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ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



As soon as cream vat is emptied and washed, starter is put in, and 

 when separating commences the brine coil is connected with line shaft 

 and cream kept constantly stirrer! irom beginning to end of separating. 



In tempering milk for the separator, we use an ordinary tempering 

 vat, the capacity of which is only equal to about one-third, of our sep- 

 arating capacity. This lack of capacity is made up by the use of live 

 steam directly into the milk. 1 know this is contrary to the teachings 

 of the present time, but if rightly used I see no harm in it, at least, I 

 have made some high scoring butter in this way. 



The temperature at which milk is skimmed is from 78 degrees in 

 winter to 88 degrees in winter. 



We use the Alpha separators, running at a speed of 6,000 revolu- 

 tions per minute; each one separating 2,000 lbs. of milk per hour; cream 

 screws set to deliver a 45 to' 50 per cent of cream. 



At time of finishing separating, 10:30 o'clock, cream is at a temper- 

 ature of 70 to 76 degrees. From this time on, cream receives no further 

 attention until the required acidity is obtained, which usually takes from 

 three to four hours. 



When the required acidity is obtained, cream is cooled to from 46 

 degrees in summer to 54 degrees in winter. The point to which cream 

 is cooled being guaged somewhat on the weather and time required for 

 churning. When cooled, cream receives no further attention until churn- 

 ing time, 4 o'clock next morning. 



Churning is done at a temperature of 56 degrees, or as low as possi- 

 ble and have the butter come in a reasonable time. This point is de- 

 pendant somewhat on amount of cream to be churned and size of churn. 



As soon as cream begins to break ten to fifteen gallons of water is 

 added and churning continues ulitil butter granules are about the size of 

 wheat grain. The buttermilk is then run off and butter washed once 

 in water at a temperature of 52 to 53 degrees. 



Butter is worked once on a Mason worker and salted to suit the de- 

 mands of the market. 



