2l6 MODERN METHODS OF TESTING MILK 



vantageously only by knowing the percentage of fat 

 in the cream produced. In states where a certain per- 

 centage of fat in cream is required by law, it is im- 

 portant for the dairyman to know that his product is 

 up to standard before he sells it. 



In making butter on the farm, better results can 

 be secured by having the cream of a uniform rich- 

 ness in fat, and the percentage of fat in cream can 

 be accurately known and regulated only by testing. 



TESTING SKIM-MILK AND BUTTERMILK ON 

 THE FARM 



The completeness with which fat is removed from 

 milk by different methods of creaming, whether by 

 separator or by gravity processes, can be known accu- 

 rately only by testing the skim-milk for its fat content. 

 With the knowledge furnished by testing, one is in 

 position to prevent further losses when they are known 

 to exist. Similarly, the efficiency of churning may be 

 found by testing the buttermilk for its fat content. 



TESTING MILK AND CREAM FOR SELF- 

 PROTECTION 



When dairymen sell milk or cream to milk-dealers, 

 creameries, cheese-factories, shipping-stations, con- 

 denseries, etc., on the basis of the per cent, of fat in 

 milk, it is often a matter of satisfaction to know that 

 the tests which serve as a basis of payment are cor- 

 rect. If a dairyman will take pains to acquire the skill 

 necessary to perform the operations of the Babcock 

 test, he can satisfy himself easily in regard to the ac- 



