24 How to Make Creamery Butter on the Farm 



empty can to put the warm cream in. There is no 

 need of mixing warm and cold cream as is the general 

 practice. 



Smothered Cream is caused by putting a tight cover 

 on can and not allowing the animal heat to pass off. 

 When the milk is drawn from the cow the temperature 

 is 98 degrees and it should be cooled, allowing the 

 animal heat to escape. This smothering of cream 

 produces a rancid smell and is very detrimental to 

 good buttermaking. 



Operating the Separator. 



The variation of the speed of a cream separator has 

 a great deal to do with the enormous losses of butter- 

 fat that have cost dairymen hundreds of thousands of 

 dollars each year. Increasing the speed of a separator 

 two turns increases the velocity or pressure of the 

 bowl 4 times ; that is to say, when increasing the speed 

 on handle 2 revolutions, above 45 RPM for example, 

 we increase the skimming velocity 4 times. And 

 should we increase the handle velocity to 60 RPM, 

 the pressure or velocity of the bowl would be 30 times 

 greater at 60 RPM than at 45 RPM. This one thing 

 causes the great variation in cream tests, also the 

 great losses that occur by not turning the hand sep- 

 arator at its proper speed. 



Speed Indicator. Every cream separator should be 

 equipped with one of these devices. They are inex- 

 pensive and save their first cost many times in amount 

 of butterfat saved by turning the machine at proper 

 speed, especially when more than one person turns 

 the separator. 



