42 



The transportation of cream in cream tanks and the ignorance and indif- 

 ference of the cream-gatherer have permitted abuse in putting poor lots 

 of cream into the tanks. It is true that the tanks and jacketed cans in 

 use are important 'factors in maintaining a low temperature of the cream ^ 

 but the abuses connected with their use would seem to make the adop- 

 tion of the individual can system very desirable. 



The adoption of the individual can system permits of the rejection of 

 poor cream or the proper recognition of the patrons supplying good 

 cream by payment according to qualit}'. In addition to this the possible 

 abuses existing through the work of the poor cream hauler are largely 

 avoided, and the chief qualification of all cream haulers under this sys- 

 tem consists in their ability to deliver the cream at the creamery in the 

 shortest possible time. 



To have a good flavored, rich and sweet cream furnished by the pat- 

 rons, and to have this cream taken under first class conditions to the 

 creamery, at least three times a week, would materially aid in the im- 

 provement of the quality of the butter. 



That part of buttermaking which is more directly the work of the 

 creamery operator and manager is a very large one and is weak or many 

 sides. We are not lacking so much in technical knowledge or instruc- 

 tion as we are in the intelligent application of principles we already know. 

 If we are to keep a choice butter for home or export market in view, we 

 must admit that our average creamery is lacking in such essential equip- 

 ment as a pasteurizer and cooler, and has only an apology for a butter 

 storage. We have too many poor creameries with an equipment that is 

 not at all up to date. Of course, it can be argued with good reasoning, 

 that the construction, equipment, and consistent operation of an ideal 

 creamery may be a poor business venture, but this is not sufficient excuse 

 for our common method of endeavoring to get sufficient cream to make a 

 large quantity of medium grade butter at a minimum cost or maxi- 

 mum commission in manufacture. A creamery must have sufficient cream 

 to make its operation practicable, but associated with this should be the 

 rejection of poor cream and the handling of the remainder in the best 

 possible manner. We owe this to our good patrons before we are reason- 

 ably entitled to their patronage. If we are going to improve the quality 

 of our export butter we must prove ourselves greater masters of the es- 

 sentials embodied in this improvement. 



Sufficient work has been done in the churning of sweet pasteurized 

 cream to demonstrate that the butter made by this method has an excel- 

 lent keeping quality. 



Good methods of work vary, but the following outline is good prac- 

 tice. The cream is pasteurized at 18o degrees and cooled to a tempera- 

 ture of 40 to 45 degrees if to be churned as soon as separated. This 

 low temperature practically necessitates a cream cooler operated in con- 

 nection with a mechanical refrigerating plant or by pumping through the 

 cooler the brine from a tank containing cold brine or water and ice. As 

 high as 30 per cent, of the good culture may be used to advantage. When 

 the milk is inferior skim a very rich cream and use a high per cent, of 



