CIHM Microfiche Series (IMIonograplis) ICIMH Collection de microfiches (monographles) Canadian Instituta for Historical Microroproductions / Inttitut Canadian da microraproductions historiquas Technical and Bibliographic Notes / Notes techniques et bibliographiques The Institute has attempted to obtain the best original copy available for filming. Features of this copy which may be biUiographically unique, which may alter any of the images in the reproduction, or which may significantly change the usual method of filming are checked below. D D D D D D D D D Coloured covers / Couverture de couleur Covers damaged / Couverture endommagte Covers restored and/or laminated / Couverture restaur^e et/ou pellicul^e Cover title missing / Le titre de couverture manque Coloured maps / Cartes gdographiques en couleur Coloured ink (i.e. other than blue or black) / Encre de couleur (i.e. autre que bleue ou noire) Coloured plates and/or illustrations / Planches et/ou illustrations en couleur I /I Bound with other material / Re\\6 avec d'autres documents Only edition available / Seule Edition disponibie M Tight binding may cause shadows or distortton along interior margin / La reliure serrte peut causer de I'ombre ou de la distorsion le long de la marge intdrieure. n Blank leaves added during restorations may appear within the text. Whenever possible, these have been omitted from filming / Use peut que certaines pages blanches ajout^es lors d'une restauration apparaissent dans le texte, mais, lorsque cela 6tait possible, ces pages n'ont pas 6\6 i\\m6es. Additional comments / Commentaires suppldmentaires: L'Institut a mterofilmd le meilleur exemplaire q-'il lui a 6\6 possible de se procurer. Les details de cet exem- plaire qui sont peut-dtre unkjues du point de vue bibli- ographique, qui peuvent modifier une image reproduite, ou qui peuvent exiger une nfK)difk»tion dans la m^tho- de normale de filmage sont indkjuds ci-dessous. I I Cotoured pages / Pages de couleur I I Pages damaged / Pages endommag6es □ Pages restored and/or laminated / Pages restaurtes et/ou pellteuMes FT] Pages discotoured, stained or foxed / L^ Pages dteolortes, tachetdes ou pk)u^s I I Pages detached / Pages d^tach^s \y\ Showthrough/ Transparence Quality of print varies / Quality inhale de I'impresston Includes supplementary material / Comprend du materiel suppl^mentaire Pages wholly or partially obscured by en^ta slips, tissues, etc., have been ref limed to ensure the best possible image / Les pages totalement ou partieilement obscurcies par un feuillet d'en^ta, une peiure, etc., ont 6t6 fiim^s d nouveau de fa^on k obtenir la meilleure image possible. Opposing pages with varying colouration or discolourations are filmed twice to ensure the best possible image / Les pages s'opposant ayant des colorations variables ou des decolorations sont filmtes deux fois afin d'obtenir la meilleure image possible. D D D This Ham is f ilmsd at ttw raduction ratio chaelnd bolow / Ca doeumant aat film* au taux da rMuetlon IndiquA cl-dasaous. lOx 14x 18x 22x 26x 30x 1 1 1 1 1 1 1 1 1 1 r 1 1 1 1 1 1 1 1 1 12x 16x 20x 24x 28x 32x Th« copy filmad hmtm hM bMO raproducad thanM to th« e«n«rPMtY of: National Library of Canada L'wampiair* filing fut raproduit v^ct * la g^norosit* da: Bibliothaqua national* du Canada Tha imagaa appaaring hara ara tha bast quality peaaibia eonaidaring tha condition and lagibility of tha original copy and in kaaping with tha filming contract apacif icationa. Original copias in printad papar eovara ara filmad baginning with tha front eovar and anding en tha last paga with a printad or illustratad impraa- sion, or tha back covar whan appropriata. All othar original copiaa ara filmad beginning on tha first paga with a printad or illustratad impraa- sion. and anding on tha last paga with a printad or illuattatad impression. The last recorded frame on each microfiche shell contain tha symbol -♦• (meening "CON- TINUED"!, or the symbol ▼ (meening "END"), whichever applies. Meps. plates, charu. etc.. mey be filmed at different reduction retios. Those too Isrge to be entirely included in one exposure are filmed beginning in the upper left hend corner, left to right end top to bonom. es