Introduction. 



this test; a smaller sample of milk is taken (only 2 cc.) 

 and a correspondingly small quantity of acid used. Where 

 a large number of milk samples are tested every day, 

 as is the case, for instance, in European milk control sta- 

 tions, the butyrorneter may be preferable to the Babcock 

 test; but it requires more skill of the operator and does 

 not work satisfactorily in case of sour, loppered, or 

 partially churned milk. The machines placed on the 

 market both by Dr. Gerber and the De Laval Company 

 are more expensive than the Babcock testers sold in this 

 country; the DeLaval test requires a high speed, 5-6000 

 revolutions per minute; and therefore places greater de- 

 mands for solidity in the machine than does the Babcock 

 test. 



14. Fjord's centrifugal cream tester 1 (fig. 3) is exten- 

 sively used in Denmark and is mentioned in this connec- 

 tion as it furnishes, as a 

 rule, a reliable method for 

 comparing the quality of 

 different lots of milk. The 

 method was published in 

 1878, by the late N. J. Fj ord, 

 director of the state experi- 

 ment station in Copenhagen, 

 through whose exertions 

 tester. and on whose authority it 



was introduced into Danish creameries in the middle of the 

 eighties. No chemicals are added in this test, the milk 

 being simply placed in glass tubes, seven inches long 

 and about two-thirds of an inch in diameter, and whirled 



ugal cream 



i State Danish experiment station, Copenhagen, sixth and ninth re- 

 ports, 1885-7. 



