174 



AMERICAN DAIRYING. 



. You cannot affoi-d to let .2 of 1 per cent of fat 

 get away . in the skim-milk. There should 

 never be fat enough in separator skim-milk to 

 cover the surface in the neck of the test bottle, 

 and as an average of work done there should 

 be no more than two or three drops of fat the 

 size of pin heads around the neck of the test 

 bottle. I know it to 

 be thoroughly prac- 

 ticable to do this kind 

 of skimming as I see 

 it done day after day 

 and many creameries 

 are doing it. 



Babcock test. — 

 Look out for the mo- 

 tion of your Babcock 

 tester; also the tem- 

 perature. If the in o- 

 tion is too low it will 

 not secure all of the 

 fat and you will de- 

 ceive yourself on your 

 work. It is advis- 

 able to secure a rich ■ ^"-"'"'^^ "t-''^^'-^^'' ^-Et-ARATon. 

 cream. Some of the reasons for this are ex- 

 plained in the next chapter. 



Clean vs. close skimming.— T lie re is a great 

 difference in separators in this matter of close 

 skimming and clean skimming. Some will 



