FORTY-FIRST ANNUAL CONVENTION 327 



keep in better condition the farmer should separate a reasonably 

 rich cream. 



Less Skiinniilk to Keep at Home for Feeding Purposes. 

 Having loo pounds of 4 percent milk, if the farmer separates a 

 20 percent cream he has 20 pounds of cream and 80 pounds ofi 

 skimmilk for feeding. If he separates a 33 percent cream he 

 will have 12 pounds of cream and 88 pounds of skimmilk to keep 

 at home. 



More Cream to Cool, Take Care of and Haul to Creamery. 

 Likewise the patron who separates a 20 percent cream has 8 

 more pounds of cream from every loo pounds of 4 percent milk 

 to cool properly and keep in good condition. He also has just 

 so much more to haul to the creamery than he would have if he 

 separated the heavier cream. 



Requires More Vat Room at Creamery and More Ice and 

 Water for Cooling and Ripening of Cream. In the operation of 

 the creamery where the patrons separate a thin cream much more 

 vat room is required for the ripening of the cream and also con- 

 siderably more ice is recjuired to cool the cream in summer, all 

 of which adds to the expense of operating the creamery. What 

 ever increases the cost of operating the creamery must also cut 

 down the patrons' profits, for it is the patron who has to pay the 

 extra costs. Therefore the creamery patron should not separate 

 2 thin cream. 



More Butter Milk and Therefore More Loss of Butterfat. 

 There is more loss of butterfat in the buttermilk in a creamery 

 where thin cream is received than where the farmers bring in a 

 heavier cream. This is on account of the increased amount of 

 buttermilk from the churning of his cream. The loss of fat also is 

 much greater in buttermilk than is lost in skimmilk under the 

 best of conditions. Much of this butterfat the creamery patron 

 could save by separating a heavier cream. Therefore, again he 

 is losing by continuing to separate a thin cream. 



Diffictdty of Sampling and Testing Sour Thin .Cream. 

 When thin cream becomes sour, lumps of casein or curd separate 

 from the butterfat which makes it not only very difficult to get 

 an accurate sample but hard also to make an accurate butterfat 



