SOUK AM) COAGULATFJ) Md.K 12:! 



the churned fat before sampling. If the butter has been churned 

 into a few large lumps, these lumps can be t;iken out in a jjan. nr 

 pail, with a comparati\'el\- small amount of milk, and thi> 

 heated until the butter has melted. This is then remixed with the 

 milk from which it was Ifrst taken and sampled while it is being 

 stirred. 



The churning of the milk during transit is mainly due to 

 two things: First, to a high temperature of the milk (65' to 

 85' F.) and second, to hauling parth' filled cans a long distance 

 OA'er rough roads. If the temperature of the milk is low (about 

 50' F.), when it lea^•es the producer, there is seldom an}' danger 

 of ha\ing churned milk at the creamer)-. 



Frozen Milk. — When milk is cooled to 31' F., or below, it 

 freezes. Ice forms near the sides and bottom of the can, until 

 a funnel-shaped cavity filled with milk is left in the center. 

 According to both Richmond and Fleischmann, the icA" jxjr- 

 tion contains more water than the unfrozen milk, and the 

 unfrozen portion is rich in sohds. According to Farrington, 

 when 25 per cent of the sample of milk was frozen, the ic\- 

 portion contained about i per cent less fat than the original 

 portion. \\'hen about half of it was frozen there was no great 

 difference in the fat-content of the frozen and unfrozen parts. 



In practice, howe\-er, freezing seems to have a difi"erent eft'ect. 

 When a can full of parti}' frozen milk is sampled at the creamer\', 

 the unfrozen milk nearh' alwa}'s contains less fat than the original 

 sample. This can be accounted for b}' opening the can of milk 

 and noting the amount of frozen cream on the sides near the top. 

 Whether the unfrozen portion contains less or more fat than the 

 original depends, therefore, upon conditions. At any rate, 

 frozen milk has a composition dift'erent frtmi that of the original 

 sample. On this account an accurate sample cannot be had, 

 unless the frozen portion be first completeh' melted and well 

 mixed with the remainder. 



Sour and Coagulated Milk. — In order to get a fair sample 

 from a can of sour and coagulated milk, it must be stirred 

 ver}' thoroughlv, so as to bring the coagulated milk into a 

 uniform CTiiulsion. A better sample can usualh' be obtained 



