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MILK TESTING

INSTRUCTIONS FOR TESTING MILK AND
DIVIDING MONEY FOR

Creameries, Cheese Factories
and Dairymen

BY

ADOLPH SCHOENMAN

INSTRUCTOR IN MILK TESTING, UNIVERSITY OF WISCONSIN

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MADISON, WIS.
PUBLISHED BY THE AUTHOR
1894

Copyrighted, 1894,

By ApDoLPH SCHOENMAN.

Tracy, Gibbs & Co., Printers, Madison, Wis.

PREFACE.

It has for many years past been a recognized fact of all the leading
Experimental Stations that a simple and accurate method of deter-
mining the butter fat of milk was sorely needed for the the general
good of the Dairy public.

Although the general dairy public is rather slow in ‘‘catching on’’ to
the great injustice of pooling milk by wezght only, regardless of the
fat it contains.

The wiser heads and experimental workers have for several years
discovered the great injustice of the ‘‘weight pooling’’ practice.
And further than that, they have seen the great mass of dairy farm-
ers, year after year, feeding cows of all sorts, good, bad and indiffer-
ent, thousands of which were not paying for their keep, and are a
curse, not a boon, to their owner.

But with no better method at hand than to cream and churn each
cow's milk separate for the purpose of weeding out the poor ones, it
would be needless to preach cow testing to the average dairy farmer.

Therefore, for the double reason as above stated, the invention of
a simple and accurate devise for measuring the butter fat of milk was
ardently sought for by the chemists of several of the leading Experi-
mental Stations.

Several years ago Professor Short of the Wisconsin Experimental
Station led the way by inventing a method by which the butter fat of
milk could be quite readily measured. Although not quite satisfac-
tory, it was a stride in the right direction. Next came the test of
Professor Patrick of the lowa Experimental Station, which was some-
what different and in a measure quite satisfactory. But not quite the
thing for quick, simple, and accurate work. But to cap the climax,
Dr. S. M. Babcock, chief chemist of the Wisconsin Experimental
Station invented a simple and accurate test by which the average
school boy of fourteen years of age, by carefully reading the instruc-
tions can make an accurate butter fat test of a dozen different cows in
ten to fifteen minutes time.

The great and wonderful good this invention which Dr. Babcock
gave to the dairy public free time alone can tell. Through the court-

1V PREEACE.

esy of Dr. Babcock, by whom the writer was greatly assisted in get-
ting up this little book, the author takes this opportunity to thank
the doctor for his kindness.

Part I gives reasons why the test should be applied to the cows for
the owner’s sake, and at the factory it should be applied for justice’s
sake.

Part II gives a complete description for making the test, not only
for fat, but also for solids not fat, and for finding adulterations. It

also gives a full and concisive description of the composite test, and,
finally, shows by actual examples how to divide the money under the
test.

Part III gives useful pointers which are indexed and numbered ina
manner which can not fail to simplify the subject and increase the
usefulnes of the book. The writer believes, however, that to thoroughly
master the subject the student should not only study each pointer
separately, but should reinforce his knowledge in each case by an act-

ual experiment.
THE AUTHOR.
Plain, Wis.

TABLE OF CONTENTS.

PAK EE,

CHAPTER. PAGE,
I. Reasons why the Dairymen Should apply the Test to their

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II. Why Cheese Factories should pay by the Test. .......... 3

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PART II.

I. The Glassware and Machinery of the Babcock Test....... 8

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V. How to Detect Watered Milk..... cS pr cece e e eae ee 23

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PART iil.

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APPRRIGATION OF THE TEST.

1. Reasons why Dairymen Should Apply the Babcock Test to
Their Cows.

Farmer Jones is the owner of three cows; his
favorite cow is Bess, a fine large cow which gives
a large yield of milk. While Bell is a puny look-
ing animal with only a moderate milk yield.
“Daisy,” he says, ‘‘will have to be sold. She gives
only about three fourths as much milk as Bess and
eats just as much food.” He had formed an opinion
of each cow, judging only from quantity (as most
dairymen do), while quality was not considered.

The cheese maker (who owned a test), had on sev-
eral occasions heard of Farmer Jones’ Bessand her large
milk yields. So, one fine day, he went down to test
her, and also the other two, and obtained the follow-
ing result:

Butter Fat.
Bess — Daily yield, 32 pounds milk. Test, 2.8% = .896 pounds.
Bell — ‘6 ee 25 sé ss sa AQ % == 1.00 se
Daisy— “a “4 22 se sa sa 400 Ue I.O1I2 wm

Farmer Jones: Here is the result of the test of your
three cows. Daisy is your best cow, yielding 1.012
pounds of butter fat per day.

Bell comes next, with a record of one pound of but-
ter fat, while Bess, your brag cow, brings up the rear
with a record of .896 pounds of butter fat.

2 MILK TESTING.

‘“T am astonished at those results, Mr. Cheese-
maker, and now see that through my ignorance of
judging a cow by the quantity of her milk, regardless
of quality, Icame nearly selling my best cow at a cow-
beef price, and now this little Babcock machine told
me in a ten minutes’ test that she is a jewel indeed,
and is not for sale at any price.

Isn’t that a dandy little machine, though? But I
suppose, of course, it is patented and costs a pile of
money.”

“No, sir; it is not. patented. .. Dr.. Babcock. save
this wonderful invention to the dairy public as free as
the water that flows from the well.”

Dear reader, the foregoing is simply a correct illus-
tration of a false notion of a dairy cow based on the
deceitful and misleading basis of guantzty alone. And
the wonderful results wrought by applying the Bab-
cock test to a herd of cows. When we think of the
thousands of herds of cows throughout the land which
are kept on the basis of guantzty and the large per-
centage of which do not pay for their keep, and are
further acquainted with the fact that any farmer can
now purchase a four-bottle Babcock test at the nom-
inal price of $5.00, wherewith, in connection with a
pair of spring balance he can purify his herd by weed-
ing out the unprofitable portion thereof with wonder-
ful accuracy and great profit. Yes; when we think of
all those things, we wonder in amazement of the fu-
ture greatness of the Babcock test.

