. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. 66 Care; ok and Cream on !F*arm. Figr. 4. A practical cream cooling' tank Courtesy of Independent Silo Co. be larg-e enough to hold a sufficient body of water to avoid too rapid warm- ing up of the water when the tank is opened in hot weather. It should be sufficiently insulated to hold the temperature within a few degrees for eight to twelve hours. It should provide for one can for the warm cream and one can for the cooled cream ;warm cream should never he poured into cold cream.
. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. 66 Care; ok and Cream on !F*arm. Figr. 4. A practical cream cooling' tank Courtesy of Independent Silo Co. be larg-e enough to hold a sufficient body of water to avoid too rapid warm- ing up of the water when the tank is opened in hot weather. It should be sufficiently insulated to hold the temperature within a few degrees for eight to twelve hours. It should provide for one can for the warm cream and one can for the cooled cream ;warm cream should never he poured into cold cream. The warm cream should be cooled first before mixing with the cold cream, other- wise the mixture will spoil rapidly. Aside from cooling the cream and keeping it cool, the cream cooling tank furnishes a desirable place for the storage of cream, protecting it against contaminating odors, dust, dirt, flies, gnats and rodents. The cream should be covered so as to prevent these contamina- tions. Cream stored in the cellar, the dry pit, or other similar places may become infected with insects and other life, that render it unfit for any purpose. The same precautions should be taken in the storage of milk. There are now available on the market numerous suitable and practical cream cooling tanks for this purpose. The use of these tanks, not only helps to preserve the quality of the cream, but it also simplifies and economizes the labor of handling the cream. Age of Cream.—Generally speaking, the closer the churn is placed to the cow, the better the prospects of a high quality of butter. Cream is a highly perishable product. Like other similar food products it is best when fresh and should, therefore, be marketed, or used for manufacture, as early as possible after. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectbutter, bookyear1920
