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This Ham Is flNntd at Mm raduetion ratio dweiMd balow / Ca documwit Mt flim* M trnx da rMuetion indiqu* eiW»wiK aont fHmda an common^ant par la ^ntitn paga qui comporto uno amprainta dlmpraaaion ou dliuatration at w tarminant par la darhiAra pago qui comperta una talia amprainta. Un daa aymboloa auivanta apparaftra aur la dami«ra imaga da chaqua microfiche, talon la caa: la aymbolo — ^ aignifia "A 8UIVRE". la aymboio ▼ aignifia "PIN". Laa eartaa. planchaa. tablaaux. ate. pauvant «tra flimte A daa taux da reduction diffirants. Loraqua la document eat trop grand pour ttra reproduit en un aaul cllch4. ii eat film* « partir da I'angia aupdriour geuche. do gauche « droita. at do heut en boa. an prenent le nombre d'imogea ndceaaaira. Lea diegrammea suivants IHuatrent la mdthode. 1 2 3 1 2 3 4 5 6 mMoeon MtoumoN tmt oun (ANSt and BO TEST CHART No. 2) 1.0 1.1 us Itt Itl u 116 12.5 |Z2 Ii25 iu 1^1 1.6 ^ >IPPLIED IN/HGE Inc t65J Cost Main Street Rochntvr. H%m York 14*'09 USA (716) 462 -0300- Phoo. (716) 2aa-Mn-r« DEPARTMENT OF AGRICULTURE DAIRY AND COLD 'STORAGE COMMISSIONER'S BRANCH OTTAWA. CANADA 3»l ■•.f GATHEBED CEEAM FOK BTJTTERMAKING i i t BY J. A. RUDDICK AND GEO. H. BARR. BTTIL,r.ETIN^ No. 16 Dairy and Cold Storage Commissioner's Series .••I: ( l-l i-uUMcd by direction of th, Hon. SYDAICV A. nsHE/t. Mir.uter of AgricuUure. Apbil, 1907 Ottawa, OnL it ,.-it ■M LETTER OF TRANSMITTAL. To the Honourable The Minister of Agriculture. Sir,— I have the honour to submit Bulletin No. 15. Dairy and Cold Storage Commissioner's Series, entitled Gathered Cream for Buttermaking.' This Bulletin has not been prepared for the purpose of encouraging the gathered cream system, but rather to give information to those alnndy working under that system. There is room for much improvement in the methods followed in the handling and care of cream intended for buttermaking, and it is in the interests of the whole creamery industry that the gathered cream section should adopt every possible means to secure a uniformly fine quality of butter. I have the honour to recommend that this bulletin be printed for general distribution. I have the honour to be, sir. Your obedient servant, J. A. RUDDICK, Commissiontr. GATHERED CREAM roR BUTTERMAKING ■r J. A. RUDDICK AND GEO. H. BARR. Hi! Ill, INTRODUCTION, (or ,52S- '°^°* ""^ '' '^'° '"^ "" "1»" »' '!» ''■i'y CommrMloMf the quality of the butter manufactured under the hand sep .atSr ^^'hSd cream^syston has generaUy speaking, been inferior in qual' y to that whkTS made at whole-milk creameries. It has been ^rticularK noticed tharwhei* the central separator system has been abandon^ for the otherThe flavour S the but«r has almost invariably shown more or less deteriorati^ It Is^ ,i2 natural that tlus movemen* producing as it has. results so menad^ to the b^t !* industnr. should be oppose^ and condemned in some quarters. The exC. have been unanimous m denouncing the system and have complained bittS the infenonty of some of the gathered cream butter ^ ', ^* '*«»?«« '^i'l*!?^ «'«•" that much of the gathered cream butter ha. so far been inferior, and believe that it is easier to reach a high standard of ««l lence with the central separator or whole-milk system, we do not agree with^Si contention that it is impossible to make first-class butter on that system T^e common mistake which is made in diKussing this question is to blame the system for defects that are due simply to the methods that are employed in can4g t out. If the buttermaker at a whole-milk creamery were to allow all wT^rSS to stand, after separation, for several days without any particular attention as to temperature, acidity or exposure to injurious influent of any kind dtS? any one suppose he would achieve much success as a maker of fancy butterV^AJd yet that is just what occurs, as a rule, in connection with a hand separator creamery when the cream is delivered only twice or even three times a w^k The nroS Kr°*^ tL~%^«^i!!! " *" ^''*"'>' '^'^.