CHAPTER XI. 

 CREAM TESTING AT CREAMERIES. 



200. The cream delivered at gathered-cream factories 

 is now tested by the Babcock test in many localities, and 

 this has been adopted as a basis of paying for the cream 

 in the same manner as milk is paid for at separator 

 creameries. It has been found to be more satisfactory 

 to both cream buyer and seller than either the oil-test 

 churn or the space (or gauge) systems which were pre- 

 viously used for this purpose. 



The details of the application of the Babcock test to 

 the practical work at cream-gathering creameries have 

 been carefully investigated by Winton and Ogden in 

 Connecticut, 1 Bartlett in Maine, 2 and Lindsey in Massa- 

 chusetts, 3 and we also owe to the labors of these chem- 

 ists much information concerning the present workings 

 of other systems of paying for the cream delivered at 

 creameries. 



201. The space system. Numerous tests have shown 

 that one space or gauge of cream does not contain a 

 definite, uniform amount of fat. In over 100 compari- 

 sons made by Winton it was found that one space of 

 cream 4 contained from .072 to .170 Ib. of butter fat, or 



1 Conn. experiment station (New Haven), bull. 108 and 119; report 

 1894. pp. 214-244. 



2 Maino experiment station, bull. 3 and 4 (S. S.) 



8 Hatch experiment station, report 1894, pp. 92-103: 1895. pp. 67-70. 



4 The space is the volume of a cylinder. S l / 2 inches in diameter and 

 f of an inch high. The number of spaces in each can of milk is 

 read off before skimming by means of a scale marked on a strip of 

 glass In I lie side of the can (Conn. exp. sta., bull. 119). 