Look at these figures.

Here are the tests of six cows kept at the Wiscon-

MILK TESTING. 3

sin Experimental Farm, and probably fed and cared
for exactly alike:
Milk of Bessie tested 6.95 per cent. of fat.

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The average of the first three is 6.76, while the av-
erage of the last three is only 3.16. Suppose the milk
of the former is worth $1.00 per hundred, the latter
is worth less than fifty cents.

2. Why Cheese Factories Should pay by the Test.

The cheese of our factories will never attain a high
standard nor a high price, as long as the method of
pooling milk by weight only, prevails. By this
method the cheese factory patrons are constantly
struggling to deliver weight. Weight is money, and
the farmer schemes and studies how to deliver a large
amount, zz wezght, either by honest or dishonest
means.

Since the short advent of the Babcock test it has
been proven by many Experiment Stations and other-
wise, a hundred fold, that the value of cheese up to
45 per cent. or 5 per cent. milk as a rule corresponds
to the amount of butter fat it contains.

Every thinking man will at once see that the pool-
ing of milk by weight only, offers a premium on poor
milk and thereby degrades the milk standard to a low
level. .

4 MILK TESTING.

“Why,” Mr. A. says, ‘‘I breed a strain of cows that
yield a large guantity, my neighbor B., who is not so
shrewd as I, can furnish the quality.” Quantity is
money in pooling milk by weight only, and the
shrewdest men willingly degrade the milk to the thin-
nest of thin milks and thereby degenerate our cheese
to a cheese of poor quality and poor price.

While on the other hand if cheese factories pay by
the Babcock test they offer a premium on a thing of
merit, viz: On good rich milk. The idea now is:
‘‘The more butter fat the more money.”

Now Mr. A. will squirm and kick and squeal. But
there is no hope for him. The test plan is bound to
win in the end. And why?

Because in the test plan the premium is offered to
the man that brings the most butter fat. A thing of
merit and of worth.

The writer has made cheese for many years, having
taken weekly tests and found that on an average the
richest milk hasinvariably tested one percent. above the
thinnest, (all the cows being common native cows).
Considering butter fat worth twenty-four cents we
find that C., the man with the richest milk, has invar-
iably furnished butter fat to grease the man’s cheese
which brought the thinnest milk to the tune of twelve
cents per cwt. of milk, to bring them up to the aver-
age standard of our factory cheese.

Suppose each of these men furnished 85,000 pounds
of milk per season. We find that C. has furnished
butter fat to the snug little sum of $102.00 to grease
his neighbor’s cheese.

MILK TESTING. 5

These are undisputable facts, and we hope every
cheese maker and milk producer will give them a
careful study. The reader will readily see that in
factories where Jerseys and Guernseys are mixed with
common cows the injustice might be much more
marked.

There is another reason that will greatly tend to
bring the cheese factories to pay by the test plan,
where creameries and cheese factories are intermixed.
And that is: Creameries will pay by the test, and
draw all the rich milk to their doors, and factories
will be compelled to follow the creameries’ example
or work at a great disadvantage.

3. Useful Hints to Cow Owners.

I. Buy a Babcock test and find out the real worth
of your cows as ‘‘cheese maker” did for Farmer Jones
and saved the life of a precious animal.

II. A four-bottle tester costs $5.00 and if rightly
applied to a herd of miscellaneous unknown cows (a
farmer never knows a cow until tested) with the object
in view of ‘‘weeding out” and ‘‘grading up,” it may
bring in, in a short time, its cost in a hundred fold.

III. Butter fat is money and the Babcock test will
tell you where to find it. It will point you out which
cows to keep and which to sell in ten minutes time.

IV. The Babcock test tells the story of the terrible
loss of butter fat by the average gravity method. It
has shown that the average loss in gravity cream-
ing is about three-fourths pounds per 100 pounds of

6 MILK TESTING.

milk. While in centrifugal creaming it is about one-
sixth pound only.

V. Did you ever dream that a pound of butter fat
is worth about one hundred and fifty times as much as
a pound of skim milk?

VI. If you did, it must have dawned upon you by
this time that it is a gross injustice to buy and sell
them at the same price; which is done by the ‘‘weight
only method” of pooling milk.

VII. Suppose you have ninety-seven pounds skim
milk and three pounds of butter fat and your neighbor
has ninety-six pounds skim milk and four pounds of
butter fat. By the ‘‘weight only method” of pooling
milk you both get the same price. Nevertheless 300
pounds of your neighbor’s milk is worth as much as
400 pounds of your milk. And now you kick and
squirm and grumble because the Babcock test has re-
vealed this terrible injustice, and does not let you
continue the draught on your neighbor’s pocket book.

VIII. The writer has just completed a test from a
a sample of buttermilk taken from a farmer’s churn,
and it tested 3.2 per cent. fat. At the rate of sixteen
and two-thirds pounds buttermilk per cwt. of milk
(which is the rule under the Cooley system), this
farmer keeps every sixth cow for waste in buttermilk.
The Babcock test has told him this terrible story of
waste, and he is now studying ways and means to
stop the leak, and save the product of that sixth cow.
Amen.

IX. The great worth of the Babcock test is in the
following items: First—it reveals the great losses in

MILK TESTING. 7

setting milk in the usual manner as practiced by
most dairymen. Second—TIt points out the great
losses which occur in churning thin cream at a high
temperature. Third—It is the best cow herd purifier
known to man. Fourth—lIt has shown and continues
to show the terrible injustice of ‘‘weight only” pool-
ing system.

‘ PeRT re

THE GLASSWARE AND MACHINERY OF THE
BABCOCK. THOT.

