96 BUTTER-MAKING. 
maintained, if the sampling-tube is put down perpendicularly 
into the milk every day at the same place in the weighing-can 
and otherwise carefully taken. 
In case the cream is being collected from different patrons 
by a hauler, a milk-thief often works unsatisfactorily. This 
is especially true during cold weather. A cream tube similar 
to the one shown in the accompanying illustration is more 
effective. The way in which the tube is used is apparent from 
the figure. If a certain patron has 40 pounds of cream, the 
cream is filled to the 40 mark on the scale of the tube. If he 
has 30 pounds, it is filled to the 30 mark, etc. 
Sampling Churned Milk.—It occasionally happens that the 
milk arrives at the creamery slightly churned. This is espe- 
cially the case during the summer. Usually such milk is 
sampled in this condition, but if it is desired to find the per- 
centage of fat in such milk in its unchurned condition, it is 
essential to melt the churned fat before sampling. If the 
butter has been churned into a few large lumps, these lumps 
can be taken out in a pan, or pail, with a comparatively small 
amount of milk, and this heated until the butter has melted. 
Then this is remixed with the milk from which it was first 
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 secondly, to hauling partly filled cans a long distance 
over rough roads. If the temperature of the milk is low (about 
50° F.), when it leaves the producer, then there is seldom any 
danger of having churned milk at the creamery. 
Frozen Milk.—When milk is cooled to 31° F., or below, the 
milk 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 icy por- 
tion contains more water than the unfrozen milk, and the 
unfrozen portion is rich in solids. According to Farrington, 
when 25% of the sample of milk was frozen, the icy portion 
contained about 1% less fat than the original portion. When 
