The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1910-11-17
REASONS way CREAM TESTS VARY

been checking up creamery station agents during the
past few months and found much variations in tesa
from time to time, presents the following article
the subject:
Reasons Why Cream Tests Vary From Time to Time.
II has ben discovered by the average farmer dev-
ering cream to creameres that the test of his
will vary from time to time but the average person
does not understand why, and often times concludes
that such variation is the fault Of the who is testing
the cream have found that this Is seldom the case
the person who is testing Is required to test
accurately and to take nothing but samples Of
the cream purchased, and a penalty is imposed on
anyone who manipulates the test.
These conditions which may cause the variation Of
tests from time to time generally caused aud
may be controlled 70 q great extent by the one who Is
producing and handling the cream on the farm.
few OF The reasons Tor cream tests varying may
be found IN tho following:
/. Position OF cream screw in separator
2, Variation III speed Of bowl OF separator.
8. Variation n temperature and age Of milk
4. Variation IN size Of fat globules. and kind Of
feed fed to cattle.
s. Rate Of inflow Of milk to the bowl
6. Vibration o. bowl and general condition OF
separator.
2. Acidity and ysooslty Of milk
s, Different amounts OF foreign matter in milk.
o. Different amounts of water used in flushing
separator bowls.
10. Variation in condition OF cream delivered to
station, lumpy cream, partly churned cream, frozen
cream, and very thick cream.
/. Ae we all know, the cream screw is to control
the outflow OF cream and therefore, effects the richness
o this You may say that you have never moved
turned the screw, but in instances, the screw
has been moved while turning and washing the bowl,
and in case the was entirely lost from the
bowl Again. II the screw Is not adjusted from time 10
time and the outlet for the thoroughly cleaned
the hole Is apt clog In this way the richness OF
cream is apt to vary greatly.
2. 1t has been demonstrated time and again that
the spe Of the separator or bowl ee Is the test oil
cream greatly. BY controlling the speed may yery
easily the tests OF cream to vary from 10 to 80
per This however, does not necessarily mean that
all OF the fat viii be taken from the skim milk, and
it fact that If the speed Of the bowl Is reduced
considerably, portion OF the butter fat will remain in
the skim milk and the test VIII be lowered
materially. Upon investigation, satisfied myself that
no Is abo to separator at the same speed
throughout the entire PERIOD and that tests IRON
samples OF cream taken at various tn!es during the
separating will vary per cent BY the use Of
time piece 1t is possible for to control the speed
and the richness OF to considerable oegree.
g. The temperature OF the milk at the time OF
separating may variation Ia the test or
from separations and the colder the milk, the
more difficult it is to high test and to prevent
of the fat from passing over into the skim milk.
In order to secure the best results, milk should be
separated Immediately after milking and IL necessary
the milk should be warmed to temperature OF 90
degrees. None OF the cream separators have proven
eAurey satisfactory in separating cold milk and
more less OF the butter fat will be found in the
skim milk In cases OF this kind.
A. The larger the fat globules, the more easily Is
the milk separated from the butter fat, and where the
fat globules very small, it is possible that some
OF the fat may pass into the skim milk. IL should be
remembered that generally when considerable fat has
passed into the skim milk the test OF cream To- apt to
influenced and lowered Also and the total amount OF
butter n sold TO creameres may be materially
reduced individuality and breed is said to influence
size OF fat gobules In milk the milk from the Jersey
COW being composed OF larger fat globules than many
the other breeds The period OF lactation may also
affect the size OF fat gobules In the milk From these
remarks Il VIII be seen that any condition that may
cause Change IN size OF lat giobules as breed,
period Of Qctauon, and kind OF feed may affect the
the EAiinfning oI milk.
s. Where the separator is crowded over ts
capacity it is apt to cause low test OF cream and
loss of at in skin ns4, or ONLY small amount OF
MIX Is allowed to eAta tho separator bowl, tho result
iE apt TO be about the saine.
G. separator with coqsldcrable trembling or
vibration Of bow win not skin clean andis apt TO
produce a thin cfehn, II the bowl treme'es 70 any
6xtent Ii sipild he corrected immediately, corsd-
cradle anohnts OF rat Is apt 10 be lost in the skim milk
This trembling may be due to bearings bent shaft
unbalanced bowl, rusted bearings and separaors not
being level. Any OF these conditions will affect
efficiency OF the sdmming and cause the separators
skmmng power to be Of short duration il not corrected
early.
Z. Milk OF hgh accidity viii skim poorly and In
this case ere Is apt TO be loss OF fat IN the skim
milk Low temperature and uuSanitary conditions at
the farm = increase the Yiscosity OF the milk and
cause 1t to skim With difficulty and TO ose fat in skim
milk Abuotmal milk will affect the yiscosity.
s. Dt and other foreign matter is apt to clog the
separator aAd affect the richness OF to consd
cradle extent
Q. It Is known that the average person separating
milk will at the close OF the sim.mng period take bis
hand from the crank of separator and proceed to pour
varying amounts o skim MILK or water n the separator
On account OF decreased speed OF bowl and It's being
almost empty, Of this milk or water Is sure 70
pass intv the receptacle and lover the test to
some degree The average person does not measure
Ifhe milk or water added but simply adds sufficient
amounts to wash all butter fat out OF bowl and other
parts Of separator.
TO- 1t is an accepted fact that It Is impossible to
secure acourate samples from anrpy, frozsh partly
churned or very thick cream, but many Of our patrons
seem to insist on bringing In certain amount or this
quality OF cream. Is, also, fact that the person
sampling the cream viii not allow the farmer TO take