170 DAIRY FARMING 



butter fat in each 100 pounds of milk by the use of the 

 separator. At this rate, the total saving of butter fat an- 

 nually on the 24,000 pounds of milk will be 156 pounds. 

 Since each pound of butter fat will yield approximately 

 i 1-6 pounds of butter, 183 pounds of butter will be saved 

 by the process, which, at 25 cents per pound, amounts to 

 $45.75. This saving in butter fat alone will almost pay 

 for the separator in one year. 



Fastening a Separator. To secure steady motion, 

 the separator must be fastened to a solid foundation. 

 There is nothing better in this respect than a concrete 

 floor, with which every dairy should be provided. 



One of the best methods of fastening separators to con- 

 crete floors is the use of expansion bolts. 



These consist of lag screws with tapering points pro- 

 vided with malleable shields, having threads on their in- 

 ner sides to fit the threads of the lag screws and pro- 

 jections on their outer sides to catch and hold in holes 

 made in the concrete. The shields expand as the lag 

 screw is screwed in. 



CREAM RIPENING. 



Cream ripening is a process of fermentation in which 

 the lactic acid organisms play the chief role. In every-day 

 language, cream ripening means the souring of the cream. 

 So important is this process that the success or failure of 

 the butter maker is largely determined by his ability 

 to exercise the proper control over it. In common practice 

 the time consumed in the ripening of cream varies from 

 twelve to twenty-four hours. 



Object. The ripening of cream has for its prime ob- 

 ject the development of flavor and aroma in butter, two 

 qualities usually expressed by the word flavor. In addi- 



