vm CONTENTS 



PAGE 



C. Use of Fermentation Tests 94 



(/. (lerber and Wisconsin Curd Tests 95 



D. (Irading Mill; by Heating 96 



E. Use of IJabeock Test and Lactometer 97 



a. Babcocli Test of Milk 98 



ii. Babcock Test of Cream 99 



c. Does the Babcock Test, as (Jrdinarily Applied to Cream, 



Give Too Higli a Reading? 100 



d. Babcock Test of Buttermilk and Skim-milk — American 



Association Test i or 



c. American Association Test 103 



/. Determination of the Per Cent of Fat in Butter 107 



F. Sediment Test 116 



2. Necessity of Good Milk 117 



3. Sampling of Milk 118 



4. Sampling Tube 120 



5. Sampling Churned Milk 122 



6. Frozen Milk 1 23 



7. Sour and Coagulated Milk 1 23 



8. Apportioning Skim-milk 1 24 



9. Washing Cans 125 



CHAPTER IX 



Composite Samples 127 



1 . Definition 127 



2. When to Sample 127 



3. Kind of Presen'atives to Add 127 



4. Arrangement of Composite Samples 128 



5. Care of Composite Samples 1 29 



6. Average Sample 130 



7. Composite Sampling without the Use of Preser\atives 130 



CHAPTER X 



Creamery Calculation 131 



1. Find Average Per cent of F'at 131 



2. Calculation of Overrun 133 



(i) Thoroughness of Skimming 133 



(2) Completeness of Churning 133 



(3) General l^osses in Creamery 133 



(4) Composition of Butter Manufac lured 133 



3. Calculation of Churn yield 135 



4. What Should the 0\'errun in a Crcan cry Be? 135 



5. Calculation of Dividends 137 



6. Cream Raising Coefficient 140 



7. Statement to Patrons 140 



8. Paying for Fat in Cream as Compared with Paying for Fat in Milk. . 143 



