My cow is to come fresh about the middle of next mouth, and in the last two weeks her milk has changed in some way so that the cream makes very yellow butter and comes to butter nearly as quick as when the cow was fresh. Would it best for her to go entirely dry before coming fresh, or will it be all right if she does not entirely dry up?
If your cow has been able to pick up any special amount of grass since the rains came it might add to the color of the butter. A cow's milk also gets richer toward the end of her lactation period, which may make a richer cream and make the butter come quickly There does not seem to be anything to worry about. The cow would probably do better if she could become entirely dry before calving, but unless you can easily dry her up it would be dangerous to try to force her to do so.
Butter-fat in Sweet and Sour Cream.
The creamery wagon takes our cream every other day. Without ice it is almost impossible to keep the cream sweet during the hot weather. 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?