208 STATE BOARD OF AGRICULTURE 



With refei-euce to the rate at which the separator should be turned, it is always 

 safe to follow the directions given by the manufacturer for its operation. 



The result of letting the speed get down was made clear by the following simple 

 experiments: In the first case the power was removed from a machine running at 

 full speed and full capacity, separating six hundred pounds of milk an hour, and 

 the skim milk caught in small lots and tested separately. The following is the 

 record of the test of the first seven quarts of milk coming from the machine after 

 Uie power was removed: 



Per cent fat 

 in skim milk. 



1st quart 03 



2nd quart 03 



3rd quart 045 



4tb quart 05 



5th quart 10 



6th quart 12 



7th quart 16 



In the second case a hand separator was turned at different rates of speed, forty- 

 two turns of the crank per minute being recommended by the manufacturer. The 

 following are the results: 



Per cent fat 

 in skim milk. 



45 turns per minute 02 



42 turns per minute .04 



39 turns per minute 047 



36 turns per minute 05 



In turning a separator by hand care should be taken to have the motion as steady 

 as possible, the pressiu'e of the hand upon the crank being the same all the way 

 around. 



For some weeks during the summer we creamed the night's and the morning's 

 milk of the herd separately in the morning. The morning's milk, of course, was 

 warm. The night's milk having been run over a Stnr Cooler immediately after 

 milking and sometimes cooled even more by running cold water under the vat, was 

 at a lower temperature. Separating at different temperatures gave tlie following 

 results: The milk at an average of 87 degrees Faih. gave a loss of less than one 

 twentieth of one per cent (.045 per cent), while at an average temperature of 66 

 degrees Fah. showed a loss of over one-tenth of one per cent (.105 per cent). If the 

 separating is to be done after each milking, the sooner after milking the better; 

 if but once a day, the lowea- temperature the better, on account of the subsequent 

 handling of the cream. 



Hand separators are usually so constructed tbat the feed of milk from the sup- 

 ply can will not exceed the capacity of the machine if it is run up to speed. If, 

 f )r any reason, the machine is run below speed or the milk is below the desired 

 temperature for separating, the feed should be cut down accordingly, 



A trial wa.s conducted covering some twenty-three days, in which a lot of milk 

 each day was divided into three equal parts. One part set in shallow pans, one in 

 cold deep setting and the third separated by means of a hand separator. The 

 cream was kept and churned separately. The conditions under wtoich the work 

 was done were not ideal, and the losses were greater than we get in handling 

 larger quantities of milk. Below are given the amounts of buttei- made by each 

 method from 859 pounds of milk: 



Lbs. of Butter. 



Shallow pans 33.84 



Deep setting 33.04 



Separator 36.74 



While the difference between the amounts made from shallow pans and cold 

 deep setting is slight, it was in this case in favor of the shallow pans, the deep 

 setting milk being allowed to stand only twelve hours before skimming. It will 

 be noted that the separator gave a saving of about three pounds of butter over 

 the other methods. 



The following spring Robert B. A. Buek, '96, under our supervision, conducted a 

 similar trial as thesis work. In this case the milk of five cows in different stages 



