Bonners Ferry herald. [volume] (Bonners Ferry, Idaho) 1904-current, 1909-06-19
Variations in Cream Tests

dissatisfaction. At first sight there
would seem some reason for wonder
at the variations of the cream test
from day to day. However many
are readily found whom looked for
/ know very well it is pretty diff
cult to keep an exact and uniform
speed up by the hand separator, and
you will find change will come in
on account of very few turning the
crank alike.
OF course, absolute uniformity
and regularity of the power used
day by day is necessary to secure
uniform cream production. The
uneven motion will not produce the
same cream as the even, steady
turn with the same amount Of pres
sure applied throughout the entire
revolution of tho crank. Again
much variation in speed passes un-
noticed through milk passing into
the bowl faster or slower according
as the hopper is full or nearly
empty. The fuller the feeding can
the faster the milk passes out, and
the greater the force required to
drive the bowl.
So we see that variation of cream
production may also occur through
the feed vat or hopper being kept
uniformly fuller one day than an
other.
Speed, of course affects the test Of
the cream, and it also affects the
the quantity of the cream coming
from the separator affects the quail
ity of it. The higher the speed. tho
richer the cream and the thicker it
leaves the separator. The flow Of
milk into the bowl will influence
the richness of the cream. l noted
that the faster the cream runs into
the separator the thinner the cream
runs out, and vice versa. There
fore, huctuation in the rate at
which the milk is fed to the separa-
tor will have consider able effect on
the richness of the cream.
Another very important thing
which influences the richness OF the
cream is the temperature Of the
milk as it is being separated. The
warmer the milk, the richer the
cream, so that the temperature
must be the same from day to day
or the test may vary. have noticed
in the creamy here that in cool
weather the cream tests are always
higher and in hot weather lower,
this is explained by reason OF warm
milk being less viscous than cold,
in fact, actual capacity of power
separators, and hand separators
too, l presume, fol- that matter,
have been increased nearly one
third by pasteurizing the milk be-
fore separating, and separating it
hot. We must also remember that
the temperature of the separator it.
self has something to do with uni
form results for it takes few min
utes to warm a separator up to the
temperature of the milk running
through it, and even these few min
utes may be responsible for some
variation in the cream test.
l willmention another little thing
which may affect the test of the
cream is the proportion of water or
skim milk which is used to start
the machine with, or flush out the
bowl in finishing up. This addition
of water will affect the richness Of
the cream from day to day, unless
the same amount is always used.
II the milk is skinned at the
farm directly after milking and be-
fore it has had any chance to cool,
the cream obtained from the sepa-
rator ought to be very uniform in
richness from day to day, especially
if the speed Of the bowl, the temper
AZURE Of the milk and the rate al
which the milk is being skimme
are steadily and uniformity main.
tanned throughout the runs. As a
general rule good work with ihe
separator may be judged by the