MECHANICAL LOSSES I9I 



rich cream remaining in the tube will be discharged together 

 with part of the thinner sample. The safest system to adopt is 

 that of taking a sample from each can of cream, testing it 

 separately, and cleaning the sampler in warm water for each 

 sample taken. But if it is found convenient to take only one 

 sample from two or more cans of cream, then the cream should 

 first be thoroughly mixed in a receiving vat or can. 



By daily testing the manager is enabled to check the mechan- 

 ical losses daily and thus save money for the creamery. It 

 has been the experience of the practical manager that the 

 cream samples usually increase in per cent of fat by age. The 

 Indiana Experiment Station has found that exposure of 

 samples for two weeks to the receiving-room temperature in 

 summer caused sufficient evaporation to raise the test 3.5 per 

 cent even in bottles with a tight seal. When samples were kept 

 in loosely sealed bottles there was a rise of i per cent in the test 

 of the samples kept in the refrigerator and 4.5 per cent in the 

 test of the samples kept on the receiving platform. In open 

 bottles the test of the sarhples in the refrigerator rose 3.5 per 

 cent, and that of the samples on the receiving platform in- 

 creased 10.5 per cent. 



Table XV ' illustrates the financial loss sustained by a 

 creamery taking composite samples under the above-stated con- 

 ditions. These calculations are based on the creamery receiv- 

 ing 20,000 pounds of fat per month. The loss of fat is figured 

 on 39 1/2 per cent cream; the price of fat is calculated at 25 

 cents per pound. 



' Bui. I4S, Indiana Agr. Experiment Station, 1910. 



