96 BUTTER-MAKING. 



maintained, if the sampling-tube is put down perpendicularly 

 into the milk every day at the same place in the weighing-can 

 and otherwise carefully taken. 



In case the cream is being collected from different patrons 

 by a hauler, a milk-thief often works unsatisfactorily. This 

 is especially true during cold weather. A cream tube similar 

 to the one shown in the accompanying illustration is more 

 effective. The way in which the tube is used is apparent from 

 the figure. If a certain patron has 40 pounds of cream, the 

 cream is filled to the 40 mark on the scale of the tube. If he 

 has 30 pounds, it is filled to the 30 mark, etc. 



Sampling Churned Milk. It occasionally happens that the 

 milk arrives at the creamery slightly churned. This is espe- 

 cially the case during the summer. Usually such milk is 

 sampled in this condition, but if it is desired to find the per- 

 centage of fat in such milk in its unchurned condition, it is 

 essential to melt the churned fat before sampling. If the 

 butter has been churned into a few large lumps, these lumps 

 can be taken out in a pan, or pail, with a comparatively small 

 amount of milk, and this heated until the butter has melted. 

 Then this is remixed with the milk from which it was first 

 taken, and sampled while it is being stirred. 



The churning of the milk during transit is mainly due to 

 two things: First, to a high temperature of the milk (65 to 

 85 F.), and secondly, to hauling partly filled cans a long distance 

 over rough roads. If the temperature of the milk is low (about 

 50 F.), when it leaves the producer, then there is seldom any 

 danger of having churned milk at the creamery. 



Frozen Milk. When milk is cooled to 31 F., or below, the 

 milk freezes. Ice forms near the sides and bottom of the can, 

 until a funnel-shaped cavity filled with milk is left in the center. 

 According to both Richmond and Fleischmann, the icy por- 

 tion contains more water than the unfrozen milk, and the 

 unfrozen portion is rich in solids. According to Farrington, 

 when 25% of the sample of milk was frozen, the icy portion 

 contained about 1% less fat than the original portion. When 



