WHY CREAM TESTS VARY 115 



the spout, then it shows that the speed of the 

 machine is too great for the amount of milk which 

 is passing through the bowl ; and on the other hand, 

 if the cream shoots out from the spout with a slight 

 twirl, then it shows that either the separator is not 

 properly adjusted or else that the operator is turn- 

 ing too slowly. When the cream falls nearly but 

 not quite straight from the spout to the cream 

 bucket, this is usually with most makes of machines 

 about the right consistency. 



But these speed trials have conclusively shown 

 how easily supplier's cream tests can vary from day 

 to day, but there is another aspect which must not 

 be lost sight of, and that is, that although cream 

 tests do vary, it does not always follow that a 

 supplier is receiving any less for a low test than he 

 is for a higher one. For example, if two suppliers 

 were given 50 gallons of milk each, containing 4 % 

 butter fat, and each worked his machine at the 

 correct speed and under equally favourable con- 

 ditions, one supplier might produce a 45 % cream, 

 and the other a 34 % cream, and yet both receive 

 the same monetary value for the butter-fat content 

 in the cream so produced, as the volume of the 34 % 

 cream would be greater than the 45 % cream. 



Assuming that the conditions of separating in 

 each instance were identical, and the percentage of 

 butter fat in the skim milk approximately the same, 

 then it simply means that one supplier's separator 



