CREAM GRADING METHODS

Shannon News, 9 April 1925, Page 4

CREAM GRADING METHODS

DEMONSTRATION TO .FARMERS SOME INTERESTING POINTS. A cream grading demonstration was eiven by Mr. T. Reekie, the New Zealand Co-operative Dairy Company's head grader, at MorrxnsviUe the other day. „ x When he was testing the first canful of oream Mr. Reekie was asked whether colour was any indication to a grader, Mr. Reekie replying the colour, was no indication whatever as regards quality, some cream being almost perfectly white. Cream from Jerseys was much richer and almost invariably deeper in colour than that from Holsteins or Shorthorns. > The pastures, too, would make a difference; for instance, fern country would produce light coloured cream. If the cream clu'ug to the .palate, continued the demonstrator, there was something that should not be there, and that was an indication that developments would take place. It was difficult at this time of the year to secure really high grade cream, but the cream being supplied now was a great deal better than it' was a month ago* After next month, however, it would be almost impossible for the farmers to supply first-class cream although this -would be no fault of the farmers After testing the contents of one can, Mr. Reekie said that it contained a high percentage of acid, and if the British Government enforced the suggestions to prohibit the use of neutralising agents the cream could not be used. It was most unlikely, however, that these suggestions would be enforced. Later on he came to another can which also contained cream with a high percentage of acid. This cream had a sharp, keen, acid flavour, like that of a lemon, but was such that it did not cling to, the palate, and, unlike the previous can, would be graded superfine. Placing another two cans side by side, he stated that both were from the one man, but one would be graded superfine and the other first grade., One was older than the other; one, perhaps the night's cream , and the other from the morning's milking; and under the circumstances the grader would be suspicious of this particular can of superfine cream deteriorating to the same condition of that from the evening's milking. As it had arrived in good condition, however, it must be graded superfine. In other samples he found that either cans or machines had not been washed properly, and urged upon the farmers the necessity of supplying themselves with an adequate supply of boiling water for passing through the machines after milking. The water, he said, must be actually boiling for this work.