RECEIVING, SAMPLING, AND GRADING. 



83 



practised to a considerable extent. This test is in common 

 use in Canada. It consists of heating a small sample of the 

 milk to be tested to 120 F. If it will stand this temperature 

 without coagulating, it is considered to be good milk. If it 



FIG. 25 Troemner's Babcock cream-testing scales. 



FIG. 26. Tortion cream test- 

 ing scales. 



FIG. 27. Troemner's Bab 

 cock cream-testing scales. 



coagulates when heated to this temperature, it is too sour 

 to be used for cheese. 



This heating may be considered an acid test. When milk 

 contains about .3% acid, it usually coagulates when heated. 

 It should be borne in mind in this connection that different 

 samples of milk do not coagulate when containing exactly the 

 same amount of acid, and at the same temperature. Some 

 samples will coagulate upon heating when containing little 



