MIXING CREAM

Shannon News, 19 April 1927, Page 4

MIXING CREAM

EFFECT ON QUALITY.. The mixing of warm, freshly-sep-arated cream with a cold, ripe cream from a previous separation is very often accompanied with disastrous results as regards, quality. It is a practice lor several reasons, one being that the temperature of the bulk of the cream is thereby increased, resulting in increased bacterial activity. Again if the older cream is very acid and thinly separated, the casein will most likely be precipatod in the form of white specks, which everyone is acquainted with, as ordinary curdled cream or a "junkpty" condition may be brought out. All these defects may result in the cream being graded second quality;