By the
time the wagon gets here, several hours after the fourth milking, the
cream is quite sour. Does sour cream test lower than sweet cream! Is any
butter-fat lost due to evaporation in dry weather?
The test of sour cream will be as accurate as of sweet cream, if
properly made, but it is rather more difficult to make; or rather, to
get the material into condition to work well. There is no fat lost by
evaporation.
Cream That Won't Whip.
When I sell my cream from the separator they say they cannot whip it.
Can you tell me if there is any way that I can make the cream whip?
There appears to be no good reason for blaming the separator for your
difficulty with the cream. Possibly the cream may be too thin, as thin
cream is sometimes difficult to whip. There is also the possibility that
the fat globules in the cream may be rather small, but that will be the
fault of the cows, not of the separator. Another reason why the cream
may not whip well may be that it is used too quickly. If the milk is all
right, the cream not too thin and it is permitted to stand for 12 hours
or so there should be no trouble with it. Occasionally when cream is
pasteurized it will not whip well. In these cases, or any other that may
develop, the application of lime water to the cream at the rate of 1
gallon to 60 will remove the difficulty.
What Is Certified Milk?
What process has milk to go through to be called "certified," and what
demand is there for it?
Certified milk is simply milk that is produced and marketed under
prescribed sanitary conditions.
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