DAIRY HUSBANDRY 
85 
Observations: Machine .No.Capacity. 
1. Weight of milk . .. . 
2. Test of milk . 
3. Pounds of fat . 
4. Pounds of cream . 
5. Test of cream . 
6. Pounds of fat in cream . 
7. Pounds of skimmilk . 
8. Test of skimmilk . 
9. Pounds of fat in skimmilk . 
10. Fat unaccounted for 3—(6+9) . 
4X100 
11. Per cent cream is of milk. . 
1 
12. Length of test in minutes. 
(4+7) X60 
13. Capacity.. 
12 
14. Speed of bowl . 
15. Temperature of milk . 
Conclusions: 
Questions: (1) Give four advantages to the patron for skimming a rich 
cream. 
(2) Give six advantages to the butter maker if the patrons deliver 
a rich cream. 
(3) Why should the parts of a separator bowl not be assembled 
until ready for use? 
(4) Give at least three reasons why it is a good idea to flush the 
separator bowl before starting to skim. 
References: Jud. pp. 180—192; St. pp. 224—236. 
