64 



CREAMERY BUTTER MAKING 



regulated by means of a cream screw in the separator 

 bowl. When a rich cream is desired the screw is turned 

 toward the center of the bowd, and for a thin cream it is 

 turned away from the center. 



The richness of cream 

 is also affected by the 

 rate of separation. With 

 all separators the more 

 milk separated per hour 

 and the lower the speed 

 the thinner the cream. 

 Too low a speed always 

 results in a rich skim- 

 milk and poor cream. 



Temperatures betw^een 

 60° and 90° have little 

 effect on the richness of 



cream. When, how- 

 Fig. 20.-Heate7 and Pasteurizer which ever, the temperature is 

 elevates milk and cream. • 1 ._ ^ ,_o ^^ „u«,,^ 



raised to 140 or above, 

 the cream becomes thinner. 



Advantages of Rich Cream. In whole milk cream- 

 eries 45% is about the ideal richness of cream. Where a 

 large amount of starter is to be added to the cream it is 

 necessary to separate a rich cream so that the starter 

 will not bring it below the churning richness. 



In case milk is tainted it is desirable to separate a very 

 heavy cream so as to get rid of as much milk serum as 

 possible. In this w^ay most of the taints, which develop 

 in the milk serum, can be gotten rid of. The cream is then 

 reduced to churning richness with starter, or partly with 

 starter and partly wath fine flavored milk. 



The fat globules in a rich cream are close together 



