33G ELEMENTS OF AGRICULTURE 



Certified Milk is produced to supply the demand 

 for the highest grade of clean, safe milk. It is produced 

 by special agreement under strict regulations prescribed 

 by milk commissioners. Veterinarians, bacteriologists, 

 and physicians are usually called upon for inspection 

 of the milk and its production and handling. 



Standardized Milk is that which has been so mixed 

 as to give a required percentage of fat. 



Condensed Milk is formed by evaporating a consider- 

 able part of the water. This may be sweetened with cane 

 sugar or be unsweetened; in either case, it is put up in 

 sealed cans, in which it will keep for years if properly 

 put up. 



Milk Powder or Milk Flour. There are several methods 

 of evaporating milk to a powder that is so dry that it will 

 keep; a part of the fat is removed before evaporation. 

 This powder can be shipped in flour barrels, or in other 

 convenient packages. There are now several firms pro- 

 ducing this powder. It may be dissolved in water to form 

 a fair quality of milk. 



299. Babcock Milk Test. This is one of the best methods 

 of determining the amount of fat in milk. 1 It is one of 

 the greatest aids to the development of dairying. It 

 enables the dairyman to determine which are his best 

 cows. It enables the creamery to pay its patrons justly. 

 It has greatly facilitated advanced registry systems. 

 The method of making the test is described in the labora- 

 tory exercises. 



1 The Babcock milk test was invented by Dr. S. M. Babcock, of the 

 Wisconsin Agricultural Experiment Station. Dr. Babcock had it patented, 

 but, in order that it may be furnished at the least possible cost, he receives 

 no royalty from its manfacture. 