4. The Regular Bottles. [Fig. 1.] The regular
Babcock test bottle should contain at least 40 c. c. up
to the neck. The neck is graduated from Oto I0 per
cent. Each division of the graduated scale represents
.04.c.c. Five of those divisions are equivalent to one
per cent. of fat, when one pipette of 17.6 c. c. milk is
used.

do. The Pipette. [Fig. 2.] The pipette should
contain, when filled tothe mark, 17.6c.c. Apipette
of this size will deliver a little less than 17.5 c. c. and
when of milk of average specific gravity, will weigh
18 grams. The pipette should be accurately cale-
brated. It canbe tested by weighing the amount of
mercury necessary to fill it to the mark. The weight
of mercury should be 239 grams. Always be sure
and buy a pipette marked 17.6 c. c. There are other
sized pipettes onthe market but they care* “ool;
pipettes and should never be used.

6. Acid Measure. [Fig. 3.] A glass cylinder with
a lip to pour from anda single mark at 17.5 c. c. is the
best form for general use.

7. Cream Bottles [Fig. 4.] are the same as the
regular bottle except that they have a bulb in the
neck capable of holding 10 per cent. of fat.

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FIG. 2.

IO MILK TESTING.

8. Skim Milk Bottles are capable of holding
twice the amount of the regular bottle, and when they
are used it should be remembered that two pipettes of
milk and two measures of acid are delivered. Each
division on the scale of the neck on this bottle is equiv-
alent to one-tenth per cent. of fat, instead of two-tenths
per cent. as is the case in the regular bottle where only
one measure of milk and one of acid is used.

9. Machine for Whirling. There are many differ-
ent styles of machines, but all operating on the same
principle. A machine should be capable of making
from 700 to I,200 revolutions per minute. A small
wheel should make more revolutions than a large one.

10. About the Motion. In machines where the
motion is transmitted by belt or friction, the adjust-
ment should be kept tight enough to avoid slipping,
as otherwise the motion may be much less than is in-
tended, and result in an imperfect separation of the
fat.

11. The Acid. Commercial sulphuric acid having
a specific gravity of 1.82 to 1.83 should be used. The
stronger is preferable. It is very important that the
acid used have approximately the right strength. If
it is considerably too weak the casein will not all be
cut out, and being mingled with the fat will give an
unsatisfactory test.

If the acid is only a trifle too weak, the use of a
little more may give a good test. If the acid is too
strong it will turn the fat to a dark color. <A good
test may be obtained with too strong acid by using a
little less acid. The acid should not be diluted.

MILK TESTING. if

12. Weak Acid. If acid is only a trifle too weak
you will get good results by warming the milk to 70°
or 75° each test. If your acid is so weak that when
testing milk at 50° you have a white sediment in
the lower end of the fat column, you may get good
results by testing the milk at 70° or 75° with the same
acid.

13. Boiling Water. Boiling water should be pro-
vided for filling the bottles after they have been
whirled for the first time, and for warming the con-
tents of the bottles in cool weather. Distilled or rain
water is the best for filling the bottles.

MAKING THE TEST.

14. Sampling the Milk. Every precaution should be
taken to have the sample represent as nearly as pos-
sible the whole lot of milk from which it is taken.

Milk fresh from the cow while still warm and be-
fore the cream is separated in a layer may be
thoroughly mixed by pouring three or four times from
one vessel to another. Milk that has stood until a
layer of cream has formed should be poured more
times, until the cream is thoroughly broken up and
the whole appears homogeneous.

No clots of cream should appear upon the surface
when the milk is left quiet fora moment. Milk should
not be poured more times than is necessary, as ex-
tended mixing in this way is liable to churn the cream
forming little granules that quickly rise to the sur-
face. When this occurs it is impossible to obtain a

12 MILK TESTING.

fair sample and it is useless to make the test. Milk
is sometimes churned by being transported long dis-
tances in vessels that are not full.

15. Measuring the Milk. When the milk has been
sufficiently mixed the milk pipette is filled by placing
its lower end in the milk can and sucking at the up-
per end until the milk rises above the mark on the
stem; then remove the pipette from the mouth and
quickly close the tube at the upper end by firmly pres-
sing the end of the index finger upon it to prevent
access of air. Then carefully relieve the pressure on
the finger so as to admit air slowly to the space above
the milk. Always have the upper end of the pipette
and the finger dry when you measure milk, as it is
almost impossible to gradually lower the milk with a
wet finger. When the milk is lowered to the mark
on the pipette press suddenly with the finger to pre-
vent the milk from flowing out. Next place the point
of the pipette in the mouth of one of the test bottles,
held in a slightly inclined position so that the milk
will flow down the side of the tube, and remove the
finger allowing the milk to flow into the bottle. Then
blow into the upper end to expel the drop of milk
held in the point.

16. Adding the Acid. When all the samples of
milk to be tested are measured ready for the test, the
acid measure is filled to the 17.5 c. c. mark with sul-
phuric acid and from this it is carefully poured into a
test bottle, containing milk, that is held in a slightly
inclined position. The acid being much heavier than
the milk sinks directly to the bottom of the test bot-

MILK TESTING. 13

tle without mixing with the milk that floats upon it.
The acid and milk should be thoroughly mixed to-
gether by gently shaking with a rotary motion.

17. Whirling the Bottles. The test bottles con-
taining the mixture of milk and acid should be placed
in the machine and whirled directly after the acid is
added and mixed. In even numbered testers an even
number of bottles should be whirled at the same time,
and they should be placed in the wheel in pairs, op-
posite each other, so that the equilibrium of the wheel
will not be disturbed. The test should never be made
without the cover on the jacket. After seeing that
your bearing on the machine is all right, whirl the
bottles at the proper speed about five minutes; then
stop, and with pipette fill the bottles with hot distilled
or rain water to about the 7 per cent. mark, replace
the cover and whirl the bottles about one minute.
Now you are ready to measure the fat in the neck of
the bottle.

