324 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



We will now consider the points at which the dairy farmer 

 needs to give special attention to the temperature of the cream 

 which he expects to keep in good condition for delivering at the 

 creamery. 



1. Separating as soon as possible after milking. 



2. Immediate cooling of the cream after separating. 



3. Avoiding the mixing of warm cream with cold cream. 



4. Keeping cream in cool place where temperature is kept 

 constant. 



5. Keeping cream from freezing in winter. 



6. Protecting cream in hauling to creamery. 

 Separating as Soon as Possible after Milking. Milk should 



be separated as soon as possible after milking ,not only that the 

 cream may be kept better but so that the skimmilk will be mote 

 beneficial for feeding to young stock while it is fresh and still 

 warm with the animal heat. If the separating is done only once 

 a day it will also require more work in cooling the extra amount 

 of milk and warming it again to the right temperature for sepa- 

 rating than it would to separate and clean the separator after 

 each milking. 



Immediate Cooling of the Cream After Separating. As soon 

 as the cream is separated it should be cooled thoroughly to about 

 50 degrees. To make it possible to cool the cream more easily 

 the cream can be placed in cold spring or ice water and stirred' 

 for a few minutes. By stirring the cream only a few minutes! 

 the cream can be cooled to a temperature that it would take 

 hours to reach without stirring and the quicker the cream is 

 cooled the better it will keep, as it stops at once the rapid growth 

 of the bacteria that cause the cream to sour. 



Avoiding the Mixing of Warm Cream with Cold Cream. 

 Another very common cause of sour cream on the farm is the; 

 mixing of warm, fresh cream with the cream from previous 

 milkings. Every time the old cream is warmed up by mixing^ 

 with it the fresh cream direct from the separator the rapid 

 growth of bacteria starts up anew and each time in greatly in- 

 creased numbers, and also each time there is a larger quantity 

 of cream to be cooled; consequently it will be a longer time in 



