DAIRY. 



177 



4. Add 17.5 Sulphuric Acid and 

 mix thoroughly. 



5. Continue the test the same as a 

 test for cream. 



6. Per cent, of fat = Reading x 18. 



No. of grams used. 



Example. 4.5 grams butter taken. 



Reading =22. 



Per cent. fat=22xi8-^ 



4.5 = 88 per cent. fat. 



Poor Fat Tests. 



Burnt or cloudy readings may be 

 ;aused by: 



(a) Having the temperature of the 

 milk 0/ acid too high. 



(b) Using acid which is too strong, 

 or using too much acid. 



(c) Allowing acid to drop directly 

 on and through the milk. 



(d) Allowing the tailk and acid to 

 stand too long before mixing. 



Light or cloudy readings or floating 

 particles of curd are usually caused 

 by: 



(a) Temperature of milk or acid 

 too low. 



(b) Using too weak an acid or not 

 enough acid. 



(c) Careless mixing, or insufficient 

 shaking to unite the milk and acid 

 thoroughly. 



Qualities of Good Butter: How it is 

 Judged. 



It is well to know what a judge 

 looks for in a No. 1 butter, and work 

 up to his requirements. Judges now 

 almost universally use a score card, 

 and the marks are approximately as 

 follows: 



Flavor 50 



Texture or Grain .... 20 



Color 15 



Salt 10 



Package 5 



Total 100 



Theory of the Babcock Test. 



A 17.6 c.c. pipette will deliver, 

 practically, 17.5 c.c. of milk. 



17.5 c.c. at an average specific 

 gravity of 1.032 = (17.5 x 1.032) 

 = 18.06 grams. 



18 grams is the weight of the milk 

 required for a test. 



The volume of the neck of the milk 

 test bottle between zero and 10 is 

 2 c.c. 



2 c.c. of melted fat, at a speclfii* 

 gravity of .9 = (2X.9) =1.8 grams. 



The relation of 1.8 Is to 18, as 1 Is 

 to 10, or 10 per cent, of the original 

 volume of the milk. This is why that 

 weight or volume of milk is taitan 

 and why the neck of the bottle is 

 divided into 10 equal parts. 



Feeds That Injure Flavor of Milk. 



Turnips, 



Rape. 



Rye, 



Turnip Tops. 



Decayed Ensilage. 



Leaks. 



Onions. 



Apples in large quantities. 



Causes of Tainted Cream. 



Cows' udders and teats unclean at 

 milking time. 



Milking In unclean, ill-lighted 

 stables. 



Using unclean wooden, galvanized 

 and rusty pails. 



Separating the milk in the stables. 



Improperly cleaned separators. 



Keeping the cream in cellars or 

 other places where there are roots or 

 vegetables. 



Keeping the cream for several days 

 at a temperature over 55 degrees. 



Cows drinking water from stag- 

 nant ponds, or the leakage from 

 barnyards. 



Xecessary Sanitary Conditions, Etc. 



Abundance ot pure water. 

 Free access to salt at all times. 

 Cleanliness in stables at all times. 

 Good ventilation and fresh air. 

 Kindly treatment. 

 Clean and pure food. 

 Moderate temperature In stable. 

 An abundance of tempered light. 



Pasteurization. 



Immediately after the cream Is re- 

 ceived it should be pasteurized. By 

 pasteurlnzing we mean the heating of 

 the cream to a temperature of 180° 

 to 185° F., and then quickly cooling 

 to ripening or churning temperature. 

 No phase of our creamery work is so 

 beneficial as pasteurization, and no 

 phase of the work is so generally 

 neglected. Why? Many creamery 

 men say "it Is too expensive," others 

 say, "It is too much labor." Neither 

 answer Is correct. Our creameries 

 are not pasteurizing for the same 

 reason that our creamery patrons are 

 not storing Ice to cool their cream. 



