vin CONTENTS 



PAGE 



C. Use of Fermentation Tests 94 



a. Gerber and Wisconsin Curd Tests 95 



D. Grading Milk by Heating '.'....... .96 



E. Use of Babcock Test and Lactometer 97 



a. Babcock Test of Milk 9 8 



b. Babcock Test of Cream 99 



c. Does the Babcock Test, as Ordinarily Applied to Cream, 



Give Too High a Reading? . IQO 



d. Babcock Test of Buttermilk and Skim-milk American 



Association Test ....... ...'....... 101 



e. American Association Test 103 



/. Determination of the Per Cent of Fat in Butter 107 



F. Sediment Test 116 



2. Necessity of Good Milk 117 



3. Sampling of Milk . 1 18 



4. Sampling Tube 1 20 



5. Sampling Churned Milk 122 



6. Frozen Milk 1 23 



7. Sour and Coagulated Milk i ..... , ...... 123 



8. Apportioning Skim-milk . . . v. ..<> ... 124 



9. Washing Cans 125 



CHAPTER IX 



COMPOSITE SAMPLES 127 



1. Definition 127 



2. When to Sample . 127 



3. Kind of Preservatives to Add 127 



4. Arrangement of Composite Samples 128 



5. Care of Composite Samples 129 



6. Average Sample 130 



7. Composite Sampling without the Use of Preservatives 130 



CHAPTER X 



CREAMERY CALCULATION 131 



1. Find Average Per cent of P'at 131 



2. Calculation of Overrun 133 



(1) Thoroughness of Skimming 133 



(2) Completeness of Churning. 133 



(3) General Losses in Creamery 133 



(4) Composition of Butter Manufactured 133 



3. Calculation of Churn Yield '..'.. 135 



4. What Should the Overrun in a Crearr ery Be? 135 



5. Calculation of Dividends i u 137 



6. Cream Raising Coefficient /! 140 



7. Statement to Patrons 140 



8. Paying for Fat in Cream as Compared with Paying for Fat in Milk. . 143 



