RECEIVING MILK OR CREAM. 11 



pie. It is comparatively easy to correctly sample 

 clean, fresh, whole milk, but if milk is old, or has 

 been partly churned during transportation or is 

 partly frozen or sour or both, correct sampling is 

 difficult. 



When milk is received in a condition which makes 

 testing difficult it is well to have a talk with the pa- 

 tron furnishing the milk in order to explain to him 

 how the true test may be affected by not having the 

 milk or cream in proper condition. Explain to him 

 that it is better to take no sample of milk not in 

 good condition and allow him the average test for 

 the day or days when no sample is taken. 



5. Partly churned and frozen milk. Sampling 

 partly churned, sour or frozen milk is always attend- 

 ed with more or less failure in procuring a correct 

 average sample. Churned milk unless heated enough 

 to melt the churned butter fat cannot be sampled 

 correctly. The reason is that the particles of butter 

 fat tloat on the top of the milk and the granules are 

 of such various sizes that even if the milk is well 

 stirred before taking the sample, the granules will 

 vary so much in size that it is impossible to obtain a- 

 correct sample without heating the milk sufficiently 

 to .melt the granules. In the case of frozen or partly 

 frozen milk the water freezes first. and forms crys- 

 tals from which the fat globules may have been ex- 

 cluded. Therefore the frozen part contains much 

 less fat than the liquid or semi-liquid portions of the 

 milk. When sampling is done at the weigh-can, 

 while the milk is partially frozen, the sample invari- 

 ably tests too high. To do justice to both the cream- 



