FARM DAIRYING 



BURNT OR CLOUDY READINGS 



The cause may be — 



1. The use of too much or too strong acid. 

 Lessen the amount. 



2. Milk or acid too hot. The higher the tem- 

 perature of the milk or the acid, the less acid 

 required. 



3. Allowing the acid to drop directly on the 

 milk. 



4. Allowing the sample to stand too long after 

 adding the acid, before mixing. 



LIGHT COLORED READINGS OR FLOATING PARTICLES 

 OF CURD 



The cause may be — 



1. The use of too little or too weak acid. 



2. Milk or acid too cold. 



3. Insufficient mixing of acid and milk. 



4. Lack of required speed or time in whirling. 

 Foam on top of the fat column is usually due 



to hard water being added. It is better to use soft 

 water, or add a little sulphuric acid to the hard 

 water. 



If the sample of milk has curdled, put a little 

 concentrated lye in it and mix till the curd has 

 dissolved. 



Should the sample become churned, set it in 

 water at iio degrees and when the fat is melted, 



[269] 



