The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1914-12-17

they should be with the milk, working
upon the assumption that the separa-
tor will throw the dirt out. This is
unfortunate, but is due entirely to ig-
norance on the part of the user and in
many cases to the nan who was sup
posed to know, but unfortunately did
not, and when selling the machine has
made a talking point of the fact that
milk and cream would be improved be-
cause the dirt would be removed in
the process of separation.
The function of the separator is to
separate the cream from the milk. The
bowl is so constructed and the func-
ton of the machine is such, that as
soon as centrifugal force is applied the
separation begins, SO that the greater
part Of the cream remains in the cen
ter of the bowl and does not partake
of the same amount of force as does
the milk. The result is that much of
the animal matter, dirt and bacteria
remain with the cream because there
Is insufficient force applied to the
cream to throw these materials out.
The amount of filth and slime is not
indicative of the value of the machine
as a milk cleanser, but is a sure indi-
Gator of the amount of dirt, filth and
contamination of the milk.
You would be surprised to know,
and yet 1t is a fact, that hundreds of
users of cream separators do not wash
them more than twice or three times
a week, the warm milk left in the ma
chine furnishing ideal conditions for
the development of millions of bac
terra that interfere seriously with the
quality of the cream
1t would be interesting to know just
how many patrons cool the cream to
a temperature necessary to stop bac-
terial growth. My Investigations dur
ing the summer lead me to believe
that more than 1870 of the patrons of
two creameries have never thought of
such a thing. There are two reasons
for neglect of this one feature in the
care of cream. In the first place, the
average farmer does not understand
why he should. or that there is any
advantage to be gained in doing so.
In the second place. he does not have
the proper facilities for cooling the
milk and cream.
I believe there Is not much virtue in
the water trough or open barrel sys-
tenn, for the reason that the tempera-
ture of the water changes several
times during the day and each change
provides for the growth of a new or
different bacteria. Realizing this con
dition, the company with which / am
connected have been experimenting
this last summer with q special cream
tank Our results are very satisfac.
tory, but our tests have not yet been
completed. We designed a tank built
of galvanized iron with walls of a
three-inch thickness filled with insu.
lating material. The capacity Of the
tank was such that q ten-gallon can
and a shotgun al could be placed in.
side. The covers of the tank were
provided with ventilators so that the
can could be uncovered and allow
odors Of the cream to pass OF. The
tanks were SO constructed that they
could be placed between the well and
water trough so that all the water
used for the tank could pass through.
Yet our experience leads US to con.
clude that the temperature Of the
water at morning could be held for II
hours with . change Of from only one
to two degrees. and that nlling the
tank In the morning would be sumo
lent.
We placed twenty-five Of these tanks
with farmers. patrons Of the Elgin
creamery IN North Dakota. They have
ben usinG them for three months
and " their - NJ we're enabled "a
ut swsst cream from twenty-five %