TEMPERING AND SEPARATING. 175 



take a smaller percentage of the milk as cream 

 and still do more efficient work than others 

 will. This is an important point, one reason of 

 which is the fact that in hot weather there is 

 danger of cream becoming too sour to make 

 high-flavored butter, and cream rich in fat does 

 not sour or ripen so fast as cream poor in fat. 



DASISH-WESTON CREAM COOLBB 



A cream with 35 per cent of fat in it might in 

 extreme hot weather have the right degree of 

 acid at churning time to produce the best re- 

 sults when if the separator had been adjusted 

 to take a cream with 15 or 20 per cent of fat it 

 would, -under the same conditions as to tem- 

 perature and time, have developed a degree of 



