. Breeder and sportsman. Horses. 14 THE BREEDER AND SPORTSMAN [November, 1918' WHY CREAM TESTS VARY HORSE "FLU" AND HOW TO TREAT IT The farmer who sells cream is sometimes surprised at the variation in the test reported by the creamery. In the early part of the summer the tests tend downward. The farmer should not assume that a variation in the tests means either carelessness or dishonesty on the part of the cream buyer. First of all the richness of the cream varies with the richness of the milk. 1 n early spring and summer there are more fresh cows which re- sults in a lower tes'ing
. Breeder and sportsman. Horses. 14 THE BREEDER AND SPORTSMAN [November, 1918' WHY CREAM TESTS VARY HORSE "FLU" AND HOW TO TREAT IT The farmer who sells cream is sometimes surprised at the variation in the test reported by the creamery. In the early part of the summer the tests tend downward. The farmer should not assume that a variation in the tests means either carelessness or dishonesty on the part of the cream buyer. First of all the richness of the cream varies with the richness of the milk. 1 n early spring and summer there are more fresh cows which re- sults in a lower tes'ing milk and as a result of this the cream goes down in proportion. A herd of cows may produce milk averaging 4 per cent in the fall and in the early spring and summer the average will run as low as per cent. This much differ- ence in the richness of the milk will cause a variation from 5 to 8 per cent in the cream test. The next most important cause for variation is the speed of the sepa- rator. The faster the separator is run the larger the proportion of skim- milk and the smaller the proportion of cream. Consequently the high speed yields a richer cream. If a machine that is supposed to be turned 60 revolutions a minute is reduced to 40. the cream will be considerably lower in the test. Another important cause of varia- tion in cream tests, and sometimes the most important, is the amount of water or skim-milk used in flushing out the bowl. The difference of a pint used will make a noticeable dif- ference in the test of the cream. A difference in the temperature of the milk separated will also have some effect. Some separators are more sensitive to temperature than others. With some a difference of 20 degrees in the temperature of the milk when separated will make a difference of several per cent in the test without affecting the thoroughness of the sep- aration to any marked extent. It should be understood that these vari- ations occur not as a result of more or less loss o
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Keywords: ., bookcentury1800, bookdecade1880, booksubjecthorses, bookyear1882
