CREAMING 61 



F. The higher the acidity of milk the poorer the 

 creaming. With sour milk the loss of fat in the skim- 

 milk becomes very great. This emphasizes the importance 

 of having the milk delivered to the creamery in a sweet 

 condition. 



G. Sometimes large numbers of undesirable (slimy) 

 bacteria find entrance into milk and materially increase its 

 viscosity. This results in very unsatisfactory creaming. 

 Low temperatures also increase the viscosity of milk 

 which accounts for the poor skimming at these tempera- 

 tures. 



H. Most of the standard makes of separators will do 

 satisfactory work when delivering cream of a richness of 

 50%. A richer cream is liable to result in a richer skim- 

 milk. The reason for this is that in rich cream the 

 skim-milk is taken close to the cream line where the skim- 

 milk is richest. 



I. Owing to the very small size of the fat globules 

 in stripper's milk, such milk is more difficult to cream 

 than that produced in the early period of lactation. 



Keeping the Bearings Clean. To insure a smooth and 

 easy running of the separator, the bearings must be kept 

 free from any traces of gumminess by frequently wash- 

 ing them with kerosene or gasoline. 



SEPARATING TEMPERATURE. 

 During the summer time, when milk is fresh and re- 

 quires little heating, a separating temperature of 70° F. 

 gives good results. In the late fall and during the winter, 

 when milk is received cold and often two days old, it 

 is necessary to raise the temperature of the milk to 85° 

 before separating. When milk is received in a partly 

 frozen condition or when permeated with bad odors, a 



