8 



When operating a hand separator the richness of cream produced may be 

 caused to vary from day to day by a variation in one or more of the following 

 conditions : 



1. Speed of Separator. A high speed produces a richer cream than a 

 lower speed. 



2. Temperature of the milk at time of separating. 



3. The feed of milk to the separator. The faster the milk is allowed to 

 enter the bowl of the separator the lower will the cream test. 



4. The amount of liquid used to flush the bowl. The same amount should 

 be used each time. 



5. The percentage of fat in the whole milk. 



Tlie most accurate method of determining the richness of cream is by 

 means of the Babcock t-est, which is becoming quite generally adopted by many 

 progressive creamery managers. 



The system may be briefly outlined as follows : The collectors are pro- 

 vided with suitable bottles to enable them to take a sample of the cream 

 supplied by each patron. It is well to have the sampling .done on some par- 

 ticular basis. The size of sample taken should be proportionate to the 

 weight of cream supplied, say, a fluid ounce for every 30 or 40 pounds crer.m. 

 Upon arrival at the creamery these small samples should be examined for 

 flavor and acidity, and then be transferred to composite sample jar?, to which 

 a small amount of preservative has been added. In this way the samples 

 received during a month may be so thoroughly mixed together that .1 Bab- 

 cpck t€st made at the end of the month will give the average fat content of 

 the cream supplied by a patron during that period. 



As the Babcock test is based on weight, it is necessary to either weigh 

 the cream or estimate the weight from the number of creamery inches. Ac- 

 cording to experiments conducted at the Ontario Agricultural College, 3.11 

 inch of average cream in a pail 12 inches in diameter will weigh 4.1 pounds. 

 Thus, if it were found more convenient to measure the cream than to weigh 

 it, the weight could be determined by multiplying the number of inches by 

 4.1. The number of pounds of cream furnished by a patron during a month, 

 multiplied by the test, or the per cent, fat, and divided by 100 will give the 

 number of pounds of fat which the cream contained. 



Requirements. 



. I. A Babcock tester. A'24-bottle steam turbine tester is the most sat- 

 isfactory. 



2. A double set of cream bottles (4 dozen), a portion graduated to read 

 30 per cent, and a portion 40 per cent. 



3. An 18 c.c. pipette. A pipette graduated to 17.6 c.c. for milk, and iS' 

 c.c. for cream is a convenience. The careful use of a sensitive scale which 

 will weigh grams insures greater accuracy than measuring. 



4. A supply of commercial sulphuric acid, which costs about 65 cents per 

 gallon, or about 1-4 cent per test, and suitable acid measures. 



5. A wooden case or rack that will hold 24 cream bottles. It is well to- 

 have a separate space or opening for each bottle. 



