Show Right Richness of Cream Secured From Separator Adjust the cream screw of the separator so 50 as ns to secure cream testing test test- lag ing ng about 35 to 45 per cent fat Low Low- t testing cream sours and spoils more rapidly than testing high cream so that b by the tIle time it reaches the creamery creamery cream cream- ery It Is often in condition unfit to tu be made into good butter In the spoiled and curdy condition It also makes s accurate sampling and testing It is undesirable further because It diminishes the amount of skim milk mill available a for the feeding of calves and pigs It Increases the cost of transportation transportation transportation trans trans- for lor every pound of butterfat butter- butter fat shipped It makes males Impracticable the use of a n reasonable amount of starter in the creamery and starter Is essential for the production of the IH best hiest sr quality of butter It does not churn out ont exhaustively and yields nn an excessive amount of buttermilk augmenting nag aug the loss of fat fut and thereby I reducing the churn yield |