334 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



good results the separator must be kept properly cleaned in every 

 part. 



Changing Rate of Inflow of Milk into Separator. Any 

 change of the rate of flow of the milk through the separator will 

 change the thickness of the cream. Decreasing the flow of the 

 milk into the separator increases the richness of the cream and 

 increasing the flow of the milk lowers the test of the cream. 

 Therefore, for best results the rate of inflow should be kept con- 

 stant. The float should be used and the outlet from the milk 

 tank kept wide open so that there may be a steady and even flow 

 of milk into the separator bowl. 



Relations Between Patron and Creamery. For a creamery 

 to operate successfully there must be a spirit of harmony and 

 confidence on the part of the patrons toward the creamery man- 

 agement. A feeling that they are receiving just and fair treat- 

 ment. In fact the welfare of a creamery organization often de- 

 pends upon the ability of the buttermaker to establish and main- 

 tain this spirit of confidence and harmonious relations between 

 the patrons and the buttermaker or creamery management; also 

 knowledge of the different creamery operations in some of their 

 minor details will enable the patron to understand some things 

 that were a mystery and produces a feeling of confidence. As a 

 better knowledge of the causes of variations in the cream test 

 will tend to remove distrust on the part of the patron so will r 

 better knowledge of creamery operations assist in establishing 

 the needed confidence. It is with that object in view that woj 

 will here deviate from the general subject and endeavor to ex- 

 plain the term ^'overrun," also variously called ''surplus," ''churn 

 yield," and "gain." In his travels among patrons of creameriesi 

 the writer has found a lack of understanding of the meaning of 

 "overrun" or surplus and likewise a lack of knowledge regarding 

 how much overrun a creamery may have and still give the pat- 

 ron fair and just tests on his cream. 



Overrun. 



Overrun is the increase in weight of finished butter over 

 the weight of the pure butterfat in the cream out of which the 



