120 



MANUAL OF MILK PRODUCTS 



Sampling by the cream hauler (Figs. 23-27) 



Where the cream is gathered at the farm by the cream 

 hauler, the creamery should see to it that its haulers or agents 

 have the necessary equipment and be given proper instructions 

 for taking samples right. The equipment should consist of a 



Fig. 23. — Scale for 

 weighing cream. 



Fig. 24. — Pail for 

 weighing cream. 



Fig. 25. — Cream 

 stirrer and sampler. 



spring scale, capacity not less than sixty pounds, for weighing 

 the cream; a weighing pail in which each farmer's cream is 

 weighed separately; a combined stirrer and sampler properly 

 constructed ; a rubber scraper for scraping the cream from the 

 sides and bottom of the farmer's pail or can and from the weigh 

 pail after each weighing; a set of properly numbered sample 

 bottles with tight stoppers or screw tops and arranged in a rack 

 in numerical order ; cans, preferably ten-gallon cans, into which 

 to empty the weigh pail ; and a cream report book. The cream 

 should be thoroughly stirred with the stirrer, until it is com- 

 pletely mixed, then poured into the weigh pail, weighed, and 

 sampled. The mixing may be made more thorough by pour- 



