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THESIS
SBCKNCWL AD slich BS —_
XK

The author takes freat pleusure in acknowled?ing
his sincere appreciation of the hearty and helpful in-
terest of Mir. OG. T. stoodwin, Associate Professor of
Dairy Manufactures, Mr. O. &. Reed, Professor of Dairy

{

Husbandry, Mr. Ward siltner, Professor of Bacteriology
and Hyziene, Nr. L. H. Coolidge, Research Assistant in
Bacteriolorsy and Lr. T. He. Broughton, Director of
Bureau of vairying of Michiftan, in the compilation of

this thesis.
rr w} yy iN NPT arr nN 3
op Lis Orpen dav LD

Part 1.

Ybject of work

Historicel ZRoview of Litereture

UJ

eview of Bxvcerimental Yors in Literature

Description of Apraretus
Prirncierle of the Dabcuss Gest

C e fos , Vaivwr, 4. , eyM oa gt Lp oN “ y vo N °a 7 5 L yO, -* a ct
~ ) owe WE ULOTE! Vw L iv) Wiles, ore ‘Cmarer alt troa wy

“~” * 4 ° cores, “ fn wn AN @ . yr de oy an 7
Criticigorms of Gopmercieal Letnioas

‘ _ rm ~~ . 7 -. Tee
awoplled ameriventul Vork

COuUGiUus Lon

Literze.tirve Cited

Ox C3 C5
GN 09 Or

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~J

ae
nO I
HA

tH
bo
no
mM nt: (oy erry FT rmyey
ta Rha One Ou 42 Dodie a2

Purt Il.

Tekbkle Mo.

 

Ie Comparison of =xtraction iccthod with the
Mleectric end oteum Vubeock

ty
kK

Il. SConmnruricon of Srtrection Metkode with
vle2tvriae Puncoek lPackine '
~ Cunercentrifucines

} a

wv he

‘ay ty
ty CD

Ss

s of uUxtruetion
Oogk iuechine Pests
rifuvins

TiI.finel Comouretive Recul
Method and Sleetrie Bab
Be 2° 30% 3g he Surercent

IV. Gre OY foct of Videly Yaryvins Temps rutures
On vamplinse Creem

Ve. « Comnurison of Samslint Creum after Stend-
in mnonty ~four Fours

VI. & Comparison of Individual end Cormnocite
Larmolin~ of Cream

VitTeamount of “zcid and YVevreratnure of Acid and
Cre am

Summarized Investictetional Yanles of
Jommerciel lLetnoas.

Vili@ie ascrroximete Varrsint anounts of «cid
Used in Teettin’ at LUsch Cream ttetion

IX, Cenrtriruv7in™ table

ry
fe
ty
oS
q
©

Xe Sottle Cunu.city and Trre of Cent

K+
Es
3

ct

O

ie

Ale PE OS of abnorval aonescrances
io
Co LU

sf

O
am)
tag
oD
ct

XII.Remedies for abnormal ippesrances
Columns

Slilsummerized teble of Commereiel Methods of
rteetine

 

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18

19

20

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A8

49
“AVI.

-/II.

AVITI.

XIX.

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«whe @

AXL,.

XAIT.

Table Cedtent Cuontinved

- 4 TNO Pp. : 4 ° a . yer. . e 5 ~, 2
Tebles of Usrerimental York of this Thesis.

MO. Pure

 

aw Compurizson of the Stenceurad und fom-

mercisl iwlethecs of Creumn Yestint og
wffect of henvine Ternpere tures of i.cid

On Percent sutterfet end on tre «avrpecr-

ence ot the Fut Column 64

ea tet of Runvins Temoerzturcs of Creom
a Ferecent “utterfut end on the anpnear-
ace of the ®ut Coluin 74.
Souperetures of Poth «acid
and Creom on tre Fervent Buttercut end on
Lhe gorgaraunce of tre Pet Column GO

we ON ,
facat Gt haere

ab ke ws ee Ce ba ww

oifeet of Varyine Temperatures and amounts
of Vater .dded to Creum, Previous to 2ddin~
17.5 cc. caid (65°P-799%), uron tre Fat

€
ely
—— ~ ane . ae . 7. “7A
ro) 4.78 ond arrenrancea ur tre "ot
oe v>
Colurm 990

a-tect of Lensthn of Vime of Centrifurine
on Percent Rutterivut and on the znpeur-
ance of the "ut Colwm

oO
@

rFeet of Centrifuvin® et Verious Yen-
Der ru tures L102
aftfect of Dbitferent Terperetures on 2x-
nansion of #ut Column of Prover le.
rerts LOG

ffect of Usine Verzvine Vernerutures of
water Durin= JCentrifurtins on rercent
Poutterfat end aprearunce of “at Column Lil

“AXlII.ecffect of Usiny Ned Meueder on west Column

on percent Butterfut 114
INTRODUCTION

Since the ectablishment of the creamery and the
cream Station there has been a need for investifzation
of what constitutes an adeoguate and efficient method
for cream testins. This is especially true under the
present cream station system, where the majority of
cream testers, while good technicians, are not tech-
nically trained for tne work. ‘This is of importance
in considering that there are approximately 2as¢o
cream testers in iu.ichi‘an.

Fat beings the most variable and valuable inzred-
ient of cream, it is only lofical that all commercial
transactions relative to cream should be based upon
the fat content. It was this tnat fave the incentive
to a number of atricultural chemists thirty vears azo
to devise a Simple, rapid end accurate method for the
determination of fat, which could be intellirently
used by those who either had no trainings in chemistry
or could not obtain access to a chemical laborstory.

‘he method now in common use is the one fiven
free to the public in 1890 by Dr. S. KM. Rabcock of
the Wisconsin Aftricultural "xperiment Stetion with the
excentional modification et present of usins 9 fram
instead of 18 cram sumnles. Details are discussed in

the subject matter of this thesis.
CBJECT OF TES VORK

The princival object in undertaking this work
was to determine the varying percentazes of errors
of commercial methods of cream testing.

The plan employed in determining this error
was in conducting versonal investigations in
creameries and cream stations, making and recording
Observations of tne actual methods in use, and dup-
licating as nearly as possible the observed methods
in the laboratory.

Investifations have proved that unnecessary
mistakes are often wilfully or otherwise made by
the licensed operator of the cream test.

Such investizations are of value in showing
the inadequacy of some of the common commercial

practices.
BFISTORICAL RavIeW CR LITARATURE

A brief review of literature is hereby presented
as a proper settins for the subject matter and experi-
mental work of this thesis. In no way hus the writer
attempted to make an exhaustive review of the same -
only the necessury points of connection of past and
present methods of testin® are f<iven for a better un-

derstandins of the discussion.

Necessity for a butter fat test

In the early days of associated dairying, nearly
all of the creameries in the country were conducted
upon the fathered cream system. Ho discrimination
was made as to the richness of cream, the patrons re-~
ceiving pay in provortion to the number of inches or
Tauces of cream Supplied, an inch or caure beint 113
cubic inches. Cn the averave it wes calculated that
an inch of cream would yield 1; of butter. While it
was recofnized that some creams would yield more than
this and otners less, no practical method for measur-
ing the butter-producins cepacity of cream hud been

devised.
The pooling system also opened the way to fraud.
If the milk at the factory was bourht on the basis of
weictht alone, the unscrupulous patron could obtain an
undue advantear‘e over tne factory associzetion by water-
inz his milk or skimins off a portion of the cream.

The pooling system also cuused just as much
trouble for the owners of non-coonrerative factories
causing a check on the development of the butter mak-
ing industry. It wus at this juncture of affairs that
those interested in the development of associated
dairying suw the absolute necessity for devising some
Simple, practical means of meesuring the percent of

butterfEete
Forerunners of the Babcock test

The first successful attempt in this direction
was made by tiessrs. Schock und Balander of Cranzeville,
Illinois, who invented a series of test churns in which
a number of small samples of cream could be churned at
the Sume time, the yield of butter in these small
Samples bein=t tuken as a measure of the value of cream,

There is reason to believe that this test would
have been extensively used in creameries had not the
more convenient "oil test” been introduced about this
time. Like the Shock and Bolander churn, the oil test
was desizned to show the churnable fat of the milk or
cream or its equivalent in butter, and not the total
fat. The principle of the test is as follows: A
known volume of the cream to be tested is placed in a
Slass tube which it fills about half full. The tube
is securely fastened in @ machine by which it may be
Shaken lensthwise at a rapid rate until the butter
comes. The tube is next placed in hot water until the
butter melts end the fat collects at the top when it
may be measured with a special scale which fives di-
rectly the number of pounds of butter per creamery
inch of cream corresponding to the observed depth of
oil in the tube. whe averazve per cent of fat recover-
ed by the oil test varied considerably in duplicate
tests and did not as a rule atree closely with that re-
covered by the larte churn. It was found, hovever,
that the melted oil Sepureted by the oil test contsin-
ed a small quantity oc water which increased its volume

so that the results by measurement ceme nearer the
truth than those by weizht. ‘The results as a whole
Showed that although the oil test could not make
strictly accurate distinction between the different
qualities of cream, it wus capable of discriminating
between food and poor cream.

Neither of the tests described sre satisfactory
when applied to milk and consequently are not avail-
able in whole milk creameries or in chesse factories,

The need for a more accurate test which could
be used for milk es well as cream was apparent so
that the Director of the Wisconsin Experiment Station
detailed itr. *. |. Short, assistant chemist, to work
along this line. Eis method estimated tre fat in
milk. the principle of the test is as follows: The
test bottles used were made to contain from 50 ce to
60 cc up to the neck, wrich was fraduated to show the
per cent of fat in milk tested. The milk was heated
in these bottles in a warm bath, with stronz alkali
until the fat ves saponified and the casein and other
constituents of the milk were dissolved. ‘he dark
colored solution vhich resulted was acidified with
strong acid ena the bottles kept hot if the water beth

until the insoluble fatty acids separated in a clear
laver. he bottles were next filled with hot water
in order to bring the separated fat into the gradu-
ated necz when it could be measured. The method
could be applied by anyone who hed the patience to
complete the test carefully. It Seve accurate re-
Sults with milks containin& more than one half per
cent of fat, but was not reliable wnen applied to
closely skimmed milks, buttermilk or whey. ‘The test
was uced to a considerable extent by dairy men and
breeders for the selection of cows end was adopted

w 6

in a few creameries for determining the value of milk
from different petrons. Its use hovever wes limited,
but served as a Stimulus to workin™ exncrimenters,.
several otner methods were worked out between
1888-90, tnat were named for their inventors, namely,
Parson's, ®uilure und Willard's, Cochran's

, ond
Patrick's tests. In nearly all of these tests, the
fat vas sevarated by heatins the milk with acids or
alkalies to dissolve the solids not fat; and the melt-
ed fat was either serurated by fravity, or dissolved

in ether or “esoline and megsured on a percentuze

scale. ‘these tests all cave fuirly accurate results
for whole milk or cream, but were not very satisfactory
for factory by products as skin milk or butter milk,
althoush they were put into operation in a number of
creameries and served ss a basis of payment, they were
tco complicated and not accurate enough to give complete

Ssaticfactlione

Invention of the Babcock Fat Test

At the reauest of Dean Henry, Dr. Babcock took up
the problem to eee if further improvements mirht be
made. He developed a number of different methods which
worked fuirly well, but es they did not Seem to be of
universal erplication, were discarded and no pubdlica-
tion wes midee

Une of tnece tests is of special importance, since
it shows the finul steps in the development of the
Babcock teste In this method, tre milk was mede stron--
ly elxaline and ether caded. Whe Seperstion of the
etherecel colution of fat wes fuciliteted by the use of
a centrifuval me chine, ufter vhich the ether wuc evar-
Orated ena the fat mMeexured. whe wnole onerétion wus

eonducted vitnrout transfer in bottles cimilur to thos
 

now used in the Babcock test. «At first the ether was
evavoreted by fredually warmins the bottles in a weter
bath, but it was necessery to de this slowly, and this
demanded constant attention to avoid loss of fat by
frothing of tne liquid. It was found, hovever that
the ether could be completely driven off in a short
time without any frothing, if the bottles vere heated
by a jet of steam, while being slowly revolved in the
centrifurze. Thre bottles were afterwards filled with
hot water to brine the separeted fat into the ctraduat-
ed neck where it was messured. ‘ine method wes eceu-
rate and aeoolicable to the estimation of fut in wnole
milk, cream, skim milk, buttermilk und whey.

any satisfactory tests were made by this method
with mixed milks end witn milks from individual cows,
all of which were catiscfactory except in the czese of
milk from one cow (Sylvia) of the Station herd. The
results obtsxined with the milk of this cow, a Jersey
of tood size and normsel in every piurticuler, did not
check with the deteiled Cravinetric chemical method of
analysiSe

It wes urzed upon vr. Babcock treet this case was
exceptional and ousht not prevent the publication of
tne method, since it would be used chiefly for test-
ing mixed milk with vrnich catisfactory results were
always obtuined. fe opposed the recommendation of
any mothod for feneral use with which he could not
secure correct results from every cow in the Station
herd. ‘hus, Sylvia, while temporarily checkin re-
sults, became the deciaing factor in brinting about
such modifications of the test as to make its appli-
cation universal.

Many ettempts were made to overcome the difficul-
ty by use of other reuvents. Sinally it was found
that when sufficient concentrated sulphuric acid was
added to the milk to dissolve tne precipitate that
first forms, und ether afterverds aaded, the test be-
ins completed es before, that ull of the Pat could be

recovered in every case. Leter, it anneared that

ep

equally eccurate results could be obtszined by increas-
ing the quantity of sulphuric acid «end omitting the
ether. ‘the acid rendered soluble all solids not fet,
While the heet evolved in the mixture melted the fat,

allowing it to rise to the surface. When such a mix-

ture ves Subjected to moderate centrifural force, the
ll.

fat was fathered in & narrow fsraduated neck of the
conteinings bottle when the ner cent of butter fat
could be immediately determined by inspection. This
method vas applicable not only to whole milk and
cream but equally so to all of the by products of
the factory.

Liodified in this way the test is the one sent
from the Wisconsin Experiment Station in 1890, known
as the sabcock tect.

It is worthy of note thet so completely was
every detail worked out before it was pleced in the
hands of the public that no chen"e has been made in
the essential features of the test. ‘he metnod of
measurins the milk, the volume of the Samplins pivrette,
the cheructer of the test bottle end the technique of
the oneration remain today the sere as left vr.
Babcock's hands in 1890. ‘the mechenical meke up of

the avparatus has of course been improved.
Loe

Dy TOM Ca imp aot ee OL OID UR ATU PS
a ad aale are ae Ao de ae a)

r . .
. ‘ . {
eee a ee aC rew es ole at

The followin? is @ brief cummury of the experi-

mental work on crenm testin= as found in literature,

——

iS

‘earcned tnrouch tne exverinent oetetion
ae

ip)

ry. ° .
The writer hus

Yr

Records, Guiry text booxs ona has consulted bulletins
which rould have direct connection with the exreri-
rental vork of thic thesis. ‘The writer has not at-
tempted to recony all the exrerimental work on cream
tesctins.

‘re revicw of the past experimental work is Tiven
with the view of fiving as comorehensively as possible
the nuture of the experiments conducted. some conclu-
(iowa te thece tables ere recorded.

It is necessary to state in this connection that
no similar experimental work us to tables worked out
have been found in literature or appesred in anv simi-
ler forme

Sievmund and Cruig (1) stete the followinc:

W

"he Bubcock test susscets itself ut this time as a

eubject of investivetion. .e reco nized tre limita-

m9

orecision when testine hich fat creams

a

tions of it

but on the other hend vren teetin= rertielly churned
 

curples its eccursecy representin2 tre fat ent

con

of entire consivtuments «S comonred with tre extrac-

4.7%

reu!

