192 One Thousand Questions in Agriculture 



the cream is quite sour. Does sour cream test lower than sweet cream? 

 Is any butter-fat lost due to evaporation in dry weather? 



The test of sour cream will be as accurate as of sweet cream, if 

 properly made, but it is rather more difficult to make; or rather, to 

 get the material into condition to work well. There is no fat lost 

 by evaporation. 



Cream That Won't Whip. 



When I sell my cream from the separator they say they cannot 

 whip it. Can you tell me if there is any ivay that I can make the cream 

 whip? 



There appears to be no good reason for blaming the separator 

 for your difficulty with the cream. Possibly the cream may be too 

 thin, as thin cream is sometimes difficult to whip. There is also the 

 possibility that the fat globules in the cream may be rather small, 

 but that will be the fault of the cows, not of the separator. Another 

 reason why the cream may not whip well may be that it is used too 

 quickly. If the milk is all right, the cream not too thin and it is 

 permitted to stand for 12 hours or so there should be no trouble with 

 it. Occasionally when cream is pasteurized it will not whip well. In 

 these cases, or any other that may develop, the application of lime 

 water to the cream at the rate of 1 gallon to 60 will remove the 

 difficulty. 



What Is Certified Milk? 



What process has milk to go through to be called "certified," and 

 what demand is there for it? 



Certified milk is simply milk that is produced and marketed under 

 prescribed sanitary conditions. The dairies are inspected periodically 

 by representatives of some medical society or other organization to 

 see that all regulations are observed, who certify that this is done; 

 hence the name. Milk from other dairies is prohibited by law from 

 being sold under the name "certified milk." Among the requirements 

 in its production are that the cows must be free from tuberculosis 

 and otherwise perfectly healthy, the stable to have a concrete floor 

 which is washed out after each milking, the milkers to have special 

 clothes for milking, etc. The milk is cooled and bottled immediately 

 after milking, and kept at a low temperature until it reaches the 

 consumer, to prevent the entrance of dirt of any kind or the develop- 

 ment of the few bacteria that must gain entrance before it is bottled. 

 To produce such milk requires much expensive apparatus and much 

 more labor than to produce ordinary milk, and as a result it sells for 

 a much higher price, both to distributer and consumer, so that the 

 market for it is rather limited. 



Jersey Shorthorn Cross. 



// I cross Registered Shorthorns with a Jersey bull, zvhat dairying 

 value will the progeny have? 



This makes an excellent cross. Even beef-strain Shorthorns have 

 lots of milking power if it is developed and the Jersey cross will 



