TEMPERING AND SEPARATING. 177 



style that will cool very quickly to the tem- 

 perature of 55 deg. or below. This is a great 

 help to the flavor of the butter. It helps very 

 much to prevent the "summery" flavor or lack 

 of flavor in extreme hot weather. I consider 

 the immediate cooling of the cream from the 

 separator one of the vital points in butter- 

 making. 



Capacity of separator. — The quantity of 

 milk a separator will skim per hour depends 

 on the temperature of the milk, the time since 

 the cows were fresh and on the breed of the 

 cows. Other points being the same the milk 

 will skim the easiest that has the largest glob- 

 ules of cream. This will hold good with gravity 

 raising of cream as well as with the separator. 

 I think it unnecessary to talk about gravity 

 raising of cream in the creamery as I do not 

 know of a milk creamery that does not use a 

 separator for creaming the milk. 



How to remove cream from bowl. — When 

 the separator is stopped from any cause pour 

 in water at temperature of milk to take the 

 cream out that is in the bowl or it will become 

 so thick from being retained in the bowl while 

 in motion that it will stop the cream outlet 

 and cause trouble when it is started again. If 

 the stop is at the end of the day's work the 

 cream certainly needs to be all removed. 



The speciflc gravity of water is between that 



