Separating the Cream 25 



Condition of Milk While Separating. When cows 

 are long in lactation (old milk cows) and are fed on 

 dry feed, the whole milk is much harder to separate, 

 and it is necessary to be careful in the operating of the 

 separator under these conditions. 



There is not a cream separator manufactured today 

 that will skim milk at a low temperature and do good, 

 clean skimming with old milk. Great butterfat losses 

 are bound to occur in any separator. All separators 

 do better work when the temperatures are 85 and 

 above. 



Foundation for Separator. A cream separator bowl 

 is the most delicate, highest speed machine made to- 

 day and it requires great care and should have a good 

 solid foundation and run with steady motion. The 

 foundation should be concrete and the separator 

 should always be kept level. It should be started slow 

 until the full speed is reached not jerked, and it 

 should also be turned full correct speed as long as any 

 milk is left in the receiving tank to be skimmed. 



The Care of Your Separator. 



If there is one part of the dairy more than another 

 where cleanliness is an absolute necessity, it is the 

 cream separator. There are some who think that once 

 a day is often enough to wash a separator bowl 

 others only do it twice or three times a week. That is 

 a big mistake. 



A Separator Bowl Must Be Thoroughly Cleaned 

 After Every Skimming. If it isn't, old particles of 

 butterfat, or particles of impurities full of harmful 

 germs will affect or ruin vour next batch of cream or 



