CREAMERY BUTTER MAKING 63 



SEPARATING TEM PERATURE. 



During the summer time, when milk is fresh and re- 

 quires Httle heating, a separating temperature of 70" F. 

 gives good results. In the late fall and during the 

 winter, when milk is received cold and often two days 

 old, it is necessar}- to raise the temperature of the milk 

 to 85" before separating. When milk is received in a 

 partly frozen condition or when permeated with bad 

 odors, a separating temperature of 140" to 170'^ is pre- 

 ferred. Whenever such high temperatures are employed 

 it is necessary to cool the cream immediately after it 

 leaves the separator to a temperature of 70° or lower. 



RICHNESS OF CREAM. 



How Regulated. The richness of cream is usually 

 regulated by means of a cream screw in the separator 

 bowl. When a rich cream is desired the opening in the 

 screw is turned toward the center of the bowl, and for a 

 thin cream it is turned away from the center. 



In some machines the richness of cream is regulated 

 by the rate of separation. With all separators the more 

 milk separated per hour and the lower the speed the 

 thinner the cream. Too low a speed always results in a 

 rich skim-milk and poor cream. 



Temperatures between 60" and 90" have little effect 

 on the richness of cream. When, however, the tempera- 

 ture is raised to 140° or above , the cream becomes 

 thinner. 



Advantages of Rich Cream. These may be summed 

 up as follows : 



1. Permits the use of more starter. 



2. Contains fewer objectionable bacteria. 



