ii2 GUIDE TO DAIRYING IN SOUTH AFRICA 



difference in the consistency of the resulting 

 cream. 



I have dwelt at some length on the various 

 points connected with the successful working of a 

 cream separator, and I offer no apology for doing 

 so, as the greater the knowledge our cream suppliers 

 possess of the working of their machines the less 

 likely are they to find any necessity for complaining 

 in regard to the variations in their cream tests. 



Why do Cream Tests vary P In order to arrive 

 at accurate and definite conclusions as to why 

 cream tests will vary from day to day, a very large 

 amount of detailed work has had to be undertaken. 

 Through the kind permission of Mr. Kneen, the 

 Transvaal Dairy, Pretoria, was placed at my disposal, 

 and numerous speed trials were conducted there. 

 Several other sets of experiments were also under- 

 taken at the Schools of Agriculture, Potchefstroom 

 and Cedara, by officers of this Division. A new 

 45-gallon separator of approved type was used in all 

 the experiments, and only those results which were 

 definite and proved accurate by check tests have 

 been reproduced in this bulletin. 



Perhaps the most important point of all, and the 

 one most frequently neglected, can be summed up 

 in the one word " speed/' The importance of 

 turning a cream separator at the correct speed 

 cannot be over-estimated, as speed has such a far- 

 reaching effect on the consistency of the resulting 



