io8 GUIDE TO DAIRYING IN SOUTH AFRICA 



borne in mind that milk three or four hours old 

 will skim as badly at correct temperature as new 

 milk freshly milked will do when even 15 Fahr. 

 below the correct temperature. Milk straight from 

 the cow requires no reheating if it has not fallen 

 below 86 F., but if the milk is older and the 

 temperature has fallen considerably it should be 

 reheated to 90 F. to obtain the best results and 

 prevent loss of butter fat in the skim milk. In 

 working a cream separator the following points 

 are well worth the operator's consideration and 

 attention : 



1. Too thick cream means a tendency to bad 



skimming. 



2. Slow speed of handle or irregular turning 



results in bad skimming. 



3. Too fast inflow results in bad skimming. 



4. Too thin cream gives better skimming, but 



too thin cream will not keep, or travel well, 

 so gets second graded. 



5. Too slow inflow gives thicker cream and 



good skimming, but cream is apt to 

 accumulate in the bowl, and cause bad 

 skimming later on. 



6. Too rapid speed of handle gives same results 



as No. 5. 



Consistency of Cream. Under this heading we 

 at once touch on the root of all the trouble which 



