rating, to a temperature as near to 50 degrees Fahren- 

 heit as is possible. 



Directly after milking the milk has the right tem- 

 perature for the separating process, viz : 90 to 95 degrees 

 Fahrenheit. If worked at that temperature very little 

 butterfat will go into the skimmilk, and a concentrated 

 cream of about 40 per cent of butterfat may be pro- 

 duced without difficulty. 



If the milk is allowed to stand any length of time 

 between milking and separating it will cool more or less, 

 in accordance with the temperature of the air at the 

 place where it stands. More butterfat will pass into the 

 skimmilk and the cream will be thinner ; which means 

 an unnecessary loss of skimmilk for the dairyman. 



The cooling of the cream should be done immediately 

 after separating for the same reasons which make cool- 

 ing of the milk desirable directly after milking. (See 

 page 37.) 



A very practical illustration for separating and 

 cooling is shown on page 47. 



The cream, after leaving the separator, flows over a 

 conical, closed-in cooler. The process is almost instanta- 

 neous and assures the greatest efficiency. 



The cooling water should be taken direct from the 

 well as described on page 39. 



If no cold water is available, ice may be used for the 

 cooling of cream. The ice is either placed inside the 

 cooler or the cream, after separation, put into a can and 

 the can in a vat containing water and ice. 



Tank- cooling of Cream 



Tank-cooling is still more undesirable for cream than 

 it is for milk. The greater thickness of the cream makes 

 very frequent stirring necessary before a good result may 

 be attained. Even under the most favorable conditions 

 tank-cooling is so much less efficient that the installation 



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