°^ "^^ P"^«^ °^ '"''king first-ctaS butter. There can be no proper npemng by the buttermaker when the cream fli it dcUx'ered »o hfan in « lour. taintrd and lometiinn hixhlv fermented condition The mions for cream being delivered in this undesirable condition arc obvious In too many caaci tht cream it not well cooled, or even not cooled at all after •eparation. and being kept for wveral davi at comparatively high temperatures •oon develop* th inferior qualities which haw bee.: enumerated. • Here we have a wrong method, rather than an inherent def«*t in the system There is no reason why cream from hand separators should not be delivered to the creamery in a sweet, unfermented condition. As a matter of fact it is easier to properly care for the cream than it is to handle the whole milk. There is less bulk to cool; the vessel in which it is kept can be cleaned as soon as emoUed- it IS eaMer to find a suitable place for storage, 8k. ' • A common practice is to dump the cream bekmging to several patrons into a common carrying can before there is an opportunity of iu being inspected or exammed by some person competent to judge of its conditioa. or to offer intell 'ent criticism and advice kwking towards improvement. Here a^^in we have a wrone method and not an inse)jMrable defect of a system. ' Unfortunately this hand separator creamery business was sUrted on wronir lines, anil the separator agents are brgely to blame for it. The separator manu- facturer finds more money in selling a number of small machines than he does in sellinK one large one, and therefore bends his energies in that direction, which means hand separator creamerie-. Plausible agents have been emptoycd to push the sale of separators and even to organize creameries. In order to promote business, the agents have represented that cream need not be deUvered more than once or twice a week, that once a day is often enough to wash the separator ate. As has been said, these men are plausible.— they are selected for the work on that account; they get close to the milk producer and they have exerted con- siderable influence, tr the detriment of the creamerv industry, which it will take some tune to overcouie.' «• ui*c The methods followed in the gathered cream system ha-, e not received much attention up to the present time. Some dairv leaders have felt that it was imwise to give any assutance to a system which did not receive their approval There are. however, large territories in Canada where the gathered cream system is the only practicable one, and it seems to be popular in Ontario. It is important even to the separator creamenes that the large quantity of butter manufactured on tlte gathered cream system should be of the highest possible quality If the milk producers in some districts, for various economic reasons, con- sider the gatherwl cream or hand separator system the better suited to their circumstances and decide to adopt it. they must make up their minds to do one of two things --* *'""^'-. Therefore, the producer SS!teTafVe c'Lmei^"'^""^'^'^ "'""« "P°" ^™ '" ^""°« " «"^ ^''^^""d ^hJ^.^lf^'"'^'°uu *'"* flavoured cream, the same precautions must be observed as those which are necessary in furnishing milk to separator cream- eries or to cheese factories. The following are some of the essential pSnts^ Fbbds that will injure the flavour of the Butter and which should not be fed to mllch cows. 1. Turnips and turnip tops. 2. Rape or rjre. 3. Decayed ensilage. 4. Leaks, onions, or apples in large quantities. Oth«« caumm or taint* in Ckiam. 