CREAM FAULTS.

Putaruru Press, Volume VII, Issue 280, 21 March 1929, Page 7

CREAM FAULTS.

REDUCE FARM PROFITS. Greasy, cream can be traced to over exposure to heat. Cream is a poor conductor of heat or cold. It may be eciol in the centre and yet so warm around the shoulder and sides of the can that some of the buttter fat will melt and .oil off. Cream often becomes greasy by ex posure to the hot sun. Cream should not be put out for transportation sooner than an hour ahead of the lorry driver’s time, either in winter or summer. After cooling and protecting your cream from the sun’s rays remind the lorry driver that h's company wants your cream covered w tb a tarpaulin en route to. the factory. Cream testing over 45 per cent fat will become greasy sooner than will cream testing 40 per cent fat, if exposed to heat. Erect a covered cream

stand at the roadside (preferably in the shade). A large box with a sack door having plenty of vent.lat on at the top and bettom, makes a good projection for cream awaiting transport. A clean wet sack slipped over the can will help to avoid greasiness and keep the cream cool. Tuck the ears of tho sack under the can I'd, then fill the can lid with water. The bag, which is already wet, acts l.ke a lamp wick and draws the water down and around the sides of the can. Evaporation does the cooling wr.yk. Buttter made from greasy cream looks and tastes like grease.