SAMPLING MILK AND CRKAM 125 



other off-flavors. All cream containing decaying matter or sub- 

 stances of putrefaction should be rejected. 



Under certain conditions it may be desirable to subdivide 

 grade II, or to make three grades instead of two. Some of the 

 cream may be impregnated with a very intensive flavor, such as 

 intense garlic, yeasty or other similar flavor. In this case it is 

 recommended to place in grade II cream with slight off-flavors 

 only and into grade III the cream with the highly developed 

 off-flavors, always providing, however, that none of this cream 

 shows signs of unfitness for food. 



SAMPLING MILK AND CREAM. 



Purpose. In the case of buying milk or cream for butter- 

 making, the only just and business-like basis of payment is pay- 

 ment on the basis of the pounds of butter fat received and this 

 basis has been adopted by the creameries throughout this country 

 This method of payment necessitates the testing of the milk or 

 cream for butter fat and the correctness of the test depends in 

 the first place on the representativeness of the sample. It is 

 of the greatest importance, if accurate tests are to be made, to 

 secure a sample from the milk or cream of each patron's delivery, 

 or shipment, that is representative of the milk or cream from 

 which it is taken, and this in turn is controlled very largely 

 by the thoroughness of the preparation of the milk or cream be- 

 fore sampling and by the method used for sampling. 



Sampling Milk. The milk arrives at the creamery or skim- 

 ming station almost without exception in the farmer's individual 

 cans. If one can only is received from one and the same farmer 

 the sample may be taken direct from this can and before the 

 milk is "dumped" into the weigh can. In this case the thorough 

 agitation of the milk with a stout stirring rod is usually suf- 

 ficient to mix it so that a representative sample can be taken. 

 In the case more than one can is received from one and the same 

 farmer, it is usually most convenient to pour all the milk into 

 the weigh can, and take the sample from the mixed milk. 



There are three principal methods of taking milk samples, 

 namely, individual samples of all patrons, that are tested daily, 



