viii CONTENTS. 
PAGE 
3. Kind of Preservatives to Add. 2.2... ccc cece cece rece eee 99 
4. Arrangement of Composite Samples... ..........-.00e0e eee 102 
5. Care of Composite Samples. ... 0.0.0.0... 0 cece eee e rece eens 102 
6; Average Samples, g...iw.c cs gees sues ahaa a a dee See RE 104 
7. Composite Sampling without the Use of Preservatives......... 104 
CHAPTER IX. 
CREAMERY CALCULATION: cass 08d osu seot's gawA caweeh Ga wee Deu areas 8 105 
1. Finding Average Percentage of Fat.. .............0 0000-000 105 
2. Calculation of Overrun... 0.0.2 ccc eee ene eee eeee 107 
A. Thoroughness of Skimming... ...............0000000- 108 
B. Completeness of Churning.... 0.0... .. ese eee cence eens 108 
C. General Losses in Creamerics. .........-..0e00eeeeeees 108 
D. Composition of Butter Manufactured.................. 108 
8. Calculation of Churn-yield. .......... 0.0.0... cece eee eee 109 
4, Calculation of Dividends.............0 2. cece cece cence ee eees 109 
5, Cream-raising Coefficient. ... 0.0.0.0... ccc cee cc eee cece eenes 113 
6. Statement to Patrons... 0.0.0.0... cece cee eee eee eee 113 
7. Paying for Fat in Cream as Compared with Paving for Fat in Milk 116 
8. Degree of Justice in Paying Cream Patrons More per Pound of 
Fat than the Milk Patrons.... 2.00.0... ccc cece cece ee eee 117 
CHAPTER X. 
Heatinc MILK PREVIOUS TO SKIMMING............00cceseeceeceees 118 
1. Reasons for Heating. . .........0. 00.00. cece ceeeceeeceeeeas 118 
2. Advantages of Warming Milk to High Heat Previous to Skim- 
DMD Bs. sis is a Ghnarei ius 4 Hay 24 GAG sae SEN Se cies sana 119 
3, How Heated ss sicetc sede s iced ciate s new ele dees awe rena tien 121 
CHAPTER XI. 
SEPARATION OF CREAM. .... 0.0.0 - eee e cece ccc n sec e cn seceeeuaeenes 123 
1, Gravity Creaming. ... 20.0.0... cece cece ccc n cence cee ees 123 
A. Shallow-pan System... ..........0.00ccceeeeeceuees .. 123 
B. Deep-setting System... ........0.0. 000 cece cece eee eee 124 
a. Probable Explanation... ................00000: 126 
C. Water-dilution Cream (Hydraulic). ...............2.0. 128 
2, Centrifugal Creaming............. 00.00. c cece cen ceeeeeeees 129 
Ay Advantages: ae sce cr see vouch caw osu bon oad eee ae s 129 
B. History of Centrifugal Separators. ..............0-005- 130 
C. Modern Separators. ............0cccecceeeeseceseeecs 132 
D. Classification of Separators..........00.cceeseeeeeeees 133 
