\'ARIATIOX OF FAT IX CREAM 91 



of buttermilk. auOT'ientinL' the lo;; of fat and therefore reducing 

 the churn \'ield. 



Too thick creairi i; unde-irable because it ma}' cause the -cp- 

 arator to dog. it increase; the lo^; in handling, it i; difricult 

 to prcjperl}- sample and interfere- v.dth the accurac}" of the test. 



The m.cL-t .-atisfactor}- cream for butter-making is that which 

 tests about ;c to 4c pc-r cent fat. It k- desirable to produce 

 some^^'hat richer cream in summer than in winter to prevent 

 exce.--i\'e -ouring in .-ummer and rhtiicult handlin'.^ in winter. 



Effect of These Factors upon the Skimming Efficienc}- of the 

 Separator. -The richness of the milk has no effect 'jn the com- 

 pletene.-s ui the .-kimmin'j. 



The richness of the cream, v.dthin reasonable limits, ha- no 

 etTect '.in the cijmpletene.-.- of the skimminc:. The .-kimmin:." of 

 AX-rv rich cream cau.-es a larce lo^s of fat in the skim-milk in the 

 ca.-e of certain make.- of separators, due to the clogcrlnir of the 

 machine. 



The Rate of Inflow Greatly Affects the Completeness of the 

 Skimming. — If more milk is run hno the rnachint- than the capac- 

 it\' of the machine call.- for. there is exces;i\"e loss of fat in the 

 skim-milk. If the rate ui inflow is reduced below the capacit}- of 

 the skim-milk outlet, the .-eparator deli\'er.- no cream a.t all. 



The Speed of the Separator Greatly Influences its Skimming 

 Efficiency. — Excessi^'e speed rloes not increase the cum;plctene-s 

 of the .-rkimming. Insufficient speed increa.-es the loss of fat in 

 the skim-milk. A separator run at half ^peed ma\- cause one-half 

 of the fat of the milk to be lo.st in the skim-milk. 



The Temperature of the Milk Affects the Skimming Efficiency 

 of the Separator. — For all practical purpo.~e; a tempjerature of 

 90' F. cau^e- efficient skimming. At lower temperatures there is 

 excessive lo.-s of fat in the ;kim-milk. 



The Amount of Water or Skim-milk used to Flush the Bowl 

 Regulates the Amount of Fat Lost in the Bowl and Pan. — If the 

 bowl i.-. not flu-hed at all. or in.-ufficienth'. \-ar\ing aniuunts of 

 fat ma\' be lost. If the bowl is flu.-hed until the cream discharge is 

 water}-, most of the fat in the buwl and pan is recoA"ered and 

 saved. 



