DAIRY LABORATORY GUIDE 



EXERCISE 12 



ABSORBING CAPACITY OF DAIRY PRODUCTS 



Object: To determine the capacity of dairy products to 

 absorb odors and flavors from their surroundings. 



Apparatus: Several samples each of first-grade milk, 

 cream, and butter. 



Steps: 1. Thoroughly clean and sterilize 8 pint jars; 

 then divide these into two sets and number them from 1 to 4. 



2. Fill one set of the bottles with milk, and the other set 

 with cream. 



3. Secure several pound prints of butter and place them 

 in open containers. 



4. Make up four lots containing a sample each of milk, 

 cream, and butter; then number the sets from 1 to 4. 



5. Place lot No. 1 in close proximity to corn silage, lot 

 No. 2 in a vegetable cellar, lot No. 3 in a closed icebox con- 

 taining other foods, and lot No. 4 in close proximity to cooked 

 cabbage, onions, or other vegetables. 



6. Examine the samples at intervals and note the changes 

 which take place in the odors and flavors. 



Data: 



