DISPOSING OF MILK AND CREAM H3 



extra labor and expense of ripening the cream, 

 churning and washing the butter, salting ,and 

 packing it, are avoided. 



Variations in the richness of cream. There is 

 no separator manufactured that will deliver 

 cream uniform in richness from day to day. 

 Variations in tests, as has been previously ex- 

 plained, may be due to the rate at which the milk 

 is fed into the bowl, the speed at which the 

 separator is turned, the richness of the milk, and 

 the temperature of the milk. For the above 

 reasons, occasional testing of the cream to deter- 

 mine its richness cannot be depended upon. 

 On this account a farmer may be delivering 

 a richer cream than is contracted for, thus los- 

 ing money thereby. He cannot expect to offset 

 this by delivering a poorer cream at times, be- 

 cause this will arouse dissatisfaction and make 

 him liable to breach of contract. The only safe 

 way is to test the cream each time it is to be 

 delivered and add sufficient milk to dilute it to 

 the required per cent of fat. This is called 

 "standardizing" and is not so difficult as might 

 be imagined. How this may be done is best 

 illustrated by the use of the diagrams following: 



How cream is standardized. Assuming that 

 the dairyman has tested his cream and finds that 

 it contains 30 per cent fat, he will place the 

 30 in the upper left-hand corner of the square. 



