WHY BETTER FACTORIES PENALISE THIN CREAM.

Shannon News, 28 November 1924, Page 4

WHY BETTER FACTORIES PENALISE THIN CREAM.

If suppliers could only realise, that separating thin cream is responsible K? heavy losses in the factory, they would b?more careful and more consistent in their skimming. Cream used for buttermaking should test at least 30 per cent, but 35 per Ce ThiS y c?e r am ere ca e uses loss of skim miTk that Sid be. used on the farm Cooling handling and carting thin cream Suses losses which dairymen higher will keep better than thin Cr ThTn cream is expensive to handle in the factory because: It requires more Vat room than " iTreqmres' more machinery to pasteurise and churn it. It takes more fuel, power, time and labour to handle. It causes increased loss in churning. It does not make the best butter, as texture and flavour of thin cream butter is generally defective. Have your skim milk tested occasionally to insure that you are not feeding your pigs and calves on butterfat.