meny fremes as required. The following diagrams illustrate the method: Les images suivantes ont M reproduites avac Is plus grand soin. compta tanu da la condition at da la nanet* da I'eKempleirc film*, at an conformitO evec lea conditions du eontrst d« fllmage. Lee exemplelree origineux dont la couvarture en papier est imprimOe sent filmOs en commencant per le premier plot et en terminant seit par la darniOre page qui comporte une empreinte d'Impression ou d'illusuation. soit par la second plat, salon la cas. Tous les autres esemplaires originauK sont fllmOs en commencent per la premiOre pege qui comporte une empreinte d'impreesion eu d'illusttation at en terminant par la derniire page qui comporte une telle empreinte. Un dec symboles suivants spparaitra sur la darniAre image do cheque microfiche, telon le ces: le symbols -» signifie "A SUIVRE". le symbole ▼ signifie "FIN". Les csrtes. plenches. ubisaux. etc.. peuvent etra filmOs * das taux da rOduction diffOrants. Lorsque le document est trop grand pour itra reproduit en un seu< clichO. il est film* A pertir de Tangle supOrieur gauche, de geuche a droits. et de haut en bes, en prenant le nombre d'imegea nOcasseire. Les diegrammes suivants illuatrent la mOthode. 1 2 3 4 5. 6 MKtOCOPT RtSOUITION TBT CHART (ANSI and ISO TEST CHART No. 2) ^ ^^PPUiDjyHGE_Jn -g— * '653 East Main Street I^B ('16) 288- 5989 -Fo, ^^iPABTlfEVT OF AOBICUITUBE OAIET AHD COIO 8T0SAOE OOMMISSIOHEB'S BKAHCK OTTAWA, - . • CAVAOA THE CARE OF CREAM FOR BUTTERMAKING •::l BT GEO. H. BARR Chief, Dairy Division. BULLETIN NO. 32-DAIRY AND COLD STORAGE SERIES «^ PnbUihed by dlneU om of the Hon. Martin Bnnell. Minister of AKrienltmrc. Ottawa. Ont. 18371—1 l«'*:ilKUA.KY, lOlS LETTER OF TRANSMITTAL. Ottawa, Ffliruary 20, 1012. To the Honoutvhle The Minister of AuriiiiUiiif. Sir, — I have the honour to submit for your approval, the moii.i.'x-ript for a bulletin n 'The Care of Creaui for Butterniaking,' which has Injeu prepared under my lirection by Mr. Geo. H. Barr, Chief of the Dairy Division of this Branch. The I information contained herein is derived from the pages of a previous bulletin nnd from the results of recent investigations carried on by the Dairy Division. 1 beg to recommend that it be printed for distribution ns Bulletin Xo. ;?2 of the Dairy and I (old Storage Series. I have the houimr to be. Sir. Your oliedient servant. T. A. Rr.DDIOK, Dairy and Cold Storage Commissioner. i ( ;>i = -I THE CARE OF CREAM FOR BUHERMAKING. BY Geo. H. Banr, Vhitf of the Dairy DUinion. The manufacture of butter in iTeniiuTii's on what is known aa the gathered cream liiu is bc'c-oming more and more Bfiicrnl throughout Canada. The advantage of huviiii; frexh warm skinunilk for feeding purpo^e^, the desire to avoid the riik of |:etting disease in their herds from the mixed ikimmilk from a larger number of liirms, together with a lower cost of hauling nnl, in most cases, a lower cost for manii- I laLturing the butter, makes the system popular with many milk producers. On the other hand, the fact must be recognized that in most cases a change from I ihe system of separating the milk at tlie cnnniery to that of gathering the crenm, lias resulted in an inferior quality of butter being made, for the reason that the huality of the cream separated ut the farms, when delivered at the creameries, ia not 1 .14 tine as that from milk separated at the creamery. Cream which is separated on the farm can be delivered to the creamery in a« [iiood condition as tliat which is separated at the creamery. It is simply a question f the patron who skims his milk at home taking proper care of the cream and having I it delivered to the creaniery often enough. It is admitted by all creamery authorities that finer butter can be made from ream which is sweet when delivered at the creamery, than from cream which is sour iiid curdled. It is ".' ^ well known that any taint that may be in the milk or cream fill be to some e> corried into the butter. Therefore, the producer will see at nee the responsibility resting upon him in securing u fine flavoured butter at the reainery. In the production of fine flavoured cream, the same precautions must be observed i-. those which are necessary in furnishing milk to separator cnameries or lO cheese ;;ifti)ri('s. The following are some of the es:*ential point;*: — Feeds that will Injure the Flavour of the Butter, and which should not be Fed to Milch Cows. 1. Turnips and turnir ops. :.'