266 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



policy to run a quart of warm water through the bowl prior lo 

 turning on the milk supply and just after the separating is com- 

 pleted. Increase the speed while flushing the bowl. The com- 

 mon practice is to stop turning and then pour in the warm 

 water. Allow the bowl to come to a standstill of its own accord 

 unless there is a brake attached. 



The relative amount of cream to be obtained from the amount 

 of milk skimmed will depend upon the breed of cows producing 

 the milk, the season of the year, and whether the cows are fresh 

 or advanced in period of lactation. Some farmers say, "Why 

 does my cream vary with the season?" One reason is because 

 the milk does not test the same during the whole year. Other 

 conditions being the same, the richest milk is produced on dry 

 feed and when the cow is nearly dry. 



It is good policy to skim a cream that will test from 30 to 

 40, or in other words, in skimming ten gallons of milk, one or 

 one and one-third gallons of cream should be obtained. It is 

 not the amount of cream that counts but the amount of butter 

 fat. If the cream is sold to a creamery where the sampling of 

 the cream for testing is done by means of a cream scale instead 

 of a pipette, you will get what belongs to you, whether the cream 

 be thick or thin. 



Cream testing between 30 and 40 means more skim milk 

 at home. The cream will keep better and there will be less 

 cream to care for and transport. If a man has churned a certain 

 amount of cream at home and sent an equal amount of the same 

 cream to the creamery, the number of pounds of butter obtained 

 will be a trifle more than the butter fat figured from the test of 

 the cream at the creamery, simply because the test determines the 

 amount of butter fat, and as a rule, 6 to 6^4 pounds of butter 

 fat will make 7 pounds of butter. 



When a separator is set to skim a 40 per cent cream, it does 

 not mean that every can of cream obtained will test 40 per cent. 

 For the per cent of fat in the cream is affected by the variation in 

 the speed of the machine, temperature of the milk, amount of 



