LOW GRADE CREAM

Shannon News, 11 January 1929, Page 4

LOW GRADE CREAM

To keep good cream good, cool it and maintain it at a temperature of 60 deg. to 65 deg. Fah. Cream held at a higher temperature becomes too sour and develops off flavours. Mixing warm cream with cream already cooled stimulates bacterial activity and the entire batch of cream may be spoiled. Warn cream should be cooled by the best means available ! before it is poured into the cream pre- j viously cooled. \ Cream from the separator is warm and must be properly cooled to retard ' decomposition and bacterial growth. I Many cream faults can be attributed j to a failure to cool cream. Cream cool- , era are not expensive, and the cooling process is simple. | ■ Next to cooling, the age of the cream is the moat important factor in determining the quality of butter. The older the cream the more quickly it ; poils.. Even under the best arrangements that can be j rovided pn the- farm cream should be forwarded daily to the factory, . ,