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A Comparision of the Three iWethods of Cream Separation,

in Terms of Butter Produced,
MF. Pk (, ,

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THESIS
With the settlement and development of a fertils
west our people have been driven to more intensive farming and
the pursuance of special branches-notably the dairy,

Within the past decade dairying has made almost
marvellous advances, With the advance in science new methods
in caring for milk and in manufacturing milk products have
peen devised, Invention is incident to a progressive people.
Among new methods of interest is that of separating cream
from milK by means of the cream separator or centrifugal machine.

Various experiments have been performed giving results
in favor of the centrifugal machine but, save one extended in-
vestigation in Canada, none hve shown the differences between
this method and either of the other two in terms of butter.
actually produced.

In selecting this line of investigation it was mw
purpose to find out by careful experiment covering a period
of three weeks the exact value of each of the methods by
comparing the results of churning of the lots of cream obtained
by the centrifugal machine, cold deep setting and shallow pan
setting. |

The evening milkings of five cows were reserved for
use in the experiment. The animals chosen represented
Jersey, Holstein, Guernsey and Red Polled breeds each being
a fair representative of its respective blood and subjected to
normal conditions.as to food and handling. The selection of
enimals was so made that various periods of lactation snterod
into the experinent. Tnis allowed a greater regularity in
9428°

tha “ar eant of Pate than miocnt athamian raan ~~:
The plan was to separate two miikings, then set two
milkings in the cold deep cans and likewise set two milkings
in shallow pans. When this schedule was covered the scheme
was repeated in the reverse order. As a check three milking:
were subjected to each of the three methods at the close of
the investigation.

The greater part of the work was performed by myself
assisted at times by one or another industrious freshmen.
Mfessers True and Yebina aided ms from time. To the former I
am especially indebted for many sugestions and courtesies
tendered.

On April 1ll1th.I began the work, having been delayed
three days by some mischievious uncer classman who made away |
with a quantity of the cream collected. The first two
milkings were consighed to the separator, a De Laval Baby,
which was turned 42 revolutions per minute. The milk was
brought from the cows directly to the milkroom where after the
temperature and samples had been taken it was soparated. The
skim milk was weighed and samples taken, as in each of the
other methods, and the cream weighed and placed in a Wilson
creamer. Here it renained till thoroughly ripened and ready
to churn. The following table shows the results of the three

methods covering seven days.
 

se
Pounds Per T BY
of of ok of of cen’ Far + che
Misc | Fat] Far | Mik | Cream Fat | host.

45, | 05 G# | §. 40. | oof | o+

49.7 ; 74 | 6.8 | 43

54. 93 | 12.4

72 | 7.4

9, | 5.9

WS | 58

9% | 7.3

 
In conducting the work with cold deep setting the

same general plan wa:; observed as in the cséperator test.

The milk was taken from the stables immediately after milking

weighed and placed in the dd@ep glass cans of the Orystal

Creamery after the necessary samples had been taken.

The

entire investigation with the cold deep setting was carried on

with a Crystal Creamery.

The temperature of the water in

the creamery at time of settings varied from 41° to 52 ° F,

the average being about 45°.
the glass vessels 24 hours when tie skim milk was drawn off

weighed and samples taken to test the per cent of fat.

Milk was allowed to remain in

The

cream was drawn off and placed in a Wilson Creamery to ripen.

The accompanying table is of interest and ehables one to note

at once the result of the

t~ials with this method:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

x [Per | Pounds Temp. Ree | HW |Tora.| Tore, w | we |
oy aw W | cent
~| 5 | ¥ skim-|.~ | Fav | * | * [puttecd Far
Mix |Fat| Fav] Mian| Caan mick | Fat Lost | Mic] Fat] mix [Lost —
Opeld) 57.3].0955) 2.57) 92 | 5 | 45 |.0055).247F
~ Yt} 50.5) .0F91.2.995 7) | 13.5) 37.51 00F 19S 107.8 YT 2S DIG\ SN
“NF #9.5| 097 2425 98 | 10.5 | 39.75) .0055 2/86
~ 20) 52.8) Off 2.599 G/ | 12. | 44.5 | .006 2490 102.0 cord 23, | 017| 5.4
291 57-75 9 242 92 | 12.5°| 45.75) 0058 2516
- 30) 53.75 W464 2.70| 7O | 12.5| ¥3.75| .006| 2625
May 1) 57.25) 044 2.47) 7/ | 13.25] 37.5] .0025 0938) 167.75) 7.73 |24,5 |rmace| 8.34
Tor 5205] 377.55) 17-72.| 69.0 | .033 aay

