102 CONDITIONS AFFECTING RICHNESS OF CREAM 



- 



on account of its greater specific gravity, carries this fat with 

 it. If it is necessary to run curdy milk through the separator, 

 the milk should be poured from one can to another, or stirred, 

 sufficiently to break up the curd as finely as possible. 



Milk in poor condition is very prone to cause the bowl to 

 clog. If such milk must be separated it is advisable to slightly 

 underfeed the separator. 



CONDITIONS AFFECTING THE RICHNESS OF 



CREAM. 



It is desirable and important, for more reasons than one, 

 that means and methods be used whereby the per cent of fat 

 in cream can be properly controlled. The creamery, in order to 

 utilize its cream satisfactorily and economically, for sale or for 

 manufacture, requires cream of suitable richness for each 

 specific commercial purpose. For buttermaking, cream testing 

 30 to 35 per cent fat is most desirable. Such cream makes pos- 

 sible easy handling, it minimizes injury to the fat during pas- 

 teurization, and permits of the use of a liberal amount of 

 starter without excessive dilution. Excessively low testing 

 cream sours and spoils more readily than richer cream, so that 

 by the time it reaches the creamery, thin cream is often in a con- 

 dition unfit to be made into good butter. In this sour and 

 curdy condition accurate sampling and testing is rendered diffi- 

 cult, if it is at all possible. Thin cream is undesirable further, 

 because it diminishes the amount of skim milk available for the 

 feeding of calves and pigs on the farm ; it increases the cost 

 of transportation of every pound of butter fat so shipped or 

 hauled ; it makes impractical the use of a reasonable amount 

 of starter in the creamery, and starter is essential for the de- 

 velopment of a pleasing high flavor of butter ; it does not 

 churn out exhaustively and yields an excessive amount of but- 

 termilk, augmenting the loss of fat and thereby reducing the 

 churn yield. 



Excessively rich cream, such as cream testing above 45 per 

 cent fat is also undesirable from the farmer's and the cream- 

 ery's standpoint. Such cream tends to clog the separator; it 



