MINE mmmi immm mm 



BULLETIN No. 4. 



SECOND SERIES. 



TESTING CREAM AND MILK FAT TEST AND 

 LACTOMETER. 



J. M. Bartlett. 



Notes on Testing Cream. 



As many creameries are adopting the fat test as a measure by 

 which to pay for their cream, it is of the utmost importance that 

 the samples for the test should be properly taken. Cream from 

 a herd of several cows raised at the proper temperature and 

 skimmed in a proper manner will not vary much in butter fat 

 from day to day, but all patrons are not sufficiently careful in 

 skimming and handling their cream so that it is subject to no small 

 amount of variation, causing the creamery man considerable 

 trouble. 



The skimming should never be done by dipping the cream from 

 the top of the milk, as this method always involves a loss of both 

 cream and skimmed milk. The loss of cream is from its being 

 mixed with the milk by the dipping and the loss of milk to the 

 farmer is by a large amount being taken up with the cream in an 

 effort to secure all the cream. This milk is taken to the factory 

 and is a total loss to the farmer. The skimming should be done 

 as cleanly as possible and this is best accomplished by a faucet 

 near the bottom of the can. The next best thing is a syphon by 

 means of which the milk or cream can be drawn off separately. 



The above mentioned difficulties to the creamery managers, 

 however, can be wholly overcome by the composite sample, first 

 recommended for milk by Prof. Patrick, of the Iowa Experiment 

 Station. There are several ways of taking this sample. One is 

 to provide the collector with a measuring can and a small can 

 marked with the patron's name or number in which to put the 

 sample. The cream is measured, then thoroughly mixed and a 

 portion taken out, put in the sample can and sealed. The amount 

 taken should be an aliquot part of the whole. 



