HANDLING OF THE FARM SEPARATOR

Manawatu Times, Volume LIII, Issue 6542, 25 February 1928, Page 12

HANDLING OF THE FARM SEPARATOR

CAEE OP THE 4£REAM ON THE FARM The following points may tie helpful in the handling and care of the farm separator. When the separator has been put together ready for • operating, fill the bowl with warm water and then gradually bring the separator up to the correct speed before turning the milk on. By working upon this system a longer life is assured for all the working parts. Failure to fill the bowl until the separator has reached its correct speed, causes the bowl to temporarily loose its balance and in regaining it, undue ware is placed upon the working parts particularly the neck bearing, spindle and steel point, or ball. Just before the completion of the separating, catch a sufficient quantity of skim milk from the skim milk spout and put. through the separator again. This flushes out all remaining cream in the discs into the cream spout. Hot water should never bo used - as above, as it imparts a flat, tallowy or dishcloth flavour to the cream by coming in more direct contact with the sediment in the bowl. The hotter the water the more pronounced will this flavour become. This is often the cause of a finest cream going back to first grade and in more pronounced cases it will cause second grade. Washing the separator.—Wash all utensils and separator parts in warm water to which' a small amount of washing soda has been added, using a scrubbing brush and a proper set of brushes, afterwards sijalding all parts with boiling water and placing them ouh into the sunlight in a clean airy place. The bowl and discs should always be washed up last. Don’t wash the discs by placing them on a metal rod, this wears them out and they cannot be thoroughly cleansed or sterilised If the. separator is not .washed up thoroughly after every time it is used, you loose a larger percentage of butter-fat in the next separating, moreover you are forwarding to your factory a poor quality cream and hot doing your bit to maintain , and improve the quality of New Zealand butter. Always cool the cream as it leaves the separator by, using a cream cooler This will improve a good cream. Skim a cream so that it contains not less than 40 per cent. of. fat. Always test the skim milk regularly for butter fat losses. The following table shows the loss, that may occur through incorrect skimming, in every l,ooolbs of skipr milk with butter fat at 1/3 per lb:—

Don’t mix hot and cold cream together and always scald out the cream can before using it,,the onus of a clean cream can rests with you. Keep the cream well stirred with a metal, plunger and remove away from the shed immediately after separating into a cool shady place.’ Don’t put the lids on the cream cans until just before sending them iway.

Don’t leave the cream standing in tlio sun, and see that the factory lorry driver also protects your cream from tho sun’s rays during transit. Send all your cream away the day the lorry calls. • . - • Don’t tip the rinsings of tho cream can, hack into your milk or cream, this acts as a starter and causes tho fresh cream to deteriorate in grade. Procure a dairy thermometer and remember that water boils at 212 degrees P. Water you can’t put your hand in will not be hot enough to scald dairy utensils. Don’t make your neighbour’s dairy an excuse for neglecting your own, you havo a duty to perform. Show him where he is wrong, carry on and improve upon your own good wrk.

Daily Monthly Loss Loss *.01 per cent. lid 3/9 .02 per cent. ■ 3d . 7/6 .05 per cent. rid 18/9 .08 per cent. : 30/.10 per cent. 1/3 37/6