Never attempt to measure the fat on any test bottle
unless it is warm enough for the fat to be quite liquid.
If the temperature in the room is cool, be sure and
have a pail of hot water at hand when the whirling is
completed. Then immerse your bottles in hot water
up to the figure ten on the neck, taking them out as
you get ready to measure the fat. It is impossible to
get a good reading unless the fat is quite hot.

18. Measuring the Fat. The fat when measured
should be warm enough to flow readily, so that the
line between the acid liquid and the column of fat will
quickly assume a horizontal position when the bottle

14 MILK TESTING.

is removed from the machine. Any temperature be-
tween 110° F. and 150° F. will answer, but the higher
temperature is to be preferred. The slight difference
in the volume of fat due to this difference in temper-
ature is not sufficient to materially affect results.

To measure the fat, take a bottle from its socket,
and holding it in a perpendicular position with the
scale on a level with the eye, observe the divisions
which mark the highest and the
lowest limits of the fat. The dif-
ference between these gives the
per cent. of fat directly. The

reading can easily be taken to half
divisions, or to one-tenth per cent.
The line of division between the
fat and the liquid beneath is near-
ly a straight line and no doubt
need arise concerning the reading
at this point, but the upper sur-
face of the fat being concave, er-
rors often occur by reading from
the wrong place. The reading
FIG. 5. should be taken at the line where
the upper surface of the fat meets the side of the tube
and not from surface of fat in the center of the tube
nor from the bottom of the dark line caused by the
refraction of the curved surface. For instance, in
Fig. 5 the reading should be taken from a to b and
not: to:c,or.d.
The reading may be made with less liability of error
by measuring the length of the column of fat with a

ji] DL

MILK TESTING. 15

pair of dividers, one point of which is placed at the
bottom and the other at the upper limit of the fat.
The dividers are then removed, and one point being
placed at the o mark of the scale on the bottle used,
the other will be at the per cent. of fat in the milk
examined.

Sometimes bubbles of air collect at the upper sur-
face of the column of fat and prevent a close reading;
in such cases a few drops of strong alcohol (over 90
per cent.) put into the tube on top of the column of
fat, will cause the bubbles to disappear and give a
sharp line between the fat and alcohol for the reading.
Whenever alcohol is used for this purpose, the reading
should be taken directly after the alcohol is added, as
after it has stood for a time, the alcohol partially
unites with the fat and increases its volume.

19. Testing Skim Milk, Butter Milk and Whey.
As a small amount of fat is usually present in the
above products, you can get more accurate results by
the use of a special test bottle, which contains twice
as much as the ordinary bottle (generally known as
skim milk bottle). In such a bottle twice the usual
amount of milk and acid can be taken, and the column
of fat being doubled, the reading can be taken with
greater accuracy. Less acid is required for whey than
milk.

20. Testing Cream. Cream can be tested with
the regular Babcock test bottle, by dividing one pi-
pette of cream into two bottles and diluting said cream
with the same amount of water, and finish the test
exactly as with milk, and add the fat of the two bot-

16 MILK TESTING.

tles for? the per’ cent..-of 4at\ in the-eream: <li the
cream is quite rich use three bottles, by dividing
one pipette of cream into three bottles, diluting it
by adding two pipettes of water equally divided among
the three bottles, and then proceed with each bottle
as in testing milk, and when completed add the fat
of the three bottles for the per cent. of fat in cream.
Where a delicate scale is available cream may be
tested by weighing about five grams in the bottle, and
then multiply the reading by 18, and divide by the
weight in grams taken, same as in cheese.

21. A Good Gathered Cream Test. Cream may be
tested in ordinary bottles by using a pipette having a
capacity of 6.04 c.c. which will deliver about six grams
of average cream or one third of the weight of the
usual sample. When this pipette is used about I2c.c.
water should be added to the cream in the bottle be-
fore adding the acid. The usual amount of acid should
be taken and the test completed in exactly the same
way as with milk. The reading should be multiplied
by three to obtain the per cent. of fat in the cream.

TESTING CHEESE.

22. How to Take the Sample. Where the cheese
can be cut a narrow wedge reaching from the edge to
the center of the cheese will more nearly represent
the average composition of the cheese than any other
sample. This may be chopped quite fine, with care
to avoid the evaporation of water, and the portion for
analysis taken from the mixed mass.

MILK TESTING. oe 4s

When the sample is taken with a cheese tryer, a
plug taken perpendicular to the surface, one-third of
the distance from the edge to the center of the cheese
should more nearly represent the average composition
than any other. The plug should either reach en-
tirely through or only half through the cheese. For
inspection purposes the rind may be rejected, but for
investigations where the absolute quantity of fat in
the cheese is required, the rind should be included in
the sample. It is well when admissible, to take two
or three plugs on different sides of the cheese, and
after splitting them lengthwise with a sharp knife,
take portions of each for the test.

23. How to Make the Cheese Test. For the esti-
mation of fat in cheese, about five grams should be
carefully weighed and transferred as completely as
possible to a test bottle. From 12 to 15 c.c. of hot
water are then added, and the bottle shaken at inter-
vals, keeping it warm, until the cheese has become
softened, and converted intoa creamy emulsion. This
may be greatly facilitated by the addition of a few
drops of strong ammonia to the contents of the bot-
tle. After the contents of the bottle have become
cold the usual amount of acid should be added and the
bottles shaken until the lumps of cheese have entirely
dissolved. The bottles are then placed in the ma-
chine and whirled, the test being completed in the
same manner as with milk. To obtain the per cent.
of fat the reading should be multiplied by 18, and
divided by the weight in grams, of cheese taken.

18 MILK TESTING.

THE COMPOSITE TEST.

