ON BUTTERMAKING 9 



Suppose 100 pounds of milk containing 4 per 

 cent fat is skimmed and it yields 85 pounds skim 

 milk, testing .2 per cent fat and 15 pounds cream. 



Total fat in whole milk=iooX-O4=4 pounds. 



Total fat in skim milk=85X-OO2=.i7 pound. 



Total fat in cream=4 .17=3.83 pounds. 

 3.83 x IPO __ 95 75^ 



.-. the cream-raising coefficient is 95.75 per cent. 



Should a patron who furnishes cream be paid more 

 per pound of fat than the patron who delivers 

 whole milk? 



Theoretically, he should, because there is no 

 separator loss to the creamery when cream is fur- 

 nished. However, it is doubtful if such a plan can 

 be fairly conducted in many places, because the 

 quality of the cream or fat determines largely its 

 market value. Usually butter made by whole milk 

 creameries is superior to that made in cream-gath- 

 ering creameries, so, taken all in all, it is doubtful 

 if any difference should be made in the price of fat. 



Why is milk heated or tempered before separating? 



1. Because all separators skim closer and do not 

 clog so easily. 



2. Viscosity of milk is decreased. 



3. Fluidity of milk is increased. 



4. Increases the ease of fat separation. 



What is the best temperature for separating milk 



by centrifugal force? 

 About 90 F. 