~

U

ie

+ nes x oy 073 “ 7 7 “e POWAY ~ X LA
ticn od aeroearea to be much Vreeter.

re ‘
di

f o> 4 - + nn ~7 TN Ve 1. e~ 7 ' * “te . ame gS
ecoradinvly, a nunber of corosreative tects

9

cS
we

vere eoncucted. Tt wes Gecided te nee a 24 bottle

Co

steum adriven Rubcock machine with & Spsea of about

oe,
Q

20 revolutions pe oo Hbuettle electricul-

on

ly driven muchine with a epesed of ehout 1900 revol-

utions per minute vith thoce

of extraction method. 2: ernioyin™ only boro-

ssmples it was porsinle to vse the results ob-

ot
qa

teined

oS

by tre extraction mat a estendard In

a

RL

Followin’ correrigonse ve cureful to

Only those results in vricn cuplicate determinations

by this method cnecked closely."

"The Eabcock teste vere ulso nede in duplicate,

after

emolovin? an aceurutely veithea

Q

w

Tiret dilutin™ the Tram cample

of vater tre usuel procedure for

test ves folloved.”

NX - - _ 4. 4
Yr’ . 7 « na OY
wIMOa ri: ULVe

a

follows:

m fSurnlee
vith an ecuel volume
carrying out this

reculte ere as
j~
°

Table I. Comnsrison of Ustrection uethod vith the

q

Do ye Ze hora LARS Macha
Gd «teem subeoek -ucrine TDosts.

JCleetrie en

 

Number oxtraection lLectrie Steam
metnod Pubeotk Raubcoeck
.aernine hucrine

 

37620 25240

£0.70 4200

aw)
tre
©
e
O ,
- ©

50075 09.40 59.20

H en
cfs
ee
e
ee)
>

foe OD 49.20
5 VOewe 40 e40 O7.00

 

}

"It ves interestin=’ to note from trere firtures

rt

thet althouvh in no cese did the three metnods check
there was nevertheless a cherscteristie reletionship
betwecn them. che firtures cf the extraction method
were invariably lover then those by sither 2ubcock
process, una the electricully driven machine cave re-
sults wnich were, ae¢ a whole, lower than the steam
driven mechine."

"a review of the text book and other publications
upon this fubject inaicuted thet with mchines of our

ot

type a minimum cvced of echout 200 to £00 revolutions
4d
®

per minute wae essential to accurate results while
directions revurdin™ the maximum ¢cpeed were ratner
indefinite, ebout 1200 revolutions per minute being
the hivthest epeed thet wus noted. Upon the assump-
tion thet the Treater centrifuzel force possessed

hy the electric mecrine did huve some influence upon
the fut column, further compuretive tects were made
at a speed of 1£00 revolutions ner minute." Thre re

sults of these tects mey be tebulated as follows:

Table II. Comperison of iuxtraetion Metnod vith

3

“leectric *%becock wachine Test as effected by Suner-

 

 

centrifuring.
Number oxtraction Milectric Bubcock
iethod Wachine
1 08.54 38.80
L 43.49 44.40
3 48.58 59.30
4 54.60 54.80
5 37.79 28610

6 56.08 37.50
"Sy comparison with the first ceries of tests
it was found thet the averave varisetion under the
increused speed had dropped from 1,0 to about .6,0
which quite clesrly demonstrated that the addition-
al centrifural force alone was the responsible azent
in effectines the chanze in variation of results."

"Our findines lead us to the ovinion, which we
believe has not been previously expressed, thet any
Speed anove thut minimum necessary to bring all the
fat to the top exerts a correcting influence upon
the lenfeth of the fat column.”

"’ finel series of exneriments were conducted
with a view of determining this point. A Babcock
Super-centrifure overated at a speed of 1600 revol-
utions per minute wus used.”

The followin’ comparative results were obtained.
Table III. ‘Sinal Comnarative Recults of sxtraction
Nhethod and plectric Babcock huchnine ‘fests as effect-

ed by Suvercentrifurcins.

 

 

Number uxtraction Electric Babcock
»ethod achine
1 55.50 J5260
L 40.18 A520
3 A4Q.83 20.650
4 59.12 59.20
5 57.49 57.40

 
+
~2

"he difference in tre averare of the ahove
results is .0Ol percent, while the fresatest sinzle
variation is .10 percent.”

"Srom the fore~oin2= experiments with the
Babcock metnod as epplied to creem testines we be-
lieve trat we nave brourvrt out a new conception of
the purvose of centrifucaul force, in demonetrating
thet by apolyin> sufficient centrifural force in
the overetion of tne Babcock method for cream test-
int, it is a reiutively excsy mutter to produce re-~
Sults whicn compure favorably with troce of the
ether extraction metnod."

suthrie (2) summarized the followine:

Table IV. The =ffect of Widely Varyines Temnera-

tures on Sampline Creem.

 

Number <avereace Averaze Averate «averavte Vest
of De- Temper- Temper- Test of of Warm

 

termi- ature of ture of Cold Cream
nutions cold warm cream
cream cream
Percent Percent
83 56.5°R §85.5°F 50.66 50.86

 

"these fi-tures snow thet the test of warm

Creum is slithtly hivher than that of the cold."
mm"

"Scoville also published data on sampling
cream that stood twenty-four hours. ‘This was el-
weys cour, fairly cool, and wes auite thick. ‘The

following is a summary of his fiv~ures."

Table Ve. & Comperison of Samplins Cream after

Stendin= aenty-four Tours.

 

 

Number Averave Test averarve cst avereve Test

of De- of Creum Yak- of Cream Tak- of Cream Tax-

termi- en with hceYey en with iictay en with Dip-

nations ‘ube Hefore Tube after per after
otirring Stirring  etirring
Percent rercent Percent.

35 A1.69 41.55 41.88

 

These tebles show that there is a very little
difference in the test of the creum, whether thorourn-
ly avtitated, partially mixed or not stirred at all.
The latter table also shows thet there iS very
little difference in the test of the cream vhen the
Samoline is made with a lMickay camplint tube.”

" Scoville ulso found that there is very little
difference in the amount of feat in the cream when

campled individually or compositely. ‘he following
table shows the results of his work. Hach compos-
ite cample vas composed of portions tuken from

two to six cans of cream.

Table VI. a& Comparison of Individual end Compos-

ite Sumpline of Creem.

 

 

 

Number Number Composite Sumple Individual
of Com- of In- sample
posite divicu-

Scemples al “Samples Pounds at Pounds Hat
20 83 3,185.50 5,169.71

 

This table shows a difference of 13.79 pounds
of fat durinzs the twenty auys or a little over .4
percent or the entire emount of fat in favor of
the patrons. ‘This is the onnosite of what Lee and
Hepburn found, for, according to Lee's readings,
the composite fell below tne daily test .c7 per-
cent and, accorain®™ to Hepburn, the comnosite
samples sowed .16 percent less fat than in the
daily sumple."

A summary of Nunziker's (3) vrork on cream

tes tinge.
Table III. osnowine effect of testine two
weeks old composite semples.

Table IV. =xffect of improperly cept com-
posite sunrles on creamery receivin= 20,000
pounds of fet durint month of July.

Mable Ve. showinz effect of storin= warm
cream GCamples in verious types of sumple bottles

and at different temperatures.

Table VII. «amount of acid and femvnerature of

acid and Cresum,

 

Amount of Acid _

 

1X e ; icin.
Cream teetins 50/5 fat-18 fr. 13.0 ce: 8.0 ee
1? ? re v? 9 " 7.5 ce: 4.5 ee
" W 285 " 16 =" 15.0 ce:11.0 ce
" " " " 9 os” 6&.Q cc: 5.0 ce

 

Where cream and acid are et room tempersture,
wubout 70°F, a sood test can be obteined by using
acid with a specific Sravity of 1.835 in amounts
not to exceed the shove limits.

Ninety six tests with cream and acid ut tenm-

peratures ransing from 40 - 110°F shoved no visible
chanBes in the percent of fat and the clearness

of the test, ‘here the amount of acid used was
~overned by the color of the mixture - vhere the
amount of ucid wus not revuluted by the color of
the mixture, but where the sume amcunt of acid

was used «at all temveratures, the resulting tests
varied widely. In cese of cream und acid at 40°F,
it required more snakin= to affect complete action
of the acid on the cream, but the tests vere clear
and percent Tat correct. In the case of cream and
acid at 100°F or above, the tests were very durk and

Charred.

TY

Teble VI. Experiments to determine the effect
of one and two additions of water on clearness and
accuracy of the test.

“ne everave of the tests with two aaditions of
water practically atreed with the "ravimetric fxt

stimation. The averere of tre tests with one addi-
tion of water wus .17 percent hivher than the fravi-
metric fut estimetion.

fable VII. Showint effect of speed of tester
on uccuracy of test.

a reauction of epeed from 10200 to 400 r. p. m.

caused a decresese in the test of .540 fut.
Table VIII. Showine impurities contained in
fat column of the beabcoek test end resultin® error
in resdins the test.

the percent fet renved from 9&.15 to 98.94,
averaving 95.62. ihe nercent of umourities varied
from 1.06 to 1.50, everavin= 1.66 percent, end the
error in the reudins of the test due to these im-
purities fluctusted between .2c& und .61 percent,
averse cine .52.0.

Table IX. Showint effect of amount of acid
used on the percent of impurities of the fat col-
umn and on the recultin®? error or resdins.

where 14 ce acid were used, the impurities
rore to £9.67 percent, “with a consequent error of
reading of 6.68 percente

Table X. chowinz effect of dervree of moisture
and heat in tester on the percent of impurities of
the fat column and resultinz error of reading.

table “I. Showins percent of residual fat in
twenty-six cream tests.

about four-fifths of the livuid fat were found
in the liquid portion end one-fifth of the residual

fat -dhered to the class of the test bottles. The
total residuel fat fluctueted between .f29 end
-o8 percent, averavyin= .62 nercente

Veahle XII. Svnowins effect of richness of
cream, ctyle of test bottle und size of charse
on percent of residusel fat.

There seems to be a tendency towerd a sli-ht-
ly hither percent of residual fat in teste vith a
9 Trem charv~e than with an 1 frum charte, but
tre difference between the two is not creat enourch
to be of much conseavence,.

Yandle XIII. crowine effect of condition of
creum on nercent of residval fat.

whe condition of the cream hes no noticeable
effect on percent of residual fat. wvifferences he-
tween sweet and cour creem vere no “reuter than
the verintions between different cumples of the
Same Creame

Yunle XIV. showine effect of speed of tester
on percent of residuul fat.

she speed of the te:ter exerts a marxed in-
Tiuence on percent residual Tete

fuble XV. Srowins percent of volutile fatty
aclds loi:t in the tebtcock test und recultins error

of Y Siid in.
Nahle <VI. Showin effect of amount of uecid
used in the Rebcoek test on lors of voletile fatty

acids und on tne rerultine errer of rescin~

ad

Cable “VII. vChowin™ effect of te:merature in
tester on loss of volatile fatty acids end resul-
tin> error of vreedin™.

rable <I¢., thowin™ reaaint to tre bottom end
to the ton of tre meniscus, percent meniscus end

“revimetric Fat cetimution. shese tests were reid

at 198s e

Oa

Yeble <AI. Snewins results of tests read with
the mirror ( 9 “rum 50 per cent bottles vere used).
Moc ta wie mee oe Ova
Geetse ore Tciud ia 13d

vable {4TI.  Snowines a conouriscon of Thermal

reucagins vith tre recults of thre fravimetric fet

“eview cf exyperimentel work of oss end Ie
Inernery (4).
table Ve comrsrative results obtained in tre
peoek test by velonin= ena measurin~™ the creum,.
veble Vi. Vcavth of time nececsury for fet to
reacn cume temverature ef water in both.
Yetle VII. Porrerature of Llicsuid in different

mm

parts oF sabcocr test cottle.
 

table VIII. sffect of using flymol in read-
ine tre fat column in @ pabcock creum test bottle.

une data show that tre aadition of tlymol
lowers the reading of the fut column in tne short
neck bottles 1.5 ver cent, end in the lont neck
bottles the fut column is reduced hut 1 vercent.
bince the rendin= on the ehort necx bottles is .5

areent niv~her tnen tre re-edin= on tre lon neck

tS

4 ee yA ~ + - - 4... 4 a
bottles, tne cume results ere obtained.
Nuble TA. Gnhe chemical metnoad connured with
4a D4 | , ee *. ys pm ead L.,
the Zubeock metrod - etner beinte used «es a fat ex-

tractor. he meniscus wus reauced by adding *ly-

rol end fet colunn read «t 100%".
~ 2
»

“ot
red “

DusCRITE TION Cr APPara TUS

specifications for ctuscard anperutus and chen-

ieuls Tor tectin® ecreun for butterrut by the Babcock

Two types of bottles crall be accepted as Stun-
dGurd @ereéam test bottles in ivickiv7an.

Cream Test Bottle 1: o09 per cent 9 fSrum snort

 

neck @reum test bottle, “redauated to .5 per cent.

abe

‘raduaetion - tie total percent frediuution chall be

—

2
i

OO. Pre Treduated portion of the neck snall have a

4

2 . ee . ~ —
len7th of not less than 25 inches (53.5 mm). The

erecuution srall represent o percent

I , + percent and
0) rercente

Tre meuximam error in tne total Trauguetion or in
any purt thereof shall not exceed tre volume of the
smallest unit of tne traduction.

Neck = The aeck shall be eylincrical and of uni-
form internal diameter teroucthout. wvhe cyaiinagrical
pert of tne neck shall extend at least o mm. below
tre lowest and sbove tre hivnest tTrecusetion mark. Tre
ton of the neck vhrall be flared to a Giemeter of not

less than 10 mm. Tre crerre of tre bottle crall be

9 ers. all bottles crall beur on top of the neck
. 7
o~ e@

above the freduutions, in plsinly lerible charac-
ters, a mark definin? tne weiv~ht of the charce to
be used - ( Grrs.).

Bulb = The cxnuzity of tre hulb uno to the

 

junction of the neck shall not be less than 45 cc.

Tre crane may be eitner evlindrical or conical with

the smullest dismeter «t the bottom.

The totsal heirtnt of tre bottle snall be between
5 7/8 and 6 1/2 inches.

rezm™ Test Sottle 2: of rer cent 9 sr. long

C2

 

necx Creum tect bottle, Sraduated to .5 percent. The
seme srovslifierations in every detnuil as specified for

the 50 per cent 9 7r. short neck bottle shall annly
for tre lon neck bottle, excenvt thet the total
heivtht shall be between @> and 9 inches, and that the
maximum error in tre totel vreduuation or in any part
thereof shall not exceed 50 percent of the volume of
the emellest unit of the ¢radauation.

Pinvette - 9 ce pipettes are commonly used, but
fEince creaun is weiched in place of meerured, detuil-
ed snecifications of the pipette ere not necessary.

