METHODS OF SAMPLING MILK 2 I 



in which there is no visible separation of cream, even- 

 ness of mixing may be best effected by pouring the 

 milk from one vessel to another several times immedi- 

 ately before each sample is drawn for testing. Stir- 

 ring milk, as with a dipper, is less effective than 

 pouring. 



Milk in which fat separation is marked. In milk 

 in which the cream has separated in a visible layer, 

 the pouring needs to be done a greater number of 

 times than in cases where the separation of cream is 

 not noticeable ; and, in order to prevent possible churn- 

 ing of particles of cream, the agitation should be as 

 gentle as may be consistent with thorough mixing. 



Milk containing dried cream. In cases where the 

 cream is somewhat dried or hardened, the milk should 

 be warmed to 105 or 110 F. for 5 or 10 minutes 

 to allow the cream to melt. The milk is then vigor- 

 ously agitated and immediately sampled. 



SAMPLING MILK WHEN FAT IS PARTIALLY 

 CHURNED 



Milk- fat may separate from milk in the form of 

 small butter-granules, as (i) when the mixing or 

 shaking of the sample to be tested is done too vio- 

 lently; (2) when milk in cans is excessively agitated 

 in transportation; and (3) when bottles, partly full 

 of milk, are sent by mail or express. In such partially 

 churned milk it is difficult to get a representative 

 sample, and the results of testing are, at best, only 

 approximate, unless special measures are resorted to 

 in sampling. 



Distributing fat by warming. In the case of par- 



