COLORADO EXPERIMENT STATION 
21 
STATION PROBLEMS. 
Probable Cause of a Shortage. —When the creamery reports a 
shortage of butter fat, the cause probably lies in one or more of the fol¬ 
lowing reasons: 
1. The number of cans shipped and net weight not agreeing with 
the creamery report. 
2. Samples not having been taken according to directions as to 
securing a representative sample, or not kept tightly sealed and in' a 
cool place. 
3. Dirty test bottles having been used. 
4. More than a 9 or 18 gram test having been taken. 
5. An abnormal fat column. 
6. Reading tests at a point higher than the center of the meniscus. 
7. Failure to keep the tests at from 120 to 130 degrees F. until 
read, and from 135 to 140 degrees F. when glymol is used. 
8. Hasty reading, or slipping of dividers. 
9. Inaccurate glassware. 
Probable Cause of Excess. —When the creamery reports an excess 
of butter fat, the cause probably lies in one or more of the following 
reasons: 
1. The number of cans shipped and net weight not agreeing with 
the creamery report. 
2. Samples not having been taken according to directions as to 
securing a representative sample, or not kept tightly sealed and in a 
cool place. 
3. Less than 9 or 18 gram test having been taken. 
4. Not running tester long enough periods or at high enough 
speed. 
5. Reading tests at the base of the meniscus instead of half way 
up the curve. 
6. Failure to keep the tests from 120 to 130 degrees F. until 
read, and from 135 to 140 degrees F. when glymol is used. 
7. Hasty reading or slipping of dividers. 
8. Inaccurate glassware. 
Stations and creamery records should agree at the end of every 
month. The Babcock test is accurate, and careful and observing 
testers should agree in their work. 
Frozen Cream. —Cream should not be permitted to freeze, but 
should such happen the cream should be thawed in a water bath of 
not over no degrees F. then sampled in the usual manner 
Cause of Air Bubbles in the Fat Column. —When hard water is 
used in tests, air bubbles often form at the top of the fat column. 
A Milky Fat Column. —A milky fat column may be caused by the 
mixing of the acid with the test when both are not near the same tem¬ 
perature, 60 to 70 degrees F. The acid used may be too weak, or 
enough may not have been used. 
