THE CARE OF CREAM.

Kaipara and Waitemata Echo, 15 June 1916, Page 2

THE CARE OF CREAM.

At the annual dinner to suppliers to the Waikato Co-operative Dairy Company, Ltd., at Hamilton, Mr Valintine, Government dairy instructor for North Auckland, gave an interesting address on the care : of cream, the district from which he came being wholly a home separation one. The output from' North Auckland last year, he said, was 132,000 boxes of butter and 3700 cases of cheese. MostV of the cream was handled on the " every^ other day " system. The chief fault met with was neglect between the, time the ■• cream was separated and delive&^^^fc the factory. He had found -tire «HPM sion amongst dairymen that anything could be sent to the factory; and made r mto good butter. It could not. IftheU supplier did not do his duty, a goocf' article could not be produced. To begin with, cleanliness of the milk shed was the first thing he looked for, but they were not always in a satisfactory condition, while he frequently, found that the milking-machines did not receive the attention they should. Generally speaking the separators on the farms North of Auckland were clean. It was necessary m cleaning milking-machines and :'. utensils, not merely to wash them in warm water, but to scald them out ' afterwards. . 0

Cooling was another matter that re- ' quired careful attention. This should be done as quickly as possible after separation, and the cream should then be placed in a thoroughly clean, light and airy shed^ away from the yard and odours of any description. Neither benzine, kerosene, oils of any description, nor anything that gave off an offensive smell, should be • allowed near the cream, which was-very sensitive and quick to absorb foreign : flavours. The speaker referred to the beneficial result of the cream grading .' system.