The Bozeman courier., 1921-02-02

sary equipment must be installed and
kept clean by washing and scalding
1t sweet cream is sold or butter is
made, then a centrifugal separator
should be a part of the equimpent.
This is not only labor saver, but
an actual money maker because of
its taking the largest possible amount
of butter-fat from the fluid milk. 1t
is also a clarifier which forces all of
the dirt and impurities which may
exist entirely out Of the milk and
cream, all such residue being retained
within the separator bowl. The sep
arator must be carefully cleaned in
order to insure a continued pure,
highclass product; if neglected, just
as with a milking machine, serious
troubles will arise-bad milk, bad
cream, bad butter, are absolutely sure
to result. 1t should be taken apart
and washed and scalded after each
time it is used.
If butter is made, the separator
should be set to skim a cream test
ing about 30-35 per cent fat 1t one
does not have a Babcock test, it
should take about 3 pounds of cream
for each pound of butter. The milk
should be separated, while warm,
directly after milking, and the skim
milk fed while warm. The cream
should be cooled Immediately to so
deg. F. or below. Space will not
permit full discussion of farm but
termaking, but this information may
be obtained from any State Agricul-
tural College.
If sweet or sour cream is sold, the
price should be based on the test.
Each shipment Of cream should be
tested and the cream standardized to
the desired percentage of fat. This is
more easily done today because the
bell speed-indicator enables the oper
atOr to maintain an even speed, which
insures an even grade Of cream, Other
things being equally regulated. Th'
test of the cream is affected by the
: following factors; the speed of tht
( machine, rate of flow Of the milk
amount of fat in the milk, and tn,
t temperature of the milk. In orde
( to obtain high grade farm butte
1 or cream, it is necessary to hav,
= high quality milk for the foundation
/ The fact that the high quality pre-
= duct commands the highest price, n
Y matter when or where the market
t should not be overlooked by the dairy
: man. Often the quality Of the pre-
x duct is materially reduced by the neg
r lect Of some simple part of the worl
: but more often it is due to gener;
: carelessness.. This is due in som
d cases to the fact that some pieces {
e dairy equipment are so constructC
It that they cannot be thoroughly cleal
le ed When purchasing new equipmen
D this fact should be carefully conside
r ed.
e Points to be looked for, and if pre-
p ent, to be avoided when considerir
n the sanitary construction of dair
c equipment are: sharp corners
IA angles, oil or grease cups en- par
Is which have TO be washed and scalde
y rubbeTs that cannot he scalded, lack
e suitable brushes for cleaning, q,
~ pipes or tubes that cannot be open
ne 70 give straight cleaning. Any ute
Ie sis which cannot be easily a
oO Thoroughly cleaned should not
rs added to the equipment of the de r.
The dairy man who realizes the j
portance of producing high-gra
, milk and does it, is sure of q so
=, foundation which will support an i
A mence supersthuture of success. 7
~ high quality of milk means attent'
VI to details the principal one Of VIII
IT. is cleanliness of the utensils.
IDS
aS- HQAnTC VERCVTC pITREPDI7 A