Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1905-01-30
OUR FARMERS.
TESTING THE CREA NJ.

lege Experiment Station, locateu az
Manhattan, has just issued Bulletin
No. 125, Experiments with DAIRY
Cows" This is an extensive publ
cation, giving experiments some OF
which have extended over three OF
four years. time and touch upon
nearly every phase of the dairy IN
dustry. Among the experiments
recorded are some with ordinary
grade cows, some with grade COWS
selected for their dairy points ana
others with pure bred animals. Ex-
periments are also described in FEED
ing cows, both in the stable and on
pasture. Much information is given
concerning testing milk and the con-
ditions which cause variation in the
results. The following is said under
the head of "cream testing"
"With the rapid increase of hand
separators the subject of accurately
testing cream becomes very impor-
tant one.' 1t is impossible to test
cream correctly in the same way you
test milk. The reason of this is thai
the cream may vary in its content OF
butter fat from II or Is per cent. 10
as high as so or go per cent. On
account of this variation the weight
of a given volume varies consider
ably. AS the Babcock test is based
on weight rather than volume, IL
stands to reason that this variation
would produce inaccuracy in results
where cream lie measured. With milk
the percentage of fat is much more
uniform, and samples can be meas
ured that will weigh so closely to the
amount required that 1t answers all
practical purposes. Furthermore,
in handling cream large number OF
air bubbles are liable to be moor
porated in it; this will also give US
considerable variation in a given
volume. In measuring the column OF
butter fat in cream special attention
must be paid to the temperature;
for best results this should be 14O
degrees Fahrenheit. If it varies much
above or below this there will be con-
siderable contraction or expansion OF
the fat, which will produce inaccur-
ate results.
SAT first thought one might expect
that with the same separator, the
same speed and no change in the
cream screw, the test of cream would
be uniform. Experience shows that
this is not the case. The amount Of
water used in flushing the bowl will
vary enough to give variation to
the cream. The speed of the machine
may not always be the same, ever
with the same man running it. The
faster the machine is turned the
thicker the cream. The rate of feeC
will cause variation; if the milk is fec
slower the cream will be thicker
The temperature of the milk ma!
not always be the same, TIT
warm milk usually producing richie
cream. Where the milk is from tn
same COWS and the conditions as t.
separation are practically uniform
there ought to be, and doubtless vii
be, much more uniformity in the rich
. ness of the cream, especially if tn
proportions of the milk and crear
remain uniform.
! During the last winter the dair
department made test of the differ
ent hand separators, and although i
this test every effort was made t
, have all the conditions just as uni
. form as possible, it was still note
!. that the variations were as great
/ ten per cent. in the richness of tn
Z; cream. These great variations in tn
r percentage of cream with milk at tn
a same temperature, with PRACTICAL
l. the same percentage of butter ia
5 hardly seem creditable, and yet th'
is true with every machine we ha1
: tested. Just why there should
+ this great variation we are unable
4. explain. "-Exchange.
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