HANDLING OF MILK AND CREAM 



M3 



separated, as a temperature of 86° F. is most favorable for separa- 

 tion. Nor must time be permitted for germs to multiply in the 

 warm milk between milking and separation; the milk must be separ- 

 ated as fast as milked. As soon as the cream is separated it 

 should be immediately cooled to below 50 F., preferably to 

 40 u F. This is best accomplished by allowing the cream to run 



Fig. 47. 



Hand Separator for separating cream from milk. 



directly from the separator into the receiving tank of a tubular or 

 Star cooler. The cooler is identical with that for milk, but the 

 holes are larger in the receptacle which feeds the cooler. The 

 cream is transferred from the collecting tank of the cooler to a 

 cream bottle-filler, and then is run into sterilized bottles. The 

 bottles are shipped like milk in shipping boxes and, except in cold 

 weather, are packed in ice. The bowl and all movable parts of the 



