DAIRYING 63 



Influence of Acidity of Milk. 



Acidity of milk, % 26 .29 .50 .42 .29 



Cream test, fat % 31 28 36 32 30 



Skim milk test, fat %-. . .015 .01 .01 .01 .05 



Effect of Change in Richness of the Milk. 



Milk, fat % 2.3 3.1 3.9 4.6 6.1 



Cream, fat % 20.7 24.5 28.2 33.1 38 



344. The results given above illustrate the way in which farm 

 separator cream is affected by lack of uniformity in the everyday 

 running of the machine. The centrifugal cream separator is a 

 very valuable machine in the dairy and the creamery, but it is not 

 an absolutely automatic machine. A reasonable amount of atten- 

 tion must be given to it in order to get the most satisfactory re- 

 sults. Losses of fat in the skim milk may easily be reduced to a 

 satisfactory figure and uniformity in the richness of the cream 

 may also be obtained, but these results require some care on the 

 part of the operator of the machine. 



Advantages of a Rich Cream. 



345. When cream is sold from the farm there is sometimes a 

 tendency to skim too thin cream on the assumption that the- more 

 cream sold the more money will be received for it. This is a 

 mistake for the following reasons : 



First, skimming a rich cream gives more skim milk for stock 

 feed than a thin cream. 



Second, the richer the cream the smaller the quantity to cool, 

 and this is sometimes an important matter where ice is scarce and 

 expensive. 



Third, rich cream occupies less space and reduces the weight 

 and transportation charges. 



Fourth, if butter is made of cream, more starter can be added 

 to a rich than to a thin cream, and a rich cream can be churned 

 at a lower temperature, which gives a better body and more ex- 

 haustive churning than is the case with thin cream. 



