XECKSSITV Ol' GOOD MILK 



117 



milk has stood quietly for se^•eral hours. The better way of 

 showing these sediments is to use the Wisconsin Sedimentation 

 Test. The container for this test holds about one pint of milk. 

 A screw cap fits over the top. By means of a small air jjump, 

 pressure can be applied and the milk forced through a disk or 

 filter. This disk is removable and the filtered-out dirt on the 

 surface can thus be shown. 



Necessity of Good Milk. — All authorities agree that the best 

 grade of butter and cheese cannot be made from sour or tainted 

 milk. The two countries renowned for the e-\cellence of their 



Fig. 



-^\'i2ard Icslcr 



Fic. 33. — Twentietli-iciitury hand tester. 



dairy products — Denmark and Canada — owe their success 

 largely to the purity of the milk from which these products are 

 made. Makers who haA'e won for themselves national reputa- 

 tions in cheese- and butter-making ha\'e almost invariabl}" been 

 men who insisted on getting first-class milk. The method of 

 classifj'ing milk and cream and paying for each according to 

 quahty ha; been adopted by some creameries. 



The authors do not hesitate to sa}- that cream whose flavor 

 is such as to show that it is in a putrefactive or decomposed 

 condition should be i ejected as unfit for making an article of 

 human foorl WTiile it is ad\'ocatcd hx some that it should be 



