Yerington times. [volume] (Yerington, Nev.) 1907-1932, 1913-10-25
THE HAND CREAM SEPARATOR
ON THE FARM.
How to Avoid the Numerous Small
Losses That May Occur.

creamery industry: it enables the bus
mess to be carried on on a larger
scale and with less expense i'll hauling
and enables the farmer to retain his
skim milk on the farm and feed it
while it is fresh and SO obtain better
results from his young stock.
While the hand separator caused a
revolution i'll the dairy industry it also
has its drawbacks. mainly on its in
luence on the quality of butter. The
first consideration in the success of a
creamery is qualiy; without quality
the success OF any creamery can only
be temporary, and while the greater
part OF the responsibility lays with the
butter maker. patrons should bear in
mind that no buttermaker can make
fine quality of butter without the CO.
operation of the patrons.
Mostly all who are engaged in the
dairy industry are familiar with the
fundamental principles in the handling
of hand separators, but there are lots
of things they never get acquainted
with until they get in close tCrb
with the selling end of the industry.
Most important of those things is the
favor There are two distinct
branches in flavor that as a rule bother
the butter-maker. One is generally
spoken OF as butter being strong
and the other is stale, rancid. and
knowing that the favor OF the cream
determines the flavor OF the butter it
should be in every creamery mans in
terest to see that his cream has a
clean. sweet flavor This is more of
financial proposition than a oueS
ton OF pride. as will be seen. The
flavor of the cream determines the
butter because the butterfat in the
cream readily absorbes any flavor that
may be present in the milk, cream or
separator. and will appear in the but
ter after it is churned The regular
size of a creamery vat is 4OO gallons.
Ii a 5-gallon can OF old. rotten cream
is put into 400 gallon vat OF cream
il will lower the grade of the whole
churning, and the butter will sell at
least cents a pound less on the open
market
In a 400 gallon vat of 80 per cent
cream there will be about LILO
pounds of butter. If this sells for 2
cents pound less on the market it
will make a difference OF S23.5l on
that one vat OF cream a can OF poor
cream will often make difference i'll
the selling price OF the butter as high
as 4 TO 6 cents. A 5gallon can of 80
per cent cream will be worth about
$50 at the creamery. but when mix
ed with the good cream IL will reduce
the value OF the churning $3.50. From
this il is seen that il will pay TO
dump the poor cream into the gutter
rather than TO lower the grade OF the
whole churning of butter.
1t i, not my intention to try to shift
the blame for poor butter TO the
shoulders OF the patrons On the con
irarv. | venture to say. that the Yer
ington Creamery i'll comparison with
other places that have visited i
receiving As a whole a fine quality OF
cream: SO. much the more regretablc
is it when occasionally a can OF cream
is brought in that really is not ut to
make butter OF,
1t is not our policy TO turn down the
fellow who brings i'll such cream. be-
cause the local creamery: the farm
er's real friend; his own institution.
is continually in the struggle for ex-
i,tence in competition with the cen
tralizers. and needs all the cream il
can get But when il occasionally
happens for fellow that he is de
stale for some reason or other. he
should have a full understanding OF
the injustice he is doing his neighbor,
who is bringing fresh cream. Now
there are many reasons for off flavors
in cream. but the hand separator
stands more to blame than any rne
other single factor. mainly because
IL j. a closed up contrivance where no
fresh air can get in and II ii is not
taken apart and thor mghly cleaned
after each separatin; il imme iilte'y
becomes an accumulation OF all sorts
of odor producing bacteria md sc "
mcnt. the odor from which IS readily
absorbed nv the next flow 81 milk
passing through il.
Cleanliness with everything that
comes in contact with the milk anh
cream is the key to success ~ the
Creamery induH-v
Next after the favor in Importance
comes the richness 81 III. cream
II everyone knew the Importance OF
this question | think we should have
little more trouble with their cream,
n question chat continually troubles
the huttcrmaker The first trouble
with their cream appears at the churn-
ing. especially during the winter
months when the cream is delivered
- the creamery verv cold and fhe
butterfat contained in it. naturally
heng in a very hard condition, causes
il to take much longer time in
churning This can be remedied nv
heating I'D the cream to correspond
ingly high temperature but in so do
ing there is great dancer OF losing
butterfat in the buttermilI. Supoos
ing that we are churning 5000 mounds
Of 20 per cent cream and at the end
OF the churning find that the butter
milk contains one-half per cent but
terfat this represents 2.4n pounds o.
buttermilk at one half per cent TAT
or II pounds ii butter, and iigrr'n"
this with the average overrun OF II
rncr cent. becomes Ia pounds OF but