336 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



Summary. 



Good quality in butter requires good cream. Objectionable 

 flavors in cream are taken up by the butter fat and will be present 

 in the finished butter. They may not be noticeable until the but- 

 ter loses its first freshness but after a few days it become off > 

 flavored and fails to satisfy the demands of the consumer desir- 

 ing good butter. 



The two important factors in the production of a good 

 grade of cream are cleanliness and temperature. Clean methods 

 are necessary from the cow to the finished butter, and low tem- 

 peratures from the separator to the creamery. Clean methods 

 do not require expensive equipment or greatly increased labor. 



Thickness of the cream separated and frequency of delivery 

 are also important factors effecting the quality of cream deliv- 

 ered at the creamery. Thin cream and infrequent delivery are 

 serious obstacles to the production of a good quality of butter. 



The souring of cream and the development of objectionable 

 flavors are due to very small organisms called bacteria which 

 are found in large numbers wherever there is filth or dust and' 

 dirt. Some of these organisms produce bitter flavors and grow 

 at low temperatures. Others known as lactic acid bacteria which 

 cause milk or cream to sour, make but little growth at below 50 

 degrees and grow most rapidly at 70 to 90 degrees. 



Cleanliness results in keeping large numbers of these bac- 

 teria from entering the milk or cream according to the degree of 

 cleanliness that is adhered to in its care and handling. Low tem- 

 peratures result in preventing the further growth and increase 

 in numbers of those bacteria which even with the greatest care 

 on the part of the dairyman, find their way into the milk and; 

 cream. 



Cream should not be too thin or too rich. For best results 

 under Vermont conditions, creamery patrons should separate 30 

 percent in winter and 35 percent cream in sijmmer. 



There is no set rule to govern the frequency of delivery of 

 cream to the creamery. The patron must see to it that his cream 

 reaches the creamery in good condition. Under conditions where 



