ('('Ui, high('r th<l11 l(J',wl'. Tlit' olll\' tilllP WitPII it i~ Pf]')lli~~ibl(' to rp(l\u'c thp ~[lfP(1 of :tll\' 1\\,1L'I,illl' i~ ",J1E'n tll(, ['p(·(l 1)0'1'1 is jlilnl,l' Pllljlt,l'. TJlis, ]lOWPYPJ', ('illl hI' (':1~ih ],pg'lll:iiP(l h,' \I',lkhillQ' ilip jl'l nf

(,[,P,llll ,l~ it leaH's th", (']'(',1111 sp()ui, [f ii t\l[,l1~ ii, U11(ll'[, niP "l)ont. thp s]l(JP(1 of nil' l\l,ll'hinp i~ t:\o g'j'(',lt iOl' t[,p :1J\lounl' of ,llilL \I'hich is P:I,s,sing th]'ough thp bOld: 0)) tllt' 01 lif')' ll<l\ld,if tilp crPilll1 ~h()()ts out

FI(; 2.--~let]'on()lllp u:-;cd for clll:l'kiu.':2. ,L/l(l 1'1'i2'llbting

t(le proper Slll'(;d hI!' {uruing tile scp:u'atol' ernuk.

irullt the spout \lilll il ~lig,ltt t\lid, (lIP sPj>ill'illol' i~ pitller not properly i\ll,justed 0]' tllP operator i~ (\tl'l1ing' too slowl,'" "'/\pl\ tilt' I'l'Pillll blls

lIt';lrl~' Intt Jlo( qllitp st[,;li,c,,:-lJ1 h(!»)) tllPspoul jnto tllp <'1'P;l) I 1 bllcket, J\' ,is 1l"\lnl1~', \I'lth l1\()st lU,) h'" ,)f 111:11'11 il'f'~, of ,d)()ut t hp rig-lit

('011-~i~(pn('," ,

.h thf'~p ~l)('r(l h,jals ('oIJ('lu,,,i,'p)I' IlPJlLOIl,sIJalf'll llO\I' e",il,I' Sllp-jllif'l'~' (']'\,:Illl (p,ts C,lll I';ll'~' hom (lil.\' to (by, t11f'I'P i;.; Yf't :lllotltPJ'

aspect \I'hidl lllu~t IlO( lw l(),~t ;.;ig'ld of, alld (hat i~, that ;dtlwug'h

('J('<1111 tp,~t, lh 1';;1'1' it 11n('~ 110( :I1\1'ill" iollo\l' tlJat :l ~lllinliel' j,

receiying' ;']sJII:tllPl' 'retul'1l fOl' ;1 1(,\" If'~l thall hp i" for ;( hig1lel' one, For f''';llllple, if h,() ~l1ppli("rs '\'(-'l'P giY('11 :-ll g':llloll' of milk f'\1('11. containing' 4: [>Pl' (,pnt, [nd \PI'-LJt, :Illd p:I('1I 1\ol'l;p(l hi~ 11l;(('hille ilt thf' coned SPPf'1l ;mll lilHler ('qu;Il/," t';l\'()lll';IbJ ... ('Ol](liti()Il~, OIlP 'll]l]lli,'I'

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(7)

·520 JOUltNAL OF THEDE1'Aln'~IEKT OF AGlUCuLTUltE.-Sm'T;, ,1926.

niight produce a 45 per cent. cream, aml the other a 34 per cmit. ,cremll,and yet both receiye the same monetary vnlue for the butter~

fat' content in the cream so produced, as the rol"/ln~'e of the 34 pei' cent. :ci'eam wonld

be

Q,'l'eatel' than the 45 per (·ent. el'eall.l:. AssuJ1ling that the conditions of separating in each instance were identical, and the pel;centage of blitter-fat in the skim milk approximately the same, then it simply means that one supplier's sepal'utor is regulated to produce a 45 pel' cellt. cj;emn and that of the other a 34 pel' cent. cream. The only advantage gained, from a :financial point of view, by the snpplier ,of the 45 per cent. cream would be through the extra amount of skim milk he would have available with which to feed his calves and pigs.

A. 1

B. 2

lb. OF. % lb. lb. % lb. 1".

41 90 g." [·435 74 2·7 ,52 '·404 ;\8·2

41 88 3·5 1'-135 *GO 4·2 34 1'4~8 3(;'·7

% [11>. lb.