 

 

 

 

 
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The snallow pan settings were made in th> wel?
lighted dairy room. New pressed tin pans avout tw. anda
half inches deep, holding about eisht pounds of milk were “used.
These were placed upon a shelf about four feet from the floor
supported at either end. It is safe to state that any orcinar
jar about the building cid not disturtr the milk within the
pans. The milk was vroupht directiy from the milkroom at
the barn to,the dairy room and turned into these shallow
vessels, seven of which were necessary for seach milking.

These pans were undisturbed for 36 and 24 hours, and then the
miik was skimmed. The cream as in the other methods was
placed in a Wilson Creamer and the soured milk weighed after
a sample had peen taken to determine the per cent of fat not
obtained.

Great caution was observed in ski:ming to procure al?
the cream. In the first trial the milk was allowed to re..ain
in the pan 36 hours before skimming, in the otier subsequent
trails 24 hours was the length of setting. The latter did not
allow the milk to sour so thorourhly or become loppered, the
cream was also more readily separated in these last cases.

The temperature of the room in which the settings were made
varied somewhat, the average being about 71°.
Following is the the table that gives in full the figures

ootained in ti is method,
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

f
4e Pen | ® | Temp | Pea ¥E TOTAL | + Xe
{\o) of CENT oX of CENT Far + Bort Far Ren
Mii | Far) Beg Mick! Fat.) Lost Fat | Mir | Ost UTTER
lOvee.i5| 54, |.05/| 52-| 72 | .005|,2600
- 1b] 55. | 098) 471 PF | .006/) .2987' 645)
- | 55.5] .046| 49 | 9 | oo4st .2/60 |
- \$| 53.51.0975 $8 | 99 | 0/55) 2640 $09 10,5 | .068| 10.57
- 1b) 55.25 .078| ¥9.25 72 | 008) 38h0
- 27FL6 0485 #5) 93. 013) 5785
~ 99) 5525 .0v8 #8. | 93 | .008T 4560 162d 1651 11.5) 043] 7.43
Tora. 2.9598 S180 18.39 22, | ./// | 13.00
L oes | oe ee —_ — SS

 

 

 
 
That nothing of value may be omitted I reporduce

here my churn chart which includes the dataof the eight

churmningse

It will be noted that the loss throughout wiih

-be exceedingly siall.

table(No.6) immediately following the churn cuart ,

This is best shown in the extensive

— Bwrkeor Chart —

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Nave. Sous ed Hoon an Reet Timer Foi aie iy tlre _—

Zreaw| Hours ATURE) Fat |Chucoing Putter Cor . cal Sav. [Burter| SLAM
Are tt] U2 ‘ 33.2] S/ | ad. | /-37| 65 | 3851 627) 7 14.98] Seer,
Apc\t| 26 ie 44 | 52 | 17,55| 1-2 | 245] .076| 7, 7 | 5// | C.deer
Aperd) 22,75] 24-76) 262) 5S | 37 | -52| 105} 650) /2.5 | 7 | 10,57| 8. Paw.
Aerts 9.5 |72-9b6| #2. | 5F | 1/76 | -38 | 28, 095| 5.75| 7 | SI¥ ‘Cer
or tt] 19 | 48-72] 21. | 56 {27 | -27| 7/38. | .250)6.75] 7 | 6. |SeeR
Rec] 205°} 48-76) 28. | 5/7 | 33.3 | /-27| 15. | $00) /025| 7 | 9.5 | Seer
Werd0 19. | 46-76) 42.6 | $0 | 37 | -97) 5 | 375; 8.5 | 7 | 748 she
Met] 70.5 | 72-1201 47.6 | 58 | 16. -3/ | 245 |ence.| 7, 7 19 3¥ uae

 

 

 
Table No.

