SIXTH ANNUAL YEAR BOOK — PART VI. 459 



QUALITY OF CREAM AND BUTTER. 



The quality of milk and cream and its relation to the quality of 

 butter to be made from the same and the price to be obtained for the 

 finished product are of such obvious relation and importance that con- 

 tinual efforts are made to improve the quality, not only by adoption of 

 better methods of manufacture, but by improving the quality of the 

 material from which the butter is to be made. Three-fifths of the 

 butter made in our creameries is made from cream skimmed on the 

 farm. Since the adoption of the hand separator the quality of cream 

 delivered at the creameries has ver\^ materially lowered. At the sug- 

 gestion of numerous creamery operators the dairj^ commissioner early 

 in the year sent out a card, of which a copy follows, with a suggestion 

 that the same be reprinted for distribution among the patrons, a sug- 

 gestion that was followed by a large number of creameries. 



GOOD BUTTEK 



tAN BK MADE ONLY FROM CLKAN, SWEET CREAM. 



The following suggestions are made in the hope that they will assist in 

 securing better grades of cream from creamery patrons and so reduce pres- 

 ent losses to the farmer resulting from low quality cream and butter: 



The farm separator must be washed after each time it is used. 



Wash the separator aod other dairy utensils with a brush and plenty 

 of washing powder. Rinse with hot water Don't use a cloth. 



Skim a cream of 30 to 35 per cent test 



Immediately after separation cool the cream to the lowest possible 

 temperature, 50 degrees or lower. 



Never mix warm cream with cold cream Before mixing, cool the 

 freshly separated cream to the same temperature as that of 'the cream to 

 which it is added. 



Always keep cream cans in cold water, summer and winter. 



Don't cover the cans till the cream is cooled. Then keep them closed. 



Don't allow cream to freeze It lessens its value and may interfere with 

 accurate testing. 



Deliver cream as often as possible, daily in summer and every other 

 day in winter. 



Persuade your creamery to adopt and enforce rules for the handling of 

 cream. 



