100 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Mr. Miller: If your acid should be weak can you remedy 

 that by putting in a little more? 



Prof. Fraser: Yes, if it is a little weak, you will not get all 

 of the caseine that is in the milk dissolved, which is the object 

 sought, so that the fat can come to the top more readily. By 

 using a little more acid you will have the same result as if the 

 acid was stronger. 



Mr. Phillips: How will you get a fair test from the weigh 

 can at the creamery? 



Prof. Fraser: If the milk is poured in from one can after 

 the other, you get a pretty good stirring there, so that ordinarily 

 that ought to be sufficient, you will get a pretty good test from 

 a sample from that can. 



Mr. Lyons: You spoke of pouring in order to mix milk 

 before taking your sample. Will thorough agitation do as well.'* 



Prof. Fraser: It will, if you get it, but the easiest way to 

 get thorough agitation is by pouring. Of course, in the cream- 

 ery if you did any more than pour it in, you would have to 

 agitate it by the dipper or something. 



Mr. Adams: In an every-other day system of creameries can 

 we get a good sample? 



Prof. Fraser: Why, yes, so long as the milk is not sour. 

 Mr. Holfson: Does the kind of water you use have anything 

 to do with the test as to being hard or soft water? 



Prof. Fraser: It hasn't anything to do with the fat in there, 

 but it has in keeping the bottles clean. If there is lime in the 

 water it will collect on the bottles. Distilled water is the best. 



Mr. Spicer: Sometimes in taking a test there is lots of 

 cream comes up very quickly on top. 



Prof. Fraser: That is where the cream gets so dry and hard 

 that it does not dissolve readily. In that case you would not get 

 a clear sample without more agitation. 



The chair appointed the following committees: 



On Nominations: R. G. Welford, John Stewart and H. H. 

 Hopkins. 



On Resolutions: A. G. Judd, L. A. Spies and R. G. Spicer. 



