The Ellensburg dawn. [volume] (Ellensburg, Wash.) 1898-1914, 1910-03-31
CREAM TESTS AND
ITS VARIATIONS

The variations in the test of farm
separator cream gives rise to much
dissatisfaction. At first sight there
would seem reason for wonder at
the variation of the cream test from
day to day. However, many rea-
sons are readily found when looked
for. We know very we'll it is pref
ty difficult to keep an exactly uni
form speed up by the hand sep
arator, and you will find a change
come i'll 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 assure
| uniform cream production, the I'M
even motion will not produce the
same cream as the even and steady
turn with the same amount of pres
sure applied throughout the entire
revolution of the crank. Again,
much variation in speed passes I'M
noticed through the milk passing
into the bowl faster or slower ac
cording 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 oC-
cur through the feed vat or hopper
being kept uniformly fuller one
day than another.
Speed, of course, affects the test
of the cream and it also affects the
quantity in fact, anything that af-
fects the quantity of the cream
coming from the separator, affects
the quality of it. The higher the
speed, the richer the cream and
the thicker it leaves the separator.
The flow of milk into the bowl will
influence the richness of the cream
and you will observe that the faster
the milk runs into the separator,
the thinner the cream runs out and
vice versa. Therefore, fluCtua
ton in the rate at which the milk
is fed to the separator will have
effect on the 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 the temperature must be
the same from day to day or the
test may vary, and again, the tenn
perature of the separator itself has
something to do with uniform re-
snlts, for it takes a few moments to
warm separator up to the temper
allure running through it and even
these few moments may be respon-
sible for some variation in the
cream test
l will mention one other little
thing which may affect the test OF
the cream that is the use of water
or skinned milk used to start the
machine or flush out the bowl in
finishing up. This addition of wa
ter will affect the richness of the
cream from day to day, unless the
same amount is always used. If
the milk is skinned at the farm
directly after milking and before it
has had chance to cool, the cream
obtained from the separator ought
to be very uniform in richness from
day to day, especially if the speed
of the bowl, the temperature OF the
milk and the rate at which the
milk is being separated, are steady
and uniformly maintained through
out the run.
As general rule, good work
with the separator may be Judged
by the uniformity of the cream
test, and where an uniform cream
test occurs, there also is found sat
isfaction.
RAsMUS ANDERSEN.
J. J. Lynch of the Postal Tele-
rr,Dh cO,upauv was hi tha CitV this