COLORADO EXPERIMENT STATION 
9 
Preparation of Milk and Cream Samples for Mailing 
When a sample of milk or cream is sent to the Dairy Commission 
for testing, it must be received in good condition or an accurate test 
cannot be made. 
The following suggestions will serve as an aid outline to be fol¬ 
lowed : 
1. Secure a representative sample by pouring milk or cream 
from one can to another at least three times. Sample must be smooth, 
free from streaks and lumps. 
2. Fill a clean sample bottle full, the bottle or jar should have a 
capacity of from two to four ounces. If the sample is not to be tested 
for adulterations or preservatives and is likely to be more than twenty- 
four hours in transit, add two or three drops of formaldehyde to pre¬ 
vent souring. 
3. Seal the sample absolutely air tight. Test by inverting for 
an hour on white paper to see if the cover leaks. 
4. Wipe the sample jar clean and dry, and pack well with plenty 
of soft, white paper in a small wooden or strong pasteboard box. Send 
by parcel post. 
5. At the same time the shipment is made, send a letter stating 
what tests are desired. Give the name and address of the person that 
took the sample, of the person whose milk or cream was sampled, and 
of the person to whom analysis is to be sent. 
If solids, adulterations or bacterial examinations are to be made 
special directions for sending will be mailed from this office upon 
application. All applications for directions for sending should give 
full information as to the kind of tests that will be required so that 
special instructions may be sent for securing the same. 
Samples arriving in a leaky, unsatisfactory condition cannot be 
tested, but the sender will be notified of the probable cause of his 
trouble. 
No charges are made for making tests. 
About a week is required for making tests and reporting. 
CARE OF CREAM; AND CREAM QUESTIONS 
Good butter cannot be made from poor cream. If a grade of 
butter can be produced that will bring the highest market value, better 
prices can be paid for cream. 
The first step in the production of good cream is clean milking. 
This can be accomplished when barn, cows and utensils are clean. 
It is a good plan to dampen a cloth and wipe off the cow’s udder and 
flanks each time previous to milking. Small top milk pails should be 
used. Cows should be kept in a good, healthy condition, economically 
