CONTENTS 



PAGES 



Freezing point of milk 101 



Electrical resistance and conductivity . . . 101 



Refractive index of milk 101 



CHAPTER V 



THE TESTING OF MILK AND CKEAM .... 102-148 



Apparatus and chemicals 103 



Accuracy of the glassware . . . . . . 105 



Reagents used in calibrating .... 108 



How to use the burette 108 



Testing milk for butter-fat by the Babcock method . 109 



Sampling the milk 109 



Single samples of milk 109 



Composite samples of milk . . . . 110 



Jars for composite sampling . . . . 110 



Taking composite samples . . . . Ill 



Objection to composites . . . . 112 



Care of the milk sample 112 



Preparation of sample for the test . . . 113 



Milk test bottles 114 



Measuring the milk into the test bottle . . 114 



Adding acid . . . . . . . . 115 



Whirling and adding water 116 



Reading the test . 118 



Abnormal appearance of the fat column . . 118 



Cream testing . 119 



Sampling the cream 119 



Care of the cream on the farm . . . 119 



Sampling by the cream hauler . . 120 



Composite samples of cream . . . 122 



Care of the cream sample .... 122 



Preparation of the cream sample for the test . 122 



Weighing the cream into the test bottle . . 123 



Cream test bottles . ' . .-. . . . . 124 



Adding the acid ....... 124 



Whirling and adding water 125 



Reading the test . 126 



Purpose and use of glymol 126 



