NECESSITY OF GOOD MILK 



117 



milk has stood quietly for several hours. The better way of 

 showing these sediments is to use the Wisconsin Sedimentation 

 Test. The container for this test holds about one pint of milk. 

 A screw cap fits over the top. By means of a small air pump, 

 pressure can be applied and the milk forced through a disk or 

 filter. This disk is removable and the filter ed-out dirt on the 

 surface can thus be shown. 



Necessity of Good Milk. All authorities agree that the best 

 grade of butter and cheese cannot be made from sour or tainted 

 milk. The two countries renowned for the excellence of their 



FIG. 32. Wizard tester. FIG. 33. Twentieth-century hand tester. 



dairy products Denmark and Canada owe their success 

 largely to the purity of the milk from which these products are 

 made. Makers who have won for themselves national reputa- 

 tions in cheese- and butter-making have almost invariably been 

 men who insisted on getting first-class milk. The method of 

 classifying milk and cream and paying for each according to 

 quality has been adopted by some creameries. 



The authors do not hesitate to say that cream whose flavor 

 is such as to show that it is in a putiefactive or decomposed 

 condition should be rejected as unfit for making an article of 

 human food- While it is advocated by some that it should be 



