Testing Cream at Creameries. 183 



delivered. This will make the same amount of butter 

 in either case, viz., toward 14 Ibs., and both patrons 

 should therefore receive the same amount of money. 



There is a small difference in the value of the two 

 lots of cream to the creamery owner or the butter maker, 

 in favor of the richer cream, both because its smaller 

 bulk makes the transportation and handling expenses 

 lighter, and because slightly less butter fat will be lost 



in the butter milk, a smaller quantity of this being ob- 



% 



tained from the richer cream. But it is doubtful if the 

 differences thus occurring are of sufficient importance 

 to be noticed under ordinary creamery conditions; the 

 example selected presents an extreme case of variation 

 in the fat content of cream. A trial of this system at 

 five Connecticut creameries, supplied mostly with Cooley 

 cream, by over 175 patrons, showed that the average 

 composition of the cream from the different patrons 

 varied only from 16.9 to 19.8 per cent, of fat. The cream 

 of some patrons on certain days contained only 9.5 per 

 cent, of fat, and other patrons at times had as high a 

 test as 30 per cent., but these great differences largely 

 disappeared when the average quality of the cream 

 delivered during a period of time, like a month or more, 

 was considered. 



209. Smaller differences in the composition of cream 

 will, however, always occur, even if the same system of 

 setting the milk, like the cold deep-setting process, is 

 used and the water is kept at the same temperature at 

 all times. This is due to differences in the composition 

 of the milk and its creaming quality; whether largely 

 from fresh cows or from late milkers; whether kept 



