DIFFICULTIES. 83 



7. Variation in the percentage of fat in the cream 



may be caused by a variation in the temperature of 

 the milk or a variation in the percentage of fat in the 

 milk ; by the quantity of milk in the supply can ; by 

 irregular speed ; by the bowl not being properly 

 cleaned ; or by a change in the size of the cream out- 

 let or its relation to the centre of the bowl. Owing 

 to these influences, the cream will vary more or less 

 in the percentage of fat it contains ; hence persons 

 using cream separators may not expect to have 

 exactly the same degree of richness or the same per- 

 centage of fat in their cream from day to day. 



The two chief weaknesses of the hand separator 

 method of creaming milk are, that the machine is 

 often not properly washed after each time of using, 

 and the fact that the cream is not cooled to a tem- 

 perature below 60 degrees before it is mixed with the 

 cream from previous separations. Warm cream 

 mixed with old cream will spoil the whole product. 

 This is a very important point to bear in mind when 

 handling separator cream. 



