258 CREAMERY BUTTER MAKING 



this could not be expected if the water content differed 

 to any great extent. 



SKIMMING STATIONS. 



In many localities where there is not sufficient milk 

 to warrant the establishment of a creamery, skimming- 

 stations are built which separate the cream from the milk 

 and deliver it to a creamery for churning. Hundreds 

 of such stations are scattered throughout the country and 

 they are serving a most useful purpose. 



The main equipment of a skimming station consists of 

 boiler, engine, separator, weigh can, scales, skim-milk 

 weigher, receiving vat, cream vat, cream cooler, milk 

 heater and pump, skim-milk pump, Babcock tester, ten 

 gallon cans, skim-milk pasteurizer, skim-milk tank, water 

 tank, and preferably a cream pasteurizer. 



CLEANLINESS AND CLEANING. 



There is perhaps no business in which cleanliness counts 

 for so much as in dairying. Two reasons for this are : 

 ( i ) that milk furnishes a medium in which a large num- 

 ber of different types of bacteria find easy development, 

 and (2) that the bacteria which are helpful to the butter 

 maker are found only in clean places and in a pure atmos- 

 phere, w r hile those of an undesirable character are always 

 associated with filth. 



To keep everything thoroughly clean in a creamery is 

 of the highest importance to the success of the butter 

 maker, and requires considerable vigilance on his part. 



Utensils like pails, dippers, cream vats, and cream 

 coolers, should be heavily tinned and be as free as possible 

 from seams, which afford good breeding places for bac- 

 teria. Dippers with solid handles are preferred, as leaks 



