RECEIVING, STAMPING, AND GRADING. 93 
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- 
Fig. 53.— Danish milk-wagon. (N. 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 
