FARM DAIRYING 



The cream can should stand in the coolest place 

 in the dairy or cellar, or in a tank of cold water 

 in summer. In winter it may be kept in a room 

 where the temperature ranges from 50° to 60°. 

 The surrounding atmosphere should be clean and 

 sweet. The can must always be covered, not nec- 

 essarily air tight, though cream does not require 

 ventilation. 



Have a long-handled ladle or tin stirrer which 

 reaches to the bottom of the can, and stir the 

 cream thoroughly, right from the bottom to the 

 top each time fresh cream is added. The stirring 

 motion should not be round and round, but up and 

 down. A spoon or stick is a poor substitute for 

 a proper stirrer or ladle. A cheap, convenient 

 stirrer is made of a shallow tin saucer four inches 

 across, with a heavy wire handle twenty inches 

 long, well tinned and fastened in the centre of the 

 saucer. 



WHAT THE RIPENING PROCESS IS 



The true souring of cream is caused by the lactic 

 acid germs splitting up, or feeding on the milk 

 sugar and forming lactic acid. This acid in turn 

 acts on the lime which is associated with the casein 

 in normal milk, and as a result we have the casein 

 precipitated or coagulated, and we say the cream 



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