The Dickinson press., 1914-08-29
REASONS WHY THE
CREAM TEST VARIES
Many Factors Affect Operation
Of Hand sepaIaI0ls.
HOW. HOW Il 10 GET BEST RESULTS
u. NJ. FULLER, South Dakota state
College.

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same test for their cream from week
to week. A patron. for instance. says
that last week he, delivered q can OF.
cream to the local creamery. The
test was reported BY the buttermaker
as t35 per cent. The week before the
test was 3S per cent. This week the
test was only IS per cent. Not know.
ing the different factors that control
the richness OF rea from q hand
separator the patron concludes that
either the buttermaker does not know
how to make q correct test Or else he
is knowingly giving too low q return.
To the end that we may Judge wheth-
er or not the patron was wrong in his
conclusion let us now consider the
factors that may aus a separator
to deliver. cream that will show vary
ing tests from day to day. Il
The ream screw has much to do
with the richness Of cream. If turned
In it will NEAR q richer cream; II
turned out a thinner cream, OF, in
other words, a lower test Cream.
should be SKINNED testing from IS
per cent to 40 per cent in the sum
mer and from 30 per cent 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
1t is difficult to handle. If cream is
too thin it means more skimmilk TAX
- cnA-, Az e. %ra Il r1tnoor1 h,,11y fnr-
the creameryman to handle. The
richness of milk is a second factor.
It was found at one of the expert
ment stations that when 3 per cent
milk was separated, giving 20 per
cent cream, As Q cent milk gave
80 per cent cream and 6 per cent
milk gave 40 per. cent cream.
The rate Of inflow, or the rate at
which the milk runs from the tank;
into the bowl, has a great influence.
BY running the separator at the right
speed and allowing but 9 small
amount of milk to flow into the bowl.
a cream testing IS per cent or even
10 per. cent may be obtained. BY al
lowing too much milk to run in cream
testing as law u.s. Is per cent may
be obtained. sE
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 that 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 can II 20 per
cent or Is per cent cream is separat-
ed from milk at 80 degrees, then
cream testing 80 per cent o. more
may be expected from milk separated
at 80. s s}#a
If q quart OF water or skimmilk is
used for flushing n day, and the
next day two or three gallons are
used, the richness Of cream will be
somewhat different.
10 get U6SS 10S0AIS .
should be set absolutely level, on q
solid foundation. If this is done the
machine Will last longer and will
give better satisfaction. An unbal-
anced bowl will. YEA out quicker,
and will give more uncertain results
than q bowl that is perfectly ball
anced in a machine set on q solid
foundation. The separator should be
carefully washed and then scalded
each time after being used. a dirty
bowl may mean an unbalanced bowl,
and is sure to mean dirty cream.
II 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
can not be expected that the cream
win test the same from week to week.
SEED BED FOR ALFALFA