FARM DAIRYING 



reliable test for determining the percentage of fat 

 in milk, cream, etc. 



GENERAL RULES FOR MAKING THE TEST 



All the glassware must be perfectly clean. 

 Wash it in a strong solution of soda and rinse 

 it well afterwards. 



Have a representative sample of the milk or 

 cream to be tested. People have brought me a 

 little milk from one teat to be tested. It must be 

 from the entire milk, well mixed. Samples of 

 cream, skim-milk, buttermilk, and whey, must be 

 taken frorn the bulk after being well stirred from 

 the bottom to the top. At the time of making the 

 test, the sample should be poured from one vessel 

 to another, so as to obtain a thorough and even 

 mixture. It should be at a temperature of between 

 60° and 70°. 



A 17.6-cubic-centimetre (c.c.) pipette is used to 

 take the measure of milk required. Insert the small 

 end in the milk, and the other end in the mouth, 

 draw up the air and the milk rises in the tube. 

 When the pipette is filled with milk, quickly 

 place the index finger of the right hand over the 

 top of the pipette. Hold the pipette on a level 

 with the eye and slowly allow a little air to get in 

 by slightly easing the pressure of the finder. The 



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