24, Potassium Bichromate. The discovery by Mr.
J. A. Alen, a Swedish chemist, that potassium bichro-
mate will preserve milk from coagulation and in ex-
cellent condition for testing fora long time, offers the
most satisfactory solution to this problem yet pro-
posed. This salt, although poisonous, is not so vio-
lent a poison as corrosive sublimate, and may be used
with comparatively little danger. On account of its
bright, orange color it is not likely to be mistaken for
any other substance used in the dairy, and the tint
which it imparts to milk, without the addition of any
other coloring matter, is so marked that there is no
danger of milk that has been treated with it being
used for domestic purposes.

25. The Potassium Bichromate Thoroughly
Tested. The use of potassium bichromate for the
preservation of composite samples of milk has been
thoroughly tested, with most satisfactory results,
by students of the Wisconsin Dairy School during
the winter of 1893. Under the direction ‘of Dr.
Babcock, and under the immediate charge of my-
self, ‘samples of milk have been kept ‘in this
way in a warm room for more than a month
without being coagulated, and determinations of
fat in these samples, at frequent intervals, have
shown no change in the amount of fat found. In all,
114 composite tests were made by this method. Each
of these was made up of either four or six samples of
milk, ranging from partly skimmed milk, containing

‘MILK TESTING. 19

little fat to very rich milk containing more than 6
per cent. of fat.

The samples were kept in a warm room from eight
to ten days after the first portion was added, and were,
without exception, in good condition when the final
test was made. All determinations of fat, both in the
single and composite samples were in duplicate, the
bottles containing the tests were inspected by myself
and a written report given to me each day of the test.
The final results are given below:

Average per cent. of fat in all single samples, 3.676.
Average percent. of fat in all composite samples, 3.654.

Of the 114 trials there were only four in which the

‘difference between the composite test and the average
of the single tests exceeded two-tenths per cent., and
in all of these the milk was partly churned by too
much mixing, making it impossible to obtain a repre-
sentative sample of the composite. Of the remaining
110 trials, only ten gave differences larger than one-
tenth per cent. fat, and in forty trials the composite
test agreed exactly with the average per cent. of fat
in the single tests. These results are far better than
we have obtained by any other method, and I
heartily recommend its adoption in factories, as The
composite test.
_ N. B.—A series of composite tests just completed
by the Dairy students of the term of ’94 have given
even better results than the previous winter, as they
were instructed to handle the samples carefully to pre-
vent a partial churning.

20 MILK TESTING.

26. Howto get the Samples. In making tests on
this plan a pint or quart fruit jar should be provided
for each patron. Into each of the jars should be
placed, at the start, from one-fourth to one-half gram
of powdered potassium bichromate. This need not be
weighed as the amount can vary considerable without
affecting the results. The amount specified is about
one-half as much as would lie upon a cent or as much
as can be taken upon a pen knife blade one inch long.

This will be sufficient to preserve from a pint to a
quart a week. Enough should be used to tint the
whole sample when complete a light straw color,
and it should be perfectly liquid when the final test is
made. If it does not keep perfectly liquid, more bi-
chromate should be used.

Each jar should have upon it the name or number
of the patron to whom it belongs.

27. To measure and keep the Sample. A small
tin cylinder holding from-one to two ounces of milk
when filled to the brim makes a convenient measure
for this purpose. Whenever a fresh sample of milk is
placed in the jar it should be mixed with the milk pre-
viously added by giving the jara rotary motion. The
jars should be tightly closed after each sample of milk
is added and kept in a cool place during the week.
If kept too warm the cream will become so hard that
it cannot be mixed in without danger of churning
which will always lead to low results.

The test of the composite sample is made in exactly
the same way as with fresh milk.

MILK TESTING. 21

28. Sampling Milk in Factories. There are sev-
eral good methods to follow:

First.—By stirring the milk with a long handled
dipper after it has been poured into the weigh can,
and dipping out a small portion from which the test
sample is measured.

Second.—By punching asmall hole in the bottom
of the conductor pipe through which a small portion
of the milk continually escapes and is caught in a
small vessel placed to receive it.

Third.—By laying a small tube in the bottom of
the conductor pipe having it project a foot or more
beyond the end and placing a small vessel to receive
the portion of milk which runs through the tube.

Fourth.—By using a small tube about three-eighths
of an inch in diameter witha slide so arranged at the
bottom that it will close by slipping up over the tube
and close up, when the operator presses down the tube.
This tube should be at least as long as the weigh can
is deep. As quick as the milk is poured into the
weigh can, the operator inserts the tube and presses
slightly, to close the valve at the bottom, and the
tube contains a column of milk from top to bottom.
He then lifts out the tube and inserts the upper end
of it in the composite jar and pours in the milk. This
is the ideal way of getting a correct composite sam-
ple.

This tube was first brought to notice by M. A.
Scovell of the Kentucky Exp. Station.

29. Quick Sampling When Busy. Suppose you
have fifty patrons numbered from one to fifty. — First.

22 MILK TESTING.

—In your refrigerator you have fifty jars numbered
from one to fifty; one belonging to each patron.

Second.—A rack containing fifty nine-inch test
tubes is placed near the weigh can, also numbered
from one to fifty. The tubes in the rack being so ar-
ranged that by commencing at one end they may be.
filled continuously, (no skipping about). Into each
tube place a very small amount of powdered potas-
sium bichromate, hardly the size of a wheat kernel.

Third.—Your milk sheet must contain the name and.
number of each patron.

Fourth.—Prepare a tablet having fifty printed num-
bers for each day in the week.

When the first patron comes (say number forty),
take an ounce measure full of his milk and pour it
into the first tube in the rack.

Observe his number when you set down the weight
of his milk, and quickly put down his number oppo-
site the printed No. I in your tablet. When empty-
ing the samples, at your leisure, into the jars in the
refrigerator, we observe that in this case tube No.
one would be emptied into jar No. forty, and so on.
with each patron. Say your next patron is No.
twenty-six which goes into tube No. two. Tube No.
two will then be emptied into jar No. twenty-six.
Very quick work can be done as there is no skipping
about or hunting for samples.

