MILK TESTS 455 



Example : 



10,000 pounds 4 per cent milk contains 400 pounds butter-fat. 



10,000 pounds 4 per cent milk gives 1600 pounds 24+ per cent cream 

 and 8400 pounds skim milk. 



1,600 pounds of cream testing 24+ per cent contains 391.6 pounds 

 butter-fat. 



8400 pounds skim milk, loss (maximum) .1 per cent, is 8.4 pounds 

 butter-fat. 



1600 pounds cream less 391.6 pounds butter-fat, leaves 1208.4 

 pounds buttermilk. 



1208.4 pounds buttermilk at .2 per cent loss is 2.4 pounds butter-fat, 

 the loss in churning. 



8.4 pounds butter-fat, loss in skim milk, and 2.4 pounds butter- 

 fat, loss in buttermilk, gives 10.8 pounds butter-fat loss in both. 



10.8 pounds butter-fat from 400 pounds butter-fat leaves 389.2 

 pounds of butter-fat to be churned into butter. 



If 389.2 pounds butter-fat is churned into butter containing 14 per 

 cent water and 4 per cent salt and casein, it will make 474.6 pounds of 

 butter. 



474.6 pounds less 400 pounds gives 74.6 pounds of butter, which is 

 the over-run. 



74.6 pounds of butter times 100 makes 7460, divided by 400 gives 18.6 

 per cent over-run. 



Spoon-test for oleomargarin and renovated butter. 



Place in a tablespoon a piece of the sample, about the size of a 

 hickory-nijt. Hold the spoon over the flame until the sample is 

 melted, and stir frequently while melting. Then lower the spoon 

 into the flame. Oleo and renovated butter will boil with a loud 

 crackling noise, and there will be almost no foam on the surface of 

 the sample. Genuine butter will boil quietly and the surface will be 

 covered with foam. 



The test for moisture in cheese (Ross). 



Obtain a representative sample of cheese as directed in the test for fat 

 in cheese. Then in a flat-bottom dish at least three inches in diameter 

 weigh out 3 grams of cheese. If no glass dish is at hand, a tea saucer 



