298 IOWA DEPARTMENT OF AGRICULTURE. 



HOW 1 HANDLE HAND SEPARATOR CREAM. 



J. J. BKUNEE, CHARLES CITY. 



Mr. President, Ladies and Gentlemen and Members of the Iowa State 

 Dairy Association: "How I Handle Hand Separated Cream" is not a 

 very long story In itself. If that is all I would tell you it would not 

 tai5;e me any more than about two minutes and a half, but by putting in 

 £1 few other remarks I may be able to make it last five minutes. 



I do not handle very much cream myself any more, but I tell the rest 

 of the boys how to do it and, of course, get part of the credit. 



My work, especially in the last three months, has been among the 

 patrons on the farm, which I think is the bottom of the trouble that so 

 many buttermakers are having. They do not get after the patrons as 

 they should, or not at all, but just take the cream regardless of quality. 



We skim out of the cream about one-half of the milk which is left by 

 the hand separator. This gives us about a 50 per cent cream which is 

 pasteurized to a temperature of 160 degrees Fahrenheit and cooled to 65 

 to 70 degrees Fahrenheit in the winter and 62 to 65 degrees in the sum- 

 mer, according to the conditions of the weather and starter. The starter 

 we use is generally of a high acidity, quite thick, and is put into the vat 

 when the separator is started. We generally use 20 per cent or more. In 

 about six to eight hours the cream contains from 28 to 35 C. C. of 

 Mann's acid test, when it is cooled to 52 degrees Fahrenheit and kept 

 at that temperature until churning, and the butter is made in the usual 

 way. A few words along the line of reseparating cream at this time 

 may not come amiss. I find that it is quite a difiicult matter to skim 

 clean, that is to three or five one-hundredths, as we do in skimming 

 milk. We run our separator at a speed of about 7,000 revolutions instead 

 of 6,000 revolutions, and feed them at about three-fourths capacity. This 

 under ordinary conditions gives a good skimming and leaves less fat in 

 the skim milk than there is left in the buttermilk when cream is 

 churned in a condition only 'containing from 20 to 25 per cent butter fat 

 before the starter is added. 



I am going to tell you how I handle the sour or poor grade of cream 

 that we get at our factories. In the first place, if we get such cream at 

 our farm more than twice in succession we do not take it at all, and I 

 believe that I have gained more points by doing this with our patrons 

 than I have lost. In other words, I have the confidence of the good 

 patrons who always sell good cream. 



As I have told you before that we do not get very much of this i)oor 

 cream at our factories, but what we do get we handle just as carefully as 



