FARM DAIRYING- 



the lack of proper cooling of the cream. Separator 

 cream should have the foam well stirred in. If 

 left on the top, it soon dries, is apt to take on a 

 bad flavor and appears as white flakes when the 

 butter is made. 



Separator cream must be quickly and thoroughly 

 cooled. It is not sufficient that the vessel contain- 

 ing it be put in a cool place. Cream parts slowly 

 with its heat, and during the delayed cooling 

 bacteria are rapidly multiplying. The cream 

 should be placed in cold water and frequently 

 stirred, so as to quickly bring it to 55" or 60° 

 in winter, and from 50^ to 55° in summer. Under 

 no conditions should the warm separator cream be 

 added to the cream can. To get the best results, 

 rapid cooling of the cream is an absolute necessity, 

 but as soon as cooled it may be added to the 

 cream can 



AN IDEAL CREAM 



Cream ready for churning should have a clean, 

 pleasant, slightly sour taste and smell; should 

 be of the consistency of molasses, and when poured 

 be free from lumps and have a smooth, glossy 

 appearance. It should have from .5 to .55 per 

 cent acid, and from 24 to 28 per cent fat, if churned 

 in a barrel churn. Cream of this richness yields 

 about three pounds of butter per gallon. 



[185] 



