FARM DAIRYING 



cess. The acid test could be made valuable for the 

 retail milk trade. 



THE HART CASEIN TESTER 



This tester is used for determining the casein 

 content of milk, and when it is more generally 

 known and used is likely to prove valuable to the 

 cheese branch of the dairy industry. 



It is not a difficult test to make, does not take 

 long, nor does it require much milk. 



It determines quite accurately the percentage 

 of casein in the milk, as comparisons with chemical 

 analysis have proved. 



Without casein it is impossible to make cheese. 

 It seems but right that the amount of its presence 

 in the milk should be recognized as well as that of 

 the milk-fat, and where milk is sold for cheese- 

 making purposes these two constituents taken 

 together should determine its value. 



t 273 ] 



