CARE OF CREAM

Gisborne Herald, Volume LXVI, Issue 20087, 6 November 1939, Page 6 (Supplement)

CARE OF CREAM

FARM EFFICIENCY MODERN PRACTICE The subject of the quality of milk and cream is such an important one to dairy-farmer 3 that a few points having a bearing on the matter have beoii written by Mr. W. J. Lee, dairy produce grader and instructor, Gisborne.

It is of the utmost importance that only high quality raw articles be forwarded for manufacture, as generally speaking dairy produce is only as good as the milk or cream from which it is made. Any additional care in the production of higher quality is reflected in a corresponding high quality in the finished article.

The first factor having a bearing on this is the type of pasture on which dairy stock are grazed. Fortunately, the pastures in this area are good, being well balanced ryegrass, English grass and clovers and, with the exception of early spring months when bunclover occasionally gi-ovvs profusely, little trouble is experienced with feed flavours.

Where clover predominates in the pasture, however, or' where catchcrops, such as oats, maize, millet, soft turnips, are fed. it is a safe rule to follow to feed these more or less as a l-ation immediately after the morning milking, and then to graze the herd on shorter pasture for the remainder of the day.

Any trouble likely to be experienced when feeding catch-crops can be largely diminished by cutting sufficient and then wilting this in the paddock for 24 hours before feeding out. and further by the use of milk and cream coolers, which assist materially in eliminating feed flavours from the product. This phase will be dealt with inore fully in a subsequent paragraph. Water Supply

A generous supply of clean water on the farm is essential, both for use at the dairy and for watering the herd. The latter is by no means the least important, and any money expended in this direction is amply repaid both in increased pi-oduction and improved quality. To maintain production at a high level thi-oughout the year ample water should be available, pi-eferably in the paddocks where the herd is regularly depastured, and the wisdom of securing a pure water supply is demonstrated by a defect in quality known as ropy or slimy milk, which is often encountered during exceptionally dry weather, when the only drinking water available is more oxless stagnant. This trouble quickly disappears as soon as the supply is replenished by rain, or when better quality water is provided. Plant and Equipment The necessity of observing scrupulous cleanliness in and about the dairy is too well known to warrant stressing unduly, and where slack xnethods are adopted these often result in low quality and a direct monetary loss, which could be avoided by giving closer attention to detail when cleaning items of plant.

A supply of good water and appliances lor providing the necessary quantity of boiling water when required are essential, as is also a full set of dairy brushware and a supply of caustic soda and washing soda; these are all safeguards to quality. On no account should cloths of any description be used when washing up, and where cloths are used for teat washing they should be regularly washed and hung to dry between milkings. A rack or bench placed in the sun, in a sheltered position if possible, is ideal for storing the various items of plant after these have been cleaned. Equipment which is kept in a clean, dry condition is less likely to contamination than are damp parts, as bacteria require moisture to breed effectively.

Milk or cream coolex-s. where installed and coupled up to a supply of cold water, prove invaluable in maintaining quality, first by eliminating feed flavours in some measure, and secondly by reducing the temperature of the product to a degree where bacterial action is more or less dormant. Cream or milk so cooled, if stored in a cool place free from odours and contamination, ensures that the acidity is maintained at a low level, and the product will keep sweet for a much longer period than would otherwise be the case.

Cans after being returned from the creamery should be thoroughly washed and scalded before use, for, while these are always washed before delivery, they are frequently damp inside when received, and also become contaminated with road dust en route to the farm. Disinfectants Where it is necessary to use disinfectants about the dairy for herd ailments and cuts, great care should be exercised and separate utensils provided. The disinfectant containers should be stored away from the dairy. All disinfectants derived from a coal tar base tend to intensify when subject to heat, and small quantities of milk or cream so contaminated may easily affect a large quantity of dairy produce should it pass into manufacture undetected. Possibly the cheapest and safest disinfectant for teats and ordinary use about the dairy is permaganate of potash (Condy’s crystals). Drainage It is also important that the dairy be provided with a good drainage system, and where the land is relatively flat a drainage sump should be installed. The latter calls for constant attention, as the eil'luent must be carted away at frequent intervals. This can be spread with advantage on the pasture, and apart from ensuring that the environs of the dairy are maintained in a clean and sanitary condition, is of great benefit as a topdressing. The value of this liquid manure, containing a high nitrogen content, is too frequently not fully appreciated by farmers. All payments for dairy produce are assessed on a basis of quality and, as already mentioned, the quality of the finished product is influenced largely by that of the raw article. Therefore, it should bo the aim of all creamery suppliers to produce only finest grade. The (act that this is being attained need not prevent the application of additional effort to produce something a little better, and while in the grading of the finished product the securing of 93 points justifies the mark of finest, exceptional quality produce may attain to as high as 951 points. The latter is only achieved by subjecting a high quality raw article to careful methods of manufacture, and this mark is within the reach of all suppliers.