FLAVOURS IN CREAM

Shannon News, 24 February 1928, Page 2

FLAVOURS IN CREAM

Some Kinds That Are to be Met With

The following' are a few flavours in cream which are easily recognised, together with their causes: — -1. Stale: This flavour is caused by keeping cream too long in unsuitable place; neglecting to cool cream; mixing hot and cold cream together; skimming too thin and not stirring. A small quantity ot this cream will flavour a whole vat and is always graded, second grade. w 2. Maori bug: This is a smell much like that which a Maori bug emits when disturbed or crushed. A little of this cream will flavour a whole vat. It may be caused by the separator and tinware not being proueriy washed and scalded .yellowish slime forming on the tinware. Often a cloth more or less impregnated with the same slime is used for the strainer and for scrubbing. The flavour is accentuated by mixing hot and cold cream; keeping cream too long. Such cream is always graded second, and in bad cases should be returned. 3. Fermented: Such cream is full of gas-holes, sometimes as large as a shillling. It often works like yeast and overflows Ihe cans. Causes may be putting cream into cans which hav e previously held milk and have not been properly cleansed and scalded; neglect to coot cream; keeping cream too long. Such cream is always second grade.

4. Tallowy: The cream smells and tastes like tallow. The flavour is caused by washing the bowl of the separator with slime in it, then washing tinware in the same water; putting cream into warm cans or standing the cream in the sun; contamination from sheep-skins or harness in dairy; washing the separator * only .-nee daily.

a. Curdy or'cheesy: This is a taste resembling, bad cheese. The causes are skimming too thin and not cooling; taking up taints from stores in the dairy, or oil and spilt milk on the separator-stand; bad ventilation; keeping cream too long without stirring.

6. Sour: The cream tastes sour to a disagreeable but this may not be due to lactic acid. The causes are skimming too thin and not cooling; keeping the cream too long on the farm in a warm atmosphere; the presence of sour skim-milk barrels in close proximity to where the cream is kept. !

7. Milking-machines: This flavour is caused through not cleaning rubbers. vacuum-tank, pipes, and releasor, or from perished rubbers.

8. Kerosene and benzine: Flavour caused by having the separator or re-leaser-bucket in tl.e engine room; kerosene and benzine stored in dair>, smoky kerosene lamps; exhausts from the engine not carried to leeward; using benzine-tins as buckets; using roof-water for washing utensils. 9. Carbolic: Flavour caused by using disinfectants in the shed or on cows’ teats.

10. Metallic: Flavour caused by cream being put into rusty cans, or rusty tinware coming into contact with milk.

11. Ropy: The cream lifts in strings. Caused by unhealthy cow, or cows drinking stagnant w r ater . 12 Rancid: Caused by chemical changes brought about by lack of cleanliness and high temperature, causing a third-grade cream.

13. Buttercup: This flavour is prevalent in early spring. The flavour is bitter resembling that of radish, is sharp and pungent to the nose. The cream is generally of a high c ° l * our. 14. Watercress: This is an aceticacid flavour, dull and pungent to the nose, and is more troublesome in autumn. 15. Pennyroyal: An easily detected flavour smelling like pennyroyal. 16. Turnips and rape: Very objectionable flavours imparted by these feeds.

17. Cowy: Due to using milk too soon after the cow has calved. May also be due to bad drainage in the cow-shed, or unhealthy cows. IS. Musty: Caused by cream being kept in a wooden building with no ventilation, or by decaying timber in the separator-room.