FARM DAIRYING 



cent, on the whole-milk bottles. Therefore, if the 

 fat covers three large spaces and four small ones, 

 the milk tested contains three and eight-tenths 

 pounds of fat per hundred pounds of milk, or is 

 said to have 3.8 per cent fat. 



TESTING CREAM 



Cream test-bottles are graduated to read as 

 high as 30, 40, or 50 per cent fat, and are made 

 with a large neck. 



Use an 1 8 c.c. pipette for measuring the cream. 

 Rinse the pipette with a little water tp get out the 

 full complement of cream. After mixing the 

 cream and acid, add the hot water before whirl- 

 ing, and whirl for five minutes. Place the bottles 

 in hot water before reading. 



Each division of the scale reads one-half or one 

 per cent, according to the marking. 



The proper amount of cream, or milk, etc., for 

 a test is 1 8 grams. The pipette is fairly accurate in 

 delivering this weight, but in case of very rich or 

 gassy cream it is impossible to be sure that the vol- 

 ume measured will weigh 1 8 grams. For this rea- 

 son in many creameries the test samples are 

 weighed on scales manufactured for this purpose. 



TESTING SKIM-MILK, BUTTERMILK, WHEY 



Owing to the small percentage of fat in these 



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