338 DAIRYING. 



VI. MANAGEMENT OF CREAMERIES AND 

 CHEESE FACTORIES. • 



DIRECTIONS FOR TAKING AND PRKSKRVING 

 COMPOSITE SAMPLES OF MILK IN CREAMER- 

 IES AND CHEESE-FACTORIES. (Farkington). 



The modern creamery and cheese-factory uses the Bab- 

 cock test for determining the quality of the milk delivered 

 by each patron. The most common and satisfactory method 

 of paying for the milk according to its test is to take a small 

 sample of each lot of milk each day, pour this into a cov- 

 ered glass jar containing a small amount of some preserva- 

 tive, and at the end of a week or ten days test this composite 

 sample. The essential features of the process are given in 

 the following directions: 



1. Provide a pint or quart jar or bottle for each patron. 



2. Label each bottle with a number, giving the same 

 number to a patron on the milk-recording sheet. 



3. Composite test sample-bottles made for this purpose 

 with a tin cover and numbered brass tag wired to the neck 

 of each bottle can be obtained of creamery supply-firms. 



4. These sample-bottles should be placed on shelves 

 within easy reach of the man at the weigh-can, and pro- 

 tected from the light. 



5. A small quantity of powdered potassium bichromate, 

 ccjrrosive sublimate, formaldehyd, borax, or preservaline is 

 out into each clean bottle, to keep the milk from souring until 

 testing-day. Some of these preservatives are put up in 

 tablet form, each tablet containing the necessary amount 

 to use in one sample. 



6. After each lot of milk is poured into the factory weigh- 

 can and^ weighed, a small amount of it is dipped from the 

 can and poured into the proper sample-bottle. 



7. These samples are usually taken with a small (i-oz^ 



