DAIRYING 



75 



EXAMINATION 



Note to Students These questions are to be answered inde- 

 >endently. Never consult the text after beginning your examina- 

 ion. Use thin white paper about 6 in. x 9 in. for the examination, 

 'umber the answers the same as the questions, but never repeat 

 question. Mail answers promptly when completed. 



1. Why is an effort made to separate cream from milk and 

 t two forces have been used for this purpose? 



2. At what date did centrifugal cream separation begin to 

 >e studied? 



3. In what way does heat and cold affect gravity and 

 rentrifugal cream separation? 



4. Give an explanation for the separation of cream from 

 lilk. 



5. What is milk serum and what is its sp. gr. ? 



6. If a given quantity of milk weighs 1039 Ibs. and the same 

 [uantity of water weighs 1000 Ibs., what is the sp. gr. of the 



dlk? 



