BUTTER-MAKING 235 



Slight changes in the physical properties of the milk do not 

 have as much effect in centrifugal creaming as in the gravity 

 system. This is due to the fact that the greater force exerted 

 is sufficient to overcome any effect of small fat globules, the 

 presence of fibrin, and other deterrent conditions. This ability 

 of the centrifugal separator to overcome these difficulties makes 

 it far more efficient than the shallow pan, deep setting, and 

 water dilution methods. According to Hunziker, 1 the percent- 

 age of fat lost in the skim-milk by the different methods is as 

 follows : 



PERCENTAGE FAT 

 METHOD IN SKIM-MILK 



Shallow Pan 0.44 



Deep Setting 0.17 



Water Dilution 0.68 



Centrifugal 0.02 



QUALITY OF CREAM FOR BUTTER-MAKING 



The quality of butter is dependent on the quality of the 

 cream from which it is made more than on any other factor 

 in connection with its production. While a good butter- 

 maker may be able partly to overcome or disguise defects in 

 the cream, he can never make the highest grade of butter from 

 cream of poor quality. The quality of cream depends on the 

 care it receives from the time the milk leaves the cow until it 

 reaches the vat in the creamery. Whether the farmer delivers 

 whole milk to the creamery or separates it on the farm and 

 delivers only the cream, he should exercise the greatest care in 

 its handling. The milk should be drawn under the same general 

 conditions as those outlined in Chapter VI for the production of 

 market milk. In many sections, it has been found that the 

 farmers who separate the milk at home and deliver cream to 

 the creamery produce a poorer grade than those farmers who 



1 Indiana Bui. 116. 



