The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1912-07-18
IS o. sEPaaAroR AFFE5Ts
ITS QUALITY
CLEANLINESS Essential
OTHERWISE EUTTER QUALITY
Will BE LOWERED
Professor caIAalssaef, 1F tns a q q,
ceiiess Saltwater. Tells 1f ire
Separator ard its Heaasi1n
e Quality d ssttsF


mon The quality cf butter EaanHfzetur-
e. Etz tendency has been 70 loser
the quality of butter which. however.
d not 6ne . ans fault ID the cream 4
separator bHt cEieflF 70 the lack q .
proper care 81 TIE separator and hand I
Lag the cream. Before ths hand sep
arzt1r came tht1 prominent use the
farmers delivered their milk 70 the
creamery Is least once 4 day and il
some CASES twice. There q large fac
tory separator separated tie cream
from TIE fresh Eweet milk end the
fnast quality of butter was made.
AFTER tie advantages Of tbe hand sep
afator 10 th4 farmer became evident
great numbers were purchased by the
dairy farmers and tie whole milk
creamery with its Ekiming stations
farmers began hauling and shipping
were gradually anpPlanted By tbe
gathered-cream creaIgFies and many
thsir cream to these rew creameres.
The poor butter made from hand
separator cream has been largely due
+ ID the age oi the cream before i
reached the creamery. poor methods
I Ok handling and shipping The centri-
fugal cream separator Is a great ma.
/ chine and may mean a saving Of many
/ dollars to farmers where It il cared
( for and opsra.ea BrgressF. 1a .1-e
other hand unless il is used properly
and cleaned thoroughly, It may cause
+ great losses through inefficient sepa-
rating and by injecting the milk and
cream with bacteria and filth, thereby
causing il to deteriorate very quickly.
MIX should b. separated while
warm. a temperature Of Us to 30 de-
! grees in heat. This can be accom-
piished best by separating as soon as
\ the milk is drawn from the COW, for at
that time II has a temperature Of near
81 degrees r. Some separator agents
ID order to make large sales have
represented to the farmers claims for
! the separator that Il would separate
cold milk. There may be some makes
OF separators which VIII separate
milk at a lower temperature thar
others. but these same machines vii
: do more efficient work with the mill
at a higher temperature.
Since bacteria are the cause q
souring the milk and cream and thel
grow rapidly at high temperature, es
pecially the undesirable kinds, thi
z cream should be cooled as soon al
n possible TO SO degrees or lower Thi
IS can be accomplished by passing thl
= cream over special coolers made TO
that purpose Or in case there Is onll
small amount Of cream il may b
= placed in a tin vessel Of some kin
and cooled IN cold running water 0
j. Ice water. All utensils which come j
IS contact with the milk should b
# washed thoroughly with boiling waite
and placed In the sun.
It is the custom Of some farmers {
run the evenings milk through th
separator and then run a quantity {
water through the bowl or rinse
out and let Il stand until mornin
Il when It is washed after the separatin
: ls done. In some cases the bowl
not taken anart more than once
week TO be thoroughly washed. Til
s condition viii surely cause the cfem
q to deteriorate quickly besides calsin
ey great losses Of fat IN the skim mil
to due TO inefacieecy Of the separate
na b. clogglng up the cream and skil
Il milk outlet also it has an injuriou
effect upon the machine itself /
y shortening It's life. # the separate
is properly cared for it win la
10. many years and win do good, eficiel
Id work
81 A separator properly used ar
4 cared for viii also improve the qualii
r Of the milk and cream. because Il
n. centrifugal force win take out lars
ar amount of the dissolved dirt in Il
1t milk and deposit It Oh the discs az
wall Of the separator bowl. For tn
j reason fl is highly important that 7
bowl should be thoroughly washs
~ each time after using
Not until the buyers o. cream ado
Ye system Of grading and making 2 q
I'VE ference in the price paid for q goi
quality and a poor quality Of crea
can we hope to see any great il
provement in the quality oi cream pE
duced IN studying the methods pt
sued BY some 81 tAe older aai
countries we ind that they ha
placed premium Oh a first class p
III duct They have made an indus
~ ment which encouraged the prodt
tIon Of a better product Good butt
cen be made only from clean swe
cream and consequently this butt
1hn viii sen for a higher price On t
Of market It does not cost the butt
ia manufacturer any more to make
Ill good grade 0i butter than to make
poor grade. IN fact Il IS o great
~ vantage to have a good grade becau
he can get . higher price for It tn
the farmer who produces 3 firat sra
sreHn should receive more for
cream than hts nnlRhb0r wo produe
secind Of tird grade cream
u some method could be adopt