Show 1 if Farm Dairying air in j tj 11 0 J A w wi i Ji oL v f r. r s. s Jollie Johanna Champion rf r. r s si f i Separators X X Separators and j Treatment o of Cream By LAURA ROSE Demonstrator and Lecturer In Dairying at the Ontario Agricultural College Col Col- z lege Guelph Canada Copyright 1311 1911 by A. A C C. McClurg Co CoI t HE invention of ot the cream separator separator sep sep- a THE gave a great impetus to the butter Industry and revolutionized s lionized the handling of milks milk s t and cream K 1 Many ask the question Which Is 18 J the best make of ot separator All AU the standard makes males tune have good points and J I I the question sifts slits down to a matter of I. I Y small email details which appeal differently a to different people In buying a a asep separator sep sep- select a good skimmer one that 1 z 4 turns easily Is well made wade o of good Rood t. t wearing material not too complicated ff In construction easy to clean con con- l as to height of ot ere crEam im and skim skim- 4 milk sp spouts u 8 and sufficiently large for forthe ij the size of the herdIt herd 2 1 It must be remembered there Is Iii a ae avast avast e vast difference between mac dines of ot the same make and a purchaser should satisfy himself that his machine Is a clean skimmer and arid a smooth easy eallY J runner before closing the bargain r- r 4 i The machine should not be set up I. I in a stable Occasionally one sees a separator In an un empty cow stall This is Lac bad It Is convenient to have bave a small room fitted up for the machine near to or In the stable Such a room r should be well ventilated and clean and the floor tight t t Firm Foundation Needed fl The foundation of the separator k should be firm Even a slight ibra ibra- j. j lion Injures such a finely constructed piece of ot machinery the same Iame reason the machine should stand perfectly perfectly per per- level A small piece of quarter Inch rubber packing placed under the legs before fastening Improves the running of any separator Keep all parts clean Every weE week eek l. l or two run runn i a n little kerosene through h the oil chan chan- channels t. t nels nel to remove the grease and und accumulated dirt dirl from the bearings 5 but do not tall fall to oil nil the thc machine well ell afterward after Coal Coul oil Is IN not n II lubricant a cleanser clean USE Ube only IDly the tbt oil fur nl nh bed foi for tb the in i hint or lIr on one of equal rt 1 ly 1 tint due quality When starting the machine get pt up lr speed gradually Im I'm the same pies iRes sure on the Ibe n unite during the entire c circle of it and NU II sustain an un even eu speed For Por close skimming run the tb mat machine bine binea a few turns above th the tabulated speed rather than thin below Slow blow speed Is the cause of much poor skimming Before turning on the milk put r o enough hot water through the machine j to wet and warm the bowl thoroughly This insures cleaner skimming and prevents the cream from sticking sUcking to the skimming Do not allow l' l the milk to get g-et too low In the receiving can or the cream outlet may clog The Inflow of ot milk into the bowl howl should 1 be bl steady and should be approximate approximates s to to the capacity of ot the machine If It for far nn any reason the machine has bas to be left before the run is finished shut off th the flou of milk if It convenient flus flush t tL V out the tho bowl with a little warm water L 1 to to prevent the cream outlet from front clogging At the end of the time run enough water should be put through th the bowl to force torce the cream out This Thi water must mut be pure for some of It of ot necessity gets Into the cream but allow only what whit Is necessary to flush the cream tram from the bowl Too hot wa va water vater ter will scald tb the milk on the bowl and make It hard bard to clean may maybe maybe be used for flushing l out the bowl but c warm warm water Is better Always Strain Before Separating Milk Mill should always be strained before be be- before bL L fore forc separating The sooner the dirt dIn Is removed pd the better Moreover hairs bairs s1 small pie pieces l es of ot straw etc are apt to 7 olos the outlets Putting two thick nes es of ot cheesecloth c over the receiving t J In ing lm i run an and holding them in place with i set several en I clothespins Is a convenient method t t J k j Is 14 at Itt its best for separating tin- tin i after drawn from the x t ry being r. fours i cO os o I. I s Should bould It It cool below 85 degrees it Is Iy better to 10 warm It it although some i J l do good od skimming at a lower i temper temperature lure iture but there Is always a risk of of using o ln cream when the temperature v ot oftie milk mill Is lowthe low 1 huld hould the milk supply become so sor soth r II t th that ha it t it seems pms hardly worth while a m ir ng up th the machine the nights night's Y m OJ I mar Pfd till the morning but c tc p r se J i unlit t It hauls hould be qu k to 0 l K u oon asp m milked f 1 h held field over tI milk mill should hue have the tilt cream well veil II In to 11 be hI heated to degrees depree or ur over aver for no nu hu harm rin but hut really JWO good rC results front from from th the 1 milk hot hut Run HUll it through after the mornings morning's milk mill has hns been lwell separated This has its es There is one Oil point that must mast t be he em em- nhi d. d r The rho mar mar-bine hine must mURt be thoroughly thor thoro cleaned after r each time Ume of using us us- In lug ing First rinse the parts which hays han come in cont contact t with the milk mint in lukewarm lukewarm luke luke- warm water r. r