Acid meesure = Cernucity 17.5 ce. Thouwrth vary-

 

ing amounts of acid are used, depencinz unon the
method used in testiny, a 17.0 ce acid measure is

very convenient. Tris may be a cimnle tlacs cyl-

&

\

inder Trauduuted to deliver 17.5 ce. & convenient
little devise is the emall tless dinner, by which
the proper auantity of acid muy be dinned cut of a
lur “er conmtiner esd roured into tne test bottle.
Canecity ucin™ %.b CCe

:

Centrifuses = Fang and nover centritu

u!
Ch

 

eltner cteum or slectrical ure used, varvins in
Size und bottle canacity ss factor; conditions re-

wae my ~ 17 v ey EN se 5 nie
auire. Ther all concist msiniyv o7

a horizontal re-
volvine dagisk or wheel proviaed vith swinvine sockets
to hold tne bottles. «st rest these sockets allow
tne hottles to stand uprivht, but when in motion tne
centrifural force cuuses the soecrets to swine oute-
ward, hbrinvtine tke bottles to a horizontal position
with the necks tswerd tre center.

Caliners or Dividers = Used for meusurine the

 

wT
bow

feat column. Reedin™s 4

ry

e accelcrated by usins cali-
pers with a stiff hinve.

‘rr

water bath for cream samples: should he conven-

 

lentiy arransed for revtulatin™ und recordin™ nroper

temperature of samples.
 

Water heath for test bottles = Should be of

 

cufficient size with nececsury eaquiement to main-
, , aor O
tuin a constant temperature of 165°" - 140°F.

Creem testins scales - Several tyoes of

 

balances desivned for weichin® cream charves are
on the market. ‘the small torsion balances prove
to be very setisfactory if cure is taken thut the
important mete1l parts are not allowed to rust.

In Nichifan cream test scales must comply vith
the followins srecifications:

1. ‘Tre scales shell be provided with a@ fradu-
ated face of at least ten divisions over which the
pointer shall play.

2. wshe pointer must resuch to the Sraduated
divisions and chall terminete in a fine point to
eneble the readin~s to be made clearly and distinct-
ly.

Se The clear interval hetween the divisions on
the craqguated face snall not be lecs than five one
hundredtns inch.

4, all scales whose weicht indications are
chanzed by an amount freater than one half the toler-

ance allowed, vnen set in any position on a Surface
making an anvle of three defrees or approximately
five percent vith the horizontal chnall be equipped
with levelin®= screws und e device wrich will indi-
cate wren tne ecule is level, provided, thst the
scale shall he rebelanced et zero euch time its
position is eltered curins the teste

5. The addition of one half vrain ( 30 milli-
crams) to the scele when loaded to cecucity shall
cause a movement of the pointer at leest egual to
one division on tne freuduated fuce.

6. ‘tre sensibility reciprocal and tolerance
of cream test end butterfet test scules chall be
one half vrain (30 millivzrams).

Manipulation of Balence :

 

1. Level tne balance euch time before usin.

2e adjust or belance the instrument immedi-
ately before weithinge and m ke sure thet its beam
swin’s freely and does not stick.

Oe Protect tne balence from air currents. The
Setting of the balance in a hox larve enouvh for
convenient oneration and with the neur side onen is
recommended,

4, Use accurate weithts only and be sure they

ure clean.
 

 

 

—_

De Relesse the balence slowly and easily.
Careless and rouch handlinge may dumate spring bends
and dull knife ed7es,
Ge DO not use the bulance wnen out of repaire

Veicthts = 9 sram weivhts for 9 Cram cream
test bottles, preferably etumped correct by the U.5.
or tate Bureau of otundards.e

Specifications for stundard 9 "ram weichts.

le. Weivhts shall be of brass or aluminum.

2e WVeirhts shall have smooth surfaces and no
sharp points or corners.

de Weicthts shall not he covered with a soft
or thick coat of paint or varnish.

4. all weicnts shall be cleoerly maurked with
their nominal value, i.e. 9 for nine frum weizhts.

De ‘The tolerance snall be forty milli*vrams
for nine Tram weirhts and fifty millizrems for

eivhteen frum weicthts.

ChemniculsS -

 

1. Commercial sulchurie acid, specific
Pravity l.be - 1.55.

Qe j(Wwlymol - @ wnile mineral oil of high srade,
with specific Truvity less than that of butterfat,
usually colored red with an aniline dve to facilit«te

reu@in®™ the teste
 

 

TTry wy ® fr "7 * . f T a] ie IX CU&ITPF f TT
Ty PePINCTPLA CB# Ts BABCUCH US

The Bubcoek Test is a method for the accurate
and reunpid determinution of butterfut in milk und
milk products, such eS cream, buttermilk, skimzilk,
butter, cneece, etc.

Un account of its accuracy it nas been aaopted
in many Stetes as the official method of determin-
inxs the fet in milk and cresm.

Yhe principle of tre test is «as follows:

1. Buced on tre use of Sulphuric acid.

Ge Suced on centrifuval force.

birvhteen srams of tne substunce to be tested
(as 17.6 ce of milk, ¢kxim milk, ete.) is put into 4
tTless bottle with a lon? creduated neck. To this is
eaded 17.5 ce of sulnnuric acid. Tre test is based

{2

cro

on tre fact that strons sulchurice acid (sn. vr. 1.

dD

- 1.65) will dissolve «11 non-‘atty solid constitu-
ents of milk and other Guiry procucts. (Sulphuric
acid is preter.ble to sther mincrul acids on account
of its effinity to water. when mixed with milk, the
mixture heats Treatly, thus keerin™ the fat in licguid

form without the acplication of artificial heat.)
When tre acid is mixed with the milk it turns dark
colored, due to the effect of the sulphuric acid on
the nitrovtenous constituents and curzar in tre milk.
The ecid also increases the specific vravity of the
mixture. The fat is then sersreted from the acid
solution by vhirline the bottle and its contents in

a centrifurul machine, usually for eivht minutes.

Two ecditicns of hot water are Finally added to bring
the cepsereted fet into the credtuuted neck. «after re-
movin? the meniccus by aadin™ a few Gd roos of 2lymol,
the pnercenture of fat is read directly from the 7rad-

uEetions.
Makine the test

securins the cream sample: It is very important

 

that the cmall ouantity of cream tuken for the test
muct be truly representative. The percentsce of fut

in the cream in one purt of the can vren it is re-
ceived mey be very aifferent from that in another purt.
There is a tendency for the richer cream to rise to

the top, yor lumps to form in the sourins of the cream,

and trere is likely to be a considerable amount of

heavy creum stickin? to the sides of the can. The
 

Object therefore of thoroly mixins the cream be-
fore the scanrnle is taren is to cause every por-
tion of it to be elizxe in fat content, so that
any sample taken out will be the same in fat con-
tent as any other sumple. To aecomrlish this tne

creem must be tnoroly stirred, vivin™ it a boil-

cp
2

ine? motion. The sides wend snoulder of the can
should be carefully scruped and the screniness
well mixed with the other portions of cream be-
fore cumplins.

Comnosite samples: Cream beins thick, vis-

 

eous and rien in fat it is difficult to secure an
accurate Ssemple of it and almost impossible to se-
cure @ revrefentative comnosrite sample from a num-
ber of cans. or these reasons comoosite sampling
of cream is not permitted.

Preparation of eumcle: Cream semples which

 

are not lumpy or too thick require no other prepa-

ration trun thorouch mixin? previous to weirhing.
when frozen or churned creum is received the

aderuate metnod of scumplint is to first varm it

elowly to mace it more fluid and to melt the
rlobules of butter. In the cuse of churned cream
warning must be fradual and shoiwld not exceed 100°%.".
This will prevent "oilins off".

Very thick, heuvy cream cnould be warmed to
85°" or 90°F, then poured cerefully end weithed out
at once.

Weis hin? the samole: When bottles are placed

 

on cr removed fron the scale, the scale chould al-
ways he locked. all manirulaetions of the pans
Should be accomplished throuvh the lockin®’ device
end not by touchins the pans.

A eensitive bulunce is used for weivthing out
the cream. Cne 9 “r,. 50.0 cream test bottle is bal-
anced on the scale, tre latter should be placed on
&@ level and solid table. «after balancins the bottle,
a9 7ram weicht is placed on the opposite scale pan,
and by means of a pipette enoucth cream is let into
the test bottle to balance the weitht. ‘he correct
amount of cream by weirtht 1S nine framSe

Why cre«m is weiched in place of me:scured:

 

mince the cnecific frevity of creem is lower than
that of milk, (ep. cr. of milk 1.052, that of cream (40 =

.CCOE) @ 17.6 ce pipette will not aeliver 16 ers,
of eream, or 9 cc pipette - 9 “re. cream, and
the result will be too low.

Bacterial activity not only increuses the
acidity of the cream but proauces fas bubbles
wrich are held in suspension and decresuse tne
Specific frevity of cream.

"he determination is further complicated
by the varying viscosity of cream. If cream has
& hirh viscosity an appreciable umount will ad-
here to the clecs of tre pipette and as air
bubnles are Tenerelly preftent in cream and tend
to rise slowly, the reel amount of cream falls
Short of the desired weicht.

Correctness of fat determinations in cream
can only be obtseined by weithinf.

NMixin? with acid: the amount of acid added

 

will vary from 10 ~ 12 ce, dependins on the rich-
ness of the cream, tre strensth of acid, and the
temperature of the cream and the acid. the richer
the cream and thre hivzher the terpereture, the less
acid is required.

ine followin® paratrsph aiscusses the amount
aie
wile

of acid commonly used in the three stendard

0

metrods adopted.

if 9 frams of cream are used, ehout 9 ce
of acid is added or enourth to turn the sample
to a chocolute brown within a few seconds. 387
holcin™ tre test bottle in a slantin*’ position
and slowly rotutin=s it, the acid can be added
in such a way thet it will flow down the side
of tne neck and Wash eny cream eticxins to the

neck down into tne bottle.

wethoas adopted as standard

vhree methods of verformins the test have
been edonted as etendard methouc, each of which
insures accurete results.

Ietnod Is - (1) Add Standard commercial

 

Suiphuric acid until the mixture of acid and cream,
inmediately after Shaking, recembles in color
coffee with creem in it. Usuelly ubout © - 12 ce
of acid is required in the case of the 9 Tram
bottle, the amount needed derendin~ on the temper-

ature of aeid and eream und on the rierness of the

CYreame
(2) Whirl in stunéeard centrifuce at proper

a

eneed, five, tyvo and one minutes, resrectively,

filliny the bettles with hot, soft water, tempeor-

ature 140°" or shove, to tre bottom of the neck

efter the first wnirlin™ ena to near tne top “rad-

p<

vation efter tre s2azeand whirl

~ “~s

Method II. - (1) «ada 9 ce of water ufter

 

the @ream raS neen welilvtred into tre tect bottle

and before the acid is adaed, then add 17.5 ce acid

cs
ie
$2
3
a
©
GL
¢9)
Qs
Cc
Co

in nrevious method. wnis method is
arolicuple witn tre 9 sram bottle only.
(2) Same af in Netrod I.

Vethod ITTT.=- (1) add © - 18 oc of seid in

 

tre case of tre 9 Fram hottle until thre mixture of

3
y

cream end acid, efter echaxint, nus & chocolate brown
color. safter the cream end acid heve been thoroly
mixed end all lumps have completcly aisappesxred, add
a few cubic centimeters (ict less than 5 ce) of hot,
Soft water, vniirl five minutes, add hot, soft water
to near tne tov of ¢cele end whirl one minute.

(2) Proper speed of the centrifusze is 800 rev-
Olutions rer minute for an 15 inch diwceter wheel and

1OO0O revolutions per minute for a 12 inch diameter

wheel.
Contrifurins «

ree

_+ = ©

xs e
é

adistion end

C44

ber treou

 

&cld,
centrifue

reguired ¢

Y
4

Speed ifs essential es
Slow whirlin=

talnin®™ a clear seperation

even

7, 44
ra uw
. -~ 2
a re

cu Pak

sed

i ar vo
Trnend bre

ot bottles ure oleced in

vpirled. It is importent the

, . a Ve = 4- a4 cv ’ . ‘ .
he tL a, 3S Lent 1 Oe Vere Ge t

tre results obtained
mey €een to be all ricnt, olfte
of fat end ‘ood ¢

fat L& not cor

 

pleced ina wv

minutes prior

ww
L

int fror

Cc
3

eolumn.

ex.livers

lover to

-e of fet column -

a“ ~ a ~ 7. eo.
ANNCaELTaENC

uf Slonmol upon the fat ec

readin. The bott
beth at lodsO? - 14998 for
to rendin*™,.

, tre tert
the

unper

Vnen tre te

 

made properly
from curdy or
~olaen jycllow

sy CX

lines
column is
ee

of the licsuid

ere Shar
gailso @eléeer und
found at tre too of the livnid,

mET1Q

tne fut column is cleur, i.e.

Gharred muterial, trunsclucent,

Or umber color una tre too und

ply cevined. ‘re Liquid below

. 7s , rn _¥ -, 7 g8 a ~
no curd. ur crarred

. 4%.
Or ut tne

il . ~ * “yN
tet egolumn,

by

is read hy m

mieins
the
t the
oO nroner

1

nN O0O-

unli-

Platten tne meniscus by

olumn,.
les sre

three

extremity of the fat

cf is
free
has a

hottom
tre fat

e
: Q™w ei]
m5 L Li

mou

—s
—~

an
eo
‘
wet A oe "2 = to. ep s “\Y . ' + 13?
TWIST PIT yo Sy OT MUL Wor
be we eb he doe wi hane adak cee cba okt ae Re ee

% ya . + ve ~, var e my wT + FIN TN ¥
uroose cf exoerinantal work: he exverinen-

ineresced or decre:ced

Os
ct
D

rv ul Vv. OD) Yr re Vin Ss L Q GC 1 q
efficicney of Convercial metuon.o, vith tre accon-

e ’ ’ woe e
- 77 ~ e.T ry -— yT “me Cre rt Tp ve ’ yryr
renyin™ geuses Tor tre fumes. einece mort commer-

+ - St “A “1 1 v, s cs Ue, 1 Cs ; v 4.5 <<. + * ~
Ciel metnoces rnuve @ lover efficiency tran tre eten-

dara method, tre remedies Tor the cuusecs of the
lower efficieng: vere etudied, end resuite tabvuls

ted in tublie form, vitn the object, imnoortence ef

experiment, results aca conelusicons of auh exner-

 

 

‘ 4. ~ * eo ete x "ae 7 + . 7 “NO i - v ~ Y sf - 9 ‘ ~ - . - 4 ~ . .
mevhoas ana praeticce of gortngrclal cream teetin™
“FT oY - -, ¥- , ye, 74 ~ . e: ar r, ~ ‘; 2 . 7% pry
were Obeurved end Guta recorded, vitn commentine
7 ) $ a1 ’ 7 4. 1. 2 “4 “" rosy as “e ~ ay m ae = ce. od - )* var, Cc ad Y* 5 a
PQ aw ON} vi. Ga L oo i Oo ce a. tn vO a A fee Cerri ie on

G21 to lurch % One. 6 foEt ine

onverved vren
arhens they would be most ent to re veried.

4

‘ . q ~, - , _ “ 7 "y 1y yer V. - oo -” sy r 4
Lunlied oxnsrimrental work whore euch cvomvrerciael

 

WY rs 4 sA ow: 47 7 - 2 6, . AAA og
method vue comnared with tne stendurd retrod as to
 

its efficiency, folloved by experimental work

5. e

which eyposes the error in certuin commercial

©

practices of creum testins. wris cart is sup-
olemented witn tables, vith the object, results
of experimentel work end conclusions of each
tuble.

In no c.se have predctermined results been

considered.

weplenatory note - Danlication in labora-

 

tory of onserved covmercial methous were mude aus
carefully es nossible, *owever, metrocs observed
tnen may be auite different from tre ones the li-
censed onerutors now carform. at most stations ob-
servations vere mude without reviny the ovnerator
aviare of ite. Whis was done to cet ut first hand
the operator's method of testin=. tre writer
voucnes for the methoas observed under crecific
dates, but does not "uxzrantee thet the methods now
ure the ssme. tris is accounted for by tre more
riv-id enforcement of the ctate luws aut present in
revard to cream testins.

