Courier Democrat. (Langdon, N.D.) 1891-1920, 1914-03-12
REASONS WHY THE
CREAM TEST VARIES
Many Factors affect Operation
Of Hand Separators.
HOW TO GET BEST RESULTS
J. M. FULLER, South Dakota State
COLLEGE,

~ 'I1E Soulh dNCId SldIC
College.
creamery patrons sometimes com
plain that they do no receive the
same test for their cream from week
to week. A patron. for instance, says
that last week he delivered a can of
cream to the local creamery. The
test was reported by the buttermaker
as 35 per cent. The week before the
test was 3S per cent. This week the
test was only 35 per cent. Not know
ing the different factors that control
the richness of cream from a hand
separator the patron concludes that
either the buttermaker does lot know
how to make a correct test or else he
is knowingly giving too low a return.
To the end that we may Judge wheth-
or or not the patron was wrong in his
conclusion let us consider the
factors that may a separator
to deliver cream that will show vary
ing tests from day to day.
The cream screw has much to do
with the richness of cream. If turned
In it will mean a richer cream; il
turned out a thinner cream, or, in
other words. a lower test. Cream
should be skinned testing from IS
per cent to 40 per cen in the sum-
mer and from 30 per cen to- IS per
cent in the winter. The richer the
cream the more skimmilk that will
be kept on the farm. Too rich cream
should not be skinned, however, as
it is difficult to handle. If cream is
too thin it means more skimmilk TAX
en- from the farm, and more bulk for
the c~reamery1nan to handle. The
richness of milk is a second factor.
1t was found at one Of the expert
ment stations that when 3 per cent
milk was separated, giving 20 per
cent cream. As per cent milk gave
30 per cent cream and 6 per cent
milk gave 40 per ent cream.
The rate of inflow, or the rate a:
which the milk run from the tank
into the bowl, has a great influence.
BY running the separator at the right
speed and allowing but a small
amount of milk to flow into the bowl,
a cream testing 65 per cent or even
70 per cent may be obtained. BY al
lowing too much milk to run in cream
testing as law as Is per cent may
be obtained.
The speed at which the separator
is run also has great influence. Ma
chimes nowadays have the speed at
which the handle is to be turned
given on the crank. This speed
should always be maintained.
Another factor hat makes for rich
or thin cream is the temperature of
milk at time of separation. The best
results are obtained when milk is
separated around 80 degrees F., or as
soon as possible after it comes from
the cow. The colder the milk, the
richer will be the cream. If 20 per
cent or % per cen ream is separat-
ed from milk at 80 degrees. then
cream testing 80 per cent or more
may be expected from milk separated
at 80.
If a quart of water or skimmilk is
uSed Tor IlnSnlng one day. ana tne
next day W. or three gallons are
used. the richness of cream will be
somewhat different.
To get best results a separator
should be set absolutely level. on a
solid foundation. If this is done the
machine will last longer and will
give better satisfaction. An unbal-
anced bowl will wear out quicker,
and Will give more uncertain results
than d bowl that is perfectly bal
anced in 4 machine set on a solid
foundation. The separator should be
carefully washed and then scalded
each time after being used. A dirty
bowl nay mean an unbalanced bowl,
and is sure to mean dirty cream.
If every factor that makes for
varying richness of cream is the same
from day to day, then the cream
should test practically the same from
one week to another. These factors
are not likely to be the same, so it
a not be expected that the cream
will test the same from week to week.