DAIRY LABORATORY GUIDE 51 



2. What will be the value of the butter-fat according to 

 your tests at current prices? 



3. What will be the loss on error in one year due to 

 methods of mixing? 



4. How may one tell when the milk and the acid are com- 

 pletely mixed? 



5. Why is there an error when the curd is not thoroughly 

 digested? 



6. Why tip and turn the bottle when adding acid? 



Student's Notes: 



