Improvement of Missouri Herds. 381 



4. Temperature of the milk when separated — 



Any decrease in the size of the hole, out of which the cream 

 is delivered from the bowl, will increase the per cent, of the fat 

 in the cream. Cold cream sometimes thus clogs the passage and 

 causes a richer cream to be delivered. 



5. Acidity of the milk — 



A half-sour milk may cause a thin cream. If night's milk is 

 left to be separated in the morning in the summer, it very often 

 sours to that extent that when separated the fine clots and fibres 

 of curd cling to the outer wall of the bowl and clog the exit of the 

 skim milk, thus forcing some of it into the cream spout, and in 

 consequence a thin cream is secured. 



6. Adjustment of cream screw — 



This may have jarred or been turned by some one without the 

 knowledge of the one complaining. 



7. Cream will rise on cream — 



And if the top be poured off to make butter for the home, the 

 portion sold is thinner than the average. This is occasionally done 

 knowingly by the farmer to test the man who tests the cream. 



8. Hand skimmed cream is very variable — 



Thick from pans and crocks, and thin from deep cans. It is 

 almost next to impossible to so skim that the same amount of skim 

 milk will be put into the cream vessel each time. The best test 

 for a market cream is thirty-five to forty-five per cent. 



The man who does public testing must know his business, and 

 then have enough confidence in himself and enough natural sand 

 to stand by his figures, no matter what they read. 



MORE BUTTER THAN BUTTER FAT. 



Another frequent query is regarding the amount of butter 

 a given amount of cream will make. The test gotten at the cream- 

 ery is for butter fat, not for butter. Butter is not all fat. It 

 contains from 10 to 15 per cent, water, from 2 to 3 per cent, salt 

 and from 1 to 2 per cent, casein, or cheesy matter. In general, 6 

 pounds of fat will make 7 pounds of butter, but whetKier it does 

 that or not will depend on 



1. Acidity of cream when churned — 



If cream is not sour enough, fat may be lost in the buttermilk, 

 and thus lessen the overrun. 



2. Temperature of cream when churned — 



If too warm, the amount of fat lost in the buttermilk will be 

 great, and the yield lowered. 