3. Uiing undnn, wooden, nlvanixcd or nuty mOking nOb. 4- SepaniUitf the milk in the tUble. "•»«« jmrn. y [mpropciry cleaned wpanitOTB. ^^Keepto, t)ie crtM. in cellw or other phew where there ^re ..oti or J SSrfLwlf**^ '7 "^•'^ '^^ •* • t«»l»«tui« over 55 degrees. 8. Cow drinking water from ttajnMt pond^ or tL leakage fi^ l2!^!^ COHDmOH. THAT AM NECBltA«V TO P«or . PlN.-FLAVOI««D C«BAII. oan'^HSj^l^Z?^!^ "^^ '*'* ■* ' "»«• •" abundant «,pply of ana unlcM the cowa are in good health, thev cannot cive fint-clau mMfc M«« over, the mud. often full of foul geni,. Which Su£t7 on the te««Unk?^nH oftitn' ""• "" '•"• '°^° *"' '^••' •» ">* tiSiif"mirkiJS!i.^rdiS:?i;;:i clean, and bad flavours hs jeen traced U thSr^lse ^ ^^' '° ''"P Methods of Crbamino. ! : The Shallow Pan. ^ I^ JS'^!"^ *" the oldest of the three and has been pretty wneranv mir^r seded by the 'deep setting' cans and the hand separator. In fLf ^v c^ enes refuse to accept shaUow pan cream, and we thiVk they are juSfiedSdoh^S" ^117JZV^" ^^^°i^' fP' »° ^ too thin, by haviJgVoi muc?LkK porated m skimnung. The large surface exposed in the kns and Ttenrth^f H«r. li,Tr -j»""i. and also favour the absorption of odours and the infec tion which comes frtmi dust, &c. The comparaUvely high temoerature of th^ Sie -ir^h''"" in '^aUo,*' pans encourages the developLmof ted "avoun Like all other gravity methods, the shaUow pan leaves a larire oercenta^ «?»?' fat in the skim milk. * percentage of the ■ i 1 Deep SBrnwo. The St Jl^lffS?*."*?^ **.*. very d««ded improvement on the shallow pons. The Dot results, both as to quality and effecUve creaming, are secured by outtinf Sep fC T-^.^r^ •"';l'=*°^*^^ « •"*=*'«' in di^neterSdWSS deep. (Fig i) The cans are then placed in a tank containing ice water (Fiira 2 and 3) and left for at least twenty-four hours before sldmS. Th?Snk Su SrS at^w^^or"^^'***^^^"*' large enough to hold a. many^canTS ^hSS ^th o ♦! T ? *'"!S "^^"P- The tank must be water-tight and provided ^ttn™?^"*^^''"^!**"' '7 inches from the bottom, and aL a rfuK^the ™r -nH S"° f, *^' r**". ^°' *^**"^«- The tank should be fitS 4h a cover, and the whole protected from the weather. It would be foUv to umi the iT/ If ****{* method without ice in this country, where it can E pSt^up s^ eaSv and cheaply but If It is not available for any reason, the next best thine Sto ^£%S^,i^- Tlu"^. ^. so that all water' used fS vSoVs p^^lSsS f^^J^^* pumped mto the tank, as shown in the Ulustration. and then aUbwrf ^^S^STeS^tuSfnly^^Set-"-"^^- " ^- ^» "^ ™^. att«Sd.***^ atrangement would be to have a special milk room with ice-house Fig. 1. Fig. 2. .1.' r I Fig. 3 lO Thb Hand Power Separator. cause a loss of butter fat in the SI milt rli '^ *°,'^ ^^'^^ skimming wiU used, and it is wTto ^e a mt?bom oncf?i\h?!^^' T"^'?' f "<» »* on aU the bearings. *^ '" *''"* ''"'''- "»«>« kerosene oU must'°be'mS3;e?^'SS tTSe'Si^^'^ ^V ^^ ^^^ °' ^'^^ «P^tor •eparator should be unifom r J S^ .?„««.? The flow of the milk into the skim Lk Se fSerIhe mur,^.^ T^ '' u ^^^^ *° ^^""^ '«» "^ ^t in the » the separation, andl^ tWnnTr crSSTs & ^' n^.'**°^' ^''^ '^«' ^'"Pl-te by patrom is: Why do^ rJ? t Jt^fr^ J?? °^^^ °^ *^^ questions often a^ked the 'machine, the flowS^the^mS an7tt t.^"*".""* ^°°^ ^^''^ «>« ?P^ of test of the c^eam, it b not diffiS't tS uSei^3'^l""*°^ ^^"^ "^ «'" arfertthe A variation in th^ test dZsn^^nl^rit^^^ "^'^ may vary considerably, separator has some deS^fof .S^S^g"'^ S?t rthTcSa^* P?'™°- ^^"^ the adjustment is at the cream outlet If s^ bv t«rn!n! ^^- ^" "°'* =*^s "^AutetS'^VH"*^ ''^ *"™"«^* oit.^he'^rSlJ'ait Si""" '"' *'^ shouM"b^';S'^itke"S waref foT\'r°.l^^ with\he mSk or cream of sal soda or othe? deanSTpo^der and S. tW^\f "^"^,5 ^"*" ''"^"t'ty water each time the separato? ifu^ thoroughly scalded with boiling -^^'y^frn^'Z^^^^^^ in the cow rpSSiSx^xSES^es-uts:^^^^^^^ a smooth cement floor, which can be eaSy cjS '°°'° '^°"''* ^^^* The Cream and its Care fnm. 3.3 to 4 p., COM 01 fat, th. c^i tellgtom^ S^lglLle", ' '""°« HUk. Fat in Milk. Lbc 100. 