124 



GRADING AND TESTING MILK AND CREAM 



with a dipper. If the milk is not too thick, a fair sample can be 

 obtained by the use of the sampling-tube. In order to reduce 

 a can of coagulated milk to a thoroughly uniform quality, it is 

 best to pour it from one can into another. This mixes it much 

 more completely than if the sample were simply stirred with a 

 dipper or any other kind of an agitator. 



Apportioning Skim-milk. The amount of skim-milk to be 



FIG. 38. Jensen can drier, sterilizer and rinser. 

 (Jensen Creamery Machinery Co.) 



received by the patron depends largely upon the thickness of 

 cream skimmed, and upon the amount of skim-milk retained at 

 the creamery for various purposes. The amount of skim -milk 

 generally returned by creameries varies between 80 and 90 per 

 cent of the whole milk delivered. 



Most up-to-date creameries now make use of skim-milk 

 weighers. Where such are employed, the man who receives the 

 milk hands each patron a check for the amount of milk delivered. 

 This check is put into the skim-milk weigher, and it allows an 



