RECEIVING, STAMPING, AND GRADING. 93 



SampUng 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 samphng in use : First, samphng with a small 

 dipper, and second, sampling with a sample-tube, or milk- 



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Fig. 53. — Danish milk-wagon. (X. Y. Produce Review.) 



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 sampling- 

 tube. 



The sampling of milk or cream with a dipper for composite 

 samples has been in use so long that this method has become 



