54 DAIRYING 



teams of many farmers is therefore saved by the one man and 

 team which does the drawing for a large number of farms. A 

 saving in the cost of milk-carrying cans is also made when 

 cream only is sent to a factory. 



The danger of spreading disease from one farm to another 

 by means of the factory skim milk is also avoided. Cases have 

 been known in which tuberculosis has been conveyed to a herd 

 by the factory skim milk being fed to calves ; and although this 

 may be prevented by a thorough pasteurization of the skim milk 

 at the factory, such a mode of protection is not equal to keeping 

 the skim milk on the farm where it is produced and receiving 

 none from other places. 



But the greatest of all the benefits of this kind of creamery 

 to the farmer is derived from the perfect feeding condition of 

 the skim milk when it is separated from the cream with the 

 farm separator at milking time. The food value of this pure, 

 warm skim milk is not always fully appreciated. When it comes 

 from a separator it is cleaner than before skimming. It is un- 

 diluted, and is a wholesome, nutritious food for both man and 

 beast. In fact, a glass of warm skim milk from the separator 

 will not be distinguished by the majority of people from a glass 

 of new milk taken directly from the cow. 



636. Advantages of the Whole Milk Creamery. The whole 

 milk or power separator creameries began nearly twenty years 

 after the gathered cream factories started, and it was the superior 

 skimming of the power separators that led to the introduction 

 of the separator creameries. The old methods of farm skimming 

 by the gravity system, left from one-half to one and one-fourth 

 pounds of fat in every one hundred pounds of skim milk, and 

 this butter fat, even though it was kept on the farm and fed 

 to stock was extravagant feed. When the power separators 

 were introduced, the farmers were soon convinced that they 

 could save this loss by drawing their milk to creameries sup- 

 plied with power machines. They also found the losses in 

 churning to be less at the factory than at the farm, and the 

 quality of the butter was superior to that made at the gathered 

 cream factories. 



