Introduction. 



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 for twenty minutes 

 at a rate of 2000 revolutions per minute at 55G (131F.). 

 The reading of the cream layer thus obtained gives the per cent, 

 of cream, and not of butter 

 fat, in the sample tested. One 

 hundred and ninety-two sam- 

 ples of milk can be tested 

 simultaneously. Within the 

 limits of normal Danish herd 

 milk, the results obtained cor- 

 respond to the per cents of fat 

 present in the samples, one per 

 cent, of cream being equal to 

 about 0.7 per cent, of fat; 

 outside of these limits the test 

 is, however, unreliable, especially in case of very rich milk and 

 strippers 7 milk. Only sweet milk can be tested by this method. 

 Milk tests proper, like the Gerber, Babcock and De Laval tests, 

 have during recent years been introduced into Denmark, and 

 these will in all probability in time force the Fjord cream test 

 out of Danish creameries, for similar reasons that relegated to 

 obscurity the gravity cream tests. 1 



1 Among foreign milk te-ts in use abroad should also be mentioned 

 the Lindstrom butyrometer and the Wollny refractometer, both of which, 

 in the hands of trained chemist*, may prove better adapted for use 

 where a very large number of samples are to be tested at a time, than 

 any other milk test available. 



FIG. 8. Fjord's centrifugal cream 

 tester. 



