/O 
TESTING AND HANDLING OF MILK AND CREAM 
The wrong way: 
Sample 
1 . 
3 
4 
Cream Delivered 
100 lbs. .. 
50 lbs. .. 
300 lbs. 
300 lbs. .. 
Per Cent of Fat 
- 30.0 
_ 30.5 
_ 40.0 
.... 45.5 
4 ) 146.0 
The correct way 
Sample 
3 
3 
36.5 
Cream Delivered 
Per Cent fat 
. IOO lbs. 
.. 30.0 
per cent .. . 
. 30.0 
lbs. 
fat 
. 50 lbs . 
. . 30.5 
per cent .. . 
. 15.3 
lbs. 
fat 
. 300 lbs.' . 
. . 40.0 
per cent 
. 130.0 
lbs. 
fat 
. 300 lbs. 
per cent 
. 91.0 
lbs. 
fiat 
650 
650 ) 356.3 
39.4 per cent 
The average test as figured by the wrong method gives 36.5 per 
cent. Figuring by the correct method gives 39.4 per cent, the average 
per cent of butter fat. 
If the percentage of fat or the number of pounds of milk is uni¬ 
form, then it does not make any difference in the results as to which 
of the two ways illustrated above is used. Such uniformity seldom 
exists in practice, so that the only correct way of calculating the per¬ 
centage is to find the total number of pounds of fat and divide it by the 
total number of pounds of milk or cream. 
Combined acid measure 
makes work more rapid 
/tj * 
Acid measure 
Acidometer, showing glass 
tube in which the acid is 
tested for specific gravity. 
