CONTENTS 



PAGE 



Definitions 20 



Dairy Rules n 



Rules for Standardizing XI 



Exercise I.— Object: To Determine the Physical Differences between Milk, Cream and 

 Skimmilk 15 



Exercise 2. — Object: To Determine the Accuracy of the Calibration of the Glassware 

 Used for the Babcock Test 16 



Exercise 3. — Object: To Determine the Accuracy of the Calibration of the Glassware 

 Used for the Babcock Test by the Trowbridge Plug Method; also a Method for 

 Washing up Glassware 18 



Exercise 4 — Object: To Make a Test of Milk for Butterfat by the Babcock Method . 20 



Exercise 5. — Object: To Test Whole Milk for Pat Content by Babcock Method .... 22 



Exercise 6. — Object: To Test Cream for Pat Content by Babcock Method 23 



Exercise 7. — Object: To Test Cream for Fat Content by Babcock Method 24 



Exercise 8. — Object: To Determine the Percentage of Fat in Skimmilk and Whey. . . 25 



Exercise 9. — Object: To Determine the Percentage of Fat in Buttermilk 26 



Exercise 10. — Object: To Determine the Specific Gravity of Milk 27 



Exercise 11. — Object: To Determine the Total Solids and the Solids not Fat in Milk. . 29 



Exercise 12. — Object: To Determine the Specific Gravity and Adulteration of Milk.. . 30 



Exercise 13. — Object: To Determine the Effect of not Mixing a Sample Previous to 

 Testing 32 



Exercise 14. — Object: To Determine Effect of Temperature when Reading the Fat 

 Test 33 



Exercise 15. — Object: To Determine the Effect of Speed of the Tester upon the Test . . 34 



Exercise 16. — Object: To Determine the Effect of Varying Amounts of Acid in the 

 Babcock Test 35 



Exercise 17. — -Object: To Determine the Effect of Temperature of Milk and Incom- 

 plete Mixing of Acid and Milk 36 



Exercise 18. — Object: To Determine the Effect of Measuring Cream as Compared 

 with Weighing It 37 



Exercise 19. — Object: To Determine the Effect of Adding Water before Whirling 

 in the 9-gram Cream Test 38 



Exercise 20. — Object: To Test Butter for Percentage of Fat 39 