.03tO.Oll \. U5

·0150·005 : ·-!33

lb.

0·1

0·1

lb.

0·020

0·002

C. -4 41 86 3 .. 5 1·435Irl'eg.'5·2 :!7 1·401 35·6 ·0" 0·017 '·421 n·:! 0·014 uhio\'

D. 3 , +I SS 3·,; 1·43" 40 7·0 20 1·10033·:) ,05 0·01; '·{Ii 0·1 0·018

*·COI'l'ect speed.

rrable2 gives the fig'1l1'8S of a seeond speell hi"l concluded in

Pretoria. It will

be

obsened that when'the machine was run at the correct speed of 60 revoluti'ons per miuute, it produced eream con-taillillg' ;)4 pel' cent; of ImtteJ'-fat; wIlen the spe'ed was increased hom 'GO to 74 l'eyolutions the butter-fnt in the resulting' cream was increased to 52 pel' cent.; thus too II igIl a s]Jeetl will incTe'<lse the butter-fat content of cream Yel:y conside,rahl.y, und too slow il speed will reduce it. Also here the best result was obtai11ed wl1811 rUl1l)ing the machille ,at the conect speed; further, when a'machine is being worked every clay uncleI' ordinary farlll conditions; notlliug like, tlw low IJercentages ,of butter-fat WQul<l l':e found in tlle skilll milk as are depieted in this table. As previousl.y stated, i.f in ordinary c]rcmnstances a separator lea-yes only '10 of 1 ]Ier <;811t. in the skim llIilk, it is perfOl'llling very good work.

·Fig.,

a

illust.rates the v<1rious percentages of butte'r-fat olrLained in the second speed trial. and shows how easily tile hutter-L.t content ·or cream e,lll val'V materially even £roin the saille mill" if the correct speed is 'not lllai~ltaiJle(l.

Iil

makinp; this test, 9 grammes of cream by weig'lit ",e1'e taken, so t.l1e percentage of bllttel'-fat as depi.cted in -the necks of the bottles is in each illst.nnce doubled:

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(8)

~~-"~C=~"~-~~~"~~C~~~--~~~'=_~1~~~~-~-'~=~'~~~~~~---~---l

;

I'-I(;, 3,-Rllllcr·f;lt. cOlltcnts (IE (;re<Ll11 "IJtained from the .';[me milk, hnt witlt the scpamtor run at varions ,pced" (See T;ci.Jle \0, 2).

;-;amlde A. tnrning too fast, produ,:ing 5:2 PCI' cent, buller·fat in Cl'c"m, S;cmple B, correct tliluing, producing' 3-1. per ecnl. i'Llllcl'·fat in cream. Damplc C, irl'l'gular t lll'ning, producing :!7 pCI' cent, butter-fat ill cream. Sample D, lurnillg at 10\\" "'pe('d, producing 20 pel' ,'ellt. iJUtter·f:at in cream,

'j 'i"

.

"

Tile tllin] "pi O[ p'\jlp!'iIlIPIlt., \\"<l,' llLlilp [o!' th" plu'po.;e of sE'jl;ll'atillg. 1I1Id('(' idplltic;d t'owlilioll,. ll<lhl';dl:,: rich <1l1llllDhll';dl.l· pOOl' milL;, \YIH'l,('il\' ;11101i1Pl' 1't';I.'O]1 ,,11,\- C'rp<lll~ te,,(s \";11'\ \\-;\' 8TTiyp,1 <1_1, pyell (hough tllt' "';Pll;ll';lto]' '",;1, run at tllP ('Oll'ec:f speed, Table:j g'jn~" ihp figurE'S oht"ilW(l in this Irial, <lllil Fig-lll'e -I- till' llel'l'plltagl's. of huttcr-filt con(;liuPll ill tl1(' (')'P'1111 frOlil Ille l'P'Iwdin' ""Illples d

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(9)

f>2,2 J OUJtKAL 01" THE DEl'AJtT~lEKT (;1" AcmlcuJ,TUJtE.-SEJ.'T.,· 192(1.

milk. It will be m;ticccl that tIle percentage of' butte,rcfnt cOlltriiue'Cl ill the (;l'eam wIlen nsing' fI 4'8 pel' cellt. milk was 49 pel' cent., whereas