100. 100. 100. 100. 100. 100.. 100.. ^20% Cream. ^25 7o Cream. 30% Cream. 3.3 3.4 3.5 3.6 3.7 3.8 3.9 4. Lbs. Lbs. 16.5 13.2 17. 13.6 17.5 14. 18. 14.4 18.5 14.8 19. 15.2 19.5 15.6 20. 16. Lbs. 11. 11.33 11 66 12. 12.33 12.66 13. 13.33 35% Lbs. 40% Cream. Lbs. 9.43 8.25 9.71 8.5 10 8.75 10.28 9. 10.57 9.25 10.85 9 5 11.14 9.75 11.43 10. II This table may assist patrons to adjust their separators to skim nearly the kind of cream they wish by weighing the milk and cream. For instance, if the milk tests 36 per cent fat and a 30 per cent cream is desired, there should be 12 pounds of cream from 100 pounds of milk. Advantages of Rich Cream.— M&ny patrons have the idea that a large amount of cream should give a correspondinglv large amount of money, forgetting that It IS only the butter fat in the cream, or the butter made from that fat which they get pay for. -^ For instance, if 100 pounds of 4 per cent milk is separated so as to give a cream testing only 20 per cent of fat, there will be 20 pounds of cream containing 4 pounds of fat and 16 pounds would be left as buttermilk after churning If the same quantity of 4 per cent milk is separated so as to yield cream testing 30 per cent of fat, there would only be 13 33 pounds of cream, making 6.67 pounds less to haul to the creamery and that much more skim milk retained on the farm, and the same money for the patron at the creamer>' in either case The above figures do not allow for the slight loss of fat that would occur in skimming Then there is the further advantage that rich cream will keep sweet very much longer than thin cream will, other conditions being equal. The patron who supplies sweet cream will most Ukely get a better 'test' than If he allows the cream to become sour. Nearly all the creameries using the Babcock tester measure the sample for the test, taking 18 cubic centimeters Sour cream contains gases, produced by fermentation, which decrease the weight of a given quantity of cream. That is to say, 18 c.c. of sweet cream will really contain more fat than 18 c.c. of the same cream after it has become sour and will, therefore, give a higher test. The same thing will apply to a sample taken for the oil test, when the sampling tube is filled to a certain mark. Cooling the CVeaw.— This point is of the greatest importance and is probably the most neglected part of all the work in connection with the producing of cream on the farm intended for creameries. There is a tendency to assume that there is no need of cooling the cream and for that rear n, there is often a poorer quality of cream sent from farms Where separators are used than from farms where deep setting is practised Why > Because the cream from deep setting is cool when skimmed— probabiy about 50 or 55 degrees; it does not require much cooling to keep it sweet afterwards while the temperature of the cream from the separator will be about 85 or gd degrees, and it will spoil very quickly if left at that temperature. Begin the cooling of the cream immediately after separating is finished 10 do this effectually, ice should be stored for summer use. We recommend the use of a tank similar to the one shown in Fr-s. 2 and 3, in which the cans con- taining the cream may be placed. The best vessel for holding cream is a plain shotgim can, about eight inches in diameter and twenty inches deep (See Fig. I.) These cans should be smooth on the inside and well soldered with no taps or channels in the bottom. Such a can will hold about 3J gallons of cream Proper cooling of the cream at the farm will improve the quality of gathered cream butter more than anything else that can be done with that end in view. The CREA.MERY Owner's Responsibility. 