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New Zealand Times, Volume XLVII, Issue 10812, 31 January 1921, Page 6

For some reason or other a go od many dairy farmers seem to have got hold of tho idea that it is not posisble to accurately test cream for batter fat when the cream is above 40 per cent. A question bearing upon this matter was asked at the dairy farmers’ meeting at Ijeeston on Friday last (says the “Ellesmere Guardian”), and Mr VV. 31. Singleton, of the Dairv Produce Division, Department of Agriculture, said that if'the cream was in good condition there was no difficulty in giving an accurate test, even though tbe cream should be up to 30 or even 60 per emit. A 40 per cent, test for cream sccroec to be favoured by most of the factories. It was not advisable, Mr Singleton said, to have cream at a test much below 40, as the presence of too much skim milk had a tendency to prevent the orcam keeping as well as it would do at a higher teat.