30. Another Good Composite Test. A very satis-
_ factory composite test may be made in the following
manner: wasnt lash ‘ai |

Take a double size bottle (skim milk bottle) for each

MILK TESTING. 23

patron and measure into this with a 5 c.c. pipette a
sample of his milk each day for seven days. The bot-
tle will then contain double the usual test sample, and
by adding double the usual amount of acid, the
test may be completed as with fresh milk. It is
well to shake up the contents of the bottle before ad-
ding the acid. But it should be remembered that
when a double test sample is used each division on the
neck of the test bottle is then only one-tenth per
cent. while witha single test sample it reads two-tenths
per cent. A composite test for three days can be ob-
tained in the same way with a common bottle by us-
ing a pipette containing 5.9 c.c., making the test in just
the same way as with fresh milk.

HOW TO DETECT WATERED MILK.

31. A Simple Formula. After milk has stood from
two to three hours the lactometer reading may be and
generally is from one to two degrees higher than it
was on the same milk immediately after it is drawn from
the cow, hence it is quite impossible to get a strictly
accurate formula.

But the writer’s aim is to give a simple formula
only approximately accurate, but nevertheless a very
valuable guide which may be quickly applied by any
intelligent person in a few minutes’ time.

32. Directions for Using the Quevenne Lactometer. -
For convenience in the following explanation we as-
sume that L. R. means Lactometer Reading. T.
means Temperature.

24 MILK TESTING.

Send to some dairy supply house for a
Quevenne Lactometer, anda glass tube about
two inches in diameter and ten inches high
(or a tin cylinder of that size is sometimes
used). Take a sample of the milk you wish
to test, mix it well, and pour it into the tube
to within three inches of the top. Then in-
sert the Lactometer carefully, and pour in
enough milk to fill to the top.

Observe the division of the scale which
corresponds with the surface of the milk for
the lactometer reading.

Find the temperature of the milk, as the
correct lactometer reading is only obtained
at 60° F. A lactometer with a thermometer
attached is best. Where the two instru-
ments are combined the thermometer scale
should be above the lactometer scale so that
both readings may be taken without remov-
ing the lactometer from the milk. If the
temperature should not be just 60° the lac-
tometer reading may be corrected by the
following rule. .

33. Rule for Correcting the Quevenne
Lactometer Reading.—Within the range
between 50° and 70°.

First.—If the T. is above 60° add one-
tenth to the L. R. for every degree it is
above 60°.

Second. —lIf the T. is below 60° subtract
one-tenth from the L. R. for every degree
it is below 60°.

QUEVENNE
LACTOMETER.

MILK TESTING. 25

34. Examples Under the Above Rule.
me By S20. 6S": + Comect Lek 326
MOR. oor tise :ouCarrect) be Re 25-5:

35. The Next Step. After you have found the
correct L. R. under the above rule, the next step will
be to find the per cent. of fat in your sample. Then
you are ready to figure for water.

36. About Solids Not Fat. Solids not fat in
average milk is about nine per cent., but it may run
aslow as 8.5 pounds ina hundred pounds of milk.
Hence we adopt that as a standard, and for the fol-
lowing reason: Suppose we would adopt 9. as a stand-
ard, then all those that have cows giving milk con-
taining less than 9 per cent. solids not fat, could
be accused of watering—8.5 is a safe standard.

37. Rule for Finding Solids Not Fat. Multiply |
the per cent. of fat by .7, add the product to the
correct L. R. and divide the sum by 3.8 the quotient
will be the solids not fat in your sample.

38. Examples Under the Rule.
Ist—Fat 4. Correct L. R. 32.
4. X.7=2& and 32 + 2.8 = 34.8 and
34.8 + 3.8 = 9.16 solids not fat=normal milk.
2d—Fat 3. Correct L. R. 26.
25607 = 2. Tl and 26 4, 2.1 = 25:1 and
28.1 + 3.8 = 7.4 solids not fat=watered milk.

39. Rule to Find the Amount of Water. Sub-
tract the obtained solids, not fat, from 8.5, multiply
the remainder by 100, and divide it by 8.5, the quotient
will be the per cent. of water in the sample.

40. Example Under the Rule. We take the above 2d

26 MILK TESTING.

example: 8.5—7.4=1.1 and I.1X100=I110. 110+8.5
=13. Same as 13 per cent. water in sample.

41. How to Use a Common Lactometer. A com-
mon lactometer can be used in place of a Quevenne by
observing the following:

Temper your milk to 60° F.

Insert the lactometer and take the reading. Then
multiply the reading by .29, which will reduce it to a
Quevenne lactometer reading. Suppose your reading
is 100 and 100xX.29=29. This being what it would
read by the Quevenne lactometer. Suppose, again,
the reading is 110 and 110X.29=31.9=Quevenne lac-
tometer reading. By observing the above rules a
common lactometer could take the place of a Que-
venne, but it should be remembered that cheap lac-
tometers are not reliable as a rule.

42. About Testing at the Wisconsin Dairy School.
Each student in the Laboratory Section is required
to make tests (testing either milk, cream, whey,
cheese or butter), and make out a report of his
work on ablank furnished by the station. Composite
milk testing, on account of its great importance, has
received special attention for the last two winters.
Figures obtained by the students under this work
may be found in this book.

The following is a blank, showing the work of a
student covering one composite test extending over a
period oftendays. Inthe blank, under Adulterations,
we see m9Q6.58 w3.42, which shows that 100 lbs.
of the sample contains 96.58 lbs. of milk and 3.42 lbs.
of water:

ihe Wpisadamwhy wircty Libis: Woraeks,

STUDENTS TESTING MILK—WISCONSIN DAIRY SCHOOL.

