198 CANADIAN DAIRYING. 



efficiency of separation between different machines 

 of the same make as there is between the different 

 makes themselves." 



The percentage of fat in the whole milk which is 

 recovered in the form of cream is known as the 

 creaming co-efficient of a separator. It is important 

 that this should be as high as possible in order to 

 reduce the loss of fat in the skim-milk. 



Creams containing different percentages of fat have 

 about the following composition : 



/ / / / 



/o /o /o /o 



Fat 15.2 20.0 25.0 67.5 



Water 76.6 71.7 66.3 29.0 



'Casein, etc.... 3.1 3.1 3.2 1.2 



Milk sugar ... 4.5 4.6 4.8 2.2 



Ash 6 .6 .7 .1 



(Flcischinann). 



CARE AND RIPENING OF THE CREAM, 



In the cream-gathering creamery during the hot 

 weather the cream is often delivered in a ripe condi- 

 tion, in which case it should be cooled at once to 

 churning temperature or below. In some cases it 

 may be advisable to churn the cream soon after it is 

 cooled if there is danger of it being over-ripe by the 

 next morning. Churning at night is not to be recom- 

 mended unless absolutely necessary. If the cream 

 can be cooled to below 60 degrees very little acid 

 will develop in the cream, and the butter will be 

 firmer if the cream stands at the churning tempera- 

 ture for several hours, as compared with churning it 



