a■'Es'^I^fG milk and cream. 33 



CONDENSED DIRECTIONS FOR TESTING MILK 

 AND CREAM. 



36. Preparing samples for testing cream. Cream 

 should always be poured from one vessel into an- 

 other before taking a sample. Cream that is frozen 

 must be thawed out before it can be properly sam- 

 pled. The dipper sampler gives very good results, 

 but the sampling tube gives the most accurate re- 

 sults. 



37. Keeping the samples. Sample jars must have 

 tight fitting covers and should be kept in a closed 

 compartment. For composite samples the preserva- 

 tive used should be thoroughly mixed with the milk 

 or cream. The mixing should always be done with 

 a rotary motion. Lack of attention to samples is a 

 frequent cause of abnormal variations in the test. 

 The samples should not freeze ; they should be looked 

 after daily, and the samples taken should not be too 

 large. Large samples entail an unnecessary loss. 



38. Preparing samples for measuring into a test 

 bottle. Samples should be heated to about 115° F. 

 and should be mixed untu they are absolutely uni- 

 form and the cream is all well suspended. The high- 

 er the temperature of the cream sample, the more 

 liquid it is and the easier it is to take a uniform 

 sample. In case of a lumpy sample, shake vigorously 

 before taking the sample for testing. Samples which 

 have been partly churned or frozen should be very 

 thoroughly mixed, and then sampled as quickly as 

 possible. 



39. Weighing cream into the test bottle. Use deli- 

 cate balances and keep them in perfect order. Be 



