12U Journal of Agriculture, Victoria. [10 Feb., 1917. 



Temperature is another matter for cciisideratiou. Milk freshly drawn 

 from the cow contains sufficient animal jieat to insure satisfactory results, 

 but loss of butter fat is inevitable when milk is put through cold. It 

 is a very g;ood plan to run a gallon or so of clean water, heated to about 

 150 dsgrees, through the separator immediately before commencing 

 operations, which should be as soon as jiossible after the milk is drawn 

 from the cow. The vat should be kept continuously well filled, turn on 

 the tap, allow but a small flow at first, increasing gradually. If tap is 

 turned full on im^mediately sufficient speed has been generated the 

 bottom of the cream can will become filled with very thin cream, together 

 with a quantity of milk solids. The presence of excessive quantities of 

 milk t>olids, especially the proteids, cause rapid deterioration in 

 quality. Speed and its uniform maintainance is a very important factcr. 

 The separator should be turned the full indicated speed, and pace kept 

 up evenly throughout. High-testing cream has an advantage over that 

 of a low test, inasmuch as most of the milk proteids have been excluded, 

 but as loss may occur by cream escaping in the skim milk if too hi.cr 

 a test is attempted, judgment and caution must be exercised. A test of 

 about 42 per cent, will be found in every way satisfactory. A cooler 

 s inexpensive and practically everlasting, and in the production of 

 highest-quality cream an indispensible utensil, for by its use, unde- 

 sirable odors absorbed by the milk after being drawn from the cow, 

 and fodder taints, such as from feeding lucerne or rape in its green 

 state to a very considerable state are eliminated. Cream subjected to the 

 cooling process will keep in a wholesome condition for a much longer 

 period than the untreated article, therefore the danger of sending over- 

 ripe cream to ths factory is diminished. Tinned utensils may, after con- 

 siderable service, require re-tinning, and this is a matter that should 

 never be neglected ; the local t'nsmith can do the job. When milk or 

 cream coines into contact with the rusted surface of any utensil it quickly 

 acquires a very disagreeable metallic flavour, and, further, it is an 

 impossibility to kee]) in a state of thorough cleanliness utensils worn in 

 the manner described. The Babcock testsr. which should be in evidence 

 on every farm, in addition to its usefulness in detecting the unprofitable 

 members of the herd should be fraquently used to check the cream 

 test received from the factory, and results compared. The skim milk 

 should be also frequently tested in order that leakage of cream in this 

 way may be detected. For washing up utensils and separator there 

 should be on hand an ample supply of clean boiling water. First rinse 

 in tepid water, using a brush, not a. cloth, then rinse in boiling water, 

 again using the brush unsparingly, then steam wherever possible, and 

 place out in the air and sunlight to dry. A little washing soda may be 

 added to the boiling water, but any gritty soaps should never be used 

 as they quickly wear off the tinned coating. Never wipe utensils dry, it 

 is unnecessary, let the air and sunlight act. Cloths become, no matter 

 what precautions are taken, a host for contaminating bacteria, which 

 are transferred to the article it is used upon. Freshly-separated cream 

 should be allowed to become cold before mixing it with that separated 

 previously, and should be given a stir three or four times a day. In 

 hot weather, as cream ripens rapidlv ; it should be delivered at the 

 factory at least every second day. Cream can be kept much cooler if 

 the can is stood in a tub of cold water. In transit to the factory the 

 can should be protected from the heat of the sun by covering with a 

 clean, wet sack. 



