The Churchill county standard. (Fallon, Nev.) 1908-1920, 1910-12-01

Aside from the production of butter
fat on an economical and paying basis,
there is probably no one thing in con-
nection with commercial dairying which
causes the patron so much uneasiness
as the constant and continued variation
of the test of cream sold to cream re-
ceiving stations and creameries. This
variation in tests not only results in
the patron being dissatisfied but also
causes the creamery buying the cream
uneasiness in maintaining harmonious
relations with the patron-which re-
lations creamery men everywhere
recognize as being necessary if the
continued patronage of the patron is to
be had. 1t is our experience as re-
suit, first as cream producer and a
creamery patron and second as a
creamery manager that the complaint
OF test variation is on account of the
patron not having full understanding
of the causes which OBJECT the density
or percentage of butter in hand separa-
tor cream. 1t is the policy of all
reputable and honest creameries to pay
the patron for just exactly what his
cream tests, to pay him for every pound
of butter fat delivered, and it is the
creamery's positive instructions to its
agents and employees to be very careful
to obtain accurate results in sampling
and testing. The accuracy of test
always depends upon an accurate
samplc. Unless the sample represents
fair average Of the cream delivered,
the test, while correct Of the sample,
will not be correct test of the cream
delivered. Therefore the first requisite
for correct test is an accurate sample
That there is a variation in the per-
centage of fat in cream, produced either
by centrifugal separators or the So
called water separators" cannot DO
and is well understood by pa
irons who have observed the workings
of the operator or who have tested
their cream themselves with hand farm
testors. A variation of from to 8 per
cent in test is not at all unusual with
no change of the cream screw of the
and which difference is
only to the varying con-
dition of the machine and its operation
fir, m time to time. But we have known
of many instances of variation of from
10 to 20 per cent in tests due to the
and careless handling Of the
milk or cream. This latter
is an extreme variation which can and
should be prevented, but variation of
from 6 to per cent in hand separator
cream can hardly be overcome in every
day practice.
Bulletin No. 1856 from Kansas expert.
ment station is on this subject and
should be in the hands Of every hand
separator owner. The conclusions
drawn by Prof. Erf, the author of the
bulletin, are as follows:
/. The temperature of milk makes a
difference Of from to per cent in the
test of cream at average skimming
temperature, greater variation being
caused in extreme cases.
2. The amount of flush water used
with average skimming temperature
makes difference of from l to 3 per
cent, in extreme cases making diff
ference as great as 10 per cent.
8. The variation in steadiness of the
bowl makes difference of from to
16 per cent depending on the amount OF
vibration.
A. The variation of the speed of the
bowl causes a difference of from one
to thirteen per cent in the test OF
cream, depending on the variation in
speed.
s. The amount of milk allowed to
flow through the separator bowl from
one-half to full capacity makes DIFF
ference of from one to six per cent,
depending upon the divergence from
full capacity of the machine.
6. The amount of acid in the milk
causes an irregular variation in the test
of the cream, depending upon the
amount of acid it contains. Where the
acid reaches high point, three to four
per cent for instance, and the separator
is used continuously for m hour or
more, it will eventually clog the same
as in the case of cold milk. The cream
will then become thicker until the
separator is entirely ciogged. The sx-
tent Of the clogging will depend upon
the amount of lcid in the milk and the
size Of the machine. Tho higher the
acidty and the smaller the machine the
sooner the separator will clog.
Referring to the first conclusion above