MILK TESTING. 1

UNIVERSITY OF WISCONSIN—SCHOOL OF DAIRYING.
Report by P. E. Wa.uingz, No. 73. DaTE, Feb. 14, 1894.
MILK TESTING.

fi fe} Zu
eee eee hk ek ees
eA) a Z a H < fm & a < eo
Beet < Qo oie ne uw 2. fl fy
asl o8 = QS oa a< Bie mo
a <| 6 a a Be me fe 3 B 5 Hx
Pw lg s 5 a ff] O re) S A <5
Bets fa O a Ay a a & fu
H ~ <q
6.58
II 29 58 28.8 3.45 8.21 eo 3.57
8276
12 25 56 24.6 3.00 7.02 wit 4 3.63
m87. 4 SEF
Be FeSO 202g 90% | 7243. eae 6 | Skim
22.38
89 | 26.5, 70 | 27-5 | 3.55 | 7.89 mee Ae aes
$2. 34 50 43 2.20 9.09 ApSkimmed-|iiyitccs . 2
oe ee 67 so 7 2.80 S200) SSRIMEMEM S| 3s rocc"ee >. «
Tota Vat. 172.5 NG Oi EAB RO Mabie tere Age: wont tetas hea be
INDETABE «<7. iss a 28.7 2,81 BIG N aioatcar s oe he eons a tae
Compos-

ite , .28.5| .63 28.8 2.80 SOB eat oes vette) Tes eral hats

N. B.—Students are required to work on a three per cent. fat basis,
and an 8.5 per cent. solids, not fat, basis.

HOW TO DIVIDE THE MONEY.

43. The Correct Way. Let us suppose that there
is one composite test taken weekly, and
A has for the first week 2,046 lbs. milk-test, 3.2 equals fat 65.47.

B os my 822 ‘6 ig aI ‘ 33:70.
Cc ‘6 ag 625 se se 4.6 te 28.75.
A has the second week, 1,820 ‘‘ ae 3.3 oe 60.00.
B se oe 780 ig ‘6 4.0 ‘es : 31.20.

ce et se 735 se ‘es 4.2 se 30.45.

28 MILK TESTING.

A has the third week, 2,244 ‘' e 3.0 oe 67.32.
B i - F000 rt As 4.2 os 42.00.
c es as 650 ‘ ay 4.4 SA 28.60,
A has the fourth week, 2,120 ‘' s 2.3 us 65.72.
B us a 962 ‘ “ 4.0 us 38.48.
C “ _ 720.7% a 4.1 “a 29.52.
Total; l45554 Total) 521-23.
A's milk for month, 8,230 lbs. equals 258.51 fat.
Bs es SOA rt" i 145.35 - ‘*
sae ae e720 we Layso2- t'
Total, 14,514 Total e520.25-. 1!

44. The Butter Sales.

First shipment, 4-40 lb. tubs, 160 lbs. net amount, $40.00

second, ><" ZOO A I SA a OR $ 32.20
Third 4 GON Sos" Ss 4 oi eee- 15 Fett - 30.50
Fourfh BOO ee er EO ee eS “ 31.60
Home sales, ts Me A = 12.50
A drew £O,4 Seen cs 2.50
B drew See 2 1.50

"EOtale hoo. f Total, $150.80
Cost of manufacturing 586 lbs. at 4c. 23.44
The patrons’ share is, - - - - - $127.36

If 521.21 lbs. fat are worth $127.36, I lb. of fat is worth, 24.43c.

A’s share equals 258.51 X 24.43c.equals $63.16 |
B's 4 145.39 X 24:43. ™ 33. S eee 36
C’s oe ce La, 32 24543 ce
N. B.—Most secretaries carry over the amount ee about by
the small fractions, to save figuring: If, in the above case, we carry
$2.27 forward to the next month, we would have:
A’s share equals 258.51 X .24c. equals $62.04 | $125.09
Bis) <\" Oy EH SR Oe 2G ae 34.89 } 2.27 carried over.
C's SS vee GLY, So eg BACH Ti 28.16 J —
$127.36

45. The Practical Way. Taking the same milk
and the same test we find it as follows: Here we

MILK TESTING. 29

find the average test by adding the four tests together
and dividing by four.
A. 8,230 lbs. milk. Average test for month 3.15 =259.25 lbs. fat.

B. 3,504 6 ‘6 ‘6 ‘6 ‘6 se 4.075 =145.23 “e ‘e
CG 2,720 ‘6 ‘6 oe ‘e is ‘a 4.325=117.64 6 ‘6
Total 14,514 lbs. milk. Motaks zac" .' Cp

N. B.—We find that in this case we have nearly one pound of fat
more for the total. By inspection we find that A. has nearly one
pound more than in the former statement. While B. has a trifle less
and C. has a trifle more.

Of course if cows vary very widely in test and in
milk yield from week to week, we would recom-
mend the ‘‘correct way.” But for general prac-
tical purpose the incorrectness of this ‘‘practical way”
is so slight, and labor saved in figuring so marked
that most any one will be justified in using it.

46. A’s Butter Statement.

PRERE UMPC) ADCMRTNCLS: TUITEG 3 ov. wins nies aiard «eee wos aietea 14,514

Mork iia. pounds butter. . 4s ses ce eee es os ted as 586

Average net price for butter....... sepebdtay Shion accra 25-73 cts
MELTEREIIS TOL WNLION 6 22). r ss 2a aed ovate sore ts $150.80

Por mia nin gutter ides a. sc. 5 cee ee ered os «rein 23.44

Mee ammount die patrons. ja yess siege sia Sats gtonereress 127.36

Per pound of butter fat (net to patrons)........... 24.43 cts
Ra ery MIRE A: BESEN, ar) wo rateh oo: ha hte roveiater a’ fatelae 3.59

REA WOTARA LOSES sic teicn 4 ptarkwe Wes Giaiaseiat> poeple tee 3.141

Mer We. G1 pounds Of Falke. oo onsite odes baws pe 8,230

PURE a ENV EE AA AE ele keh Sever. otecs taga et aeode s Sema. hm eine 258.51 lbs
net Mich Or pees attack. eekde ke save cere es $63.16

