LIVE-STOCK AND DAIRYING. 



377 



Fat. The fat is found in the milk in the form of 

 round globules. These are of such minute size that it 

 takes about 6,000 of them placed side 

 by side to make a line an inch long. 

 The fat is the most valuable constitu- 

 ent of the milk from a commercial 

 point of view; hence milk is, as a rule, 

 paid for at creameries or cheese fac- 

 tories according to the amount of but- 

 ter fat it contains; this has been ren- 

 dered possible by the invention of the 

 Babcock test for fat in milk. 



Cream. When milk is left standing for some time a 

 thick yellowish layer is formed on top. This is cream 

 and contains most of the butter fat in the milk. The 

 thin portion under the cream is skim milk. On account 



HAND BABCOCK MILK 

 TESTER. 



CENTRIFUGAL CREAM SEPARATOR. 



of the difference in the specific gravities of cream and 

 skim milk (i. e., the weight of either compared with 

 that of an equal quantity of water) the separation 

 can also be effected by centrifugal force; the machine 



