TEMPERING AND SEPARATING. 171 



to be SO hot to secuve the right temperature of 

 the milk that it will cook the milk onto the 

 vat. This is olijectionahle and unnecessary. 

 Eighty to 85 deg. is a good temperature at 

 which to separate. 



Quick cooling. — It may be done at a higher 

 temperature when there is a way of cooling 

 the cream immediately to a temperature of 55 

 deg. or below. This is a vital point in the work 

 and one that many butter-makers stumble over. 



A1,PHA TEfllPERlNG VAT. 



Care of separator. — When the milk has been 

 tempered to the desired temperature it is ready 

 to separate. The separator is run at a high 

 velocity and needs good care. Be sure that the 

 bearings are all well oiled before it is started, 

 and especially is this necessary with a new ma- 

 chine as the parts are all new and they fit close. 

 There is more danger of heating a new ma- 

 chine than after it has ran a time. Follow in- 

 structions sent with the separators. Do not be 



