186 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



To operate a separator successfully, the following points should 

 be carefully observed : 



1 — Clean all parts thoroughly before setting it up. 



2 — Fasten the frame to a solid foundation (preferably planks embedded 



in concrete). 

 3 — Set the frame level and keep it level. 

 4 — Oil all gearing and spindle every time before starting. 

 5 — Flush all gearing and bearings with kerosene once or twice a month; 

 then oil well. If this is practiced, machine will run more easily 

 and the gearing last longer. 

 6 — Prevent dust and grit from entering the bearings of the machine. 

 7 — Run the machine at the proper speed (usually marked on handle.) 

 8 — Use a watch in timing speed. Do not guess at it. 

 9 — Do not start the milk through the bowl until the required speed has 

 been reached. 

 10 — Warm the bowl and fill with hot water just before starting during 

 cold weather, especially if the machine is kept in a cold place. It 

 may prevent the cream from sticking in the bowl. 

 11 — Flush the bowl with warm water or warm skim-milk. 

 12 — Wash the bowl immediately after it has been used. 

 13 — Dry the parts of the bowl when washed by placing on a fairly warm 

 stove, or if possible hang in the sun all day. Keeping them dry 

 prevents from rusting and the sun acts as a germicide. 

 14 — Be sure to keep the skim-milk outlets open; if they are not properly 



cleaned, the test will go down. 

 15 — Set the cream screw so that it will deliver from 28 to 35 per cent 

 cream during the winter and from 33 to 45 per cent during sum- 

 mer; or if a 3.8 per cent milk is skimmed, have the machine de- 

 liver 11 to 14 pounds of cream per 100 pounds of milk during 

 winter and from 8.5 to 10.5 pounds of cream during summer. 

 16 — Separating milk in an unwashed bowl that has been standing for 

 several hours is "A FILTHY PRACTICE." 



Why Cream Should Be Cooled. 



Poor and off-flavored cream more often results from im- 

 proper care than from any other source. It is true that the most 

 common fermentation in milk and cream is due to the develop- 

 ment of lactic acid bacteria, or souring, which in the case of cream 

 for butter-making is not very objectionable, if it is not carried 

 too far. Since it is almost impossible to obtain milk or cream 

 free from dirt which carries undesirable bacteria (especially as 

 produced under conditions prevailing on most farms at present) 

 a special effort must be made to check the development of these 