. Rape or rj'e. 3. Decayed ensilage. 4. Leeks, onions, or apples in large quantities. Other Causes of Taints in Creau. 1. Cows' udders and teats in an unclean condition at milking time. 2. Milking in unclean stables. 3. T'^sing unc'ean, wooden, galvanized or rusty milking pails. S .1: It Mi 4. Separatinir the miOc in the ttablf. 5. Impro|H>r1.v cleaned Reparaton. 0. Keepinir the c. -n in oellan or other placea whi from bam.vardi. OoaditioBs thftt are Meeeisary to Prodaee TiM-flaToared Oream. Pur$ Water, — The cows ghould liave at all time* an abundant aupply of pur.- water to drink. When cowonds or alugKish ttreams and diti-lioa. in which there is decaying animal matter. I including their own droppings, there i« a cnn^tniit menace to their health, and unlm | the cowi are in good health, they cannot give iir!>t-clu<«8 milk. Moreover, the mud. often full of foul germs, which colloets un the K'K4, flanks and udders of the row^ | nnd falla into the milk at the time of milking, i^ u direct liource of infection. Salt. — ^Wlien cows have free ancM to salt at all times, they will keep in better health, will give more milk, and tlif cream from this milk will have a better flavnur. and keep sweet longer, thon when they do not get any at all, or receive it onl.v »t | intervals. Milking. — C'lcnnliiiess in tin- stable i> desirable at all time*, but e*pe<'ially .r milking time should the stable* l»e clean and free from du«t. Tbo u, and the difference botween I what we call ' sweet ' cream and ' sour ' cream is one of degree only. The human sense of taste is not as delicate as the acidimeter test and cannot detect the sane differences. When the cream reaches the stage of thickpiiing. it has an acidity nf | about -35 per cent. Keeping Cream in Water and Ice. — ^We have found that the easiest and best war | to keep cream sweet and clean in flavour is to put it in a shot pun can (Fig. 1 ) an5 •505 These results show that the cellar cream had three times as much acid as tluit cooled in water and ice. Keeping Cream in a Refrigerator. — Some people have recommended cooliiip tiio cream by placing it in a refrigerator immediately after skimming. The following table shows the results of dividing cream equally into two U- cooling one lot in ice and water and the other in a first-class refrigerator. TABLE V. There were 43 lbs. more ice used in the refrigerator than in the water. Tlie average temperature of the cream kept in the refrigerator was nearly one degree .hi 11 IJ* llower, yet the acidity was alnioitt twice as high. This is no doubt due to the ;..ct |th«t ice and water will cool the cream much faster than cold air. The covers were \n-\f- |,!v;iiu kept for different periods. TABLE VI. Lcnfftli of time kei>t. Average temp, of cream. M lioam . 50 55 .57 58 rA .->3 ri6 .IS 47 .•>4 6deg. I. 6 11 5 .1 ■0 ti .1 5 11 7 11 5 .1 II Averaire jier cent a<>i I. ■ 14.-) 170 190 210 •510 -ISO 310 -380 -165 -890 It will be t.l)serveil that when the cream was cooled to 5.5 degrees soon aftr-r .kimniiiip. it kept verfoctly sweet for thirty-six hours, or for delivery to the creamery I every other day. Tins temperature can be secured at most farms with the ordinary well water if an insulate.l tauk is used. If this temperature cannot be secured with I water alone, ice should be used. To keep cream sweet for eighty-four hours, or for delivery twice a week, it trust I be kept down to 48 degrees. To do this, ice uui^t Ite used. The lot kept cighty-fosir liours at 54 degrees was cooled in an insulated lank with water from the well at 4i I degrees and changed night and morning. It was quite sour when delivered at tlio creamery. We were able to keep cream i)erfcctl.v <\vcet for eighty-four hours, but it did not have the clean pleasant flavour wlii.