"'llen :1 2'9 per cent. mil]; was put through the nw(;llille under eXl1 Ctf},

similar cl'iurhtions a CJ'eam containing' only 38 pel' eellt. hutter-fat was ,obtained. '}'1Iis proves very effect.ively t,h;lt· even when. running ,ft machine ;It,, f;orred, speerl there still ma,'y he variatiollS' in tIle Cl'en~u t.ests owing to the finetuatiollS from tiJpe to time! wllieh ,yill occur in the butter-fat contellt of milk used fOl' the pl'oduetionof cream. rrhis

ii; particularly hue in Sout.h Ahiea, where the pnwtice of

hand'-Tearing' calves is so conspieuol1s by its ahsenee. The pel'centage of

RESUJ.TS ·OJ,' SE1'XRATIKfi RICH c\KD POOH .?lInK-rrABLE No.3.

ilb,

-% lb.

E 5 83 i .;l I· 9 oS 60

lh, lh.

f)·005 I· %5 lb.

0·1

lh.

0·001l

F. 6 H, 88 2·9 l·[."l· (10 :1·1 as ld78.\i·8 ·02 0·0071·185 0·1 O·OOi

imtter .. iat wh~cll milk (;ontainsin ordinal',\' ('.il'cUJ'llsiances clep'ends in agl'lcat IlH'<lslll'e on the lll:lllnel' in ,,,1I[c1l tIlE, milking operatiolls i\l'~) ,tomluded. Native milkers on some days miLk the cows ou:t fairly clean, 'and if u grenter Pl'oportion of the l'iehest milk, more genel'ally 1mO'Y11 as the siripping:s, be obtained, the milk on t.hnt pal'tieulal' day "\\'ill be e011siclel'ubly l'ichel'. Similarly, if t.he milking' is eunied-6m indifferently. :mcl tIle calf cl8es ~he striPIJing instead of the milker, the luilk on that IJartic.nlnl' clay wjll ;Je so mlle11 the ]JOOl'er ~n buttel'-fat. and tIlt} cr~am ·test corresponding-Iy. 1 0 w e 1 ' . · ._

SEl'};RATJKC AT VARIOUS rl'E~H'E"R:\.TUJms-TA}lLE .No.4.

Weight Test· F,tt Tempera- ~l'l1l'llS of Weight 'l'ast

of

Fat

Fat not

of Milk of ill ture Separator of Oreanl in Rcc(wel'ed.

used. Milk. Mill" of Milk. Crank. Cream. obtlLined. Cream.

lb. % - lb. °B-'o Ib,

I

% lb. lb.

iO ;): .7 1·48 90 60 ;)·40 42 1·42 ·06

·W 3· 7 l·i8 80 60 2· ii)

j

5l

1,iO ·08

iO il·7 1· j Il U 60 2·66 52 1·1l8 ·lU

-The foul'th and final experiment was c:ll'riecl out mel'ely to ascer-tain what effect sepal'atillg' milk at val'ions temperatures would kwe on t.ho· bll'ttel'-fat conte'nt of the resli.ltillg cream. Table 4 prove" ('()]lChlsi'vely that another defillite reason' is found for variations in

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18

A _ _ L!.. --<

...

-

--=:::J' , - 0.

==

0 ...

523

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ._._. ___ J

Fit:. 4.-Hesults olJtaincd by selJumtiog nalur:tlly lieh and naturally 1'",,1' milk under identically the !;,~me wnditiull". (~ee Table )I". :~.)

Saml'lp. E, at GO turns pel' minntc gave a cream of 49 per cent. i)ntler-fat

from a 4 ·S pel' cent milk.

Sample F shows a ~8 ]lcr cent. bulter·fat cream [rom a 2·!) per ccnLmilk,

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'524 .ToUIt,\,·u. Ci1' THE Dm'AUTMEN'i' O.t<' AGIUCLJI!l'URE..-SEl'T., 1926.

cream tesi;s. ,Vlten the milk was separated at theeorrect temperature of 90° P., a cream containing 42 pel' cent. of butter-fat was obtained; but; immediat.ely the telllpera.tun~ of the milk was allowed to fall to 80° J!'. a 51 pel' cent. cream was produced. 'l'his woulo account for ere-am tests, especially during' the winter months, being sudoenly much higher on some days than others, even though the speed, of the machine had beencoLTeet and the regulating scmw

unchanged. .

