FIRST CENTURY OF DAIRYING IN NEW SOUTH WALES. 



This can only be done on the farms by placing the cream cans in a 

 cold water bath until it is removed to the factory. 



When the separation has ceased, the oil cups should be attended to, 

 and all the parts that require washing should be carefully washed in 

 hot water, and placed where they can be thoroughly aired. 



The separator frame should be wiped carefully and every particle of 

 oil and milk removed after being used, it should be taken to pieces 

 and overhauled at least once a month. This would be a saving of 

 money in more ways than one. 



Take care to keep the separator clean and well oiled. Then watch 

 the -following factors for obtaining good results: Even speed, even 

 feed, and even temperature. By attending to these important item> 

 the separator will wear longer, cost less for keep, and produce better 

 quality cream. jit will also enhance the value of the product. 



By the process of separation two products are obtained rich cream 

 and poor skim milk. The cream is for the factory, the skim milk 

 for the pigs and calves. Cream, the material from which butter is 

 made, is even more sensitive than milk. If great care and attention 

 must be paid to the milk, this ought still more to be the case with 

 cream, which is both more valuable and easier of contamination. 



The organic constituent parts o>f the cream, such as milk, sugar, and 

 albumen, are liable to changes injurious to the quality of the butter, 

 improper temperature being one of the chief causes of such changes 

 It often happens that the cream must stand over longer than is desir- 

 able for the production of good butter ; in such instances special care 

 must be exercised to keep the cream in .good condition. 



After the cream -can has been placed in a cold water bath, it should 

 be frequently stirred, so as to ensure rapid and even cooling. 



In -former times it was considered necessary for the cream to be- 

 come quite sour before converting it into butter. It cannot be denied 

 that such butter, if made under favourable conditions, is exceedingly 

 palatable and highly valued for table use : but as it raptcii> ftegins to 

 deteriorate it is useless .for export. 



One of the chief conditions in the manufacture of export butter is 

 that the cream must be perfectly sweet, otherwise the butter cannr: 

 be classed as such. This is patent to all dairymen. 



Cleaning the cream cans is one of the most important duties in the 

 dairy. This must be carefully and scrupulously performed in order to 

 remove all remnants of cream, bacteria, and unsound odours. If any 

 injurious particles are left, the cream will b.- spoiled, and the faults 

 communicated to the butter in a concentrated form, thereby making 

 the butter of in:crior quality and lowering its value. 



Another mistake is often made where the quantity is too small to 

 send to the factory each day, it is set aside and mixed with the next 

 day's cream. This should not be tolerated. 



