. Bulletin. as cream is separated, it should be cooled to a tem-perature of 55°, or as near that temperature as possible, in orderto retard bacterial growth. On the majority of farms, one caneither have spring water or well water running thru the coolingtank. A cheaply constructed barrel-shaped cooling tank is shownin Figure 3. This is intended as a suggestion. A concrete tank 6 is shown on cover page. The cooling tank, whether it be a barrel,a wood trough, or a concrete tank, should be kept clean. Never Mix Warm and Cold Cream: When warm cream is mixed with cold cream, the cold creambeing old
. Bulletin. as cream is separated, it should be cooled to a tem-perature of 55°, or as near that temperature as possible, in orderto retard bacterial growth. On the majority of farms, one caneither have spring water or well water running thru the coolingtank. A cheaply constructed barrel-shaped cooling tank is shownin Figure 3. This is intended as a suggestion. A concrete tank 6 is shown on cover page. The cooling tank, whether it be a barrel,a wood trough, or a concrete tank, should be kept clean. Never Mix Warm and Cold Cream: When warm cream is mixed with cold cream, the cold creambeing older naturally contains more bacteria than the fresh, warmcream. The warm cream will hasten bacterial action in the oldor cold cream, for bacteria develop rapidly at a temperature offrom 70° to 90°. The result will be that the cream will becomesour and stale much sooner than if the different batches of creamare not mixed until they are near the same temperature. Top Vievv of Qarrel ro Wind Mill f 5 rockTank. mi^^MM Fig. 3.—A properly constructed cooling tank—1, Inlet, usually 1% inch pipe; 2, Woodentrough, conducting water to within 3 inches of bottom; 3, Sticks, holding can in place asshown by cut; 4, Shows position of half-filled can : run stick thru handle in cover to preventit from sliding out from under the stick; 5, Shows position of can when filled; 6, Showsposition of wire which prevents the cans from tipping; 7, Outlet, usually 2-inch threaded nipple. Stir Cream With Metal Ladle Three Times a Day: Cream should never be stirred with a wood ladle, for woodis porous and becomes saturated with cream. The ladle usuallyis hung up or laid in some corner, instead of being sterilized afterusing, and in a short time will be filled with bacteria and have afoul odor. When such a ladle is used, it will impregnate the creamwith the same odors and bacterial growth. Stir cream at least three times a day with a metal ladle.(Such a ladle is shown in use, in the illustration on page
Size: 1633px × 1530px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookauthorohiostateuniversityag, bookcentury1900, bookdecade1900
