194 



DIFFERENT SYSTEMS OK CREAMING. 



The question is often asked, does it pay to i"un a cream 

 separator for a small amount of milk. 



The following table gives the avei'age \)ov eont. of fat 

 left in the skim milk by the different systems of croam- 

 iiig, but at different tempiMMtiires. As ihc use of ice, 

 on the average farm in Alabama, is gonprally out of the 

 question, it was not used, l)ut conditions wci-e takcMi as 

 they exist on the average fai-m, and the i-(^siilrs secui'ed 

 are believed to be fairly repi-esentative of pi-aciical con- 

 ditions. This work was done in August when the 

 weather was hot, except that one of the deep setting tests 

 was made in April. 



SEPARATOR VERSUS DEEP SETTING VERSUS SHALLOW PANS. 



Temperature, Per cent, of fat in 



System. Degrees F. skim milk. 



Average. Miii. Max. 



Separator 81.0 .03 .01 .20 



Deep setting 50.0 .54 .oO 1.10 



Deep setting 83.6 1.30 .80 1.80 



Shallow pans 85.7 .60 .35 1.00 



There is a heavy loss in creaming milk by tho gravity 

 system. Dui'ing hot weathei* the loss may b(^ one-fourth 

 to one-third of the total butter fat. Shallow pans give 

 better results than deep cans. With the s(>parator the 

 loss of fat in the skim milk was very slight, hardly 

 worth considering. . Where facilities for handling cream 

 and butter can be had, and where the skim milk is prac- 

 tically wasted, it will pay, according to the data in the 

 above table, to have a separator for even as small a num- 

 ber as two good cows. These two cows together ought 

 to produce 12,000 pounds of milk per year. One-eighth 

 of the whole milk being cream, there will be 10,500 



