no GUIDE TO DAIRYING IN SOUTH AFRICA 



is below 50 %. This is more especially true when 

 inferior machines are used, or machines with a small 

 capacity and which are usually worked too long 

 before being stopped to clean out the bowl. If we 

 consider that, even when separating is conducted 

 on a farm under the most favourable conditions, 

 10 of i % is usually left in the skim milk, and that 

 when working under unfavourable conditions, such 

 as producing a very heavy-bodied cream, the loss of 

 butter fat in the skim milk can easily be raised to 

 17 of i %, the monetary loss incurred, when spread 

 over a year's working, is very considerable, and 

 not only is it considerable, but the supplier is 

 producing a class of cream which is neither asked 

 for nor required. 



Adjustment of the Cream Screw. Being so 

 frequently asked how to produce either thick or 

 thin cream, especially among suppliers who are not 

 familiar with the principles upon which cream 

 separators work, and who possibly have no direc- 

 tions to guide them, I would at this stage lay down 

 certain cardinal factors which should enable any 

 supplier to adjust his machine whether he has 

 directions available or not. 



Every separator being provided with an adjust- 

 able regulating screw, the first thing for the operator 

 to ascertain is whether this regulating screw acts 

 on the cream or the skim-milk outlets. If the 

 former, then if thicker cream is required, the regu- 



