CATTLE PRODUCTS 337 



This percentage, 4.2, of fat in the milk would mean that 

 there are 4.2 pounds of fat in 100 pounds of milk. The 

 glassware must be kept clean so that the test and the reading 

 will be accurate. 



Skim Milk and Buttermilk are tested in special bottles 

 having double necks (S, Fig. 223) . 



Cream is tested in bottles with extra large necks (C), 

 because there is so much fat in it. The sample taken is 

 weighed instead of measured. 



REVIEW. 



1. Give two reasons why the beef iy^ of animals is preferable 

 for beef. 



2. Name three of the highest priced cuts of meat. 



3. Why is milk considered a complete food for young animals ? 



4. Tell what you can of the composition of butter fat. 



5. What is meant by volatile fat ? 



6. Why should volatile fats be allowed to escape from milk when 

 freshly drawn from the cow? 



7. What per cent of average milk is water ? Name the other sub- 

 stances in the order of their greatest abundance. 



8. What are the usual differences in composition of milk drawn at 

 different times ? 



9. At which part of the milk period is milk the richest ? 



10. Tell of the influence of feed on the character of butter fat in 

 milk. 



11. Tell of the different effects of good and bad bacteria in milk. 



12. How can clean methods in barns help to keep bacteria out of 

 milk 



13. Mention six ways in which bacteria may get into milk. 



14. Describe the King system of taking foul air out of the bam. 



15. What are the best forms of milk pails ? 



16. Tell how to sterilize milk utensils. 



17. Describe the conditions for ripening milk. 



18. Give the steps in making good butter. 



19. Why should dairymen keep records of individual cows? 



20. How is this done ? Why should the milk of each cow be tested ? 



21. Of what use is the Babcock test outfit ? 



References.— U. S. Farmers' Bulletins: 29, Souring and Other 

 Changes in Milk; 42, Facts About Milk; 74, Milk as Food; 131, House- 

 hold Tests for Detection of Oleomargarine and Renovated Butter; 

 166, Cheese Making on the Farm; 201, Cream Separators on Westerr 

 Farms; 241, Butter Making on the Farm; 348, Bacteria in Milk ; 363, 

 The Use of Milk as Food; 413, Care of Milk and Its Use in the Home; 

 457, Production of Sanitary Milk, p. 20, Lacto, A New and Healthful 

 Frozen Dairy Product, p. 21. 



22 



