Payette enterprise. (Payette, Canyon Co., Idaho) 1909-1935, 1923-10-18
Cream Tests And Separator Efficiency

s. The temperature of the milk.-The temper
ature influences the richness Of the cream marked
ly. Cold milk gives richer cream than warm
milk. The loss of fat in the skimmilk, however, is
also greater with the cold milk Cold cream is
more viscous and passes more slowly from the bowl
and, therefore, more skimmilk passes through the
skimmilk outlet. Warm milk is more fluid the fat
globues find less resistance and are easier separ-
ated At 80 deg. F. the milk skins most efficiently
and, therefore, right after milking is the best time
for separating. At this temperature less fat is
lost because the milk is less viscous and the fat
separates more freely. Heating to a high temper
AZURE has no advantages from the standpoint Of
Swimming efficiency Separator clogs easier. Hot
milk deposits more slime. Greater expense of heat
ing.
6. Amount of skimmilk used to flush the
bowl.-The bowl should always be flushed after
each separation in order to remove all the milk and
cream from the separator. Skimmilk is best to
for flushing but too much skimmilk or warm water
will dilute the cream to slight extent and its test
will be lower. Water may give watery flavor to
the cream.
7. Cleanliness of bowl.-The amount of dirt
in the bowl does not affect the richness of the
cream unless it is present in such large amounts
clog the bowl The Swimming efficiency is some
what reduced by excessive dirt in the bowl. The
bowl, however, should be washed after each skim
ming, the separator slime is always teemng with
bacteria and these will contaminate the
at the next skimming so that it will keep poorly.
8. Smoothness of running.-H the bowl is
not perfectly balanced and not running smoothly
more fat is lost in the skimmilk and the rich
ness of the cream is not uniform. Where the bowl
is vibrating some of the cream and skimmilk be-
out bearings and bushngs, an unfrm foundation
or excessive speed usually cause vibration Of the
bowl.
9. Curdy milk is likely to clog up the separ-
ator. 1t allows a lot of fat to pass into the skim
milk. The curd may be broken up somewhat by
pouring the milk back and forth number of times.
1t is an erroneous idea that sour cream tests
more at the creamery than sweet cream The fat
content OF the cream is in no way changed during
sourng. Cream when exposed for some time in a
hot place may lose some of its water by evapor-
alton. This would increase the percentage of fat
but would not change the total amount of fat con-
tanned in volume of cream. Never allow cream
to sour. Keep it cold by holding it in cold running
water
Though the fat content of cream is not chang
ed in sourng, the test such cream may be either
too high too low because it is difficult to take
correst sample of very cream. The same
is true of frozen or churned cream Do not allow
cream to freeze therefore and If possible fill up the
cream cans to prevent violent agitation in the can
which might cause the cream to churn
There is an advantage in Swimming rich .
cream. 1t keeps better than thin cream. 1t is more
desirable for buttermaking. 1t leaves more skim
milk the farm 1t is less bulky to transport and
requires rewer cans, which means less wear and
tear on cans and less can washing
CARE OF SEPARATOR
1. Start slowly. Take several minutes to
start. !
2. Turn milk only at full speed I
g. Keep well oiled; heat oil in winter If oil I
cups are used I
A. Turn at uniform speed
g. Flush bowl with warm skimmilk Use same !
amount at each Swimming.
o. Allow machine to stop slowly not sudden !
ly +
Z. Wash bowl first in luke warm water to i
'cald and dry in sun. Wash after each separation +
prevent slime from hardening Then use hot water. I