ADVANTAGES OF CENTRIFUGAL SEPARATOR 117 



to secure a pure, sweet and wholesome cream which can be 

 made into a first class butter. In the whole milk creamery, 

 where the btittermaker has exclusive control over the cream as 

 soon as it leaves the separator, conditions are most ideal and 

 the verdict of the butter markets of this country is proof of the 

 fact that our best butter comes from the whole-milk creameries. 



The cream that arrives at our gathered cream plants, as a 

 general rule does not grade high enough to make "Extras." 

 This fact is one of the main drawbacks of the gathered cream 

 plant. While much of this cream is hand separator cream, the 

 fault cannot be attributed to the separator. It is obvious that 

 just as good cream can be produced by the use of the hand 

 separator as with the factory machine. The fault lies not with 

 the use, but with the abuse of the separator. When proper at- 

 tention is given to cleanliness in the operation of the separator 

 and the handling of the cream, to prompt cooling and to frequent 

 delivery, the resulting cream is bound to be in proper condition 

 to make good butter. 



Not so, however, where the cream is separated by gravity. 

 The gravity cream, is to-day considered the scum of the raw 

 material which the creameries receive. Creameries which 

 practice systematic grading are generally forced to place gravity 

 cream in their lowest grade and many creameries pay several 

 cents less for such cream than for separator cream. 



There are many reasons for the inferiority of gravity cream : 

 It is usually old because time is required for setting. It is 

 always relatively low in butter fat and this, together with its 

 age, causes it under average conditions to be of very poor quality 

 by the time it reaches the creamery. Its dilution deprives the 

 buttermaker of the opportunity to improve it by the addition of 

 starter. This thin cream yields a relatively large amount of 

 buttermilk which in turn means heavy loss of fat. This loss is 

 increased also by the fact that this thin cream, especially when 

 pasteurized, does not churn out exhaustively and finally the 

 cream, owing to its thinness and its usual contamination with 

 undesirable ferments, deteriorates rapidly, yielding a low grade 

 of butter. 