Tre tTeneral neatness and care of the operators
.
.
_s @

in conducting tre test is commenaable in most ell
ec.seS. Lost oncretors were "ood practical techni-
Gians aud their methous of technicue cunnot be

ceverely criticized.

Chservetions of commercial metnods

a

Jampling: ‘the care with which samoles were
tuken veried with the amount of work the operators
were Oblived to do. iL.ost observations were méde on
Saturdsy, venerslly the busiest day durins the week.
Unly in @ few cases was Sumoline ao repidly done
thet & cuection mivht be raised es to wrether it

Wes truly rerresentetive of the contents of the full
can of creum. liost camnles, rowever, vere ruther
hurriedly tekken but wrich could be called ‘ood ren-
resentetive sumnles. In é few cases extra care and
precention were taxen to secure the most reprecenta-
tive sample pocsible.

Preperation of sumnles: uenerelly the crean

 

samnles were wei.hed without any ¢reliminary prepa-
rution. aA few ocer: tors were very cureful and varm-
ed tre Ssameoles orior to weithint, Fettin™ the cream

in more fluid form end free from lumps. -_ven thousch
observations were mide in the winter no frozen
ercem Samples were seen taken.

Yor

Jeivrin= the sumnle - “eisrins “was well

 

done in sll ceses. Bottles were curefully bal-
anced nrevious to addin™ the 9 Tre. cream. Torsion
balences weivhin? sin ~le sanples were most “enerul-
ly used.

3

hixin-: with scid - The acid used was of food

 

color and wus rnurchased by the ovoerstor for testing
purvoces.

“ne ecid and cream vere fnaken tovetrer in tne
test bottle until a cnocolate color usneured. ‘The
ection of the ucid vus tren checked by the use of
warm or rot watere
Table VIII. The ip

oroximate Veryvine amcunts of acid

i

used in Testing et each Cream Station or Creemery.

 

No. of am't. Lo. of am't. lio. of Am't.
ercam acid er-am acid eream acid
et.tion @.c. SLEtLLON C.C. etetion CeCe

 

9 9
17-19 LO
Sele 11
£0 le
9 13
9 14
9 as)
9 16

17 17.5
18 9
19 17.5
a 15.0
Le 17.9
29 9
a 9
or 9

oo

tr }+
TAIN WO ~1O WO WO

e

oo

OnNOoOH GW}!
e
@ tn cy

 
Addition of weter —- The emounts of wurm or

 

hot water used to check the action of the acid
varied with the emounts of acid used. Larve sauan-
tities of wuter were used where ler’ver umounts of
acid were added. vsenerzlly from 5 - 10 ce of warm
or hot water were used before tne centrifu inte

Centrifucins = Numher of minutes.

 

There 1s quite a verliation in number of times
the test bottles were wrirled and the len’th of
time for cach whirling. In most cases the proper
Speed WaS mMaintsuined re tardless of the kind of
centrifuce used. tne follovin® table tives the nun-
ber of times the test bottles were centrifured, the
Yinutes of eacn vrirlin?’, and the total number of

minutese
Table IX.

Centrifuv7ins Vubdle.

 

 

Cream Centrifucing 1Oe Of tires Totel
Stetion minutes
1 4 - 3 C 7

2 (2-6)-(1-2) 2 O=5

3 (5-6)-( :-1) 2 5-7
4. 4 ~(2-3) L O=-7

5 5 -(1-1.) 2 6-65
6 (S-5)- = i B-55
7 D- 3 c 8

8 5 -(25-3) o 75-8
9 5 =- 3 2 8
10 Do - 3 L 8
11 aD -=- 2 L 7
12 4 -(1-1-) £ o-5 5
13 oO =- 3 2 8
14 4-1 2 5
15 SO-20 turns C -
16 D-2-1 3 8
17 (2-3)-(2-2 2 4-6
18 o-2-1 3 8
19 b= 2 8
21 5-1 2 4
£2 j=l a 4
£3 £23 g D
24 3-1 2 4
25 O-2 2 7

 

Yind of ecentrifures

used =

 

For experimental

purvoses the type of centrifurse used was noted and

duplication of work in laboratory wes curried on by

the use of

table

fur7e usede

Tives

Similar ecentrifurves.

Tre accompanying

the bottle canacity and tyse of centri-
 

oe

 

 
“ -~
' lide

Table X. Bottle canrucity and t:pe of centrifu7~e used.

 

 

Creum Stxution Rottle Cacceity Type of Centrifure
1 8 Slectrical
e 12 "

3 12 "

4. 8 "

D 8 Ad

6 8 ve

7 §3 v?

8 12 "

9 @ Yand
LO 24 steam
Ll ° 8 “lectrical
12 7 Hand
13 12 "
14 LO "
Ld 8 "
16 48 steam

17 £4 "
18 24 nlectrical
19 12 "

£1 20 Steam
22 Le Dileetrical
29 le "
£4 le "
25 12 "

 

Use of water bath for test bottles: Commercial
Op2rators can be richtly criticized for not having a
convenient end proper tempercture water bath in which
the test hottles snould be placed previous to reading

the test. OUnly two of the twenty-four operators used
& water buth prior to readin= tne test, five on-
erators tveox the bottles from steam centrifures,
while the remaining fourteen read the test as the
bottles were tuken from cold centrifures. a later
tuble, No. 7, snows tne effect of usin a proper

temperature water bath upon the percent butterfsat.

readin= the test = Use of "liymol. The cor-

 

rect percent of buiterfat cunnot be accurately de-
termined without the use of Sflymol, a litht miner-

al oil usually colored red to fucilitate the read-
ine. The tlymol, called by orerxtors "red reader"
flattens the meniscus, so the fat column can be
measured from the straicht Line on top to the
Streivht line on the bottom. Five onerators did not
uce Slymol, one used it occasionally, while tne other
eivhteen used it in readin? all the tests.

Appearances of fet columns - The appearence of

 

the fut column is dependent upon the metnods used in
making the test. Where the tests were properly made
the appearence of tre column wes of a cleur, trans-

parent, vrolden yellow, and free from curdy or charred

muterial. Where too much or too little acid was used,
 

too cold or too werm a temmereture of cream and
acid too slow speed of the centrifure or too low
temperuture durin™ centrifurinz, the fat column
would vary in anpesrance, conteinin= curdy (un-
divested casein) or charred material, or being
too durk or too lirtht in color. Causes of abnor-
mal exnpearunce of the fat column will be found in

the accompunyins table.

Table XI. Causes of abnormel appexrances of fat

 

 

columns.

Kat column too “at column to Foam on sur-

lisht in color dark in color face of fat

or contsining or containing column

white purticles black particles

of undicested or charred ma-

casein. terial

Not enough acid Too much ecid Use of hard
water

Acid too weak Acid too strong

Temperuture of Temperature of

ereum und acid creum and acid

too low prior to too hich prior

mixing to mixing

Centrifurcines at ot enourh water

low temneruture aaded to check

action of acid

hiixinte not contin- “qixine of acid

ued lon enouch tO ard eream inter-

dissolve all serum runted before so-

Solids lution wes compicte
AGid aid cresm al-
loved to stund too
lon? in test bottle
belore beins mixed
Tuble AII. Remedi

fat columns.

 

eS for abnormal eppearences of

 

Fat column too
Licht in color
Or containing
White vourticles
of undizested
cacein

“at column too “oam on sur-
dark in color face of fat
or containing column

black perticles
or charred ma-
terial

 

Use proper amounts
of acid which is
dependent on metro
used in testing

Use acid of cor-

rect strenvth and
anecific cravity

(1.82-1.53)

Keep the tempera-
ture of the eream
end wcid at 45° -
70° before mixing

Lilx cream ana acid
thorourhly before
centrifurine

Use a warm centri-
fure if possible.

Use proper Use soft water
umounts of
d acid which is
denendent on
method used in
testing

Use acid of cor-Yard water to
rect strencrth which a few

and ¢pecific aqrops of sul-
‘ravity (1.85- pruric acid is
1.53) added cen be
used.

Do not have Pure rain water
temperature or condensed
hicther than eteum can also
459 -70°° pre- be used satis-
vious to mix- factorily.

int.

Jo not ellow
ecid und cream
to stand too
lon in the test
bottle prior to
mixins.

Add a small emount

of werm water to

test bottle to creck
the action of the

acid after tre prorer
color nes been obtuin-
ed previous to centri-
Suvins.

 
Table

of testin™.

Summarized

\)
e

tuple of commercial

 

methods

 

No.of
cream

Aronunt
of ucid

ctution o.te

fy Nn) c O ae =
imate
alnounts

centrifucins “eter
minutes

 

bath

Red
y

Read-
er

Centrifuze

 

Bottle ‘ype

 

of wate Ll £2 5S ‘bo- carac- of
er c.ce st nd rd tal ity cen-
tri-
Pute
1 9 LO 4 3 7 Ko Yes 8 mnlec.
2 17-19 5-10 £-6 l-2 o-4  M " 12 "
3 9-12 5 5-6 s-l  o:-7 " " 12 "
4. e 10 4, Bad 5-9 " 8 "
5 9 G 5 1-1) 3-62" " i. "
6 9 GS-10 oe5 4b os-5 " " & "
7 9 o-9 DO DO & " ” 8 "
8 9 5-8 5 £0-5 Tr-& Yes " 12 "
9 9 on-9 DoD (O gs Io " 8 Mand
LO 9 LO D «(OO 5 " " 4. teem
1 9 s-10 oO 2 | 7 " " 8 leo.
12 17.5 7-10 4 jl-1l; 5-5; " n 7 Nand
13 9 65=-9 o 3 8 " " 12 "
14 17.0 7-19 4 1 3 " ilo LO "
1d ll.o 5-10 50 2d - " " & "
LuUrns
16 6.8 Bad D é€ 1 8 " Yes 48 ~tesm
1? 17.5 o- 10 E£-35 2-3 A-6§ lo 24 "
18 9 oJ 5 2 1 G8 arzned Jom- 2&4 uleec.
by Onis
steum used
19 17.5 Ow D 2g & es Yes 112 "
ol Lo os 3 1 4 No No 20 oteen
RE 17.0 6-10 3 1 4 " Yes 12 “lee.
22 9 5 2c 6S 5 No iO Le "
24 9 D o 1 4 Yes 12 "
CO 9 Q=-5 D 2 7 " ” L2 "

 
 

Criticisms of commercial metnods

Composite cream Semples - Une licensed onersutor

 

made a duily practice of tuking composite crcem San-
ples end tesetiny tnerm every fifteen Jays. He had

been intormed thet such @ practice could not be reconm-
mended tor creum sampoles, hut insisted he obteined sat-
isfuctory results and hed no reason to chante. When

&® con of cresm was received it was thorouchly stirred
with a disce shaved stir rod, then a*small V shaped or
cone Snaped dipper was lowered into the cream and a
Ssumple of the cream tuken. If the can of creum wes
full i.e. if it was a ten tallon can, a full dipper

of the creum was taken out and placed in a rubber
Stoppered Semnlineg jur. If tne ten Fallon can was

Only half filled or partiélly filled a half dipper of
cream was taken out. Tre composite ecumnles were pre-
served until tested by using @ corrosive sublimate
tablet. Tne composite sumnles were thoroucthly mixed
previous to weithin® out nine frams of cream for the

putterfat teste

AS previously stated composite samples of milk
may be turen und tested without any appreciéble
error or inaccurecy aue to the more uniform spneci-
fic cravity of the milk. 3ut since the svecific
Sfrevity of the creem will vary, due to its vary-
ins devrees of richness, and because of its vis-
cofity end eir bubbles contained in it, cream
under no circumstances should be tested by the use
of comnosite ceamnlese

Weichings lumpy cream samples = Cne of the
common criticigems thet can be siven to commercial
methods is weichins lumpy cream into the test
bottles. Very few of the Sstution onerators took
the pains to warm the cream camples, or crush the
lumps prior to weivthing. ‘his results in incorrect
testing.

There are ceverel reasons why lumps occur in
cream. (Cne reuson iS mixin? varm cream, which is
usually freshiy seourated, with cold cream without
properly stirring after dumving tofetner. This is
One of the most common causes of lumpy cream as
Stated by cream Station operators. Another cause

of lumpy cream is mxking very old and thick cream
which is commonly sour with new cream or fresnly

rT

separsted crenum, which is cenerally sweet. luch
of the cream which arrives at cream stutions and
creumeries is found lumpy. ‘Veirhine lumps of
Greum into ge test bottle to be tested results in
inaccurate testins.

sefore lumpy cream is weirzhed out tre creum
should be werrned, the lumps crusned or strained
from the cream, luter remixed with the cream, so
that no lumps appear while the creem flows into
the test bottle, previous to mixing with acid.

Cmitting the use of red reader = Another com-

 

mon criticism wrich can rishtly be riven to the

4

operators of creem ctaetions is tneir licht consid-
eration conceminz the use of flymol. AS previous-
ly stated *lymol or red reader is a livht mineral
Oil, usually colored red to fecilitete readins, a
few drovs of wnich are placed on the sSur’ace of the
fat column to destroy or flatten the meniscus.

rm

wnv the meniscus is destroved in tne resdin7t

of creem tests. In the readin ™ of milk tests, the

 

meniscus is read to comvoensete for the locs of
residual fut in the tectin=.

In the readin= of creim tests, the meniscus
is not reud, beceuse the amount of moisture and
acid in the fet column compensates for any loss of
residual fut lost durin? tne testins.

To prevent a hither resdine of the percent of
butterfut, the meniscus is elimineted by usine a
little tlymol.

Cne ceuse of station shortat7es can be traced
to tne omigsion of red reader, which cuuses a hivh-
er readin? in percent of butterfat than is actually
precent.

Table XXIII sives & compuriscon of tne use end
non use of red rescere

Readinz tests without previous lcverins test

 

bottles into vroper termpereture water bath. another

 

direct cause of stution snorteires is due to the vary-
ins temperatures at which the percent of butterfrat
is reed in the test bottles. The centrifures in the

cream stations huve aceess to direct cold air draucnts

from og¢en vindows or doors or are located nextto heat
ed stoves or boilers, tnus affectin™ the temnere-
ture of the tect. In oct cases the test bottles
were texen from cold or unheated centrifures end
rend witnout warmine. Ina few cxuses the test
bottles were tezxren from steam testers. Since pure
butterfat has the correct expansion coefficient at
140°#*, texts snould be read at tnisc temnereture.
If read below this tempevzature the vercent of but-
terfat Will be low, if read hivher thun this tem-
perature, the pnercent vill be too hi-h.

Tadle XXI shows the effect of reading tests
&t varyin= temocreturese

Abnormal eonpsurances of fat column - Abnormel

 

appeurences of the fat column were common observa-
tions. Uarelessness in the use of acid is the im-
portant cause. Rerardless of the arnormal appear-
ances of the tat column tne tests were read, the
fame af if it were a correct apnezrence. The writer
hes observed fat columns charred black on the one
extreme and bein entirely white end curdy on the

other extreme, with &@ varyvint? emcunt of bleck and

+
os
 

Write perticles in many otrers. Stxution oncrators
do not fenerally revuard the acpesrance of tne fat
column of any importence as a factor of correctness
in readint the percent fete

Table XII sives the remedies for sbnormal an-
rneariny? fet columns.

