Ki;t:£I\lXG AND (,RA1)IX(, ()[' MILK AXL) (KKAil 93 



In the .trrading of milk or crearn, fliffcrent methrids can be 

 u>efl for delecting abnomial milk: 'i- througli the sen>eb, 

 taste, sight, and smell ; >' 2 ) by the acid tests; (3 ) b}- the fermenta- 

 tion test; ^1 by heating; (5) by the Babcock test and the lac- 

 tometer. 



Wliile all i)f the.-e test^ are aiJplicable to the grading of milk, 

 (inh- the I'lrst and a portion of the fifth are usuall}' applied to 

 cream. 



I. Detection of Abnormal Milk and Cream through the 

 Senses. — In order to detect the different kinds of defecti^'e milk 

 one must be endowed with acute senses cjf smell, taste, and sight. 

 ^^'hen the milk is in a good condition, it has a jdeasant smell and 

 sweet taste, and appears normal. This applies equally to cream 

 with the exception that not all cream for butter-making is sweet. 

 If milk has a disagreeable ^mell and taste it cannot prorluce good 

 butter. As a rule, the quantit\- of defecti^'e milk brought into 

 the aAX-rage creamer\" is much in excess of that of really perfect 

 milk. As a consequence it would not be practicable to separate 

 all the flefecti\'e milk into one class and the perfect into another. 

 The question as to where the line shoukl be flrawn between the 

 good, medium, and ver}- bad milk or cream, must depend 

 upon the judgmient of the receiAX-r, and in a great measure upon 

 the local conditions. Some of the cream.eries have no facilities 

 for handling different grades of milk, anrl som.e sell butter on a 

 market where no sharp distinction is made between good and 

 poor butter. Others have, through experience, satisfied them- 

 selves that under American creamer}- conditions it does not pay 

 to make too man\" grades, nor does it pa\- to grade too closely. 

 Two, or at the most three, grades (jf butter can at times be man- 

 ufactured in one creamery profitably. It is advisable to reject 

 sour and abnormal milk. If accepted, it should not be mixed 

 with the remainder of the milk, as it might contaminate all of it; 

 or, the sour milk might cause coagoiiation, and thereby clog up 

 the separators. If a can of milk is sour, but otherwise clean, it is 

 not necessarih- unfit for the production <>i first-class butter. If 

 retained until after the sweet milk has been skimmed, it may be 

 run through the separator successfully. 