If a machine could do equally good work fit low temperatures, separating' at low rather than high temperatures should he pl'efened during' the summer montlls, as tue :resulting' cream would keep better and alTive at the crea;llel'Y in a sounder condition. Unfortunately, it is known from experience that separat.ing milkwhicb l)as been partly cooled can only· be aeeomplished at the expense of clean skimming, ,owing to the 1110re viscous condition of the lnilk. 'L'hisis more espe'cially true when the skimming opel'ationsoecupy a considerable period of time.

SUMMARY O:F l1EASONS WHY CJtElI.:\[ ''L'ESTS VARY.

'l'he £(lllowing· is a concise sumllwry of .thepl'incipal :re<isons .whv . ·cream tf)sts vm'y hOln time to tilue :

-(1) Spe,~~l ofsepal'a:tlll' being either .too luw 01' tuo high. (2) Separator running- badly tlll'91Hdlusing infpl'io'r oil, or bowl

vibl'atinr>' throl_l'.'·h being' out of hula-nce.

(3) Removing' them'ilk float alldfeeding the machine beyond . its capacity.

(4) Neglecting to alter the cream-l'eg'ulatillg' screw in spring' , tillle when milk is pUOl' and in autumll ,,:hen milk is richer.

(5) Fluctuations in the teillperatureof the milk.

(G) Changes in the richness of milk, eithei' from illoming' or evening milkiug's; and lllol'cespecially through indiffeJ:eut

milking'" .

(7) Amouilt of :;killl milk 01' wa.ter used fei]' 'flushing the howl, which 'often varies frOill day to clav. '

(8) U sing'acheap Ol' inferior type of separator.

"rimA'h.mNT 01' CREAM ON ~rHE FAHM.

'I:'he sueee~s of a Cl'eamel'Y depends largely on the .class of cream it receives, and this, as has boen s llo ,v 11 , varies greatly; and were jt ll'Ot for the strict grading' ,,,hich allY . creamery worthy of the lIame must in:;ist upon, n gl'eater proportion of South African butters woul(l inc1ee,rl be of very inferim quality. If allowa nee is made for certain periods of tbe year when food taints are distinetly discemible in the cream, which, although difficult to avoicl,c.ou]d, if greater care were exercised, be minimized very much, we come to the root of an evil ~dtecting the production of first-grade cream, viz., the lack of strict a.ttention to cleanliness. FreCJ.11ent examinations of· cream supplies froUl the flame district, and even from adjoining farms, have resulted in schue suppliers g'etting fil'st. grade, others seconq, an.a soni~ ~ven thno: ' Each supp'her was worbhg uncleI' the same clnnatw condltIons, and the cream 'had to travel approxim!1tely the same distance, so thiit there must haTe been sometll]ng very radically wrong' in the methods employed in r.aring for the cream by those sni)plierswho were 'Only ,getting second and third grade returns.

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FIllS]' GllADE Cm~AM. AN)) CREAM TESTS.

CLEAN ~ilj,IUNG.

To produce a :'oUlHI, clean-fiayoured cream. with good keeping, qualities, the greatest att~ntion to cleanliness in the milking 'ope'['a-: tions must be insisted upon, and such should be carried out in a -,pure, atinospltel'e free from dust. ",Vhere cows are mil ked in' stables, a native shol11d be told off, about twenty minutes before milking starts, to thoroughly brush the udders and Ranks of tIle cows, followed by washing the udders alld drying them with a clean cloth. From

experience'it is known that this procedure is seldom carried .'out·;, nevertheless it is highly essential in order to ensure the production of first-grade cream. 'rhe usual excuse that labour is scarce and that it takes too long' to atte!lHI to details of this description will 'no'thold good; where cows are kept under flnything like hygienic conditions, it (loes no); t,ake so nllLch time to prepare their lHlfler,; fo]' cleanlYl1lilking

as mn lIy people imagine. .

