The Lynden tribune. [volume] (Lynden, Wash.) 1908-current, 1911-02-16
why CREAM TESTS VARY

..
WHY CREAM TESTS VARY
Under favorable conditions sep
arator should not leave more than
90 per cent fat in the skim-milk by
the Babcock test. There are a num-
ter of conditions that affect the eff
ficiency of Swimming and these must
be duly considered in making a sep
arator test. The following are some
of these conditions:
A. Speed of bowl. B. Steadi-
ness of motion. c. Temperature OF
milk. d. Manner of heating milk.
E. Amount of milk skinned per
hour +. Acidity of milk.
c. Viscosity of milk. II. Rich
ness of cream. |. Stage of lacta-
ton. (Stripper's MILK
A. The greater the speed the more
efficient the Dreaming. other condi-
lions the same. 1t is important to see
that the separator runs at full speed
during the separating process. The
speed indicator should always be ap-
piled before turning on the milk
and several times during the run.
Loose belts, pulleys slipping on ine
shaft, and low steam pressure will re-
duce the speed of the separator.
b. separator should run as
smoothly as top. The slightest
trembling will increase the loss OF
fat in the skim-milk. Trembling of
bowl may be caused by any of the
| following conditions: loose bearings.
separator out of plum, dirty oil or
dirty bearings, unstable foundation,
or unbalanced bowl.
C. The best Swimming is not pos
sible with any separator when the
temperature falls below so degrees F.
A temperature of So degrees f. is
the most satisfactory for ordinary
skimmng Under some conditions
the cleanest Swimming is obtained
at temperatures above 100 degrees r.
The reason milk separates better at
the higher temperatures is that The
viscosity is reduced.
| d. Sudden heating tends to in
crease the loss of fat in skim-milk
in ordinary skimming. The reason for
this is that the fat heats more slow
" than the milk serum which di-
minishes the difference between their
densities. When, for example, milk
is suddenly heated from near the
freezing temperature to IS degrees r.
by applying live steam. the loss of
fat in the skim-milk may be four
times as great as it is under favor
able conditions. If, instead of sudden
| ly heating the milk to So degrees, it
is heated to 100 degrees or above.
then no extra loss of fat occurs.
Hence the advantage of separating
milk at pasteurizing temperature dur
ing the winter.
E. Unduly crowding separator
increases the loss of fat in the skim
milk. On the other hand, marked
undertaking is apt to lead to the
same result
f. The higher the acidity Of
milk the poorer the Dreaming. With
sour milk the loss of fat in the
skim-milk becomes very great. This
emphasizes the importance of having
the milk delivered to the creamery
in sweet condition.
G. Sometimes large numbers of
undesirable (slimy) bacteria find en-
trance into milk and materially in
crease its viscosity This results in
very unsatisfactory Dreaming. Low
temperatures also increase the WIS.,
costly of milk which accounts for the
poor Swimming at these temperatures.
II. Most of thhe standard makes
of separators will do satisfactory
work when delivering cream of
richness of so per cent. A richer
cream is liable to result in richer
skim-milk. The reason for this is
that in rich cream the skim-milk is
taken close to thhe cream line where
the skim-milk is richest
/. Owing to the very small size OF
the fat globules in shippers milk,
such milk is more difficult to cream
than that produced in early period of
lactation.
Indians from all parts OF the
Northwest are gathering at Chelan
| aIls to participate in the festivities