Improper centrifuvting - Tre snced of the ma-

 

chine, the number of times tre test bottles were
whirled, the total minutes of centrifu7ins are fac-
tors considered under the ahove neudin =. as hurried-
necs to comvlete the test to Vive the waitines fumer
his check lies back of improper centrifu7in=s. Itis
a common préectice uemon? etation operetors to abbrev-
iste tne lenfth of time end number of times tne test
bottles are whirled. ‘®uite a number of operators
feel as if the msin thint is to vet the fat in the
neck of the bottle end do it as quickly as possible.
They all ceem to set vhat they 7o after irrespective
of results.

Table XIX shows the effect of prover end improver

centrifurin= upon varyin= percentaves of cream camples.
 

Varying temperatures of creum and acid prior

to mixine. Cream sumples are teken from cans that

 

mey be cool, while others are comparatively warm,
1O0Ss% ereem is weished into a test bottle without
previous preparations. vonsce.uently the crcam,orior
to the addition of acid, fenerally hes a rante of
termperatures. ‘he acid used wes fenerally kept at
room temperature. Some coerators hed the acid
bottles placed neur small oil heaters, others had
them vluced so they would be subject to cold
drouvshts. Conseguently the acid had rancins temper-
atures. ew operetors know wret the correct tem-
perature or either acid or crevem chould be previous
to mixins torether.e

Table XVII shows the effect of rancine temnera-
tures of acid and creum upon the percent and appear-

ence oi the fat column.
Following is the applied exnerimental work
mhere each commercial method wus compared with the
standard method as to its efficiency. This is
followed by experimental work which exposes the
error in certain commercial prectices of cream
testing. This part is supplemented with tables,
with the object, results und conclusions of each
exoerimente

Method IT, as discussed under "Methods adan-

ted af standard", vues used as the standurd metnoc.

rN
 

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Discussion of Tuble XIV.

Suemaurizin® tabulated comnarisons of st: ndard

iq Nvrirvr 7 sg - 4 A
endl eommereizcl methoas,.

 

Total Jotel ive. of tvotel Ave. of Cornarvative effici-
no.of no. + 2.". of ro. - 5.7. of eney, bused on hith
cream com= f+ com- com- = com- ect o B®. and catis-
Stet- curi- prerisons pari- ourisons factory a:
ionse sons cons unee of fu
eolumn
otuncard vormercial

¢

a OY mem
AseVeas
a

 

 

24 18 .d1 4 99 91.830 B.55 5

 

Two of tne commercial methods which were considered
Gene Were not Tivured in tne efficiency rercenturze for
tre stuncurd method Since tru’ clorely correluted with
tne Stendard teste

Lethod of obteinin= percent efficiency for stuncerd

eommerecial metr.ogs ~«

ns
(
=
QO:

Twantry-Tour ereun estaticne were irvescticeted.
Duplication of cream testin>? methods in tyventr-trro
Stations wave results in favor of the stundard method -

(22 x 100 2 91.655 efficiency). The methods used in

two ctations ‘eve liaentiesl results with the stenaurd
a
( 2 ¥~ 190 = &.6390) which equals the efficiency Yor
4 ,
commercial mothocs.
t cormoarivcons indicated the serconte7e of butter-
Tat below the stundgerd teet end are recoraed as tests
in favor of tre stundard.
- compurisons indicate tre prercenteve of hutter-

-coraea as tests

C

fat ubove the Stiundard test and ure re
inferior to the stunderd.

From the ahove firures it is noted tret elvhteen
of the commercial methods produced a lower nercenta‘e
of butterfat eversvine .d1l>. ‘Uenerully, this if ac-
counted for in omittin2? tre use of a croner temrera-
tured watcr bath ror tre test bottles nrevious to read-
in = vwrier isn most cases would be tre correction factor
Tor the lover resain’s.

Tt is elev noted that four commercial methoas,

an 2 < YT. 3 eta we yay = -,
proauucea & hi “rer rercente"e o%

butterfat averecins .9>5.
thie may be vrostueriy accounted Yor in omittin®™ tre use
of & erover temo. retured water bath, improner centri-
furint, ebnormal acceararices of the fat column and

9

Oomittin® the we of “yirol.
a:
[yw e

~~

(

, sacs oe ryt yo 2s . L .
Conelusion = The hivwhner ecricienecy of the

 

Sstandurd metnod 18 Uunriiectioneple. It is t

c

recormonded Tor obtauinine™ tre pest vorsible tests
ao g@ covTmercinl pructice. JLater tebles and experi-

Crome ay

-4

0

mente will iv Sane resulte of tke lower

oa)

4

efficiency of moot commermael methoake
G "TO oro ] me “% ~—T oN

 

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JO "OF eoregrodd? @IRTAOAT -93 9925 “120 hy O4RTGAY o 4sel Fo 1908 PIOV

 

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7 FC 47 q° O°O% 70 eet 2°06" G°O7* gg 00T
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3 YORTA Porin un wha FC ICT ae 3° C7 C°O?  dedOrT
3 YORTA ver u°S FO 407 a° Oo ee O° 23
G SHORTY DOtTIRUo a erro i G°* lL” G°* TY
Gq FORTY DOLLA O BIO iT O° T3 O° tT 4.OST
Gg YOPTA NOTTS a SIC | G*6T G*6T
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¢ ‘3.50 407 c° O°Ts oC aro] g°Ts S°US 4c Cel
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BINT TIYISO wr| ys

panityw0e)D “AX eTaes
~

Diseussion of Tuble XV.

Chject - To determine the effect of rartn=
temperatures of acid on the percent butterfet and
on tre errecrunce of the fut colurn, huvin™ the
temosruture of the cream constent 60-70%",
importunce = z.cid bottles were xept in var-
lous pluces ct cream stations which would affect
the tennern.cture of the ucid. Some acid bottles
were claced neur reated Stoves and bollers, others
were Dluced “here the prevailin®’ stmoenhere tem-
purutures throuchout the year wouid effect tne acid
temperature. To determine thererore tie crover
temoereture limits of the ecia vould eid in account-
in: for tue eonormel enoeurances of tre fat colwnn
wrien would effect the butterfut percentectes,
dur

iccthod of proe

oe.

CD
CD
f

c+

o ° . af ; f
le. Uream camples testiat 200, 60.0 and 40. or

neorls so, were used eS a busis of comparison.

9
fe vingle 9 "rem semoles of Cream were weiched

for the roct atenrate results.
aa)
“hue @

Oe wre weilvned 9 “ran creum Sermples vere
muinteined ut a constant tespereture of 50°F-7093,

4. (‘ne temncrature of the acid was obtuined
by Hecin= tre acid bottles and flasks in a weter
bath, the desired tenverature brouvnt ahout hr tre
nea oF stowr ar jee wetor

Oe she 9 C.ce water adaed to the cream samples
wes it the ¢eme temnrereture es the cream samples -
GD°P ~ 7O°W, Nater of hirher or lower temperatures
would rurtially offset the acid temperetures.

6. ‘to such cf five test bottles containine 9
creams cf creem, 9 c.e. of vetor (609-709) was udded
and then 17.5 c.ce acid. Wo each of five other test

cvottles containin’ 9 -rams of creem, 9 c.ec. of acid

Cy

was added. whe seit sedded wee immedletely chexzen

thorouvhniy with tre ercam una the test bottles cen-

trifurved before any anpreciable coolin® tecok plewea.
7e be teste vere eorrnilctead by the standard

method.

8. she etanaard methoa of testin® was used
except as to the modifications as rertein to this

mn)

exneriment. 357 tre stencard method if meunt cen-

ly

trifuvine o-Z-1 minutes set prover sneed, adding

fter the first

IY

hot water to tre bree of tre neces

on.

i-4y

ive minutes ¥nirlins, scadin™ not water to reise

tre fet into the creauated vortion of the neck
efter the second two minutes wrirlin™, clerifyines
tne Fut column by a third wrirlins of one minute,
loverins test bottles into @ proner temperature
water bath 13502-149°" for three rinutes previous
to readin? the ocercent, plecin= a few drors of cly-
mol on the surface of the fat column to flatten the
meniscus, und meascurins tne percent: 7e with cseliners.
Sesults = Pre following facts ure considered

under results:

I. Tre averse percent veristion of butterfat

 

 

rIYT

due to eeid of ranvin> terreratures. Trig is con-
sicered under two needins.

(2) Poreent of butterfat addins 9 ec.c. water
(SO0-709F) prior to asdint 17.5 e.c. acid.

. ¢ . . .~ 7 i | ° a O.; . a ~
Acid tornoretures of 400", 459%, 50°F and 60°F
we TN

a

are too low for correct snpeerances of the fat
column end correct fat percentates. st low tem-
peretures tne color of the fat column renv-es from

a clear, Trugich vrite to pale yellow, hesides

wy

©

we
ze

jen material as lisht fray

¢

eonteinin? cuecr Ff
colored curdy muterial either in the fet column
or ut tne besces of it.

acid temperatures of 709%, s0°x 90°, 100°%,
110°", 120°" and 15002 are setisfactory as to cor-
rect fat column arnecrances and percentéres. rhere
is « tendency, however, for the fat columns to ranve

from curker yellow to browns as the acid tempereture

« @

is reised from 100° to 1509F.

acid temrerautures of 140° or above are too
hirh end urfect the butterfet percentaZzes as well as
the fat column appearances due mostly to the presence
of charred purticles.

reat percentares ure affected by the amounts of
foreitn meterial, either curdy or cherred, present in
the fut column. Tris amount will vary und So case

cChanSes in percentases Senerally frum 1.1 to .5 vercent
eitrer below or above the correct vercentsre for
temperatures of 4002 to 50°, and shove temnere-
tures of 149°%,

Pat columns vere considered CE vnen cureful
reudinvs with exlisers aid not detect any differ-
ence in percent.

Set ecolumns were considered UF which were
cleur in color. VUolor renves from & dandelion
yellow to livht brown were considered 6S accent-
able end satisfactory, provided the color was clear.

(bd) Percent of butterfat saddin™ 9 ¢.c. acid

 

direct to 9 vreame of cream.
acid temperatures of 409. or below ere too

ft

- stskeoere is

rn

low for correct fet column enprecrance
a clivht variation in percentages also.
os : - pn . 0,
Acid temveratures of 459%, 5003, 60°08 | BOu i
nO- .
and O° are satisfactory for nercentuves and nor-
mal apneurances.
. s AN 5 ~- 5 a oot nw £ O-, ory O . >?
wCid temperatures of 90°", LOOYS, L1LO™ end

Oo, —_ | a ,
120° ere too hivhe fat percentetes vurlied con-

Siderebly elon? witn ehnormal fut column arpcurances
,-
fn @

due to charred material, the percent vaeryine from
6 to 1.9 percent.

acid temperatures of 1200", 150°. and 140°R
resulted in comeletelr: charred fet columns.

fe wre enpeerance of the fet coluyn - The
anoearsence cf tre fst column ves noted in every
case flnce a correct ennesrance correlates with
acid of proner tempereture, while in ahnormal en-
pearéence indicetes seid of too hish or too low a
temperauturee

Cormnuricon of Pesults - Uomparison of results

 

addins 9 c.e. weter (60-709) and 17.5 e.c. acid and

adgdint™ 9 e@e.e. uecid direct to cream,

 

 

9 c@c.c. Water and TOO, SO°F, 90°F | 100°3, 11003,
17.5 c.ce acid 120°F, 135007

9 c.c. acid 45°F, 509%. 60°F, 7098, g0°R
The compa rieon shows thet ut low acid temneratures

of 40¥3, 45°" ona 60° | results are not satistactory,

usinet 17.5 c.c.e acid with 9 c.ce wuter. Vowever, acid

rey 2 op
temreratures from 70°7 to 130°" ere satis factory.

ee
were

nen 9 @.c. ucid was udded directly low
ucla temneruturecse Trom A5O? to COMP. wre preir-
erable for beet results. acid temperatures
shove £O°F srg not cuitable “or prorer reeults.

a my yas te ye UL, 271. 442A ye Ny We:
VONGLUSLON = oidce tre ucid tempers ture

 

et cream staeticns ig ept to de between 75°" and

COO" rather thun from 459° to d0°F, it is recom-

’
mended tnut the eddition of 9 c.c. water (609-708)
end 17.5 cece. acid be used for testin= creem of un-
crown fat ccntent.

water permits Treater ranve of rirher «acid

temneretures without charrinte, and results are

rore setisractory and not so uncertz:in of obtsinins,
 

3 ‘TO QTIO 0 Gey Di euCou G°* TY G°* UY
C TO OIC 0°92 YO auc uw O° O° 8S 2609
aC TU auc I G° 17 70 euoUu G°*T? G*T?
GC TO Ou OU °O% 70 aIou CeO” G*° Ov
a =O 300 QO°n7 YO 9uC 0°82 O° 8s 4o03
G UO oucu 9° 12 AQ B10 1 G°T? —G* Tt?
G 20 9U0U Gas T 2G 4071 eucu G°O” G°O7
g 70 aucU ocne = - T FO 4CN = euou 0°98 O°8e AO”
c IU QUO G°Iz 2@*t 70 4C:1 seucu G°Ts G°*T2
G T2770 30] 8 aucou G°Ov 2@°T 20 yl Z° L°or G°OV
9 2°T FO yor eto o°e2 3°T MO yO. T° T°e2 0°92 4c82
3 2*T 3O 40] a° G°02 2°T 20 401 T° v°A2 G°se
NTS AN
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UUNTOA ICTV? CY YHREIIM QR eBTTRA -TIGN Ley eIn 1s
STIT74 ARE TC =HTIPA FO Yicw en Fe anm JO "oR BuTp weed -a20dmey
FO *OT eermgzgralew etrraay  4rpoan ce! -iredd¥ e@ftrearv -py¥ ce wrel)

 

1
i

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UO ple yepreyNnG yusor a 94 ve wRrserdo FO Sern eredsaq, SrytzwZIRI Jo .oOSsIT

agNE~TIVVed wrers

‘euUUM TC? YBF O84 Fc sdusrABs.t IB |ay4

°IAX 9oTQBd
Ve

 

GC ptt re yOu O°T G° 37 z emCU G° TL” G°*T?
fc yore wl se G*07 ZC 4OT = ec 3°07 2°0% p00
9S 70 4°T Ort a8 270 au0U *28 0° 22
GC 85 70 4C7 g° O° ne x oo J C°ty G*T?
FJ 7 TRO WT ge 4°02 70 ea 2°03 S°O7 406
FG tre yl z° 2°7% ZO aToU O° 0°22
q G70 10% 3° O°? ZC Buc I G° Ty G° 1?
$3 9S 70 107 ae 7°05 270 a ICU 2°05 3°O%
S 3 20 40.1 g° O° 77 mae) aTou Gee er77 5,08
G 70 SIC G°ly w auou G°T? G°1y
G 270 OC 0°9% 20 a IOu O°S¢g O°8e ToOd
G 70 SUC G°*T pee) aTou G°T2 G°*T2
PT Hs
28) GSFLt
uEn UB AlN awn BITONE 4
-Tcn ant UOTYR CY FOOITN -TON ANS UOTRR TOT Jey eIN 13
STR3try FC 8OTB -TIRA FO PtToR On & FO SOI -1IRA IC °O0 | WrReIO Leas
fc °c] -ZR0UdY oO3RT9AV 3aTDpR © w1RoccY esnreaV | suUTOpY &: o w3 a8IO

