The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1926-01-14

cream separator on the farm twice
every day to expect that the cream
he separates will always test the
same per cent of fat, but careful OBJ.
servations have shown that number
of things have an effect on the rich
ness OF the cream, even though the
milk is run through the same separat-
or every day and there is very little
difference in the amount of milk
skinned each time
The separation of cream from milk
is comparatively simple operation,
but the separator is a piece of me-
chanism that responds to variations in
operation more easily than the per-
son operating the machine realizes
! Speed of Separator
For instance, if, for any reason,
the speed of the separator bowl drops
below normal, i. e., the speed re-
commended by its manufacturer, this
will Immediately lower the test of the
cream.
| An experiment made on this point
has shown that when a separator was
run at NORMAL speed the cream
tested 30 per cent, and when it drop
ped BELOW NORMAL SPEED it
tested only 80 per cent fat. This diff
ference in the test of the cream can
be easily explained by one who un-
derstands the theory of cream sep
aration by centrifugal force
| Another thing that has AN effect
on the cream is the TEMPERATURE
OF THE MILK WHILE SKIMMING.,
Temperature of Milk
| Experiments have shown that milk
run through a separator at 80 de-
grees f. gave cream testing 80 per
cent fat, and when more of this milk
was run through the separator at a
temperature of 70 degrees F. the test
of the cream was 36 per cent fat.
! Separating cold milk also clogs sep
arator and loses fat in the skim
milk.
Richness of Milk
A third cause of variation in the
richness of cream is a CHANGE IN
THE RICHNESS OF THE MILK
skinned by a separator
f. One OF the many experiments made
on this point showed that when milk
testing per cent fat was skinned
the cream tested 20 per cent fat and
when milk testing A. 5 per cent fat
skinned by the same separator, the
cream tested 32.5 pr cent fat.
Rinsing the Separator
Another important thing that helps
to change the test of cream each
time milk is SKINNED is the practice
of using a CERTAIN AMOUNT OF
i WATER OR SKIM MILK TO
RINSE OUT THE SEPARATOR
BOWL AT THE END OF THE RUN.
For instance, the cream from the
separator tested 37.5 per cent fat
when no water or skim milk was
used to rinse out the bowl, and when
sufficient skim milk or water was
poured into the bowl at the end of
the run to rinse out all the cream
from the bowl, the cream tested 3 5
per cent fat.
You will see, therefore, that a
cream separator must be given uni
form treatment because it is a ma
chine and operates according to GER
tain. mechanical rules. 1t will give
cream of the same richness every
thine, provided all the different points
which influence the richness of the
cream are controlled from one time
to another. But when there is a
\ variation IN any one of the points,
this will have some effect upon the
richness of the cream which the ma
chine delivers.
Ton Litter Contests Held Worth
Studying = "What the Ton Litter
Contest Has Taught" will be told by
H. G. Zavoral, extension livestock
specialist, to the class in dairy hus-
bandly Wednesday afternoon of
3 Farmers and Homemakers' Week at
University Farm, January 1928.
Mr.. Zavoral has been in charge of
this contest in Minnesota the last
two seasons. In the 1925 ton-litter
race, 70 farmers, having from 40
counties, produced ton or more of
pork from one litter in $50 days.
The Chicago Daily Drovers Jour
E,.ai says the sensible thing for those
interested in making a profit on hogs
! is to make a study of the methods
t. a. have resulted in making a litter
OF pigs weigh a ton or more in 1870
days.
Last Dairy Course More Than
FilIed-The last of the dairy short
courses for the fall and winter of
J 1925-2S opened at University Farm
Wednesday, January 6, to hold six
weeks, or until February IT,. This
course is primarily for beginners in
creamery operation and is under the
personal direction of w. B. Combs
of the Dairy School staff.
In order that the instruction could
be given to the best advantage, only
60 of the 80 men applying for the
: Ecourse were accepted as students !.
Experience has shown that the best
results are obtained with groups, of
so o. 60. The instruction is given
by faculty men from the dairy, en-
gireering, and agricultural econom-
!; les divisions and by two men from
the outside.
Courses in the Dairy School were
taken by $50 creamery workers and
icecream makers in 1925, says Pro
fessor Combs
, Mrs. Bess M Wilson on "U'