68 DAIRYING 



clean and sweet cream. This -necessitates a constant effort on 

 the part of the farmer to keep the machine clean and the cream 

 cool. If this is not done and a sour, tainted cream is produced 

 at the farm, the returns from using a farm separator will be less 

 than those from selling whole milk to a creamery. 



359. In recent years the rapid introduction of the farm sep- 

 arators has brought a new problem into the creamery industry. 

 Many gathered cream factories are receiving farm separator 

 cream and the amount of it is constantly increasing ; in fact the 

 whole milk creameries find their patrons in some cases voluntarily 

 changing from the old way of delivering milk, to the new one 

 of using a farm separator and sending their cream to the factory. 

 The rapid development of this tendency among farmers indicates 

 that the system has merit which they appreciate, and that the 

 creameries must necessarily arrange to receive such cream and 

 to make the best butter possible from it. 



Quality of the Butter 



360. The experience of many creameries with farm gravity 

 cream in the past has been such as to cause them to doubt the 

 practicability of making so fine a quality of butter from farm 

 separator cream as they formerly have made from factory sep- 

 arated cream. The standard of butter quality certainly ought 

 not to be lowered by farm separator cream; for when it is skim- 

 med from the warm, new milk, cream is in a purer condition than 

 that skimmed from milk which is twelve or more hours old. The 

 sooner cream is separated from milk after milking the better 

 the cream for any purpose. This being true, faults in the 

 butter made from such cream cannot be charged to the farm 

 separator. In many cases, butter made from cream not properly 

 cared for does not sell for the top market price, and since there 

 is a growing tendency to sell butter on its merits, giving only the 

 price its quality deserves, there will be difficulty in disposing 

 of butter made from a poor quality of farm separator cream, at 

 prices equal to those of butter made at whole-milk creameries. 

 Considering the question, however, from the mechanical side of 

 the butter making process alone, there is no good reason why 