U ndcm btedly (11'y mil king is the

el

eanest and hest met:j:Jod to a<101Jt, hut the native milker who can milk with dry hands is still to he found. 1'0 hegin with, he usually milks a little milk into each hand and afterwards when llis hands again feel dry he dips them into the milk bucket itself. Notwithstanding it being a most objectionable practice, it is nevertheless one of daily 'occurrence, as is only too well known from personal experience. Nearly all owners of dairy stock are quite aware that it is almost impossible to get native milkers to milk in ihecorrect wny, and it is equally impossihle to get tbelli to milk ·,yith (Try han<1s. As a consequence, many years ago numerous experimellts were carried out, and instead o£ wetting the teats 'n; small qnantit.y ,0£ va~elille was applied. to each teat. This method was found to work ;ullllll';lbly, with native milkers, lor, besides reducing the , fl'idion 011 t.ll:~ cows' teat.s, which is pretty I'>evere, owing to t.he;finger , fllHliJnunb process of milking employed hy t.he nat.ives, it also removes one .of the chief causes of cracked teats, yix., turning cows out Wit]1 wet teats when a ,;oldwiJl(l is blowing .. After, milking, the milk shOlllrl be immediat.ely removed', to the separatil~g-roOln, or a pure atmosphere, as mUlll milk, especially in a falling ,temperature, will readily absorh "arious odours.

. ,

'rIlE

SEPARATOR-ROOM.

1'he separator-roo{u need not be elaboratei£ it is not utilized also foi' keeping 'the eream in, bilt must at the same tiine be provided with a concrete floor; be well velitilated, possess g'ood drainage facilities and a liherri:l supply of hot auclcold water, alld be kept scrupulously dean and free from flies .. ~'blly farmers have, for converiience sake, tIle sepai'uior-ioom attached to fhe, cow-by-reo Preferably it 'should he~ placed elsewhere, but' if the' aforementioned conrlit.ions relating to the separator-roon} ;uesiJ'iet1y ellfOl'(~e(1. and there is no direct oommun'l'" cation between t.he hyrc an(1 the mi!],room, snch an' arr;mgement is permissible. The condition's necessary fOi' the separator-l'OOTH also apply to the room where tlle,cream,is, kept prior to being dispatched, to the creamery, with t.he exception that Ole lattcr must be so COll-structed that tIle illside t.emperature is as' cool as'possihle' nu(l the ntniosrihere s11l'l'oundingOtlle' cream beyond reproach. Nothing'likely

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526 JOURNAL OF TUEDEPA~tTM}~N:T OF_A.GRICULTURE.'~SEPT., 1926 ...

· to taint

thecrea~

must eVer be

p1ac~d

in the room where the cream is 'kept. Tllis is not always observed, alidsollietimes meat,. vegetables~ fruit, and even harness are. stored· in·it; . as a consequence the cream .so 'kept is frequently second graded owing ,to its flavour having been

destroyed by absorbing' the 'odoursfrom an impure .atniosphere:

;TIIE COOLING AND '.rU],ATMENT OF1.'UE CREAM: •. '

. Immediately "i.Her separating operations are. 0;V~1', the cream should be cooled at once to as l,ow a temperature as possible .. 'l'hisis · of the· utmost importan.Qe, arid can benarried. out. in various ways. Vi~hen a' g'ood supplyaf cold water is available, the best· method to · adopt is to run' .the cream' direct from tb¢ cre'am spout, ovei> :it small · cirmilar Or vertical' cooler; 'through which the cold water is contino liously flowing. This!,ll'()ceSS, when' properly cahiecl out, quickly reduces the teJilperature of the cream to withiu

a:

few'degrees of the '. w:iter used, anel at the same tiuw tho]'(iu g>]lly aerates i.t; . this in itself is beneficial, provided the'atmosphere where the cobling mid 'aeratioll takes place is sweet and pure'. . . . ' '. .' . . . . :., 'Another device fbrcooling' cream' is to place the' vessels containing . th,~'creamina woodim or. metal trough through which cold water flows fr9Witn intake. near .theboHOlli to au .outflow ne3:r t.he top. 'fhis rflql\ir\,\s ananiplewatei.' supply,but wlH're ihe outflow can be utilized f.oi~other p~u';p()ses:itis certainly. thf~ ]i~xt.' best (~ooling device t.o a C!~'~~m cooler, p'r?vided alsotbat tbe:cream whilst cooling is £requentl~

I

stirred. : T'be importance of l'educiIig-thetemperatul'E

of cream: ast]liickly'as possihle dutilig tll~ lioi: RUlllmel month s-cahrtot he over-estimated; 'b.inl althougll t.l)is if .(lifficult without artifieial means; the re.drict.i'on of thf temperait~re by f>ven' a fe,,: degrees is mostbenefieial. Concerning the treabhent of the cream during thE ripening' process;' the first essential to remember is,

'.'.ne1jer m,i,j; warm cream 11)ith thataJread1/ cool'e7.l."

