METHODS OF SAMPLING MILK 2 1 



ill which there is no visible separation of cream, even- 

 ness of mixing may be best effected by pouring the 

 milk from one vessel to another several times immedi- 

 ately before each sample is drawn for testing. Stir- 

 ring milk, as with a dipper, is less effective than 

 pouring. 



Milk in which fat separation is marked. — In milk 

 in wdiich the cream has separated in a visible layer, 

 the pouring needs to be done a greater number of 

 times than in cases where the separation of cream is 

 not noticeable ; and, in order to prevent possible churn- 

 ing of particles of cream, the agitation should be as 

 gentle as ma}' be consistent with thorough mixing. 



Milk containing dried cream. — In cases where the 

 cream is somewhat dried or hardened, the milk should 

 be warmed to 105° or 110° F. for 5 or 10 minutes 

 to allow^ the cream to melt. The milk is then vigor- 

 ously agitated and immediately sampled. 



SAMPLING MILK WHEN FAT IS PARTIALLY 

 CHURNED 



Alilk-fat may separate from milk in the forrn of 

 small butter-granules, as ( i ) when the mixing or 

 shaking of the sample to be tested is done too vio- 

 lently; (2) when milk in cans is excessively agitated 

 in transportation; and (3) when bottles, partly full 

 of milk, are sent by mail or express. In such partially 

 churned milk it is difficult to get a representative 

 sample, and the results of testing are, at best, only 

 approximate, unless special measures are resorted to 

 in sampling. 



Distributing fat by warming. — In the case of par- 



