CREAM AKD ITS PECULIARITIES. 261 



The report of the Director summed up the advantages 

 of the centrifugal separation of the cream an follows : 



1st. The transportation of milk but once a day, which 

 so far has been considered impossible in our butter fac- 

 tories. The cost of transportation of the milk is thus 

 decreased by half. It is no small item in favor of the 

 centrifugal plan. 



2d. A great saving of time in skimming. By the 

 old method, the milk required thirty-six hours setting 

 before skimming. By this new system 10,000 pounds of 

 milk will yield its cream in four or five hours, and 

 farmers can carry back their skimmed milk at once. 

 Here again is a saving of time and temperature. The 

 longer the milk has to remain in the creamery, the 

 greater is the risk from the various contingencies to 

 Avhich it is liable, and in proportion as it is quickly ren- 

 dered marketable and passed out of dairymen's hands 

 are these lessened. 



3d. More thorough skimming and greater yield. 



4th. The centrifugal allows of the acidulation of the 

 cream being brought under control. This is one of 

 the most important points in butter making, and the 

 only means of producing at will a butter sure to keep. 

 It is also the means of obtaining cream of uniform ripe- 

 ness, and thus enabling us to churn it equally clean. 



5th. The butter obtained is purer and of superior 

 quality. The centrifugal extracts from the milk, from 

 the cream and consequently from the butter, a large 

 amount of impurities which adhere to the sides of the 

 apparatus, and which old methods could not remove. 



6th. A great saving of ice. This is an important 

 item; as the best results from the centrifugal are obtained 

 when the milk is used soon after milking, and the 

 amount of cream averages about fifteen per cent of the 

 milk. As by this method nothing but the cream need 

 be cooled, it is evident that there will be a saving of 