This' is an 'extremely ~ommon fai,llt among' cream suppliers. and one whir,h is the primary cause of thai lllost objecionable

of

all flavollTsknown' aR ·tll€ " fermented" flavour.'" 'J)ifferent hatches 'of creatn should never be mixed unless the.y are at - the -same 'temperaitire, . and when lllixing creams of varying ripeness tog.ethercare should he exercis~d t.o thoroug-nly . s~ir t?em, .to' ensure tlw~ough,mixing and uniforn,

npemng. .

An

creani, whether being mixed' a.rnot; should be freqnently stirred, as this preyents.thesuTface'£rolll

FIG, 5.';';"0rdinary becomingoxinizel(1 ann a ki.rd crust being

form~d

,cream stirrer. . thereon:; it. al Sf)' prevent" ·1 he cream from becoming

lurripy,and encourages the proauction· of a nice; clean-flavoured acidity;, A small metal stirrer (see Fig. 5) will answer the purpose, 1£ no ·metalstifreris available, a stirrer made of hard, imper.v.ious,

and .non-odorolls· woon cmi, he usen. . .

'CREAM VATS . .

Suitab'le'vessels for k~~'pingcreai.n in uuti'l dispatched' to tlu crea.niery are essential and may. he 'classified 6as 'f611Qws:-Unchipped

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Pn:s'!' GH,\TlJo: ('Rln~r, ,\XD CrlEAM TESTS. 527

enamel buche!:;, wE'll-tinlled seulllll'o;" huckels, ;11H1 f'iIl·thenware jars. ElIalllel Imckpts ~:re h\- flu' the h(~,';t, thp onl\- ob.iection being that. jf (he ell<llllel ill illP illlpri()r of the hu('ket~ l)eC0111e8 ('II;pped, they arc renderptl use1",,, m; <TP,llll recpplacle,s. 1'11(" risk of I'hipping is,

JIO"-e\·er. grpatly miniJ)lizpd if ~hp buckets :He only llse(l fo]' kepping nenm ill, iIllil arp llO( nllo'Ye(l to lip 118e(1 for any other puq){)~e, Glazed eflJ'tJlenw:ue ,i:Il" ,Ire 0111.1- l'P<'()llllllPnde(l for cream ,,-hie]] ]);),' ])re-yiow-dv been t!w["oll:,,dily noo]p(l. as great <liffi(,llltV "ill he pxpel'iencpo in l'o:)ling ,10,,"1l \Y:1 nn creall. ill such H~sspls,

A cylindri('nl shaped I'l'P;l1ll ripPJling Yat (.spe }'ig, U) llliHl" I,it 111'1' of enamel or well-Linllf'(l ,sP[lmlrss mphl (';IT1 bl-' 11se<l wilh '1(I\"II1I'lP;('. '1])(1 "ill ol)\'i"tp (lil' IlPC'e,ssity ofh:n-inp: (0 ]'\1,- ,"n mall\'

Fr(}. 11.-CI'C:11H ril)('llin,[(

V:l.t, ul' l'e('C'pta.rj(l.

1-'[(;,-<, 7 :lnd R,-Srll;ilJ ;iTltl l!lrgc "';I,e hoi tJe-"h;ll'l'd

l"1'(';lm C;lIlS lllad(' of :..;tout ::-.(':tmleB~ tinlled :..;t('l'l.

enamd buckel,.;. as nle CTP;1]l1, ",hen properly coolpd do"'n, can he eJnprLPd into the rippnillg' \"'It. ,mil if kept well stilTed ",ill e~]sl1re, its llniforlll ripening, rl'IIP pl'~letil'e of J;:eepiJIg' cream ill (he "ame ('an~

,,,hich (1'<1 ,'p] 11<1I'];:"'al'd" <lnd tOI"""l'ds to the v:\l"iol1,~ ereameries is not (0 be l'P('()nllllPliIlt'd, Owing' io 1 hp rough treatment tLpy l'ecei\"e, ti1eir inller lillllPll "uda('ps get worn off qlli('kh, anll if ')"f'r-ripe cream j~

kept ill ~l1cl] ('<IllS £0]' ,my iPIlg'tll ,)f tiJllI~ it \I-ill (lpYe,l<>]1 a c1istil1ctl~' Inetalhc flaYOlll' o\\'ill!!,' to the :ldioll of the Lwlie acid on (he nnhnned

portions of tlll' ('ails; His mehlJir- fl:1\"OlH ,,-ill!>I' imparie,l 10 tlll' rI'snliing huHn'o

CREAM CANS.

