CHAPTER IV. 



The Production of Cream 



Dairymen who separate the milk, produced on 

 their farms and ship the cream to a creamery, should ob- 

 serve strictly all the rules, laid down in the preceding' 

 chapter for the production of clean milk. 



Cream contains the most valuable part of the milk 

 and should therefore be handled with the greatest care. 

 Where cream is often graded at its delivery at the 

 creamery and paid for according to the grade, the 

 greater care given to it is amply rewarded by the higher 

 returns for the better qualities. 



Cream Separators 



Several types of highly perfected cream separators 

 are now on the market. Dairymen desiring to buy a 

 cream separator may obtain ample information about the 

 best type for the local conditions from neighbors, farm 

 advisers, etc. 



By carefully following the instructions sent by the 

 makers with every machine that is shipped, it is not too 

 difficult to become familiar with the handling of them. 

 ]f necessary, some .practice may be gained by attending 

 the separation of milk at a farm in the neighborhood, 

 or at a dairv school. 



Separating of Milk 



Connected with the separating of milk there are 

 two matters which have a great influence on the quality 

 of the cream and should therefore have the special at- 

 tention of the dairyman. They are : 



1st. The milk must be separated immediately after 

 milking, and 



2nd. The cream must be cooled at once, after sepa- 



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