SECOND QUALITY CREAM.

Shannon News, 5 December 1924, Page 3

SECOND QUALITY CREAM.

A sound, choicest cream that lm» had proper care and attention at the dairy has an even consistency and will run off the grading-rpd in a smooth fashion, leaving no sign of curd or any other defect. On the other hand, a cream that is not looked after —that is, one that has suffered neglect as to cooling,' mixing, and stirring at the dairy—will show signs of uneven consistency, and will, often present what is known as “curdy" condition. If the grading-rod is Inserted into this class of cream and lifted out, it will be found to be covered with a mass of small, white particles of curd. Such cream cannot be ; pasteurised* satisfactorily, and so is classed second grade. This curdy condition is very noticeable in creams rich in milk sugar, for the thick curd is simply a coagulated casein brought to that condition by the presence of excess of lactic acid and warm weather conditions. The lactic acid is formed in the first place by the conversion of the milk sugar into lactic acid by the lactic acidproducing organism. Naturally this curdy condition is more pronounced in creams deficient in butter-fat when subjected to warmth. It has been found, however, that cream of 40 per cent, butter-fat content is about the most suitable cream for all purposes in the summer time. The first thing a supplier troubled with curdy cream should do is to regulate his cream test by altering the “set” of the cream screw. In some cases cream testing up to 40 per cent, butter-fat has been found to be curdy, and this has been due to the mixing of the morning’s warm, fresh cream with the previous evening’s cold acid cream. Cases of curdiness have {been found in cream testing 40 per cent fat, and where the night’s and morning’s cream have not been mixed. In these cases, however—-and it applies to about 90 per cent, of them —the cream has not been cooled over a water-pipe cooler.

It is hard to understand how dairy farmers can hope to produce the > choicest cream in summer with temperatures ranging up to 100 degrees and over without some attempt at cooling. Coolers that give satisfactory results are those that receive cold water from a large water-bag and operate \ghen the separator is running. If the farmer has a well ojf good cold water all the better; but to use tank water'is foolish, as its temperature is almost sure to be dearly blood heat unless cooled in a water-bag before use. The water-bag cooler is sound in principle and practice, and the difference between the prices obtained for a choicest quality and a second grade product soon zhakes up for the small expenditure entailed by the purchase of the cooler.—Senior Dairy Inspector, N.S.Wi * (