lis CRADIXC; AXI) TESTING MILK AND CRKAM 



received, made into butter and sold on its merits, the wisdom 

 of this is to be questioned. Cream that is simply off in flavor is a 

 different proposition. This may, in justice and fairness, be 

 taken in on its merits and paid for accordingly. The practice 

 of receiving and paying for cream indiscriminately is something 

 which should be condemned and discouraged. The authors have 

 come in contact with many patrons in different parts of the 

 country and have yet to meet the first patron who would seri- 

 ously object to taking his milk or cream home when thoroughly 

 convinced that its condition was such that it should not be 

 received. Patrons, as a rule, respect the maker who keeps his 

 creamery in a good sanitary condition and insists upon being 

 supplied with a good quality of milk or cream. It should be the 

 aim of every creameryman to make the highest grade of butter 

 possible, and thus be in a position to take full advantage of a dis- 

 criminating market, for this is the kind of market that pays the 

 highest prices. 



Sampling of Milk. — The sampling of milk and cream for fat 

 tests is one of the most delicate problems with which the creamery 

 operator has to deal. If a proper sample is not obtained, the 

 ultimate test will not be correct, no matter how carefully the 

 succeeding steps may be carried out. There are two methods of 

 sampling in use: First, sampling with a small dipper, and 

 second, sampling with a sample-tube, or milk- thief. The 

 sampling of milk for composite samples should be done every 

 day, and the samples taken should represent the average quality 

 and form a certain proportionate part of the milk or cream 

 delivered. 



In order to get a sample which represents the average quality, 

 the milk or cream delivered must be thoroughly stirred, so as 

 to get an even distribution of the fat. 



In order to get a proportionate part of the milk or cream 

 delivered from day to day, it is necessary to use a samphng- 

 tube. 



The sampling of milk and cream with a dipper for composite 

 samples has been in use for a long tmie, and is still practiced to 

 quite an extent. However, it is fast becoming recognized that 



