66 



CARE: OF MIT^K AND CREAM ON FARM 



Fig*. 4. A practical cream cooling* tank 



Courtesy of Independent Silo Co. 



be large enough to hold 

 a sufficient body of water 

 to avoid too rapid warm- 

 ing up of the water when 

 the tank is opened in hot 

 weather. It should be 

 sufficiently insulated to 

 hold the temperature 

 within a few degrees for 

 eight to twelve hours. It 

 should provide for one 

 can for the warm cream 

 and one can for the cooled 

 cream ;warm cream should 

 never be poured into cold 

 cream. The warm cream 

 should be cooled first before mixing with the cold cream, other- 

 wise the mixture will spoil rapidly. Aside from cooling the 

 cream and keeping it cool, the cream cooling tank furnishes a 

 desirable place for the storage of cream, protecting it against 

 contaminating odors, dust, dirt, flies, gnats and rodents. The 

 cream should be covered so as to prevent these contamina- 

 tions. Cream stored in the cellar, the dry pit, or other similar 

 places may become infected with insects and other life, that 

 render it unfit for any purpose. The same precautions should 

 be taken in the storage of milk. 



There are now available on the market numerous suitable 

 and practical cream cooling' tanks for this purpose. The use of 

 these tanks, not only helps to preserve the quality of the cream, 

 but it also simplifies and economizes the labor of handling the 

 cream. 



Age of Cream. Generally speaking, the closer the churn is 

 placed to the cow, the better the prospects of a high quality of 

 butter. 



Cream is a highly perishable product. Like other similar 

 food products it is best when fresh and should, therefore, be 

 marketed, or used for manufacture, as early as possible after 



