CREAM, 



251 



or soda, and is a source of contamination. Clean the 

 separator stand carefully with a cloth and wipe the spindles, 

 etc. Occasionally clean out the oil-chambers with kerosene 

 oil, and always see to it that no gum is formed and that 

 the oil-grooves and tubes are open. 



If the separator shakes, or in any way works imper- 

 fectly, find the cause without delay and remedy it. If you 

 fail to find the fault, or you cannot remedy it yourself, 

 notify the manufacturer or his agent, and have him attend 

 to it at once. 



Treatment of the Crea^n. — As the cream leaves the separa- 

 tor, it should at once be cooled to 50° or lower. This in- 

 sures " body " in the butter, and should not be neglected, 

 at least not unless the cream is thoroughly chilled after it 

 is ripened, before churning. 



LOSS OF BUTTER CAUSED BY INEFFICIENT 

 SKIMMING. 



If three-tenths of one per cent of fat is left in the skim- 

 milk, instead of two-tenths, in a separator creamery receiv- 

 ing 1000 lbs. of milk a day, there will be a loss of about 340 

 lbs. of butter for the whole year, on the supposition that 

 1000 lbs. of milk yield 800 lbs. of skim-milk, and i lb. of 

 butter contains .86 lbs. of fat. If the separation is still 

 poorer, greater losses will be sustained, as will be seen in 

 the table given below. (Friis.) 



