RECEIVING, SAMPLING, AND GRADING. 97 



about half of it was frozen there was no great difference in 

 the fat-content of the frozen and unfrozen parts. 



In practice, however, it seems to be different. "When a 

 can full of partly frozen milk is sampled at the creamery, the 

 unfrozen milk nearly always contains less fat than the original 

 sample. This can be accounted for by 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 different from that 

 of the original sample. On this account an accurate sample 

 cannot be had, unless the frozen portion be first completely 

 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 

 very thoroughly, so as to bring the coagulated milk into a 

 uniform emulsion. A better sample can usually be obtained with 

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

 obtained by 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 mixes it 

 much more completely than if the sample were simply stirred 

 with a dipper or any other kind of an agitator. 



Apportioning Skimmed Milk. — The amount of skimmed 

 milk to be received by the patron depends largely upon the 

 thickness of cream skimmed, and upon the amount of skimmed 

 milk retained at the creamery for various purposes. The 

 amount of skimmed milk generally returned by creameries 

 varies between 80 and 90% of the whole milk delivered. 



Most up-to-date creameries now make use of skimmed- 

 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 skimmed-milk weigher, 

 and it allows an amount of skim-milk to flow out, corre- 

 sponding to the number of pounds indicated on the check. 



In case a skimmed-milk weigher is not employed, it is 



