DAIRYING AND BUTTER MAKING DAIRY BUILDINGS. 801 



the machine or in the instruction book belonging to it, and this should be 

 ritrictly followed. 



Best Temperature of Milk for Separating. — All liquids flow more 

 readily when warm than cold. This is not as noticeable with milk as it 

 may be with molasses, but the principle holds just as true and is readily 

 shown in the separation of milk. Everyone has observed that cold cream 

 does not flow as readily as warm cream. As cream is one of the products 

 of separation and has to flow from the machine through a small opening 

 or outlet, it is seen that the warmer it is the more readily it will flow. If 

 the flow of cream is checked, more milk will be forced out of the skim- 

 milk outlet, and if the obstruction to the flow becomes too great, butter fat 

 will go out with the skim milk, because it can not move fast enough 

 through the cream outlet. For this reason the nearer the temperature of 

 the milk approaches the animal heat the better will be the separation. 

 While some machines are supposed to skim milk as cold as 60° to 65° F., 

 it is not good practice, because the skimming will not be so close. The 

 milk should be at a temperature of 80° or higher. It will be seen, there- 

 fore, that a third factor, in addition to rate of feed and speed of machine 

 — namely, the temperature of the milk — has a direct bearing on separa- 

 tion, and it may be accepted as true that the warmer the milk the better 

 the work. 



Summary of Points to Be Observed. — To sunnnarize, the points in 

 the operation of a separator, given in their order of importance its bearing 

 on the quality of the work, are as follows: 



First. The speed of the separator must be uniform and up lo Llie 

 standard required by the makers of that particular machine. 



Second. The temperature of the milk should be such as will make it 

 How readily; the warmer it is the more perfect will be the separation. 



Third. The amount of milk that is run through the machine shuuld 

 remain constant, and should not be incre"ased over that which is intended 

 for the machine. 



Fourth. The machine should be set on a solid base or foundation, so 

 that there will be no jar or shaking about as it is turned, such as would 

 tend to interfere with the even flow of the milk through the bowl and 

 thus destroy its efficiency in skimming. 



Fifth. The separator must be kept thoroughly and scrupulously clean, 

 particular care being taken that none of the tubes through which the milk 

 flows become obstructed in any way. 



Sixth. The test of the cream can be readily changed by changing 

 either the cream outlet or the skim-milk outlet. 



In the mechanical operation of a machine none but the best oil should 

 be used, and this should not be allowed to gum or become dirty on the 

 bearings. It is good practice to flush the bearings with kerosene occa- 

 sionally by making a run with kerosene in the oil cups. This will serve 



