CHAPTER IV. 



Separating the Cream 



SEPARATE your milk just as soon after milking 

 as possible. Separating should be done while 

 the milk is warm if you want to get all the 

 butterfat possible. It has been proven that butterfat 

 separates best when it is at a temperature of 90 de- 

 grees Fahrenheit. Before separating, the milk should 

 be strained through a reliable wire strainer, so that if 

 any hairs or dirt have gotten into it they will not get 

 into the separator. (We recommend the Ekvall San- 

 itary Milk Strainer. It is the most efficient strainer 

 we have ever seen. You can buy it from the Minne- 

 tonna Co.) 



After it is separated, the cream should be put into a 

 long narrow can, stirred so as to aerate it and drive 

 off the animal heat, cooled down to about 50 degrees 

 Fahrenheit and held there until you have cream enough 

 for churning. Do not put cover on the can until the 

 cream is well aerated and cooled and do not hold it 

 over 2y 2 or 3 days (2 days is better). 



Never Mix Warm and Cold Cream. If you do it 

 will sour or ripen before you want it to do so. By 

 using two cans, you can use one for the morning 

 cream and by evening it will be cooled so you can 

 turn it in with the previous day's cream and have the 



23 



