The Lexington intelligencer. [volume] (Lexington, Mo.) 1901-1949, 1911-06-17
WHY CREAM T[ST
OFTEN VARIES
Sometimes No Cause for DIS
agreement Win Buyer
SPEED MAKES A Difference.

ing, Missouri College OF Agriculture.
The farmer who sells cream is often
dissatisfied with the cream test which
is returned to him. A farmer natural
ly thinks that when the cream is from
the same COWS, fed the same ration,
MIXED by the same man, and separat-
ed in the same machine, that the test
should not vary. When sudden varia-
lions occur he is inclined to think that
the test is incorrect. 1t is true that
errors are sometimes made in testing,
especially in the name of taking the
sample. But other variations, not due
to errors OF this kind, are constantly
occurring. In fact, it is so unlikely
that the farm separator will always
turn out cream of the same test under
the conditions in which it is run, that
II the test did not vary the cream
buyer should be under more suspicion
than if it does.
A difference in the speed of the sep
arator will make a decided difference
in the test of the cream. The higher
the speed Of the separator the smaller
amount of cream and the higher per
cent OF fat A machine run at three
quarters speed may deliver cream
testing 10 per cent less than II run at
full speed. When run at the lower
speed a larger amount Of cream is oo-
tanned, and it always tests lower
Some machines make a greater differ
ence than others in the matter of cor
rect speed Also, if the machine Is
set to deliver thick cream, a slight
difference in speed will make a greater
difference in the test than if it is sci
for thin cream. This difference in test
is not a difference in the amount Of fat
left in the skim-milk, but in the
amount of skim-milk left in the cream
A difference in the temperature Of
the milk separated will make somt
difference in the test of the cream
There is usually quite a variation un
der farm conditions. There is consid
cradle difference in the various ma
chimes in this respect, although Thu
general rule is that the colder thu
milk, the less cream and the higher
the test. Separating cold milk als'
causes some loss of fat in the skim
milk, although this is not what make
the appreciate difference in TN
cream test. This factor is not so i'm
portant as the variation of speed.
With most machines the rate OF II
dow of the milk is automatically aC
iusted by a float under the supply car
However, the cutoff Of the supply ca
is sometimes only partly open so tina
there is less than the normal amour
of milk flowing through. The tendenc
in this case is to increase the test
the cream. A slight difference ca
usually be noticed in the test by hay
ing the level in the supply can diffe'
ent.
The per cent of fat in the milk sci
arated has a marked effect on the pc
cent of fat in the cream. It is nc
true that more cream is obtained froI
milk rich in fat, as the amount will RI
main about the same. The test OF tn
cream will, however, be c%onsiderabl
affected. It is well known that tn
milk Of an entire herd may vary !
butterfat from one day to the mex
due to weather or excitement, ana
the COW advances in lactation the ricI
ness of the milk increases. A nun
her of fresh COWS almost always NEAR
A lower cream test. These variation
in the cream test are alone greet
enough to attract attention.
The per cent OF fat in milk is usua
D ly highest in autumn and early winte
and lowest in spring and early SUI
mer AS a result OF this, the crea'
test Is usually highest during the ia
and winter and drops to the lowe
n point in the spring and early summt
y This is a change almost certain to
experienced by all cream sellers. tt
amount of fat lost in the skim-milk
2 not affected to any appreciable exte.
by the richness of the milk separate
One Of the most common causes
variation is the test of cream Is
account of the amount Of water us
: for fishing cut the cream at the el
= CT a run This is especially true
case Of a small amount of cream
y AS is known to separator users, t
per cent Of the cream may be chang
k by adjusting the creaf screw on t
bowl. This is not often changed, no
Il ever. and causes little of the fricti
between buyer and seller Of cream.
+ 1t has been thoroughly proved tn
the feed does not affect the richne
q O, the milk to any practicable exte
at all. The richness Of a cows m.
is inherited. aud can no more be p
manently changed by feed than c
u the color of her hair.
y While the farmer can reasonal
+ expect some variations in the test
re- his cream, be is entitled to have
accurately and carefully tested by
man who thoroughly understands b
u II should be done and who has
Q proper appliances at hand. It is
u easy matter for any farmer to t
s cream approximately correctly will
% small amount Of apparatus, althou
this test would not be Of SUFFICIENT
y, curacy for buying or selling. A sn
., Babcock test machine and the nee
u sary glassware will give an apprC
-,oto tact