MIXING OF CREAM
RULES TO BE OBSERVED.
AVOIDING FERMENTATION.
Most dairy farmers are aware that mixing warm, new cream with that from previous milkings which has cooled, is bad practice. When warm and .cold cream are mixed, fermentation is set up which results in the rapid deterioration of the whole. Provided that newly-separated cream is thoroughly cooled before adding to that from previous milkings it is, however, desirable to bulk cream and not to distribute it among numerous containers. The entire body of cream must be thoroughly blended when fresh, cold cream is added, and should be stirred at least once daily, using a perforated metal stirrer. This mixing does much to extend the ‘'life" of the cream by aerating it, and permitting the escape of gases, thus preventing undue acidification and fermentation.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/WAITA19390401.2.13
Bibliographic details
Ngā taipitopito pukapuka
Wairarapa Times-Age, 1 April 1939, Page 3
Word count
Tapeke kupu
133MIXING OF CREAM Wairarapa Times-Age, 1 April 1939, Page 3
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Wairarapa Times-Age. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in