)L1ny years of experimenting' witl1 "arions types of cream cans have sllown that ,,-lint i" kHo,,'n <)" (J:,~ hnjfip-sllD,ppd se:1l111css can i:-:

the most ~lJitaiJll:' (sep Fig'un-'s 7 :1l1l1 S\. r["lhng into cons:idernhon anI' climatic !'onditions :lllli (he IOllg' Ilisl-anees which cream supplies llayf' f;) tr-:I,'(,l, offpJ1 o\"p1' ('"dlPIHPh- rong·ll mads, thp r-o'J1sensns of opinion among C'rea11l('r~- lt1:ln:1gpl'~ is ('lrnt, in pl"ldicall~r e,v('I':, ill,.;bm'p. I'l'f'rtlll ~IITi\'P~ in \,pl(p1' ('ol](litjon

\11

fll(> ho(ilf'-sh'l])e(l (~-pl'

(If C~1l1 thall it (lops ill (JtllN ('YJlf'S s1l(,h :lS illP .stl"~lip,'ht-sid('tl "P,'llll

shot)) (':1l1 with will;, l))outh.

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528" JO:rJRNAL OF THE DEPARTMF~NT.OF A GRICUI"TURE,.-SEPT. , 1926.

. .' 'J'he adoptionln time of a uniform type o£ can throughout the Union is desirable, and llot.hing- but seamless cans sllOuld he allowe(l t~ be used, as the,m~lking of thif." class of can has now reached a very lugh standard of excellence. Many of the cream cans still in use"are totally unfit receptacles fo1' cream, and the time is not far distallt when their use will be entirely prohibited.

How 1,ONG SHOULD CREA~I 1m KEPT.

Cream kept ull(ler normal cOlHlitions fOl'thirty-six to forty hoUl's at a temperature of

60° :F'.

will usually develop sufficient acidity 10l;eh:lir'nil)g pUl'poses int.hat t.ime; C01)Serl.'lelltly, the major portion of L·reamsupplies [trriye'i&t their l'espective destinations ill an over-ripe conclition, espeei,l11y' A{~i)lg' tlle summer months. Cream snpplJel's sho11111 thel'\~fOl'e (lisp,\\;c))' tl)eil' el'cam as hequ()lltly as possible. certainly.not less than thi:ee times.on we~~k in the Slllllmer, and'not less n;hn tw'ic,e n. ,,;eek (hn'iJig the winter. , '.

! ':NIany cream sll)lplie·r.,;would gTea.tly rni£ef tosen<l t.heir (;l'eam

away only once a week an the year r0111)cl, all(l"some l1Ot. as often as tllat,but it.is impossible to t.urn ont ;;n'yi.lling' but ;1 low-g'racle hutt!!I' from cream sllpplies of this (lescriptioD.

CARE OF GnJo;All IN TRANSIT.

'1'his i~ very important, and presellt met)WGs can be consi.derably improved. although there :11'e many diffieulties wllich llave to be fncc(l. N e1veJ:tlleless., Ruppliers wl10 send tlleir cream (lired t,o a railway st.ation, or to meet tl)e nem'cst cream eolleding eal't, sllOulrl at least protect t;he cream -C:1ns from the dired r~lys of Hie sun by the use of wet sacks or j)lankets. This precHution is of great assistance ill tlle dairy' industry and ,often prevent.sfirst.-g'r[\(le ci'eams he,ing- f>econd grade(l. TIle sllpplier having- exercised all t.he care possible, railway . officials anrl the ell-ivers of the cream-collecting carts sll()ulcl on their part ellSllre SUell Cl'eam reaching- its filial (lestinfltion ill as sntisfnctol'Y cOll(lition as' possible.

"TASHING DAIRY UTENSILS.

