566 IOWA DEPARTMENT OF AGRICULTURE. 



CAEE OF CREAM. 



The ideal way of cooling separator cream is to have it run from 

 the cream spout of the separator directly over a water cooler. This should 

 reduce the temperature to as near 50 degrees Fahrenheit as possible. The 

 cream must then be kept at a temperature below 60 degrees Fahrenheit 

 by setting the clean cans in cold water. It should be gathered for delivery 

 to the factory as often as every other day in the hot summer weather. 

 When a cream cooler is not used the cream cans should not be over six 

 inches in diameter and by setting these cans in cold water the tempera- 

 ture should be reduced to 60 degrees Fahrenheit or below. This must be 

 done at once and in order to hasten the cooling, the cream should be fre- 

 quently stirred. A tin disc to which is attached a strong wire handle two 

 feet long makes an efficient agitator for this purpose. 



THE CREAM HAULING. 



It often happens that cream which has been well cared for at the farm 

 is damaged during transportation to the creamery. The cream gathering 

 wagon starts out early in the morning and the first cream which it col- 

 lects must remain on the wagon until it returns at night. This trip when 

 taken in the hot days of summer or cold days of winter is apt to be in 

 jurious to the quality of the cream and its protection from these extreme 

 temperatures is a problem which must be solved if the butter made from 

 it is to grade as extras in quality. The cream-carrying receptacle whatever 

 it is should be well insulated and provided with a float to prevent churning 

 during transportation. Different styles of cans, barrels and tanks are now 

 used for this purpose. The creamery should make every provision pos- 

 sible for keeping the cream in a sweet condition until it is received at the 

 factory. 



When patrons fail to take good care of their cream at the farm, some 

 creameries adopt the practice of grading it and keeping the tainted, sour 

 cream separate from that of good quality; two grades of butter are made 

 and the farmers are paid for the kind of butter which their cream makes. 



These problems in regard to farm separator cream are important ones. 

 The creamery owner and the butter maker together with the farmer, will 

 have to shoulder his share of the responsibility of upholding the standard 

 of American butter and the condition of the creamery industry five years 

 from now will show how well this work has been done. 



RUNNING THE FARM SEPARATOR. 



In localities where the hand separator has been used for a while and 

 seems to have obtained at least a temporary foothold, it has been found 

 that many of the operators of these machines are more or less puzzled by 

 the variation in the test of the cream as reported by the factory to which 

 it is sold. They do not understand why it is that cream from their separa- 

 tor does not have a uniform test from day to day. It is perhaps natural 

 for them to expect that since the separation of cream is a mechanical 

 process the product should be fairly uniform in composition. There are, 

 however, several things which influence the test of separator cream and 

 they should be well understood by the owners of hand separators. 



