FORTY-FIRST ANNUAL CONVENTION 325 



cooling, allowing a longer period for the rapid multiplying and 

 growth of bacteria. It seems reasonable and it has been proved 

 by experiments that cream treated in this way will sour much 

 more quickly than if the cream from each milking is kept sepa- 

 rate from the old cream until it has been cooled to the same tem- 

 perature. Patrons should bear this in mind and guard against 

 the mixing of fresh cream with old cream until the former has 

 been thoroughly cooled. 



Keeping Cream in Cool Place Where Temperature is Kept 

 Constant. No matter how carefully the cream may be cooled 

 after it is separated, if it is not kept from the heat of the sun it 

 will not keep sweet. Either cold running spring water or ice 

 water should be provided in a tank of some kind properly pro-^ 

 tected from the heat of the sun, in which the cream can or pail 

 may be kept. The cream must be entirely submerged below' 

 the water line in the tank ; otherwise the cream that is above th(^ 

 water will warm up and cause all the cream to sour. 



Keeping Cream from freezing in Winter. Dairymen often 

 experience considerable difficulty in keeping cream from freezing 

 during the winter. When cream freezes it is almost impossible 

 for the buttermaker to get a fair sample for the patron's butter- 

 fat test; also the freezing of the cream spoils the grain of the 

 butter and injures its keeping quality. On the other hand the 

 opposite extreme, — that of keeping cream during the winter in 

 the kitchen or other warm room where it would sour just as 

 quickly as in summer, must be guarded against. A place should 

 be provided where the cream may be kept cool and yet not cold 

 enough to freeze. Those farmers who are fortunate enough to 

 have running springs may in many cases make very good use of 

 them also in winter, as cream kept in running water will not 

 freeze. 



Protecting Cream in Hauling to Creamery. Cream patrons 

 often neglect to protect their cream properly while hauling it 

 to the creamery. The cream can should be covered while on the 

 road to the creamery to protect it from the heat in summer and 

 the cold in winter. 



