No. 4.] REPORT OF DAIRY BUREAU. 



247 



Tests of Milk and Cream. 

 During the year three hundred and .six samples of whole 

 milk, cream, buttermilk and skim-milk have been tested for 

 the amount of butter fat they contained, using the Babcock 

 milk tester. Many of these tests have been made at public 

 meetings, as an object lesson on the varying quality of milk. 

 The following is the result from testing the milk of individual 

 cows : — 



rer Cent 

 of Fat. 



1.80 



2AQ 

 2.60 

 2.80 

 3.00 



3.20 to 3.40 

 3.40 to 3.60 

 ,60 to 3.80 

 .80 to 4.00 

 .00 to 4.20 

 .20 to 4.40 

 .40 to 4.60 

 4.60 to 4.80 

 4.80 to 5.00 

 5.00 to 5.20 



Per Cent 

 of the Tests. 



1 



2 

 1 



0.5 



2 



4 



9 



7 

 10 



9 



7 



6 



6 

 10 



6 



100 



Tests of herd milk resulted as follows : — 



Per cent 

 of Fat. 



2.! 



3, 



3, 



3, 



3. 



4. 



4. 



20 

 40 

 60 

 80 

 00 

 20 



Percent 



of the Tests. 



3 



3 



3 



6 

 12 

 11 



6 



100 



Cases where the milk was known to be al^normal have been 

 omitted from the above tabulation. For instance, one sample 

 tested 8.40 per cent of fat, which proved to be the milk of a 

 high-grade Jersey which had been milked a year, and was 

 giving only two and a half quarts per day. Tests have been 

 made of the same milk under different conditions which are 

 not included in the al)ove tabulation : milk from the top of a 

 can which had been standing less than half an hour tested 

 4.20 per cent, and from the bottom of the can 4 per cent; 