5

 

Rew Ceyt of Fo w —

 

 

 

 

 

 

Pounds | Temp:

Dake rive | MMe] Woele | Ser | Creams | eyttey a
BOY, 22 45.00/| 94 5.00! .100 36 .0 0335

7 12 49.70/| 94 4.75| .075 36.0 2335 4,98

® 21 54.9 93 4.865) .25

" 22 56.7 92 5.05] .125 27.0 2250 6.00

" 238 55.5 94 4.90| .150

® 24 56.0 95 4.75| trace

8 25 51.6 92 4.45| .020 33.3 2300 9.50

SEPARATOR — 20.

Apr. 13 57.3 92 4.55), .55

° 14 50.5 91 4.90] .50 17.55] .075 5.11

" 19 49.5 93 4,90) .55

" 20 52.5 91 4.95; .60 19.8 2075 5.14

. 29 57.75 | 92 4.45; .55

" 30 58.75 | 90 4.60) .60
May a 61.25 | 91 4.70} .25 15.0 trace 8.34

Corp Deer — 18.69

Apr. 15 59.0 2 6.10; .50

8 18 55.0 94 4.8 61

# 17 55.5 94 4 60| .465

" 18 53.5 93 4.75| .65 89.0 65 10.57
® 26 55.25 | 92 4.80| .80

" 27 |-61.6 | 93 |.4,55/1,.30

" 23 55.25 | 93 4.80] .95 31.0 2375 7.43

SHAWOW PAN — 18.00

 

 

 

 

 

 

 

 

 
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From the Toresoing. tables I tm #hnie to deduct results
much more in favor of the centri-ugal machine than wezs those
obtained from the Ontario collere by H.H.Dean,—- the latter's
trial coverins several months found no marked advantare as
to butter returne by the use of the cream separstor, A prief
couparasion of results shows that at M.A.C.by separator it
requires 18.184 of milk to produce one pound of butter, by
shallow pan 21.74;, and by cold deep method 20.40¥, the
averare per cent of fat being 4.76 while at Ontario with an
averages test of 3.66 it requireéa,

23.91 pounds of milK vs 18,18 by separator at M.A.C.

24 47 s " " vs 20.40 By Cold deep at M.A.C.

25.05 " " " vs 21.74 by shallow pan at M.A.C.
to produce one pound of butter. The per cent of fat was

less by far in the cream and a much greater per cent was lost.

(See table 6) as shown in the brief table.

Method Per cent of Fat in
Skim milk cream  »vbuttermilk
Beparator 2093 22438 e135 Ontario
Cold deep setting .290 19.12 2196 Experiment
Shallow pan setting .3138 18,34 e240

Our investigation of 21 days curing which no pains
wero spared in giving each method the best trail possible we
optained figures upon whch our conclusions are based:

“ #fat # fat lost # vdutte>.
3689.4 lbs milk by separator gave 17.61 03927 20.48

377.565 * " *" cold deep * 17.724 1.56545 8.59
886,10 " " " shallow pan * 18.32 2.5700 8.00

If experiments are of any value in arriving at the
worth of any method, and we have no other way to determine
the value of a system, the cream separator is a great saving
in butter making. The cold desp method is preferable to the
shailow pan by a slight vain in butter product and in amount

of labor expended,
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By means of separator 100 # of milk vave 5.5 pounds butter
" " " cold deep 100 # 1 " " 64.9 " u"
" " " shallow pan 100 a4 of " 4.8 i tt
or a gain of nearly 1/20 in the first method over the last’
named.

From this conclusion it is evident that wherever
a farmer has six to twelve cows or more his gain in butter
product will soon repay the outlay for a separator, beside
thege wiil be a great saving in labor- say nothing of the

econveniencs and satisf:ction experienced.
ROB

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