 

eJnri.IysaQ wmez

peanut 1u0d0

°IAX etTqaeg
WUINTOD PPE Fe
UMNCIO FORT
HUNTON ARE Jc
IHOTO Cu -

ong 4R Ic
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Osha 42 IO
MOTTO“

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etred cy aque

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3 emo 407 2°T °2> Hee SG Vol qe O° cv G°T%
Cc a tO 10 T O°T 0°62 7,809 TO 16-7 “° O° OC 0°82 ui Oal
9 GG FON 3 O°e2 BE Te Ae g° O° ce G*T2
G G 20 YC T G°T O°"? V2 FG Aes eucu G°* Th G°{?
4 GMO 30.1 oe v°O% CTO 40! 2 0°07? 3° OF IgOTT
a 3 70 40:1 3° Lec? SQ Feat auc! C° Te G°T?
p18
"OD G*yT
TUNTOED UR OTA Ut BITING Cy
Vee TOT OF Foo ws -~TON FBT UOT 1s I0oTrzr Id 8IT18
STRiItr EO OMIM |$TIOA TO ntereann Jo erIR =$TIBA Jo -<-F” 890 G WReID -LSduey
Fo °c] -Ir-u ddI’  akareavy  Brrpor -reatd¥Y e3R1eaVr BITOOY © c. W899
SINETIYVWEO wees

‘pent? Uco

°IAY eTqel
7 7 e

C + 2 ty J - om, ne 7 1. woe _e * o . +
Cbhject: To determine tre erreet of ranvins

1

on the arresrence oF the Pet column, he vine tne

SO ND
Vetant S9°°%-79°3,

ct
iy
©
7
CD
he .
or)
C2
@)
7S

temvereature of

nN 4+.o¥r hos . Lane ff 4.1 ye ¢ 7
Imcorteunce = Very tew of the licensed oaner-
een —ane ee ee ee

‘ 4. r me ~. ao “Sg s . ~ 4. _ 4 rig - mee \ wt - . .? 7 ~~ . 7.

atore of e@ereum ¢tutionese too Soscicl cere to reve
4 - one - a ~ 4. 1. . wry ee oo -, . ‘

tre tempsrature of tre cream constunt previsuse to

ct
©
cS
C
(ys
oo .
ct
bute
G
om?
J
C
“7
ct
oa
Co
c
Ce
a
cc
e
a)
-
a.
CD
ct
‘ ~?
9)
©
ky
©
Cc
7
s
ch
Co

Go not elvurs store te2 creum in eccool pleces pre-
yrs a4 y ae os ~ oe a ¢ 5 a AN ra ~ 4d. 3 .
Vious to delivery or teste fseecial prvecwutions of

- + + 4 ° * . —~ ~ t de HL yy -y - 4-4. et! . ou. n . - ” .
madintuinin= a low temnsrature of tre cream enroute,

arrived ut the crenum stution. ‘vo detcrnine the
proper tenmoereture Linits of t e creem “uid trere-

v

ee
ek - - ~ ~ -—& .
MVeSCuUr~ac ier 8: CGorN-

Ry;
C.
Ky
©
Cc
o
ke
2
kK
ean
Cc
e
Ce
CD
C.
~
Cc
}->
i
1
ty
©
~
@
c*
3
©
}

 

A —~ yy: 4 ~ 32 o- o. ON - oy pe ,
Ll. [TYeum Sermpler testine™ 29d.. 69>. ore 40.5 or

basis of cornsriron.

Cod
I
Co
ce
by
}
a7
o-4
aD
CO
O
|
«D
—
")
©)
64
¢
¢<
vy} oy
foe
e
eS > Ss AR, ~T] Q) mp ors ‘ ye vi att . +" : Aeye “ye
™~ wy ‘ : ‘ . i) wy a 6 ety MH 2 ,™u« mo
a e ww Li e ~ ye Net eed bas ate at wa Las, Cl wa wad reo e

weivyned for the most uccureite results.

acid used was st @ conttent temnera-

€
@
be
rs?
CO

fe wre 9 G@.c. Of “Vator uced wae at tre came
temperature of tre ereoem vrevicus to auuin™ tre
ucid.

Oe are vervlia® taeureeretures of the cream wus
Obtained br nlaecin® tna test hottles in @ Wuter

heath, the dovcired temesareture broeucht ansut br the

“ ny ae ah NP Ay os 7. 4 4 toy, bee ts
‘le Lu) Geer ae rIVEe fect No” Liles eoutelnin®™

a 0
~;, ~ £ aarti - - oe eo. 4e0- sa cu en ey OPO I 7 7) “7
q . re ast O> oO we mn Et SG a bi U 1 Ne LS) on tee v Me a) Let af
C - : t ~ yA "yyy dew eA OE i 2s -% mA) : yori a
3 C e C e ys oi \ &i & { 9 r 2,8 VEL on u id 1 wv but , 2 C re oT) fous

wdjded, tren 17.0 Gee. 8 cid. Jo vecr of five other

«

test bottles contulnin®s 9 creams of creemeat temner-

—h
¢
c
Ou
C.

r
cA
Co
Cu
@
Qu
e

atures of 32°" to 120°, 9 @.C@. OF
“re ucid edaded wus immediately shanen thorcurhly
With creem ape ho toast bottles centrifurved before
any arcnreciahle coolin™ tuoorx vilace.

7. ‘he tests were comnletedad by the standard

method.

 
 

-7
eo
e

9. Tere Yroncviaty tevner turer oF Ofn Yau ey
c way Ley oe on - : - a ~ om wn thon . . on , e ~~ cy : “te
ON R oad eo oon ta Leo “Sru uled » th Dn are oO)
“qa apa egy eS Arye a
eid 2J 2 Green at ae Pavic OF corraricon.

cre e

Poesnitae = Pre fullowin™ factors are cancider-

 

 

vis Le eon-

~

ire +4 i aie
Cie UV Cr: ALA ‘oa ln tk ww @ a

am af ren vin™ temocretures 7

-

gered under tyo headin's.

<
je

9

too low Tor vorrect fat poresnutaves end normel arpeer-
edges of tre fut column. «t Low terteesstures toe color
ond vith vurious sv ounte
of euragy wetericl preceadt, tre buttertTat rourcent. ve

~~ ’ be ee me - an yur ™ ON LN VO “4 ae Cy a
Cream torrerutuzves of 59 fy OOM, Tos Posie

a . - oo. : ny oN ey wir . . ~
OO°8, cun be cafely useed to ueconnmlish correct testin>.

é
There is also a tendency Yor the fut columns to be-

C

come a@zurxer in color ss the temverature of the crean

~~

in pnerecnt ond procuce ebhnorral arnsarin= fat colurns
(b>) Porcent of butterfet addine 9 @.c. ecid di-
reet to 9 crers of cream.
Cream terrneritures of 324", or below are too low
for correctners of results.

enoerutures of 4927, SOV, GO°F und 7008

mr am acm™m™ ban
wreaum Vial

in)

ituble for stisfTuctor; testin.

r~>

are 22

Cream tomceratures of 600%, 900F end 100°", or
ubove ure too hrivh. whe charred material rendere the
results ineccurate.e

Cream temoeratures of 1109" one 129° | reculted
in covriotely churrea Put columnse

Ge The éprenrence of the fet column.

Tre urvceurence of tie fat column wes noted in
every ciuce clnce a correct accesriunve eorreletes with

- wl te a

~

=; .{* : eR yn =) + a.
Crgem Of yronrer temegre ture
fe _—
¢
e
i
t+
} 2
Oo
-~.
~~
Cc)
ry
4

7

iy
--
c +
dg)
I
C2
C
¢
rs
t das
C
C
ry

 

7+ “ e
i - 40 ae \\™ C) ‘> rf. root bo ( Co. Yc gs tye A we, tr 48 ©, os
rT 2G LES seua lr . wWwews @ Se Ok Gta be ten AG Gi! Ue a weed @ a 2

cream) and 17.0 @.c. seid una addin 9 o.e. ecid

 

e ~ °
treet 44.y MMiae va cot Teo wet De 4- ey SQ we 4 yoyo
. wt wt Ne Neer ne { 2 Mh Voce ou a Le Nea Be | toe @
t rT, my . 4 . ~.
Y ~~ - a 1 "4 “
L © 4— @ to { Oo BlilPpes

 

 

2 yO “A: ~AOr A oO: nO
9 @.c. weter und SOY S  GOVM, SOM) TOR, BOVR COVE
17.5 c.c. ucid
9 o.c. acid AQS%) 5997, GOUN 7Q07

 

Jolperigoois show that below temreretures of

AL

“t

Z£0°% end ehove GOO") results are not urcortuble
17.5 @.c. ecvid end 9 c.ce water (fume temmewture ag
crenm). Croom tercrer tures from 40%" to 90°R, novover,
wre €atistector.

“nen 9 o.Ge t.cid wes uddéed airectily to tne crean,

. yy be es a dee ADO 7 tee Jon ox. sot
> ‘ re : . ’ : ‘ ’ ae a . Let e~ , a

ci lots. LODO Tis ta. Wows (Vo if 4 mod ok eo QO no; i | wre YU
Csr Hoes > 4 O we

week u Ls ( C wv -« .4 @

rr ¢ . ¢ 7T IN ° y my . 74 - OM ae 7 . = j- 4
Ge Conelseion - fhe resulite chow thet when ° «c.c.e

 
t .
‘tes @

. r Yo. f « tne 4 " es ” - * wom ° “NS ye
extended ren ve of termerstures. It 18 2rain recon-

T.bhle “V) tert the acéition of % e.c.

53
(Lb
1)
Cs
OM
1)
a
f

mr
-

wetor (50°28 - 70988) and 17.5 cee. acid te ured for
testine e@ereum of unknown fut content. setter results
are more certuin.

In corperi:on with vuble AV usin 9 c.c. wuter
and 17.5 ¢c.ce uGid, it is noted thst acid tempera-
tures miy be hivher and heve tne “*rester runve, as
from 7008 to LéOYF, while creem temnreratures are more

limited to low temperatures of 40°F to 90°F, which

are considered compuriutively low temperatures.

In comparison with veble X¥ usiny™ 9 c.c. acid
direct, it is noted thet wecia terner:tures etain ruve
the hivher and freater ranve, as from A5°? to eQgen,
while croem temperatures are more limited to low tem-
reratures of 40° to 70°F,

From tne above comparicons it is recommended
from é& testin® etrendpoint th..t cream nutrons melintain
as low a temperature of their e roam ef possible prior

to daglivere
 

QO

 

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penuytr7u0O *TIAX aTqed
Diseussion Table ZVII.

bi ~ ‘To 4 mi i f cam
Chiect To determine tne effect of sume
temvoereture of both acid and cream on the percent
butterfaut und on the erreecrance of tre fet colin.

Tmreort. nce = Eince stations onrerutorse inoulired

 

:-s to tne prorer terperuture lirits of both ecid and
cream previous to mixin, the ecconpanvin® expsri-
meatel Guta will be of @ @uidins agssictence in secur-
ing proper tests.

-

7 + “ yf ~— FVyy THEO TY -
etread ov sroesdare -

~
aA

 

le. fre vrelixvinury ctene «sc in Yebles land @

Y

are tne came aS to the weivthine of the creum, usins
20,0, 505 and 405 cream as a besis of comparison, us-
ine a water beth to socure tre desired temvneratures
sf both acid and cream und centrifucin™ efter mixins
acid with cream,

2. Three (3) creum cumoles for each temne ture
for each test of cream wes brouwhnt to the desired tem-
perature after which acid of tre sume ternorature but

of various amounts was eaded by merns of a fraeauated

ten (19 c.c.)}) nivette.
Oe wre ecid and eroum were then thorouvhly
chaken and immediately niluced in the steum centri-
fure and vwnirled.

4. ine tests were completed by the stundard
metnoad of testin® as in centrifusin® o-£-1 minutes,
eddition of hot water after first and socond whirl-
invs, plecin= test bottles in a nrovrer tensnvnere tureé
water beth 13507 - 140°F before resdin™ tests, using
elymol and measurin® percent with culiners.

Oe Line stendard metnod of testin= was used
throuvhout the experiment excent as to the moaifica-
tions as rertain to this experiment.

Results - wne followins fuctors ure considered
uncer reruits:

le The averauve nercent variation of butterfat
Gue to ecid and cream of the Same varvin? teroerutures
Usine veryin®™ anounts of tre acid.

ee The esrecraunce correletes with a coroner terte

viscussion of results - The followins table
records tne proner amounts of ucia which cave suitehle
recults vith reanvin? temperatures of acid und crean,

for 20 6, 40% und 400 crean,
 

 

 

 

 

Tost of 40°R 4507 5007 55°0R 69°? 7007 75 Ege EROR
Cream
ze CC CC CC Cec CC CC Ce eC?
O55 5 9-10 §-19 S-+190 6-190 s+-10 7-8 ” 7
£9.5 9-19 9-10 6-10 £-19 6-19 8-9 8 8 7
39,5 9-190 9 S-9 8-9 8-9 6-8 7-8 6-7
90°F 95° 00°F 105°" 110° 120°R 130° 140°% Prover
amounts
ce cc ee ee ee ee ce ee or 2£@1a
6-7 6 3-6 o=-0 in ee.'s
B-7 6-7 46-7 5-6 5-5 5 5 “lich
5=<7 o-7 o=-7 O-5 4m 5 Amd 4 “uve

Siiteble
Cc
ht

a o3 34 L
ree wae .

Yhe followin? table records more ‘enerally the

prover emounts of acid tu use, wren the creum und acid

are at the Sime temperatures. “nece detertminetions ere

epnprovimeutely correct to

4

a creduated ten (10) c.c. pivette. Tris data is upplicuble

to ereen testin=s between trenty (£9) vrereent ond forty (49)

@

rercente

 

Terneruture of acid

 

Tects of 6
ereem 45-7008 75-6090" €5-1009°F 105-1L1O°RF 1120-12007
nercent

 
The cnerts show a definite relation between the
amcunts of acid used and the temver:.ture cof both the
acid and creum. at low temper:tures of 45°F to 70°93 |
for exerole, twice as much acid is used es when the
tempe veture is 180°? to 150°3. One can note also the

rrudual decrease of acid used as the temrerauture is in-

Tt is to be noted also thst often the fut pnerceon-

>
{

tare 1S correct but tre arpearunce of Yet column is

C4
ct

abnormal, and thet tre color may be normel with the f

9

in cercent veryinae slisrtly.

C2

onclusion = Vvermperauture of both acid and cream

 

ras much to do in securin® properly made tests. It is
therefcre recommended thet tre temneratures of the cream
and acid be low, 4593) - 70°F, rether then hich, since a
constant amount of s-10 c.c. ecid may be used within
such & temnrer ture redaius.

This conclusion would seem to aroly feirly well
at cream stations, wnere the temperatures of the erriv-

ine cream are more upt to vury between 45° - 700%)

tran at rivner temrereturese
 

 

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penuTsco *TIIAY etqed
 

 

Discussion of Table XVIII.

uy

Chject - ‘Yo determine the effect of varying
temperatures and amounts of ‘vuter edaed to cream
a -O-y On ee St ate - os
(65°2-70°") crevious to aédin? 17.5 e.c. acid
(65° 0.) - 7 4. > — - Ney
S72 = 70°"), unon tne fat purcentete and arrear-

anee of tre fut column.

Irnvortenece = Considerable discussion arises

 

between station overetors concernin= tne temocrs-
ture ond the amount of water to add to the cream
previous to sudint™ the acide dome onurators pre-

erred het weter, otnere lucewurm to cold water.

Nethod of provedure =

 

ye a ~ “~ ‘ y NT ad ey “ ~s vr. + vr : e
1. ne preliminary steps of weicvhing& cream

Sumples, method sof aadin®™ ecid, centrifurtin= and

tJ
(D

+
09

- ° 7\e -~A nm 4- * ‘ aes y, : x a ~ oo s an ~ — rm
ren.din: tests are tne cScame es in ve! and do.

