CREAMERIES. 123 



the whole milk and run all through the power sepa- 

 rator before pasteurizing. 



The combination of a central creamery with a 

 number of skimming stations or auxiliary creameries, 

 where the cream is separated and sent to the central 

 for churning, overcomes the difficulty of long hauls 

 for the milk, and tends to produce a large quantity of 

 butter having a uniformly good quality. However, 

 such creameries require excellent management, else 

 the expense of operating them consumes all the 

 profits. 



