82 



MODERN METHODS OF TESTING MILK 



Method of sampling. When cream is fresh and in 

 condition to pour easily, it is prepared for sampling by 

 careful and complete mixing, which is accomplished by 

 pouring cream from one can or pail to another or by 

 agitating thoroughly from the bottom 

 up with an efficient stirrer (Fig. 32b), 

 or by a combination of both processes. 

 The sample is then taken with the 

 stirrer or with a cream-sampling tube 

 (Fig. 5 or 6, p. 27), which must be 

 cleaned for each sample before using ; 

 cream adhering to the outside of the 

 sampling-tube is allowed to drip off 

 before transferring the contents of the 

 tube to the test sample. A common 

 way is to stir the cream thoroughly in 

 the can with .a stirrer, then pour into 

 the weighing-can, weigh and sample. 

 When cream is not in good me- 

 FIG i2& chanical condition, sampling-tubes 

 COMBINED CREAM have been found unsatisfactory. In 

 such cases, extra care is taken in mix- 

 ing the cream by pouring or stirring, 

 or both, and taking the sample with the stirrer. 



Frozen cream must be thawed entirely free from 

 ice and then well mixed before sampling. Very thick 

 cream should be warmed until it pours easily. Par- 

 tially churned cream can not be sampled with satisfac- 

 tory accuracy. 



Some additional details will be found helpful in the 

 case of cream collected at the farm. The person who 

 collects the cream is equipped with (i) a spring- 



STIRRER AND 

 SAMPLER 



