1848 CYCLOPEDIA OF LIVE STOCK AND COMPLETE STOCK DOCTOR. 



especially well cared for, and dairymen patronizing condensing factories 

 are usually paid an extra price for their milk as compared with milk 

 sent to cheese factories and creameries. Factories for condensed milk 

 are likely to become more numerous as the market for this class of 

 dairy goods becomes extended. 



XIII. Imitation Butter. 

 Goods made from animal and vegetable fats and sold for pure butter, 

 are a great menace to the legitimate dairy trade. Dairymen have no 

 particular objection to the manufacture and sale of these articles so long 

 as they are sold on their merits. The majority of customers who buy 

 oleomargarine and the various other imitations of butter, do not know 

 that they are paying for spurious goods, as these are usually sold as 

 butter. In Canada, the manufacture and sale of "oleo" in any form is 

 strictly prohibited by law. The dairymen of the United States are 

 making a gallant fight against butter made from lard, tallow, and oil. 



XIV. The Testing of Milk. 



A very important part of the duty of a dairyman is to know how to 

 test the percentage of fat in cream, skim-milk, buttermilk and whey. 

 The fat of milk and cream is usually taken as a measure of its value for 

 food. At creameries and for butter making on the farm, the value of 

 milk and cream is almost entirely represented by the fat which they 

 contain. It is customary to test the fat with what is known as the Bab- 

 cock test, which was discovered by Dr. S. M. Babcock, of Wisconsin, 

 U. S. A., in 1890. The principle of the test is that commercial sul- 

 phuric acid (oil of vitriol) is used to dissolve the curdy matters and set 

 the fat free. Centrifugal force is applied, and a further separation of 

 the fat takes place. Hot water is then added and more centrifugal force 

 is brought to bear on the fat, when the percentage is read on the necks 

 of the bottles. If the solids other than fat are calculated, a lactome- 

 ter is used for the purpose, in connection with the Babcock test and a 

 formula. 



For cheese making, the casein of milk should also be considered. 

 This is conveniently estimated by adding the factor 2 to the percentage 

 of the fat. 



The testing of the by-products of the dairy show the cheese and 

 butter maker wherein losses occur in manufacture. No up-to-date 

 maker of dairy goods neglects to test the raw material (milk), or the 

 by-products (skim-milk, buttermilk and whey), in order that he may 

 know exactly what he is doing. For testing cows on the farm, the Bab- 

 cock test is invaluable. The tester and scales should be applied to each 

 individual cow in the herd, in order to know whether »ows are profitable 