7

Mhe etanderd metroa of tertin= wes used

od
°

excect us to the modivications uS certuin to th
exouriment.
Se vhree (6) cream cumnles «cre used for each

tervorature Tor euch percent of creume
A. one Vuriowse emuounts of water ut different

i}

Qmoere. tures wac auded by means of a craduzted 10

wh bad

oy

ec pirette.
De Inmmedistely after eddin= the wuetcr, the

seid wes added. his ves done et once to determine

Cc

the actural influence of the water, without navins
the temp¢grature of tre creum exert any aennreciable

a

CnanvesS uron the vemnerature cf the water added.
Oe «Cid, wuter and cream were trorouvhly cheken
and test bottles cestrifured. Vests were completed

usin? the standard rethod.

7. (17.9 @e. of f&erid was sdded after weter of

ey

Varvin™ terreratures end amounts hud been nreviou: Ly
mixed witn tne creum.

Tilowin’ fLeetore are considerce

aD)
3
b 3
by?
©

Pecult
unaer réevsults:

Verliation in percent of hutterfat aue

3
J

1.

to 'eter of Vaeriscuve umounts ena temveratures

ee he apreurance of the fut column, since cor-

q '
a bk

Fy
C)
CO
cr
ow
~

ioOvurences correlate with prorerly made testsSe
~

viseuscsion of results = Tre follovin? table

 

records tte proper amounts of weter et different
temperatures WHL2n Tave sc .ituvle results, having
the acid and cream at a constunt temrerature of

65°97 to 70Y%S,

 

Mac t
of as0m 490R 50° g9Se 7oor ~EOrrP 9QY%RP YOOCR
Cream

 

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9-11 9-11
9-11 9-11

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Cereem

Uv CC CC CC CC Ce
£9.55) 14 14 14 4-15 14-16 14-18
50.0 12-12 12-14 1-14 1-16 14.-16 14-16
40.5 12 12 12 14.-16 14-16 14-18

 

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Vorperetures of water

 

Test of Iveam B5°R 2 19097 1100%-12008 14909721890"

 

 

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here exists a cevinite reletion tetween the tem-
eerature of the water end the emount used to secured
suiteble tests. Less vweter is ured et low temrerature:.
wUch more et hich ten-eretures is used to nrevent the
recid ection of tre acid from burnine the fst. «acid
action is elover vrea usin™ vater of comoere tively low
temperetuarcces ue from 25%, to lOOOF., Bre inereuce in
the amount of water used us the temrerature increaces

is reudily noted.

Ty

Conclusions = Pre aenounts of weter to adda to

 

cream nrevious to edditica wf 17.5 @.c. ecid hes much
todo vith its termpereture. It 1s recommended trat for
sccurin® nroverly made tests that 9 c.c. of wuter be

used é6t tercveretures from 55° to 100023
“~
€
—
“ee

 

 

 

Pe
@

Ucins 9 e.c. of water et temnerstures of 9097

end 100°" -ave the best annarine fut columns, bein?

clearer yellow and freer orf foreictn materiel. Vem-
ET -4 ac £ a = Or 4- gy On
peratures from war’ to 80°!

wv

rouue

XN

r d accestable
acneariny fat columns, but they vere nut us clear

& wvellow end conteined cmall asocunts of foreicn

we +

mecverial in tie lover cortion.
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v Yi ul Al i al Ai ul it al 4a al 4a 3 8 arg

P eucd 2°Q> SICT OF Cos sdoul O* [Ta oieoud G*°* 63 BUCY G°63g SBIicd G°*O?g ec 9 T-27G93
ewes ee eee 278s "aA O°ot7? a, O°Tos* Tes: Gat TEMAS GO GS PIR AS GOA + SS Wty: $91:

Uo’ e UTE C : -* “s 2 0 ° ot ° c. : 7 5s > gO --nuyw-ewty jo

. ST 1d: : wEeTO FO Ss STUARTS : ° - WRSIO fo. ssoruotTy > > *O'T 2: TBO. ULsuU9T

FO vONt | BSNL LEyved TeayecreTa asnyTIy7ED weeyS - 0 Buysuzyaqueg

»
amttinn

 

‘UUM TCO JRF 9U4 FO SoUBeIBEed IB 8u4

uO pus yefsraqying yueored uo BuUysn{tzyVeoO FO owt}. FO UASUST Fo 4¥O9TTT *°HWIX OTass
ae. Fens

aie
~ ~ @

Diseucsion Tuble “IX.

Chject - to determine the effect of lenrth of
time und number of tives of centrifusine on percent
butterfit end on the appeurunce of tre fet column.

Imnort.nee = Tre number of wrirlints end the
lenrth of time of each wnrirlin®™ vueried vith the aiff-
erent station ongretors. To merely centrifuye lone
enouvh to ruise tre fat into tne Trauduated portion
of the neck is not surficient. roreisn meterial
wnich orten rises vith the ret causes slivht varia-

tions in percentet*e ween centrifurine is not suffi-

ciente

 

le 9 Gece varm water and 17.5 G.c. Ecid wes
sided «1G thoroly mixed with the cream before tests
bottles vere contrifuved.
gnad creum vere burned to tne proper
color bstore placin? in centrifute.

Oe Eot water was added to tect bottles in hoth

tne eteem und electrical centrifurves efter recuired

Wi.irlin7s,.
4, SsStacm wus turned on durin™ wnhirlinses in
tne steam centrifurve hut not agurint the vwrirlines

2

in the electrie2 Ll eeortrifvrve,.

¢

HO. team centrifurte was run at 15+ pressure.
6e Tests vere comnicted by the et-ndard msathod.
7. j(|jhe steundard metnod of testin™ was used ex-
cept es to the modiiications es pertiuin to this ex-
cerimcente
Pescults - ane followins chart Suwameurizes the
number of wrirlin s and tne lentth of wririlins’s that
may be caorely used in securin®™ accectehle tests, It
ie understood hovever, treet rroner tests cannot be
Oobtxined unless tne creem hus been burned to the pron-
er color befecre centrifuvings. Llnris date is tuken
from exnerizments vith ercam testin=s from trenty (290)

to forty (40) pervent.

 

“team centrifure slectricsl centrifurte

 

ry

wh
!
No
!

(4

2 o-L=<1
o-35 o=-3
D-2 A-5-1
A.m5=-1 Aad
f= J

awn
ee
j
iN
1
{4

7
mw

 
 

—

Tt Will he noted in tehble o thet £0 percent
cream cin ve centrifur7red l-l end ctill obtein «ac-
Genteble teste. Pnis sort of centrifucin™ cannot
be encolied to cream teetins ©o0 to 404.

Vosultse from ecentrifcrvin~ 4-1 Gguva to l-l

Show no Vurlution in properiy muae teste of eo) ver-

but the criunces of fecurin® proser

cont cream, 9
arpeurances cP the Tet column are very much re-

fovr

aets cre CZ from

C5
©
@
jor)
e
4
Hy
t
CO
ct
o>
@
ctr
(LZ
©
by
~
|
cr
©
no
ct
C

~

tr

to 6 camnles that are run. It cunnot be advis-
ed trerevtore thet correct fet nereente7es can he
obtained unless the centrifur7in-s as tisted in the

Surraerized crert are udrered to.

>
0)

it elso noted tect envy nsrcent of virletion
Cue to @entrifucinss consigereg ss not cry, is<lLivnt
from 1.1 = .5 poreent. saris is true wrere tre fat
eolumne were clear in color even thouvh tre color
Snoula nut he cgoauricdcercd idesl.

vonelusion = sesrt terte sre obteined by centri-
Since tne Last wnhirlint™ elarivties

furin=~ a third tite

9
the column, wriern eeermes aGesirable from tre ctundrvint

os id
On

oot. inine u correct reaains.
It je recommenaed th.it centrifivtines es licted in

- os nye . - ~ h .. ts 7
the surmiarized @erurt te sa;1rered to,
 

. . ad

ol Y, 4 TT U. ‘

=O . Vw
wer Led

- ~ @
@
rH
a
at
ty
Cc

Lo.

Gus Tf
—TLI}.G9
jc ein}

$3IOUW.0g

wi

SH

2

ves
OU

rf
4
a.W

2tQ

20

20

©

G*66

O° 7s
O° OS

(\ @reer
one

‘lo OPT
odeT Upra
MA OUT

TOTS.2 ou
“UT Zo}
-j3 4c95

7. Aa

 

"Solna ats, SnolqiraA 4B BZAUTdnft14

a0 Jc yOeS TA

od

d
a)

wD

N

2

aD
C

“N

B5INFT14

-ycq 43eL

“XX eTqud
me

—_—

vivce@irsiion of Tertle “xX.

5 r + - ~ , 4 4 oe
at vericuif& ter peratures urzon the pereent hitterfe
e. 3 4 .¥ ~ ‘ t 7 ~_ 7+ ee +t ’ ”
mid aprearence of tr2 Fit golunn.

Inrortunce = Tris is of cornsdderetion peesnce

 

s - q rn . ‘ 4 : . 7. y 4 s . - . : -5 ~
eS wrien srisce relative to tye of

Oo
—ty
ct
S
CD
CS
a
on
's
O
cD
ty
Lu

eontrifurve to purcruerce in order tret tre mort fuliteble
tests can be meade. Hand and electrical centrifures
are unheated. Occasionally *+hs latter ere steun heat-
ed. ‘team centrifutes are steem heated.

Lethod of procedure -

1. 9 @.C@. Warm water end 17.5 cece. Of acid was
added to tre cream, thoroushly mixed and centrifu7ed.

5

-an . ~ + 4 x s . . | - -. ~ 7 3’ =
releted usin the stunasard metroda.

mV ny
4

™~
i

©

1 + wr
ux Were Cc

©

Ce lercentuves were read us bottles were taken
Girect from centrifur7e, ona efter immersion in €& water.

beth of 1659 to 140°8. this acelies to test bottles

7 . 5 ~ na s oN ve . _ a : yt a : ~ , “oO *
Gentbrifurved et virions ternoevretures. wilforences in
Hereent “@ YeOrC AG
pron Cr ene, re Orcede

*y 1 . ~ ~~ “ - ~ _ _
De wenty, tosarte ena Yorty vrercent crusm were

used af & his of COomouriron.
 

ety . oy ree _. 4 7. . . ° oo. ° wm, . . ne
Ag née €tendard methid cf testin™ wes used ex-

cent as to tre mouiviecetions es pertuin to tris ex-

Recults = Yne followin™ cenart cumm.rizes tre

 

cSnunve in neresunt aue to centritucin™ at Verious tem-

ty an . + . , - a a* 4. 7. ae , ge ‘ 7x + % ~ < yt ” AN ¢ 4. yas
eerutures ana etter liv iersion in @ proner temvooreitur-

eo

ed weter bath.

 

 

ery - $4 ras | 7, a m) " . - 7 ~ ; e , . rf ~. 2
re. t of Jroim Yernore ture 2riny eantrifiucine
VA 7 TF - 7 .
perecent cooled ny Boor tem- cteem
3 £

cd
CD
Ne o
ct
Cia vt
OiwR
by
2
Coa
"TR
oO
ct
ry
CD
ol»
iu
be Cs

e
~
1
~

e
€N
e

“JOT

e
“rN
Ad

"Oe

Oo
e
th O11 ©

e

tN

e

ts

~]

e

Cr '

~]

tim o1 1
e

4
4
3
fe
4
@
e

 

viseussion of results = Ueecults ef centrifucins

 

c+
c
‘r)
¢9)

in arechine ccsoled by ice wuter reuuces the percen?

re

+

CD

on tre eversv~e .o0 vercent Tor creem tectin= twenty to

~

forty pnercente

a. = =, s yo 2. ~~ : moe re s A ., . 7 y + + a . Loy

Jentrisuv“ine® in @ mocrine et room temmrocrature re-
q . * - . - ¢ es ’ 4 - rd wy ‘ —~ » . - — wy
cucesS tne nercent:"e on tre averauve .27 percent, for

creem testins trent, to forty nercente
 

Cventrifvuvine in a cteem heuted machine in-
creased the rercerntsuve on the uever.ve .57 percent,
for @ersem testine tventy to forty nercente

Tt is a~lso te be noted tynt ater test pottice
were immersed for tnree minutes 10 a pronrer terrer-
Sth oof 105%" to 140%F, tho nercenturve
corresnoncs to une correct test.

rr — 7 ‘x ss [™N\ va ~ * oyY- med t 4 ° . - f 7 , 7
Sonmelusions = VJentrifurin:- in unkhected r=se*ines

 

reduces the reedinvs from .57 to 2D pereent for cream
testin’ trenty to forty rereent. In ¢tean heated cun-

+ -{*. Ce AN r ‘ ‘ wos x ; oy and 7 Te 67 Y 7 i
trifuves the resacings ere inereased .o7 pnercent for

enlvula te reed. Weis is best sceomnlisned by a 15d

~140°" water bathe
oporly

«
»

wi of p:

at

r

~

GoLU

at
te

Effect of different tempermtures on expunsion of Tf:

Table XxXfe

 

A
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ro
4 ©
m7 eH
IH
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Qi,
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to
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Migs
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soy yG
TH bi @
CJ 45
PE
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Coos
EH + eH
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QW 3
cS 5 oe
@ 41 3
E4 0,02

perauture

ature

es

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peratu

 

 

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it
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ee eo e @ e@ e e e @ e @ e e e @
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Peet Mee Ne Nee ee 8 Se Nee Nee See ee Se
Fry Fry fry fr, fy
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19.0

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fe. rs

1020°F
Oo
2

oe) ‘)

 
 

LO’ 6

biseuesion of Table XI.

Chiect = ‘io determine the effect of different
temneratures on the expansion of the fat column of
croperly muae tectce

Importunce = The various etzution onreretors

 

 

aid not udonpt & stendurd tenreruture ut wnich the
reudin7s were made. iwesain:s were usually made the
cume From unhcated muckines ac from tne hested. vince
the fat sorcrated colidifies et ubout 100°F, the tem-
Neruture et whicn reecia’s wre made chould have a
limited rune.

i.etrod of procedure =

 

Le only tests of vroner color, free of foreirn
material were used in tris exneriment.

ee test bottles were nleced in a water bath of
desired temnoerutyure for five minutes befure reudinss
were recorded.
Oe aA tivht jointed neir of Civiacrs vas used for
meacurin? the fat.

4, ‘tne percent inereese sbove normel tevnerature

ena oercent decreace helow normal ternerature wus re-
Se 14097 was taken «s the normal tempcruturee
Poecults - Tre followin™ chart summurizes the
effect of various temper.tures upon the expansion of

tre fat eolumn.

 

Test of  190°R 3908 150°R 140°2

L oS
ereum it ilneresse

by
-
bm

£9.05 ecd 00 000 Cin
£9.Od 1.0 07 0D he
49.0 1.99 0S of CM

 

 

 

 

r gS ~ “ O.
Teet of 1LE00R L90°R EQO8 60 #
erean Percent decresse
20.05 ec 10 2D 1.0
29.5 a) eoD 1.0 1.5
40.0 ed eDD 1.0 1.)

