DAIRY LABORATORY GUIDE 



Data: 



Application: 1. How much butter-fat would be ob- 

 tained from 5000 Ibs. of milk according to the various tests? 



2. What would be the value of the butter-fat at current 

 prices? 



3. How much would the error amount to in each case? 



4. What is the cause for variation in color of butter-fat? 



5. What are the results from using too little acid? 



6. What would be the effect of using weak acid? 



7. How does the use of too much acid affect the reading 

 of the test? 



8. How would the use of too strong acid affect the read- 

 ing of the test? 



Student's Notes: 



