Testing Cream at Creameries. 185 



standing for a time before being set, or submerged in 

 the creamer immediately after milking and straining, 

 diameter of creaming cans, etc. Bartlett states 1 that 

 the percentage of fat in the cream from the same cows 

 may be increased ten per cent, or more by keeping the 

 water at 70 instead of at 40 F. The higher tempera- 

 ture will give the richer cream, but the separation will 

 not be so complete, since a richer skim milk is obtained 

 from the milk set at this temperature. Separator cream 

 is not materially influenced by the conditions mentioned, 

 as the separator can be regulated to deliver cream of 

 nearly uniform richness from all kinds of sweet milk. 



21 o. At creameries where both milk and cream are 

 delivered, somewhat of an injustice is done to patrons de- 

 livering cream, by paying for the amounts of butter fat 

 furnished by the different patrons. By multiplying the 

 cream fat by 1.03, 2 the value of his products to the 

 creamery is taken into proper account, and justice is 

 done to all parties concerned 3 (239). 



211. Gathering and sampling hand-separator 

 cream. On account of the great variation in both the 

 richness and the purity of farm separator cream it has 

 been found in practice that composite samples of cream 

 are not so satisfactory to either buyer or seller as the 

 testing of a sample taken from each lot of cream gath- 

 ered. A still more satisfactory method is to provide 

 separate cans for each patron, the cream gatherer leav- 



1 Bull, 3 (S. S.), Maine experiment station. 



1 Spillman (Dairy and Creamery, Chicago, April 1, 1899) recom- 

 mends the use of the factor 1.044. 



1 This subject is discussed in detail in the 17th annual report of Wis. 

 experiment station, pp. 90-92 ; see also the 20th report of that Station, 

 pp. 130-31. 



