27 

 Notes. 



1. Have the temperature of the milk uniform throufj^hout, and as 

 near 60 degrees as possible when taking a lactometer reading. 



2. Always mix the milk well before taking a lactometer reading. 



3. Do not have milk on the upper part of the stem of the lacto- 

 lactometer when reading, as this weighs the lactometer down and causes 

 the reading to be too low. 



4. Have the lactometer free from the side of the vessel, and per- 

 fectly still, when taking a reading. 



5. A high lactometer reading accompanied by a low per cent, of fat 

 indicates skimming, e.g., L. equals 34, F. equals 2.4. 



6. A low lactometer reading accompanied by a low per cent, of fat, 

 is indicative of watering, e.g., L. equals 22, F. equals 2.4. 



7. A normal lactometer readng with a very low per cent, of fat in- 

 dicates both watering and skimming. Also, if the lactometer readmg 

 of a sample of milk be low, yet not so low accordingly as the per cent, 

 of fat. this is indicative of both watering and skimming. Both of the 

 following indicate watering and skimming; L. equals 31. F. equals 2; 

 L. equals 26, F. equals 1.8. 



Testing Cheese for Fat. 



The fat content of cheese may be obtained by weighing from 2 to 6 

 grams, adding sufficient water to make up 18 grams and testmg m the 



usual way. 



Reading y 18 ^ ^^^^ , ^^^^ ^f f^^^ ^^ Sample tostod. 



grams used 1 • . 1 1 .^ • j „„iw 



Accurate and satisfactory results in testmg may be obtained only 

 by exercising the greatest care at every step in the work, coupled with 

 sound judgment and experience. 



HINTS ON THE CARE OF MILK FOR CREAMERIES AND 

 CHEESE FACTORIES. AND CANADIAN CHEDDAR 



CHEESE-MAKING. 



By W. Waddell and A. McKay. 



Milk is the raw material from which the '^^^"l," ut" v^rtl 

 manufactures a valuable and concentrated '°°d produ ■ • - ^ P^'^^^ 

 able article and very susceptible to contam.nat on -' ^ J^ '^'^^'j^i^^M. 

 .ha. great care be Uken to Ueep .t swee /-JX.In^ood health 



f:;„T^:d "-ran rndtcfof wU^some fo^od, pure water, and hav,„, 

 free access to salt at .all times. turnips, rape, foul 



Cows giving milk should -^^^^.^ ^;;;h', ;.• n lart'an objection^ 

 weeds, musty or decayed food, or anything imx wn » i 



