Show THICK CREAM GAINS FAVOR colorado state dairy inspector an one of most common qu ques Cs eions alons bothering dairymen B n R mcca tite dairy colorado agricultural collict Coll ge one of the most common questions arising among cream producers and handlers of cream Is that ot of hov hol thick cream should be skimmed when villen the fame Is to be used in butter making cream skimmed so as to test be tm tween een 35 per cent and 40 pe per r cent I 1 is of 0 the most desirable thickness thick thich cream kerps keps better thin thin cream there is also not the waste in handline hind liand line a 1 smaller bull bulk of cream than there r of larger amounts in the lay wa of 0 hauling and charges more over oer the skim milk is kept on the farm for feeding calves and rigs it if it i too thick there is a loss in an some ol of tho creim cream going over into the skin milk and also a considerable larte from tile the amount of cream that lit il adhere to cans and utensils A uniform richness of cream maa ma be obtained it each separation reparation 1 by bv using the same amount ol of waste maste or skim milk when flushing the bowl bell 2 2 by keeping the cream screw the th same 3 by running the separator at the same and at a uniform speed 4 Bs having haning the temperature of the milk the sime same each time 5 B bv keeping a uniform inflow tc the bowl bell 6 B bv washing the separator tor thor caughey after using exactly the same butterfat test besl cannot be expected every eiery time iron the observation observe ilion of 0 the above as there are other factors entering affecting re suits but a close foll following oling of the six sia named earned checks on Naria variation tion will mill wort iorli 1 I von onders ders toward getting a uniform bickness kness of cream throughout the beason |