DAIRY LABORATORY GUIDE 55 



Application : 1 . How much butter-fat would you obtain 

 from 5000 Ibs. of milk according to your test at the various 

 temperatures? 



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

 current quotations for New York Extras? 



, 3. How much would the error amount to per year from 

 the above tests? 



Fig. 10. Hand testers. 



4. What temperature of the sample gives the best test? 



5. What degree of temperature of water gives the best 

 test? 



6. What effect has the cold water upon the accuracy of 

 the reading of the test? 



7. In what condition should the butter-fat be when the 

 reading is taken? 



8. What would be the results if the milk were cold? 



9. How would cold acid affect the test? 



10. How would hot acid affect the test? 



11. How could you get an accurate test with an open 

 tester if the test room were cold? 



12. What is the object of a check test? 



