150 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



A similar cliurning ')f tlie milk sometimes occurs in the 

 cans in which milk is delivered to a factory. This is especially 

 true when the milk is from fresh cows. If such milk is poured 

 into the factory weighing can, the butter granules rise to tlie 

 surface and it is impossible to fairly include them in the 

 sample taken for testing. These butter granules are generally 

 caught by the strainer and so lost to both the patron and the 

 factory. This loss can be prevented by sending the milk to 

 the factory in cans that are completely filled so that there is 

 not sufficient agitation of the milk to churn it during trans- 

 portation to the factory. 



METHODS OF SAMPLING MILK. 



The method of taking a sample of milk from the weigh- 

 ing can, at cheese factories or creameries, is something that 

 has received considerable comment since the practice became 

 general. The milk thief or similar tube which takes a small 

 portion of the milk through its entire depth, is a method of 

 sampling whose fairness is comprehended by nearly every one. 



Many samples of the patrons' milk are taken at butter 

 or cheese factories by using a small tin dipper. The milk 

 brought by each patron is poured into the factory weigh can, 

 after weighing it the factory operator fills a one-ounce dipper 

 with the milk before there can be any perceptible separation 

 of the cream. The dipperful of milk is then poured into the 

 bottle or jar containing the composite samples of that patron's 

 milk. This method of taking samples is considered suffi- 

 ciently accurate because of the thorough mixing which the 

 milk receives when it is poured into the weigh can and the 

 immediate dipping of the sample from this mixture before 

 there can be any change in it. The general use of this way 

 of sampling milk is a good guaranteee of its fairness, and that 

 it is satisfactory to all parties interested in it. 



Composite samples that are composed of small quantities 

 of milk contributed to it daily for a week or more, are often 

 troublesome to mix thoroughly when it is desired to test them. 

 The usual difficulty with such samples is the stick of the 

 cream to the sides of the sample jar. When the cream ad- 

 heres to the sides of the jar above the milk it soon becomes 

 dry, and in some cases it is nearly impossible to evenly dis- 



