210 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



Do Not Mix Warm Cream With Cold Cream. 



Stir the cream frequently to hasten the cooHng and to keeip 

 it in smooth condition. Do not pour warni cream into cokV 

 cream; this practice spoils the whole batch. Cool the warm 

 cream in a separate can before mixing. The dairy supply houses 

 are now putting on the market cooling tanks which provide for 

 two cans for this very purpose. If you cannot conveniently 

 make your own tank, or have it made locally, ask your cream- 

 ery to secure a tank for you, or write to any reliable dairy sup^ 

 ply house. 



other Advantages of Prompt Cooling by Setting Cans in Water. 



Aside from checking fermentation and therefore -avoiding 

 rapid spoiling of the cream, the use of the cooling tank serves 

 to take the animal heat out of the cream, preventing the cream 

 and butter from developing an unpalatable smothered taste, 

 which greatly depreciates the market value of butter. 



When promptly cooled and frequently stirred the cream re- 

 mains in proper mechanical condition so that it can be readily 

 transferred without excessive loss due to sticking to the can. 

 This also makes possible the taking of representative samples 

 therefrom, which in turn insures accurate tests. One of the 

 fundamental causes of irregular and incorrect cream tests lies 

 in the poor mechanical condition of the cream when sampled. 

 It is difficult to take a correct sample from cream that has not 

 been cooled promptly and properly, nor stirred frequently, or 

 that is otherwise in poor condition. 



Frequency of Delivery. 



Cream is a highly perishable product. Like other similar 

 products it is best when fresh and should therefore be marketed 

 as early as possible. Age will deteriorate cream under any con- 

 dition. While proper care retards such deterioration, it cannot 

 entirely prevent it, hence delivery should be made often, pre- 

 ferably three times per week in summer and twice per week in 

 winter. 



