Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1913-08-01
Cause of Variation in = al %
Fat of Market Cream f@
Farm Separators
ByV R. Jones
STATE AGRICULTURAL EXPERIMENT s. TON
Compiled from various Experimen
By v. R. Jones

Compiled from various Experiment Station Bulletins
The question OF variation in per cent Of fat IN - -
keted at the oerent creameres causes considerable r
at times aiming S patrons and will continue do SO until
the farmers understand more fully the conditions that can
this variation Most farmers have learned that b, 49,
adjustment OF the cream the per cent of fat in b
may be increased decreased but they have not;ood
tests nave varied from two fifteen per cent or
from week to week, from to season even whom +
cream had not been changed
The farmer is apt to conclude that wben tbo Mill : g
the same hero ana there are apparent in
feeding milking separating the cream the Der cent Of fat
the cream should not vary The extreme variations in tests
are likely to him feel that the cream NOT b;
accurately tested The fact uniform test from week to
week would be indicative of dishonesty than variation
of few per cent in the test Occasionally incorrect test
made but this exceptional cause for variation rather
than usual
true that great needed to test cream ac
uae and there be of Babcock test who
incompetent and unreliable but operators are not
long tolerated by any creamery manager
Factors affecting the cent of fat found cream other
than possible inaccurate and dishonest testing may be sum-
married. as follows:
1st Richness of milk separated.
End. Changes in temperature of milk
3rd. Speed of separator bowl
4th Rate of inflow separator bowl
5th Amount of skim milk used in flushing the
separator bowl.
phases
influence the test of when the
not been changed However variation in these cond-
tons is avoided much possible the richness of the
cream may be controlled to great
Effect Richness of Milk Separated the Per Cent of Fat
in Cream
When the is deliver a certain per
of fat in the cream under conditions will
definite ratio between the skim milk and separated
That the separator delivers pounds of
UhtvaO ht fSLin
per cent milk the test of the would be 20 cent On
the other hand four per milk separated under the
conditions instead of getting than from the
three per cent milk would get approximately the
amount viz twelve pounds but would test about 80 per
cent The change per of fat milk caused by
several factors which change from dry feed
uccuent pasture which results decreased fat percentage
On the other hand the fall and winter when the
advanced actaon and dry feed fat percentage
increased The following table, taken from Bulletin No.
lou Indiana Agricultural Experiment Station shows results
OF experiments in which the obtained from milk con-
tanning different percentages of fat varied from 70 to 80
cent though the milk through the separator
under the conditions without changing the
Milk Cream Skim Milk
Per cent of Fat Per cent of Fat Per cent of Fat
30 200 06
as 325 O6
Effect of Changes in Temperature on of Fat in Cream
MILK, when drawn from the cow mas temperature u
about 80 So degrees Fahrenheit the best practical tenn
perature at which separate it, II the milk is allowed 10 cool
much lower than IS 80 degrees Fahrenheit as hKey 10
be the in the winter should be warmed up before
separating thereby avoiding considerable loss OF lat In tne
skim milk and variation in the richness OF the cream
Changes in temperature of milk separated cause Vana-
non ordinarily from three four per cent OF lat In e
This is well shown in the following tables
Temperature Per cent of Fat Per cent Of Fat
80 MN, OF in Cream n Skim Milk
Lot l .......... .90-95 Nz w
5000 31f 10
Lot on 273 022
7s 285 .051
on 967 120
These figures show an of ten cent lat IN e
cream in separating milk between % and on degree
with a serious loss of fat in skim milk