BUTTER-MAKING ON THE FAKM. 



15 



Milk separates best when fresh or new and at a temperature of 90 to 100 

 Fahr., and for this reason the best time to separate the milk is immediately after 

 milking. A low temperature will cause a loss of fat in the skim-milk. 



Every separator has some device for changing the test of the cream. In most 

 cases the adjustment is at the cream outlet. If so, by turning the screw in the cream 

 will be richer, and by turning it out the cream will be thinner. 



Variation in the percentage of fat in the cream may be caused, also, by a varia- 

 tion in the temperature of the milk ; by the quantity of milk in the supply-can ; a 

 variation in the percentage of fat in the milk; by irregular speed; and by the bowl 

 not being properly cleaned. 



CLEANING THE SEPARATOR. 



Many dairymen are neglectful in the cleaning of the separator, and some seem 

 to think that it is unnecessary to wash the machine more than once a day. Such 

 practice cannot be too strongly condemned. Even when the bowl is rinsed with warm 

 water, there remains a coating of slime and milk on the interior parts which readily 

 undergoes decomposition. When next used, the warm cream in passing becomes 

 contaminated with bacteria from this source, and it is injured beyond repair. Such 

 cream may be dangerous to health, and it is certainly unfit for butter-making. 



COLLECTING THE CHURNING. 



The cream-can should be of sufficient size to hold a supply large enough for one 

 churning. 



Cream should be churned at least twice a week during cold weather and three 

 times a week during warm weather. 



When collecting cream for a churning, great care must be 

 taken to keep it in a cool, clean place, and to stir it thoroughly 

 from the bottom of the can every time fresh cream is added, 

 and frequently until churning-time. A simple and cheap stirrer 

 (Fig 5) consists of a saucer-shaped piece of heavy tin about 3 

 inches in diameter, with a long handle of ^-inch heavily tinned 

 iron fastened to the centre of it. No amount of icashing and 

 boiling can keep a icooden stirrer sweet and clean, and such' 

 should on no account be used. 



When shallow-pan setting has been used, the cream is 

 already ripened, or partially so, when taken off. If it has 

 been kept cool and properly stirred as each skimming was 

 added, it may be churned almost at any time when brought to 

 the proper temperature. 



Cream from a properly conducted deep-sen ing system 

 should be cold and sweet when skimmed. Each skimming 

 should be thoroughly stirred when added to the previous lot 

 and kept at a low temperature until twenty-four to thirty-six 

 hours previous to churning, and no fresh cream should be added 

 during the ripening process. 



If a cream-separator is used, the cream should be imme- 

 diately cooled to 55 Fahr. or less, by setting it in cold or F|g 5 Cream . st irrer. 

 running water, or by allowing it to run over a cooler (Fig. 6) 



such as are especially made for that purpose. After thoroughly cooling each 

 skimming it can be added to the main supply. In no case should warm cream be 

 added to cold cream. Both should be equal in temperature, and then they may be 

 mixed together by efficient stirring. The cream should be kept in as nearly sweet 

 condition as possible until enough for a churning has been gathered. 



