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DAIRY LABORATORY GUIDE 



EXERCISE 2 



VARIATION OF BUTTER-FAT IN MARKET CREAM 



Object: To determine the market value of milk when 

 sold as cream containing different percentages of butter-fat. 



Apparatus : Samples of milk and cream, scales, and test- 

 ing outfit. 



Steps: 1. Secure samples of cream from the separator 

 and determine the percentage of butter-fat. 



2. Determine the average weight of cream containing 

 varying percentages of butter-fat by weighing a number of 

 samples on the scales. 



3. Determine the market value of a hundred pounds cf 

 milk sold at local prices for sweet cream testing as the above. 

 Record data below. 



4. Determine the value of the skimmilk, estimated at 

 Ytf, per pound. 



To determine the amount of cream. Rule: Multiply 

 the amount of milk by the test and divide the product by the 

 percentage of butter-fat in the cream. 



To obtain the amount of skimmilk. Rule: Subtract the 

 amount of cream from the amount of milk, assuming no loss 

 of butter-fat in the skimmilk. 



Data: 



