

FIG. 13. BY BABCOCK CREAM TESTER. 



Representing the butter-fat contents of cream obtained from the same 

 milk, the speed of the separator being varied in each instance. 

 The following are the differences : 



Sample A, turning the separator crank too fast, namely 74 revolutions 

 per minute, producing 52 % butter fat in cream. 



Sample B, turning at correct speed, viz. 60 revolutions per minute, 

 produces a cream containing 34 % butter fat. 



Sample C, turning at irregular speed, produces a cream containing 

 27 % butter fat. 



Sample D, turning at low speed, viz. 40 revolutions per minute, pro- 

 duces a cream containing 20 % butter fat. 



(For full details of this trial see Table No. II.) 



