DAIRY LABORATORY GUIDE 59 



2. What is the value at 2c above current quotations for 

 Extras on New York butter market? 



3. Compute the loss in each case due to error in testing. 



4. Why use less acid in testing cream than in the case of 

 whole milk or skimmilk? 



5. In testing cream what should be the color of the fat 

 column? 



6. How does the rule for reading the cream test differ 

 from reading the whole-milk test? 



7. What is centrifugal force? 



8. What is meant by specific gravity? 



9. What is the Sp. Gr. of whole milk? Skimmilk? B. F.? 



Student's Notes: 



