LOSS IN SEPARATING

Shannon News, 8 February 1927, Page 3

LOSS IN SEPARATING

AX IMPORTANT FACTOR,

].OW TEMPERATURE SKIMMING.

Probably one of the greatest causses of loss of butter-fat is separating the milk at too low a temperature. An experiment where the morning milk was heated to a temperature of 95deg. Pahr., and the evening milk separated at whatever temperature it was brought from the yard 'showed that the skim milk from the former contained 0.11 per cent, of butter-fat, while that from the morning milk which was heated contained only 0.03 per cent. Similar experiments carried out some time ago by Mr. R. T. Archer demonstrated the - necessity for warming the milk before separating. Turning the separator at a slower rate than specified in the instructions will also cause a loss of butter-fat. in the skim milk.

Figures given by Mr. Archer in the bulletin on Daiyy Farming in Victoria indicate that increased speed, unless at a very high rate, does not cause any loss of butter-fat in the skim milk but slower turning results in a loss. The loss la usually greater in the Autumn when milk is more viscous and contains a higher percentage of butter-fat. The addition of a bucket of warm water to ten or twelve gallong of milk will decrease . this conditionaiidlmprov^tb^kio^gg^^