CREAM SEPARATOR HINTS.

Lyttelton Times, Volume CXVII, Issue 14285, 1 February 1907, Page 10

CREAM SEPARATOR HINTS.

A correspond cut gives the benefit of liis experience in handling separators to the Melbourne Leader.” He begins with a general reference to the sotting up of the machine. It shou'd be placed on a firm foundation amid clean surroundings, well .ventilated and well removed from bad odours of all kinds. The milk should be run through it immediately after being drawn from the cow. Thoroughly clean the separator after each skimming, taking the bowl apart, washing, scalding and leaving to dry before again putting together; Clean the separator as soon as possible after using, as it washes easier, and is less liable to contaminate the next lot of cream. In washing a separator bowl and its parts do not heed the person who advises washing the saparator only once a day or twice in two days. Put a quart of warm water in the bowl before starting to separate. This helps the process of separation, pre- 1 vents cream from lodging, cleans out any impuri' i's, and warms up the bowl. Speed the handle to the number of revolutions indicated on the card of directions, or Jihree to five revolutions more, to get a dearer skimming and richer cream. • Have the speed regular and uniform, separate and skim each milking as soon as milked. There is additional loss ‘in the skim-milk, more work and greater trouble when qaviug one milking over and skimmingonly once a day. The milk has to bo cooled to keep sweet until skimmed, and then wanned again to get a thorough and clean'separation. The additional heating and_ cool'ug tends to de-’ terioratlon in quality of cream. Cool the cream as it comes -from the ' separator, or immediately afterwards,, to a temperature below 60dcg, and keep it th.'e r e until called for, not mix- ; ing t’’e different shimmings until all is" cco'ed. Co'd and warm water shou'd not be mixed together. Provide a spe- j cial tank for holding the-cans of cream, arid keep cold- water alwavs around them, having the'water in the tank to come up as high as the cream in the i can. ,

Cream testing 30 to 35 per cent fat gives more satisfaction to both sel l er and buyer. ■ It will keep sweet longer, there is less bulk to look after, a larger, yield of butter is secured, and more skim-milk is kewt on the farm. Sweet, fresh cream, of uniform quality, without bitter' or other undesirable flavours, will be found most satisfactory to all concerned, and the supplier will be repaid for his extra trouble. Do not be misled by the belief that cream slightly sour will show a higher test, and thus give larger returns than sweet cream. Deliver your cream sweet.

A thin, cream, may be obtained by too slow y a speed, too heavy feed of .milk into the bowl, too low a temperature of the milk, too much water or milk used in flushing out the bowl, or the regulation of the cream of skimmilk screw. A rich cream will be obtained by increasing: the speed, reducing the flow of milk and raising the temperature. Flush out all bearings of machine once per week with kerosene;. do not allow too much oil - to run in bearings, just enough to lubricate well. Do not leave spilled milk or cream abound machines, but wash it up at once. ■ i