104 GUIDE TO DAIRYING IN SOUTH AFRICA 



and creamery, by increasing the percentage of first- 

 grade creams. 



The Cream Separator. The proper handling 

 and management of the cream separator is be- 

 coming, I am glad to say, more generally known, 

 but at the same time a vast number of our cream 

 suppliers have still a lot to learn in this respect, so 

 it will be as well at this stage to touch on some of 

 the salient points which affect the perfect separation 

 of the cream from the milk, especially in view of the 

 fact that the reason why cream tests vary depends 

 almost entirely on whether the separator is being 

 worked correctly or the reverse. 



It is not within the province of this bulletin to 

 specify any particular make of separator, as there 

 are several excellent machines on the market, as 

 well as numerous bad ones. In selecting a machine 

 the supplier should choose one that is simple and 

 solidly constructed, easy to clean and turn, has a 

 minimum of spare parts to be replaced, and, above 

 all things, one that skims clean. 



A cheap separator is dear at any price, as it 

 quickly wears out, frequently requires new parts, 

 and, after a comparatively short period, will cause 

 no end of friction between the creamery manage- 

 ment and the supplier owing to the variations from 

 day to day in the consistency of the cream which 

 these cheap machines produce. Another great 

 mistake which is so frequently made when purchas- 