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. They must see to it that the equipment of the creamery is such that the cream supplied is hindled in the mjst e.'fi-iint minn^r; thit th'^ testinsr IS done accurately and honestly, and that the creamery is a model of cleanliness and a standing object lesson for the patrons. ^n ^ ttL 19 These conditions cannot be secured or maintained unless thete is a reuonaht. pnce paid for manufacturing. Modem creamery equipmwTt i?S5ii^nd L Is an unwise policy on the part of the produce™ o? ci^am to iSrt ^^oh t» ^ for manufacturing that the creamefyn,en canlXi Z i^'p the S^JZ with modem apphances or to collect the cream at least four timw a w-wk oS creamerj- eqmpment and cheap buttermakers may be very "wnsivri^' the en5 to cream producers. Both creamerymen and patrons sSuld'^ememSr that f reputa ion for finest goods will ensure the highest current price a?d^ften a or. mium in addition. This enviable position Ln only be rEed bv Jv^™ ^^ Z'l^^t^l ^" ^r'^lr^ ^y •'•'"'"^^^^ ='°»"» cn^mtioTan^hiLoiyVS the work relating to the creamery and the farm. "~raony in au They should never be SuHMARv OF Important NoTEf. For the Patron. 1. It pays to make cows comfortable at all times 2. It pays to treat cows with invariable kindness, dnven fast or womed by dogs. 4. A box or trough containing salt, to which the cows have free n.vv.c. should always h' provided. «» > u «« wws nave tree access, I" S" T*^ ^ *^l" \° *''™** ^««*s t*^'»t ^U taint the milk, clean' JJ^"mXTs'cot^il^'^ ^^ »'^°"" »'-^ »- -">«i or brushed eighth milEng""" * ''"*'''' '^''^'^ "''^ '''°"" "°* ^ '"^"™«* ""*" ****' the that ;L^"raTur?oHow^r.~°'"* " ^"^'''^ " P^^'''* *° " ^««-» -^ »^«Pt at II. Warm cream should never be mixed with cream already cooled For Creamery Owners. I' ?rS^ ^°' T"!l^ *''* *=^^?" ^"'*=^'y *h«° delivered at the creamerv creamery '" '*'""^^"* '"^^^^ °^ «°°^' P"""^ ^^^er for the pu^^oMhe 3. Provide cold storage that will keep the butter under 40 degrees whicf is^'r^gSS^onS'^^ "^ '^^""« '"^'y -''"^ P^'^'- -^ -<^ cream For the Buitcrmaker. of the cream"*^ ^'^"^"^' ^' ^^"^ ^' ^'^^'' *° ^^^^ t^'^'"? i"- "^^PHng and testing f pf ?orr^"^^/!!^'y.*''^J'' ^"Sht and tidy. Also vourself and assistants most'att^r^cr suirdint' '""' ''"'"^^' °' '"""' *'^ cleanesrSTh^e Copies of this Bulletin may be obtained free for each natm,. ^f „ by application to the Dairy a/d Cold Sorage ComSL?r S^^^^^^ '^""'^y' LIST OP PUBLZCATZOITB or THI DAIRY AND COLD STORAGE COMMIS SIONER'S BRANCB. Title. lUt of some Britid, Importm of Fam Products Kilk for Cheese Factories. Kilk for Creameriea. Some Fhaiet of Dairying In Denmark. Improvement of Dairy Herdi. Chemical InTettigationa Belating to Dairying in 1904. Liit of Exporter* of Some Canadiui ProducU. **"B«S'er.*'' ^"*°" *^* *'*''*"^ *'»« W*t«' Content of InitructioM for Testing Individual Cows, Ac. Creamery Cold Storage. ^'"SimS.""""" " ^" ^"^ *«t " ^"*«d, 1908 '•V.Srof'iSir^**'""' "^^^ '"'- »° *^« 8»»P«"tr .nd Sweet-Cream Butter. Apparatus for the Determination of Vater and Fat in Butter. Votes for Cheesemakers. Beport of the Dairy Division, 1904. Beport of Extension c* Markets Division, 1904 "''hot!' "" ""^ Commiuloner, Imu,,,, i9oj_ „ „,„j Any of these pablicationi will be lent free af phAr» .» »_ i- .■ Dairy ud Cold Stonw. Cominijrioier. Otttw™0«t ^ •PPl'««tion to the Sate Issued . Ho lim 1 1905 •8 1905 •3 1905 4 1905 5 1905 6 1905 7 1906 8 1906 9 1906 10 1906 11 1906 12 1907 13 1907 14 1903 1905 1905 1905 19C5 1906 1906 1806 • A sufficient number of bulletins No. 2 and 3 will b.. sent tn ♦».„ . cLeese factory or cre«nery. to supply one to each pltror^ ' *° "^^ '°'"««^' '^ «"y f i %i = ! lI If I ; ' ST r rl 1 a? r