124 



GRADIXf; AND TESTING MILK AND CREAM 



with a clipper. If the milk is not too thick, a fair sample can be 

 obtained b)- the use of the sampling-tube. In order to reduce 

 a can of coagulated milk to a thoroughly uniform quality, it is 

 best to pour it from one can into another. This mi.xes it much 

 more completely than if the sample were simply stirred with a 

 dipper or any other kind of an agitator. 



Apportioning Skim-milk. — The amount of skim-milk to be 



FiO- 38- — Jensen can drier, sterilizer and rinser. 

 (Jensen Creamery Macliinery Co.) 



received by the patron depends largely upon the thickness of 

 cream skimmed, and upon the amount of skim-milk retainerl at 

 the creamery for various i)ur])oses. The amount of skim-milk 

 generally returned by creameries varies between 80 and 90 per 

 cent of the whole milk delivered. 



Most up-to-date creameries now make use of skim-milk 

 weighers. Where such are employed, the man who receives the 

 milk hands each patron a check for the amount of milk delivered. 

 This check is put into the skim-milk weigher, and it allows an 



