MILK AND ITS PRODUCTS 169 



milk. The reason for this is that in rich cream the skim- 

 milk is taken close to the cream line where the skim-milk 

 is richest. 



I. Owing to the very small size of the fat globules in 

 stripper's milk, such milk is more difficult to cream than 

 that produced in the early period of lactation. 



Regulating Richness of Cream. The richness of 

 cream is regulated by means of a cream screw in the sepa- 

 rator bowl. When a rich cream is desired the screw is 

 turned toward the center of the bowl, and for a thin cream 

 it is turned away from the center. 



Advantages of Rich Cream. To separate a rich 

 cream at the farm results in mutual benefit to pro- 

 ducer and manufacturer. The main advantages are as fol- 

 lows: (i) Less bulk to handle; (2) less cream to cool; 

 (3) less transportation charges; (4) more skim-milk for 

 the farmer; (5) better keeping quality; (6) allows more 

 starter to be added; (7) gives better results in churn- 

 ing, and (8) makes pasteurization easier, especially with 

 sour cream. 



Best Time to Separate Milk. The best results with 

 a separator are obtained by running the milk through 

 the machine immediately after milking. 



Saving of Butter Fat with a Separator. That the 

 owner of four good cows can afford to invest $50.00 in a 

 small cream separator is shown by the following: Four 

 good cows will yield not less than 24,000 pounds of 

 milk a year. By the common shallow pan method of 

 creaming, the loss of butter fat will average 0.7 pound 

 for every 100 pounds of milk. With the centrifugal sepa- 

 rator the loss of fat will not average over 0.05 pound, 

 hence there will be effected a saving of 0.65 pound of 



