140 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



No honest farmer will knowingly offer for sale cream 

 which is not good enough to be used as food on his own table. 

 Having examined cream that has come from some of our farms 

 it is not unjust to draw these conclusions. 



1st. — A lack of knowledge as to proper handling of cream. 



2d. — Not knowing that cream once spoiled cannot be re- 

 stored to its original flavor. 



If milk has been contaminated or produced under insanitary 

 conditions, it will show itself in the cream. Milk must not be 

 exposed to the odors of the barn any longer than is absolutely 

 necessary. It must not be handled in vessels that have not been 

 thoroughly cleaned. 



Cool the cream as low as possible with well water as soon 

 as separated and half the battle has been won. A proper place 

 should be provided for the separating and storing of the cream. 



You cannot expect to separate the milk in the barn or 

 kitchen without getting at least part of the odor of that room 

 into the cream. 



This place should be large enough to house the separator 

 and a tank. The water in this tank should be changed at least 

 twice in 24 hours, the oftener the better. Place the can hold- 

 ing the warm cream in this tank of water,, stir the cream occa- 

 sionally for the first hour. After that it can be kept tightly 

 covered. Never mix a warm lot of cream with the cold cream, 

 but cool each skimming before mixing with the quantity already 

 on hand and stir thoroughly. 



Skim a cream that will test from 30 to 40 per cent. If 40 

 per cent cream is skimmed it will leave more skim milk at home. 

 The cream will keep better and there will be less cream to care 

 for and transport. 



Do not keep the cream too long before sending it to the mar- 

 ket. Each day added to its age will decrease its quality. 



Do not think that because cream is nearly sweet it is all right 

 and need not be delivered. Bitter flavors may be developing. 