then wl wash h in hot water In III w which h hit h some ouie washing powder has baa been dissolved ed U Use t the brushes p pro pro- titled Tided d b by the manu to clean cleanthe cleanthe the different parts Rinse In scalding water and place on ou a rack nek to drain and dry cIry Never ever use a u dryIng cloth The hot water ater should hI be lie sufficient Do not subject the rubber ring to too lot ot water Heat Dent ruins rubber The separator brushes should be frequently frequently fre ir scalded in a strong soda solution solution solution tion to keep them sweet Have nave a square of ot cloth to to throw over th the frame of ot the machine after It has been wiped This prevents presents dust getting petting In Inthe Inthe the bearings A AA machine should not leave leae over 09 05 per cent ent fat tat in the when properly managed When the loss exceeds ex ez- ez this it Is iR time to look for a n cause Real good skimming d doe dare not leave lear over 02 per pr cent en t. t It Itis is a good plan O occasionally H be make a R test of both the an ant and time the cream ream The fact that no cream rises rise on th the skIm milk overnight is n ne M si sign that n a separator is IR doing good work making butter on the farm in the barrel churn I would have hav havethe the cream Tel test tt from 24 to 28 per cent fat but if It is to be sent to the creamery cream cream- creamery ery erv have it from 30 to 3 33 35 per cent It itis Ls Lq our duty to help belp the all nil we IJO possibly l can enn By sending him hima a rich cream crean we do much toward making mak mak- Ing the butter a n better quality T WherE There here el eight ht or ten cows OWR are kept p pt pK pta t ta a It machine with a n capacity of not leae lea Ie than OO pounds per hour bour All machines machines ma ma- chines chineR except the smaller sizes sizeR are o o constructed ted that they may be ed with power Very often when the cows freshen I Ithe k to the spring and when the grass Int lates s the milk flow no change is made In the adjustment of the cream screw Usually the fresher the cows COWl in milk milt and the heavier the flow the lower th the percentage of fat tat and so the necessity for turning in the screw so as to have hav less leis in the cream Pasteurization of Cream Pasteurization while not removing all the Ills which are arc apt to befall cream croom helps to a great extent For creamery work the practice cam CaB not be too highly recommended On the farm tarm where conditions are under ones one's special supervision and aDd J S y 3 r HANDY RANDY WEIGHING ING AND SAMPLING APPA APPA- FOR mon Ti TESTING risa COWS CAWS Note the drop shelf helt on which the record sheet is tacked control It is hI not necessary to pasteurize pasteur pasteur- ize nor do we advocate It To pasteurize cream place the can containing it in a n vessel of hot bot water Stir SUr the cream occasionally and bring It to a temperature of ot degrees Authorities give a range of temperatures temperatures tempera tempera- tures from to 18 degrees Leave It covered at that that temperature for twenty minutes It will cool v very ry little if It Just lifted out of the water Then rapidly wool ool to CO GO degrees decrees or below To fo sterilize cream or milk heat beat it to degrees the boiling point This temperature tern tem tern Is supposed to make it germ germfree free tree Sterilized milk Is not so digestible as raw milk or pasteurized milk If a reputation for tor good butter Is to tobe tobe tobe be established and maintained It is the farmer who has bas to do It Have nave the cream sweet and delicate In flavor Avoid feeds that will taint the milk Do not feed turnip toJ tops or I rape Do not imagine turnips can be eaten by the cows even after milking and not affect the quality of ot the butter Turnips have their place but It Is not noton noton noton on the menu of a milking cow Milk from freshly fresh I calved ul cows should not be bl skimmed until after atter the el eighth milking Pu Put Pui up ice and study the problem of keeping the cream cold o tl The tern tem must lt be kept low 50 W degrees dearies or under In summer u and d the cream quickly cooled after separating In to winter as lIS well w as t in summer EuL skimming of cream ream should be d d before mixing with that already y fouled cooled If It water I Is N scarce for cooling purposes cs the tbt Cream may max be hI put pun in iu shallow hallow pi pans lIall and set in a It fool cool lea ellar rellar on a n astone astone stone slOnE or cemi tema nt door The Tbt tone ton mind cement nr are good conductors 1 o of ot be heat t and soon oon reduce tin t II by drawing the th heat heit from troll the m. fregm ream It 1 Is 1 U lit light t 1 In lunI i ih the 1 at t th the rJ 13 t l try Fj et t In II summer mummer e er r fI J j 11 J i 1 i i i t A i i L i or at least t three times limey 4 ma II i week and not less les then than In in winter The farmers farmer's aim should bould be bf to send cream te from 30 to 3 35 per cent fat When cream is hc taken to a u creamery creamery th there re is II usually quite a It little talk about the overrun and fn frequently the term is ly fRo not understood d. d The TIlE overrun o consists of ot the pounds of butter butt made over the pounds of ot fat fatIn fatIn fatIn In tit the milk or cream ream This ThiR difference e between tb the tnt fat and the and the butter is made up of water salt sit and casein or curd find and varies under different conditions The avi average rape e overrun Is about 15 Jj per perc percent percent c cent cent nt hut but many creameries 1 do better than han that I I J. 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