94 MARKET DAIRYING 
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: (1) 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 