. To nlany it may seein unnecessary to deal with t-llis matt!)]', but it is one of the keynotes to successful dairying. It is simply amazillg how lllany people wash dairy utensils the wrong way,

as

the eOL'l'oded state in ,which one so often finds Enned vessels clearly indicates. 1n the cleaning' process o£ dairy utellsils, the fil'~t esse~~tial is to wash them immediately aftel' use, and not to lc,lve them for several hours fo!' the milk anc1 cream to c1ry on the surface of the tinware, which liJ.eans that in the subseqUf~nt washing' extra time, labour, and expense areinvo'lvec1. Another point to observe is never to use boiling water on any dairy utensils until tl)ey l1ave first been thoroughly cleanse(l with lukewarm water. Finally, alwa.ys use a brush and not a cloth £01' deallsing the lltensils. If a cloth should be required £'01' drying PU1'poses, tllen a 61ean l)ieee of l)nt.t.er-mnslin \ Wl'11l1g' out in hoilillg' water is tlle best t.o nse, althmlg'h lllost t.in 11tensils, if t.he final wasll-illg' is done in hoi'ling' wat,er, will cll'Y of i,hemsehes ~yhell put out t.o ail'. 80:111 ~lHlnl(llw'ii-ll' l)(~ lIReil for eleam;ing' any (lniry utel)sils, bnt. ihe occasioiuil nse of ,I reputahle dea m;ing {Jow(ler is l'econullell(led,

.:1]](1 c<111 be llsecl witl! f\,lfei;y. Irnmedintely the Cl'eaill CallS arrive

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FIltS'l' GltADB ClmA~f, AND CltBAU TESTS.

529

back from the creamery thei l' lids should be removed at once and the

callS be IJlaced ill an invertell position 'on' a rack for '1 tllOrough airing'. Altllough the ereameries ~wftsh and "temn aU cream cans before i'eturning' them, this uoes not imply that. they do not require thorough scalding' before being used again, auu suppliers are advised to adopt this preeaution at all times. If these uetails with regard to cleansing utensils are adopted and properly canieu out they will go a long' way towards increasing the percentage ~ of fixst-grade cream.

S(JM~fARY.

" N e1ie'I" " mix warm cream with that already cooled until both are at the same temperature. ,

,Vben mixing different creams together, stir them well as this ensures uniform ripening,

Neglect to st.ir cream encourages the flevelo})ment. of unfavoura bh~ bacteria, produces" cheesy" butter, and reduces the amount of the

supplier's monthly cheque. ,

Keep the Creallll'OOm well aired and sCl'upulously clean; do not store in it fruit, vegetables, meat, harness, etc., as their presence will result

in

a second 01' third g'raue cream.

Do not aim at producing a heavy bodied cream containing 60 per cent.. 01' mOl'e of butter-fat. under the iIl1IJl'ession that it is better vahlt:' ~ than a 45 pel' cent. cream; it is not. Ou the eontnny, money will I'e lost as well as the creamery manager's temper.

Protect the cream while in transit horn the direct rays of the suu, otherwise a second-grade cream will be the result ..

Never ripen cream in a closed vessel, but covel' it qnly with a dean piece of 11.l'llSlin to keep out Hies and dust, :md permit the £ree circulation of air.

Keep the separator clean, as \\'ell as the separator pa.rts, and protect t.he machine wit.h a cloth when 1I0t ill uSe.

Use only the hest separator oil; inferior oils aTe dear at allY price, ·as will be foulI(l hy experience.

Do not put. t.he separator parts together in the lUorJliug" ready for use in the eveniug', but. keep t.hem well aired, a.nd assemble them just. before separating time.

Do Hot fail t.o 1'e.move t.he lids of t.he cream cans immeaiately yon reee,ive th~lll hom. the creamery; scala the cans well before using',

agrnn.

Nevel' use soap on allY <lair,V utensils, 11 or , if possible, a. clot.h to

wash them witl.. A scrubbing brush is much cleaner aIld fal' mor.:~ effective .

. In

case of a grievance against a creamery, 01' any t.rouble. wi;~h

t.lie cream, see the manager about t.he mat.ter,

Cleanliness in dairymg means success in dairying; neglect. of t.his

essential means en(l]ess t.rouble. '

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Figure

table. As previousl.y lea-yes good stated, i.f in ordinary c]rcmnstances a separator only '10 of 1 ]Ier <;811t

References

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