-b i- found on cream kept . sweet for shorter periods. Keeping the cream for longer than two days at the farms has, no doubt, much to lo with the old cream flavour so couuuon in gathered cream butter, and we can scarcely expect to have this defect remedied so long as cream is gathered less than three time> each week. When the cream is pasteurized at the creamery, the loss of butter fat in the buttermilk will be greater if the cream is sour than if delivered in a sweet condition. There is also a greater loss of fat in pasteurizing thin cream than thick. All cream separated at the farms should test between 27 and 35 per cent butter fat. The Creamery Owner's Sesponiibility. While asking the patrons to make improvement in their methods, we do not wish to relieve the creamery owners and managers of their responsibilities to the patrons. ,l:t 13 They must Me to it thnt tlie equipti-ent of the creamery is snch that the Preaul Buppliod is handled in the most efficient manner; that the testing is «loiie aecurateW and honestly, and that the creamery is a model of cleanlinesa and a stnndinK obj.vt| lesson for the patrons. These conditions cannot be secured or maintained unless there is a reasonablcl price paid for manufacturing. Modem creamery equipment is expensive, and it J an unwise policy on the part of the producers of cream to insist on siu'h low priwij for manufacturing that the creamerymen cannot aflford to equip the creamery withi modem appliances or to collect the cream at least throe times a week. Cheap creaiiifry| equipment and cheap buttermakers may be very expensive in the end to cream pnv diicers. Both creamerymen and patrons should remember that a reputation for finest! goods will ensure the highest current price and often a premium in addition. Thil enviable position can only be reached by every one doing his or her best and bJ having the closest co-operation and harmony in all the work relating to the creamfp| and the farm. Summary of Important Hotes. For the Patron. 1. It pays to make cows comfortable at all times. 2. It pays to treat cows with invariable kindness. They should never be drirpsi fast or worried by dogs. 3. Pure water should be provided for the cows, and they should be prohibit.! from drinking stagnant, impure water. 4. A box or trough containing salt, to which the cows have free access, shniiU always be provided. 5. Care must be taken to avoid feeds tlmt will taint the milk. 6. The udders and flanks of the cows should always be w^ashed or brushed cit'in before milking is commenced. 7. Milk from a freshly calved cow should not be skimmed until after the eichili milking. 8. Only cream from cows in good health should be sent lO the creamery. 9. Tin pails only should be used. 10. Cream delivered every other day should be cooled as quickly as possible f £5 degrees and kept at thnt temperature or lower. If kept longer it should be coolelj to under 50 degrees. 11. Warm cream should never be mixed with cream already cooled. 12. Every patron sending cream to a creamery should provide ice for cooliiiji 1.3. All vessels, inrhtdiny separator howl, used in tiie handling of milk or civii ahould be thoroughly cleaned immediately after they are used by washing in 1 13 Uarm water and then thoroughly scalded with boiling water. A brush is preferable I to a cloth for washing tinware or separators. For Creamery Ownera. 1. Pasteurizing the cream will give a better keeping quality of butter. 2. The use of a pure culture or starter in gathered creain will improve the keep- ling quality of the butter. 3. If the cream is not pasteurized, provide for cooling it quickly when delivered I to the creamery. 4. Provide an abundant supply of good, pi, re water for the creamery. 5. Provide cold storage that will keep the bui*er dt about 40 degrees or lower. (5. Support your buttennaker in dealing firmly with patrons who send cream I which is not in good condition. For the Buttermaker. 1. Attend personally, as far as possible, to the taking in, sampling and testing I of the cream. 2. Keep your creamery clean, bright and tidy. Also yourself and assistants. 3. Be satisfied only with the finest quality of butter, the cleanest and the most littractive surroundings. Copiea of this bulletin map be obtained free for each patron of a creamery, by \tfplication to the Dairy and Cold Storage Commissioner, Ottawa. ff? ft •= ll