86 
BULLETIN 98, U. S. DEPARTMENT OF AGRICULTURE. 
The auxiliary creameries are located at suitable points in the 
country surrounding the main creamery, where they are in close 
proximity to a number of farms. Where a creamery draws its sup- 
ply of milk from a large and scattered area, the auxiliary creameries 
are essential to its economical operation. 
The milk is brought to the auxiliary creamery by the farmers early 
in the morning and it is immediately sampled, weighed, and sepa- 
rated. The skimmed milk is returned to the farmers, who haul it 
home for feeding to stock, and the cream is run from the separator 
over a cooler, caught in cans, and carried to the main creamery, where 
it is ripened and made into butter. In some States the skimmed 
milk is heated before being delivered to the farmers to a temperature 
of 180° F. in order to destroy any disease-bearing bacteria that might 
be transmitted to stock by feeding on the milk. 
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Fig. 37.— Weight of a gallon of cream at 68° F. with varying percentages of fat. 
Before separating the whole milk its temperature is raised to 90 ° Q 
It is then run through the separator, coming out at a slightly lower 
temperature than that at which it entered. It should be immediately 
run over some form of cooler and its temperature reduced to an aver- 
age of about 40°, at which temperature it should be run into insulated 
cans and carried to the main creamery, where it is ripened and made 
into butter. It is practicable to reduce the temperature of the cream 
by the water section of the cooler to about 60° in the Northern States, 
but in the Southern States a temperature of 70° is about as low as it 
is practicable to lower the temperature by well water. From the 
temperature at which the cream leaves the water section of the cooler 
to a final average temperature of 40° the cooling is done in the more 
modern creameries by circulating low-temperature brine or water 
through the coils. In those localities where natural ice is available 
a small cost the cooling is generally done by employing a mixture 
of salt and ice. In the Southern States, however, where natural ice 
