You are, therefore, right to the extent that you cannot
produce unsanitary milk and clean it with the separator, but your
neighbor is right to the extent that the separator does remove some
impurities and is used just for that purpose. There is also in the dairy
trade a centrifugal milk clarifier which is constructed in somewhat
similar manner to a cream separator, but acts differently on the milk in
not interfering with cream rising by gravity when separated cream and
milk are mixed after cleaning.
Butter Going White.
I bought some butter and during the warm weather it melted. About 40 or
50 per cent was white, while the balance was yellow and went to the top.
When the butter remelted, the yellow portion melted, leaving the white
portion retaining its shape. The white portion did not taste like
ordinary butter. The butter made from our cows' cream melted at a higher
temperature, but did not have a white portion. Why did our butter not
act like the creamery butter?
Samples of butter have occasionally been sent to this office that have
turned white on the outside, and since the white part has a very
disagreeable, tallowy flavor, people think that tallow or oleomargarine
has been mixed with it, but we have never been able to find any foreign
substance in any of the samples. We have found that some of the best
brands of butter will turn white first on the outside and the white
color will gradually go deeper if the butter is exposed to a current of
air or if left in the sun a short time - F.
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