328 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



test of the sample. The small lumps of casein are difficult to 

 break up so as to mix the sample properly for testing. Such 

 difficulty is not experienced in rich cream unless it is very sour 

 and even then it is but slight in comparison to the difficultly -of 

 sampling and testing sour thin cream. 



Heavy Cream an Advantage to Butterniaker in Making Fine 

 Butter. For the quick ripening of cream with a commercial 

 starter, as in times past, butterniaker s have used buttermilk start- 

 er for ripening, a heavy creani is a decided advantage. Where 

 thin cream is received the addition of a starter thins the cream 

 so much that best results are not obtainable. 



Objection of Loss of Pat in Separator Bowl Overcome by 

 Separating at Proper Temperature. Many times when dairy- 

 men have difficulty in getting all the butter fat out of the sepa- 

 rator bowl, the difficulty is wrongly attributed to the separating 

 of too heavy cream; therefore, in order to avoid the trouble they 

 separate a thin cream. Some have stated to the writer that they 

 always lost butterfat in this way unless they separated cream 

 with under 28 percent butterfat. The loss of fat adhering to the 

 separator bowl is not due to the thickness of the cream so much 

 as to the temperature of the milk being too low and the improp- 

 er or insufficient flushing of the bowl before it has ceased revolv- 

 ing. For proper results the temperature of the milk should be 

 85 degrees to 95 and an amount of skimmilk equal to the ca- 

 pacity of the separator bowl should be sufficient to flush out all 

 the butterfat in the bowl. 



Fallacy of Idea that a Larger Quantity of Cream will Re- 

 turn the Dairyman More Butterfat Regardless of the Test. It 

 is of course natural to associate the thought of a large amount of 

 cream with a certain amount of butterfat and a smaller quantity 

 of cream with a corresponding amount of butterfat without re- 

 gard to the degree of richness of the cream in each case. We 

 are likely to forget that it is not only the quantity but also the 

 richness of the cream that determines the amount of butterfat. 

 That butterfat will be gained by the separation of thin cream on 

 account of the greater quantity of cream obtained is a delusion, 

 and the patron who so believes is merely reducing his own 



