380 Missouri Agricultural Report. 



5th. Mistakes in adding water — 



(a) Water too cold (150 to 200 degrees F. right). 



(b) Water dirty (causes gray cloud below fat). 



(c) Water hard (the lime in hard water often causes 

 unreliable results; use rainwater or condensed 

 steam) . 



6th. Mistakes in reading fat — 



(a) Reading too hot (fat expanded; 120 to 140 degrees 

 F. right). 



(b) Reading too cold (fat contracted, not volume 

 enough). 



(c) Upper surface of fat not leveled (a few drops of 

 amylic alcohol on top of fat makes a flat surface of 

 the concave one. This applies to cream only.) 



7th. Inaccurate graduation of test bottles — 

 (a) Every bottle should be tested. 



When so small a quantity of cream has to represent so large 

 a quantity it is exceedingly important that every step in the process 

 be performed with the utmost care. 



VARIATIONS IN TESTS OF CREAM. 



"Why do different lots of cream from the same separator 

 vary so much in per cent, of fat?" This is a very common ques- 

 tion asked at Farmers' Institutes all over the State. There are 

 several causes for this variation. 



1. Speed of the separator — 



The faster the bowl turns the richer the cream, slower the 

 thinner. Sometimes the man does the turning, then again a weaker 

 person, the woman or a child, has the work to do. Sometimes the 

 one turning feels lazy, and at other tirnes is physically excited. 

 Time the machine with the watch. 



2. Rate of inflow of the milk — 



The faster the milk goes in, the thinner the cream. If the milk 

 hopper is kept full all the time, the extra pressure carries the milk 

 through faster than when it is low in the can. If machine runs 

 empty a few times during the separation, the cream will be richer. 



3. Per cent of fat in the milk — 



A richer milk gives a richer cream. The milk of a whole herd 

 of cows may vary as much as a half of a per cent, between morn- 

 ing and night. The heat and excitement of the day tends to in- 

 crease the per cent, of fat present. Any unusual excitement may 

 cause a similar temporary rise in fat. 



