DAIRY HUSBANDRY 
69 
Observations: 
Sample 
Acidity 
Reduction time 
Fermentation 
Grade 
1 
2 
3 
4 
5 
Conclusions: 
Questions: (1) Give a brief description of the Wisconsin curd test. 
(2) How should milking machines be cleaned in order to produce a 
good grade of milk? 
(3) What is certified milk? 
(4) Describe several types of milk and cream coolers. 
References: F. & W. If 153 to 158, inclusive; Van S. p. 163. 
