22 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



TUESDAY, 1:30 P. M. 



Mr. Mason : The meeting is called to order, gentlemen. 



I take pleasure in introducing to you Mr. Wollin, chemist, 

 who is connected with the Illinois State Food Department. 



TESTING OF MILK FOR ITS CONTENT OF BUTTER FAT 

 AND SOLIDS NOT FAT. 



By Andrew A. Wollin, Chemist, Illinois State Food Commission 



Mr. Foss and Mr. Horneman in their talks this morning 

 told you how^ herds of dair}^ cows could be built up in quality 

 by selective breeding after introducing a thoroughbred sire into 

 the herd. You were advised to save the calves from the best 

 dams. But how are you to know the best dams ? Will a knowl- 

 edge of the quantity of milk the dam produces be sufficient? It 

 may be in case you are producing milk for use as such, provided 

 the breeding for quantity is not carried far enough to lower the 

 quality below the standard set by the Illinois State Food Law^s. 

 However, if you are producing milk for butter manufacturing 

 purposes, it is necessary to know the fat content of the milk 

 as well as to know the amount of milk, for a cow which produces 

 sixty pounds of three percent milk is producing no more value 

 for you than the one producing forty-five pounds of four percent 

 milk, except for the small additional amount of skimmilk pro- 

 duced. And to know w^hether your cows are giving you a three 

 or four percent milk, you should have the means within your 

 command to test the milk by means of the Babcock test. There 

 have been devised a number of color tests, and tests dependent 

 on density, but they are very inaccurate and unreliable and should 

 not be used. On the other hand, wdien the quantity of butter fa^ 