 

It i

cA

noted that for £0. ereum, there is an ex-

oy

pension of the fat column from .36 to .od percent from

temperatures 160°" to 1909S, For 505 cream, an expan-

. a - O
Sion from .25 to 1.9 percent from temneratyrres 1459073

a

to 190°F, For 40. crcam, an expungion from .4 to 1.5

percent from 160°" to 190°7,
 

3

.
Relow the norrel texnerature of 140°", tre r

a5)

Y=
ounterve is reduced for °9 percent cream from .2 to .4;
for £O percent cream .@ to .9; for 4) rercent cream
25 to .55, for tenreratures of 120°7 to 100°",

Between temneratures cf 80°F and 60°R, tne percen-
taves redaaed from .o to 1.0 percent for £05. cream;
1.0 to 1.5 rercent for 30. creem; 1.0 to 1.5 percent
for o09%9 Greume

Tre follovins erert summerizes more Tenerully
tre effeet of temncratures uron the exrunsion of the

fut column, civin™ tne averavte nercent increase and

 

et of 1°9-71700R 1120-10093 60-6097

 

 

Le
cream
avera7~e per- averavte percent
cent incresce decrezce
29.0 » 0459 039 075
£29.52 eDD 04 1.25
40.0.5 90 0d 1.20

 

Temnerature playvs an irnortent part in obtsining
the correct butterret percentseve efter tests have heen
nroverly mede. Fercant will very with the exransion

.

of tke fat column,
Conelusion = ince it is necessuery to kave come

 

etenderd for tne proper expension of the fat column
to secure pruter reedin's, the use of a water beth at
termveruture of 125°" - 1495" is recommended in read-

* . . ma wee ™ ~~ * . ~ r ~*~ 4. —_ . ge
iny ell varvins cercentu.7es of er

vy
aim)

CD
-
rr

 

aa ToOsT

 

 

 

7 ul 4 ul ul ui ui uu ui
7 4a bi ul PY) il ut tt 4a r¥ LoOST
7 ul Ai it a at Al li ai a IToOVL
9 a ul u ul 4 ul a ul a LOF
Y 4a at ul r¥ i ul hi 4a aa iC U ol
v 41 i ul ul rT ul Mt 4 a AcOTlL
Y 4 i Al ul ul ul 1 i it HoOOT
v A al al ul ul ul aa ul ul LoO6
y at At Al 4 Al al Ai al il 4o08
Y ul il mi ul ul ¥ ul ui at HcoOd
7 i Yi ul i ul As ui bl ul ZoO9
7 dl il al al il Al il ba al Too c
% mi e'Icu Cee”? TC eric G*Ee2 0 oJOU G*Ee2 LOOP
CPRAD 8 Te FO 8aeA Geter “O° FO *IBA G°2g PToOY
STSTIY CO gengn oR 8 oe anieg:cdd yy & of IG ZURG
Jo "Gi : UBSIO Fo SseuuatTE  g6erdac

 

eadnj[TIyuso wiee4s

*(d604 - acG9

UseiO PUR PTOB fo eanypytedissey) euuntTods yes fo edus1rseddGe puB yRyraeyyno yusored

UO BUITSN[TIy~Useo AUTINYP W4R fo Seanyzyatodwse, BuyazReaA Zutsn Fo yoossae

LINX STqsy
 

pireussion of Tuble XXII.

Coject - To determine tre effect of usin? vary-
ins temperatures of weteor durin’ centrifurins on ver-
cent butterfst und on the anrveurence of the fat colurn.
fre torwernture of ecid und ercum muinteined at 65°R,
7TOO*, #» £4 bottle Yabsocn vteum centritu’e was used.

Importance = hLuny oneretors were in aisnute over

 

tne texmncrature of weter to udd efter tne first and
cecond whirlincss. Noct of them, nowever, used hot
Wuitere

.@thod of procedure -

 

1. To ceretTully weivthed 9 Prem creum cemnles,
9 ¢.ec. ecid wes aaded und tre mixture burned to a
preper color, after wrich a few c.c. Of warm water
wes added to prevent burnin® of the fat.

ee ‘est bottles were then centrifiuved ina
eteum muchine oO-2-1 minutes and vuryine terrercutures
of tuo water were added ufter tne first und second
Wnirlin7s, es incicated in the table.

Oe n-adgin’s were mude after test hottles were

jo-mersed in 135°" - 140°F water beth for three minutes,

Ho

e lhe avresrzence of the fet column and the

percent wus noted und recorded.
7)

Pesults - It was found thet low termeratures

ala

mA

 

of water edded to the teet hottles efter tre first

©
$24

end second weirlints produc no abnormal apnpcerin®
fet columns end did not ulter the percents7e. whesce
results were obteined by usine a <4 bottle steam
Subeoeck centrifure navin® steam turned in aurins the
wnirlin-s. Tne results of agovlyine the exoeriment
to an unheated hend cr electric centrifuv7e were not
aqetermined.

Coaclusions- It is recommended tneat even thouch

 

"ere obtained by usine water of

<_<

catisfsectory results
low ternnerature in a steam mecnine, thet warm to not

water be used. It is not necessary, to fear unsuit-

 

 

able recults, however, if cold wetcr is used, provided

& stexm reeted and Gcriven centrifucve is used,
 

 

 

4 O°T G°6° G°*C” T
4 O°T GAS G*Ov 6
us O°T G° 62 G*°O7 8
u 8° 0°07 8°07 hi
u 6° 0°0O"% 6° OF 9
° uu 6° 0°02 6°O% G
4 u 09° 0°06 9°07 Y
ro ui OS ° 0°03 G*°OS Sy
4 GG° 0° 0G GG°OG 3
A OvT-ao05TT G° O° Oc G°O3 T
TOUTE
O1 ih
BITIPReT JO arvorcr 2 Tenveel pet duqtern mattis uate STVTI4
SIT YBISdr- eg VITOR Led WREID YReriod Uuvoro qyrenred Fo °o']
° FR F194 pNG
queotod uc UUNTOCD 4e ye uO Tepror pat EZatm fo yous sy *TIINE etury
Diseussion of Yveble XXTTI.

GChjeet = wo determine tre chan"e in percents7e
of butterfct due to the use of red reader.

Imnortance = station operetors frequently de-

 

ducted from one to two pnercent for the meniscus when
not usins slymol. Upon the assumotion thet such al-
lowances resulted in incorrect reedinss even of proper-
r mude tests, incuced investifations of this kind.

metnod of procedure =

le. after tests were properly meade, the test
bottles were lovered into a proper temneratured water
buth und left immersced for three minutes, before reud-
int were made.

Ce nsaainess vere first mede including the menisc-
cus. ne second resdintvs were msde after flymol had
been added to the fat column. ‘The difference in per-
cent vas then recorded.

Results - The followins teble briefly summarizes
the effect of usinz= ctlymol vnen readin ~s were made at

proper temperaturese
ll.

 

Test of Sream
BO o GO 9 09650
Vere 7e Nor-
cent aecré«ie
Cue to ed4 e056 1.0
elonol ,

The avove firures snow the necessity of using
clvmol. whe tuble srovs the aversev~e percent reduc-
tion of .d.9 for 200 Gveums e259 for 605 creum and
1.0.0 for 40. cream.

rlymol ras a tendency ts crojiuce 4a Teethery
nixture et the cur®ece of tre fet column if alloved

tu remain there for any lengzth of time, co it vas

apeclied immediately before makin tre reudin~s, to

@

climinate the possibility of error.

Conclusion =— ucrely mukin? reuvh ellovences

 

for tre tieviscus results in ean unnecessury nercen-
tav~e of error. sre use of a few drops of slymol is

congenuently reconmendede
}
JH
—~ J
e

OUI Du RY

9 @.c. water (60-709F) added to a 9 cram

cream Sumple previous to tne addition of 17.5 c.c.e

v

acid, permitted a runve of ecid temneretures from
70°" to 150°%,

wnere 9 @.c. OF acid was adaed the termnereture
of the acid wus more limited, from 45% to g0°s
bein™ sccepteble. Since the acid temperature at
creum tations is apt to be between 75°F and 90°F,
rather than from 45° to GOS’, it is recommended
that the addition of 9 c.c. water (60°F - 70°97)
und 17.5 c.c. acid be used for testing cream of un-
known fut content.

The water permits hivner ranve of acid and
Cream temne tures and cutisfactory results are more
certein of bein? obtuined.

9 c.ce Vater (fceme vuryines temperatures as
cream) added to a 9 ‘ram creum cample previous to
addition of 17.5 ¢.c. acid, allowed a@ renrve of tem-

re 5 O . 7
perature for the cream from 40°" to 90°%,
Ynere 9 c.c.e Of acid wes added to the 9
Trem cream Sunrple, the temperuture of the creum
wee limited from 40°F to 70°F. It is recommend-
ed from a testin® stunavnoint that cream patrons
madntuin as low a temnereture of their creum as
possible vorior to delivery.

bh = 10 c.c. acid added to a 9 Trem cream
sample permits a temvoerature of 45°" to 70°, for
both the acic enc cream. Temperature of both
acid and creem hus much to do in Securins proper-
ly m:de tests. It is trere*cre recommended that

t

> s
CD

temperatures of tre cream ena «cid he low,

C

A

en

oO to 70°" rather then hith, since a constant
amount of ® = 190 e.c. ucid may he used within such
a temperature rudiuse

With & constunt ternerature of acid and crean
($5°" - 70°93) the followinse amounts of weter ut dif-
ferent tamneratures previvus to the uddition of 17.5

Cece ucid are re;uired. iris lor to egentrifu7-

q
bh
C9

IS
by
ht

int, 9 c.c. veter, 35°" = 100°, 12 - 14 c.e. water,
110°R - 1509F; 14 - 16 c.c. water, 1409s - 1509%,

Using 9 c.c. of water ut temperatures of 90%? send 10003
t—
}
tO
e

cave the bart arpearin™ fet columns. Hovever,
catis: fauetory results are ohteined by ucint™ 9 Gece
water ut torreraturese of from 55°" to 19072,
feet tests ere obteined by centrifurine a
third time, sinze t~e last vrirlin™ elarifies tre
Golurn. ‘Yric is desireable from tre stendroint cf
correct reudin“ce

Jentrifaurvin= in unnected rechines reéuces th
resdin-:s from .067 to,05 cercent. In Steam heated
centrifuves the reedin s&s sre increased .o7 percent.
This anvlies to creen testin® trventy vo Forty per-
cont. It is therefore advivr-ble to Stuncuerdize the
tempcreture at wrich tre tects snould be read. Tris
lige best accomplished by a prerer terneratured weiter
bath 135°" - 140%,

Xot water ecnould be added to the test bottles
ufter tne first end seconc wrirlints. ‘This arplies
more osrcclially to umnected centrifuves. In steam

: oc ter ~ a -)
Nectea elit eft

O
am driven centrifuves cold water (99°)

(D

may he ecaacde
gre use of gplyvmol (red reuder) reduces the

reudin-s for tventy pnercent ereem .d percent; for

~
120.

for thirty oercent creum .5 percent; end for for-
ty percent exvcum 1.0 percent. Ite use is conse-
quently recommended in piuce of merely mukin*s
weicht sllowance of one to two percent for the
MENLECUS ¢

Temperature plays an importent part in ob-
tuinins the correct butterfat percentave after.
tests have been pronerly mude. since it is nec-
ecsary bo have sore ctandard for tre wroper ex-
pansion of the fat colurn, to Secure vroper read-
in-s the use of a water bath et a temner:ture of
1450 ~ 140°F ig recommended in reedin™ all vary-

in= percentacves of cream.
lvl.

CUNCLUCTION

For @ period of many years the mass of facts
which hes accumulated on the subject of cream test-
in’ hes served to demonstrate the corplexity of the
problem from both its economic and Scientific as-
pects. One of tne principal conelusions from the
eviaence presented in this thesis is tnut commercial
methods sneould be standardized with a riszid State

law entorcemente
*)

ne

wom

——

— a —™! vr yO re yY
wl Pe Tes CLT AD

Unlzy @ few of a lurve number of references

are norehy cubmittea, from which aeta verbatim

have been taken. a complete list cof all ref-

-\y™ ~ Peo. C4 ms 7 re 4-5 - “~, oa
erences uced would he extrenvouse

(1)

—
WwW

_
Qn
se

y

Siectmund, TT. Be. and Graity, 2eSe The vistim-
uticn of Sutter°st in Creeum. Journsl of
Suiry science - Jun. 192 Yol. IV : ov.

ry >
eeds

*. 9
mtd
Werth

“uthrie. 4. 5. ‘se Rook of Putter. 1G1S :
LaA4-7.

~ . | , my 7A vy _ . 2° ~ rn a; ‘ . 4* . ry
AUNZI“ZET, Uelte éestin= Ureum tor Eutter
“yas ou “4 T + SNe ap ied 5 i
“at, rurdaue Univ. acr. ln. Stu. Bui. 14d

’
,

L910.

Dac: treo TAT hn wae m7 ray D,

ay us, tie lve and L.eilne Poesy, Je, Life Bub-=

|

Le
ecoex Pest witn sneciel Beterenve to Yertins
oresum, sornell Unive. avri. orp. ota. Sul.
0oG7 3: 49-46.

Tenth Aandnvel Neoort of tre a riculturet oOx-
oeriment station, University of . 3]
1:93 : Llo-lol.

heinmen, gllk : Lloo-17o.

9

m™ 4.4 a? nn - £ 1, ye Ty - Ve,
re Qoerinvy ef .cve of the pubevocn reste Le
° mr ON
CL e Oke
. . -~Alh TT. N44 nN Dayton fan -
PiGiley ’ t @ L. ana warecot, We 2~Yrincg: sles and

rsractices of cutter mauszins. : to-&9.
"yy ‘ ee Sole _s , a my, ’ 33 4 -. “| ~~ (™N a a “
(ll) Evoviker, Ce? Whe Putter Indivetrr.:515-£4
(ou wy _ - ., 5 . AX - oy 4 5 , orm. . -4 ‘
(15) ere ’ Wy 4 @ wprin® WOOL ' } VY LON ase Yceti nv t4
IN Ren gy ~ vs 7y mi ° 7" owe ~ of “. + et 5
cre~am Procoucer. Til. 2.°r. corpt. vtaution. oi

195. 1917.

Li) FPevkurrn. Molo ané Tuer rT rere ti £
t.6 reel aA ee yg dv ee CA LK. 9 +-efre Oo DG 10nN O
OM em "oye oy Dw ayy or t, 3 me 17 “ou; Sent t 4c
Ww Ly wwe ld 20S: . Lil oe a oe LUD. Til, ae - ®@ aT: e — Une @
a
Sir, £54, 1919 : 5-14
’ yr i 2,4 . e >
wily ® Kel e vy i e to e

T+ ‘> 3 7) q Mm rT +A -~ 7s _
(14) Coidvell,) ReN.; Brouvhton, Te. eud underson
: os r ’ vy a + Ir ~ ty “”" ‘ . a toy -*
wete HOPtiny wile una Orenm Lor Sutterrate
rt ~ , . “Ny 2 ry i? c os c C
Ing e ci Yr. au Oe te e UL YNe (Oy, Lol: e sm lP.

|
7s

(16) Skew, RE. Chenica G
Veo. veo't. of avr. 1017 : le-22.

n *y

y, ™> oy _ ” e ‘ * . yy oan ~ q f on we r + "ses “ “ , + + a
(17) Pesort Dulivy and Sood Commissioner lichi un.

°
CO reo : \ _ . ww. pe DO ee ee . .
(1S) Yoendt, EH. DB. Boevised "Subcoce” Test Creretors
Soya 4 e 7/ . ! ~ t im) 4 ~ ce ° —~a .
ba Le Lin, ver t. Lt - re viet OF alr Ll,
TA we “6 b) 5
Ja 1s ac ant ; ge lo e

etint of Tiilk and Cresm,.
MICHIGAN STATE UNIVERSITY LIBRARIES

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