144 GUIDE TO DAIRYING IN SOUTH AFRICA 



Dorit let the milk get warm again after it is 

 once cooled. 



Dorit use milk from sick cows. 



Care of Cream for Butter Factory. 



When one is sending cream to the dairy it is 

 unnecessary to cool the milk before separating, 

 because the warmer the milk (within reason) the 

 more perfect is the separation. The milk should 

 be as near to 90 F., or rather blood-heat, as 

 possible. As soon, however, as the separating is 

 finished the cream should be cooled at once as low 

 as it is possible. This will, on the ordinary farm, 

 be to about water temperature, and is best done by 

 placing the cans containing the cream in a wood, 

 iron, or cement trough, as the case may be, and 

 letting cold water flow around them. If a running 

 stream of water is near the homestead, standing the 

 can of cream in this at a shady spot will answer 

 admirably. These are the best ways of cooling the 

 cream ordinarily available to the farmer. But it 

 must be well stirred while it is being so cooled, for 

 the organisms of healthy cream ripening belong to 

 the aerobic class, i.e. those which thrive where there 

 is air. Therefore the more air present in cream 

 the better, and it cannot be stirred too much pro- 

 vided it is not churned, of course, during the 

 stirring. Any neglect to stir the cream produces 

 butyric ferments which makes the butter rancid. 



