Circular Volume 46-105 (Paperback)

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1914 Excerpt: ...to flow through the cream tank to the stock watering tank. (8) Skim the milk immediately after each milking. This will take less work and be more satisfactory than to hold the milk from one milking to the next. When separated but once a day, the milk held over has to be heated to the temperature of that freshly drawn. (9) A rich cream testing 35 per cent fat or more is the most satisfactory to both farmer and factory. The best separators will skim a rich cream as efficiently as a thin cream and more skim milk is left on the farm when a rich cream is sold. (10) Cream should be perfectly sweet, containing no lumps or clots when sampled and delivered to the haulers or parties buying it. There is a good demand for sweet cream and it can easily be supplied by keeping the separator, tinware, strainercloth, and water tank clean and the cream cold. Causes Of Variations In Test Of Cream Cream of nearly any richness may be obtained by skimming the milk with a separator on the farm. The users of separators have learned that the richness of the cream may be changed by adjusting the cream screw of the machine, but when they notice a variation in the test of the cream at the creamery and know there has been no change in the cream screw of the separator at the farm, they are likely to conclude that the cream is not accurately tested at the creamery. An explanation of the differences in test of cream from the same separator may be easily made because these are due to other things besides the cream screw of the machine. The test of the cream changes with any change in the way the separator is run each time it is used for skimming milk. A thin cream comes from the separator when (1) The milk is excessively warm. (2) The speed of the bowl is too low. (3) Milk is forced throug...