xt75hq3rw998 https://nyx.uky.edu/dips/xt75hq3rw998/data/mets.xml   Kentucky Agricultural Experiment Station. 1923 journals kaes_circulars_001_3_144 English Lexington : The Service, 1913-1958. This digital resource may be freely searched and displayed.  Permission must be received for subsequent distribution in print or electronically.  Physical rights are retained by the owning repository.  Copyright is retained in accordance with U. S. copyright laws.  For information about permissions to reproduce or publish, contact the Special Collections Research Center. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 144 text Circular (Kentucky Agricultural Experiment Station) n. 144 1923 2014 true xt75hq3rw998 section xt75hq3rw998 CIRCULAR NO. 144 JANUARY, 1923.
. University of Kentucky---C0llege of Agriculture
EXTENSION DIVISION
THOMAS P. COOPER, Dean and Director
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` tit` tit·- wt·rl< t·r¤»\1rl¤rl ttir in the .·\<·l of l`<»i1:¤·->> ~·t .\l.tjv \ li·ll_
Clean Cream Production
By J. J. HOOPER and J. O. BARKMAN
l{t‘lltll~‘l{_\` tarrrters protluee si1l`tit·ie11t ··r·~a1n tw make Bj mil-
litut peutttls nt` ereamer_v hutter 2IIlIllI2Ill_\'. lltteh tit this litttter
sertrcs >T p·»irtt< instead of SI2 points l···»·att~·· the eream from
wltielt it is matle is seemttl;rra1·lt»xx·e1·.·ltt·-tt» i1rtprt»pe1· hatt·ll-
i11g‘ eu the farm. Naturally this eream tl··t;< tl<·t l»ri1igtt»pp1‘i·'·e,
ll(‘L‘2lll$t‘ the ltutter sells for live to sevett vvllls a potttitl less than
97 paints luitter ltrirtgs on the market. time eatt <·vert··»t1te this
less hy lreepittg eream sweet and clean arttl tl·‘ll\`t.‘l`lll§ l`l`t?lttl€1Iil}'
l0 lllC L‘l'OJllllt‘l‘j'.
· GRADES OF CREAM ADOPTED BY KENTUCKY MANUFACTURERS
OF DAIRY PRODUCTS.
I·`irs{-yynalw eream shall etmsist ol` ereaitt that is eleati.
Sllllllltlt. ltee l.I`(>lIl all urttlesirahle otlors. eleati tn the tatstQ ztlltl
sweet or only slightly sour.
A ·$<<‘Ui14l»{/l‘<1r]e t·rea.m shall etmsist nl` ereattt that is t<·tt WNY
lll Qratle as lirst, that emttairts IIII(l(‘SlI’2ll1lt‘ tlawrs or rulers in a l
tuutlerate degree, that is foamy, yeasty or tilt` in flavor or that is
tttu old to pass as first-grade eream.
]t’<‘_ieeI¢tl-errant shall eortsist. ul` (‘I't‘2llll that is x·er_v ttltl.
raueitl, tueultly, dirty, curcly or otlretwvise titrwltnlesome and such
vreaitt sltettltl not he accepted hy the ereameries.
I The fnllrlwittgz; stiggestioris may help in the ]Il`tl(lIIt‘llt\ll of it
l11{1`llt*t‘ grade of cream. _

 ._i i
2 1{rulur/ry Circular N0. .1-I-1
(1) Keep the milk-cows clean. V
(2) Use covered milk·pai1s.
(3) Milk with dry hands.
(4) lieinore the milk from the barn immediately and separate the
cream while it is warm.
· (5) Separate a H5 or 40 per cent cream. j
(6) Wash the separator after skimming is completed. A dirty ::11— (
chine contaminates the cream.
(7) Cool the cream immediately. (`onstruct a cooling tank so   (
cool water on its way from the pump to the stock tank will 
thru the cream cooling tank. Or place the can of cream in the
spring-house inim<·diatcly :it`\·~r separating:. Spring water ;s .i·- 2
ages around Qt) degrees l·`. in summer aml therefore, ice can ie
used advantageously if procurable.
(8) D0 not mix warm cream with cool cream. Cool the cream liefme
adding it to the stock on hand. `
(9) Do not allow the cream to freeze in winter.
(10) Stir the cream twice a day to keep it smooth and free from liiztips.
Use a metal stirrer as it is cleaner than a porous wooden patldle.
(11) Keep the cows off pastures infected with onions or other sxich p
weeds. Passing the cream over a cooler helps to drive off such
flavors. but will not entirely eliminate them.
(12) I)eliv»·r t‘l`t,’2llll to liuycr at least twice a week in winter and tlzrté
times a week in summer.
(13) Sour cream will not test as high I1 percentage of butter tat 35
sweet cream. '1`he increase of lactic acid during souring':*·`* . » .   ~   .1é
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