FO pounds butter drawn (@ 25. «fe. ok sees ee 2.50
EMEA? AME MOU, ln Foe ee ae ae oitaks Sa e's ogg 8 $60.66

47. Dividing Cheese Money. Taking the same

figures as in butter:
A’s milk for month 8230 pounds. Fat 258.51
B’s ata 3564 pounds. “' 145-38
ne CS oat 2720 pounds. ‘' $47.22

rotals.**-"t 14514 Total 521.21

30 MILK TESTING.

Suppose you get I,450 pounds cheese selling at ten cents net

making total amount of momey /.<°.:5)ss2%2 eset ous $145.00
Manufacturing of 1,450 @ 1% cents per pound equals...... 21.75
Leaving. patrons. «ss. = «ears ewe ti ok ee eee $123.25

If 521.21 pounds fat are worth $123.25, one pound of fat is worth
23.65 cents.

A's share equals 258.51 X 23.65c. equals $61.13

Bis ee SES sO me se Os eee EE 2
C’s ee ee VIF be feo Pd 23.65 e As ie £1
Total; <= - - - $123.25

N. B.—In dividing the money in this case the Secretary might have
taken out seventy-seven cents and given it to the patrons the follow-
ing month. He would then have money $122.48. Fat 521.21. Price
for fat 23.5. Saving much labor in figuring.

48. A’s Cheese Statement.

‘Total No: ponnids eritle sy: 2. 28 sc bea Ce an anees ence ea ee

otal No\pounds eheese. 2712)... ote ba ie oe kes 1,450
Average-net price per BOWE. <M gis es ook Seo. os eee 10 cts.
Met meceiptsy fomibeese.., c,d eres ele emis ts Soe cies oe $145.00
Making and sellingi@. 134 Gents). 2... ese hee de 27-275
Net-ambunt-duepateous s5).55/ 2 wc oes ics chee he 123.25
Per pound butter fat (net to patrons)... .......... 23-65cts.
VYour- amount af mika. 5 shai hoe oe we wr csle ee See 8, 230. ibs.
Genetalkaverape tese, fii... kona ersicie conics senate 3-59
Wont queries jest. 52. ons oo ote = cpio mame 3.141
Nour tter: Fat 2 os aes wa eee eA eee eke 258.51 ibs.
VOur sete focebas: oo ps tek te woe es ee se pee eee $61.13

P. S.—Suppose A had drawn fifty pounds of cheese and 1400 pounds
were sold to the buyer. We of course would have charged him the
same and would now get our pay by taking it out of the $61.13 leaving
him $61.13—5.00 =$56.13.

Before closing these chapters the writer would like
to add that recent investigations tend to confirm the
fact that satisfactory results can be obtained by mak-
ing composite tests only every ten days, or even bet-
ter than that, viz.:semi-monthly. A great advantage
under semi-monthly composite tests would be that in
making monthly dividends the Secretary would have

MILK TESTING. 31

to deal with no worse fractions than tenths or five
one hundredths, either of which is a very easy and
simple fraction to handle; the assumption being that
tests are read not closer than tenths.

PART TEE

USEFUL POINTERS FOR MAKING THETEST.

49. About Running the Machine.

1. All testing machines should be examined fre-
quently, to see that all the bearings are in order.
And especially should those machines having rubber
bearing be watched; for loose adjustments lessen the
speed of the wheel containing the bottles, and result
in a poor test.

2. An ordinary size machine should be run ata
speed of about 1,000 revolutions per minute. Small
wheels should be run faster, and large wheels slower,
ranging from 700 to I,200 revolutions.

3. The machine should be frequently oiled, and the
bearings kept free from dirt and. dust.

4. Never hold to the crank of a rubber or belt bear-
ing machine to stop the motion of the wheel suddenly,
but let it gradually stop on its own accord. Forcibly
stopping a rubber bearing machine may ruin its bear-
ing in a very short time. Remember this, ye operators
of rubber bearing machines.

50. About Adding the Acid.

5. Acid of aspecific gravity of 1.82 to 1.83 is of the
right strength for milk testing; 1.83 is preferable.

6. If the acid is too weak, use a little more than
the usual quantity.

MILK TESTING. 33

7. If your acid is too strong, use a little less than
the usual quantity. Do not dilute the acid with
water.

8. If your acid is considerably too strong or too

-_ weak do not use it at all.

9. Experience has shown that you can greatly im-
prove your test, when your acid is too weak, by warm-
ing the milk before adding the acid, but not above
75° F. And when your acid is too strong you can
greatly improve your test by cooling the milk before
adding the acid.

10. If by circumstances you are compelled to use
very weak or very strong acid, observe the advice
given in No. 9, and follow it. You will find ita great
aid.

11. Always hold the bottle in a slanting position
when adding the acid, allowing the acid to flow down
along the inside of the bottle to the bottom.

12. Holding the bottle in a straight, upright posi-
tion and letting the acid drop down onto the milk is
a sure way to char your milk and get black spots in
your test. |

13. Do not let the bottles stand long with the milk
and acid unmixed. Do not let the bottles cool off
after mixing, but test while hot.

14. Keep your acid bottles tightly corked. Either
a glass or rubber stopper should be used. Glass stop-
pers well fitted to the bottle are the best.

15. If the acid is left open to the air it will absorb
moisture from the air and become weak.

16. When the appearance of the fat is of a light

34 MILK TESTING.

color, and contains a little whitish curdy matter at
the bottom of the fat column, it is a sure sign that the
acid is too weak.

17. When the appearance of the fat is of a dark
colour it is a sign of too strong acid.

51. Distributing the Bottles.

18. In an even numbered bottle tester always put
them in pairs opposite each other. In a fifteen
bottle tester, to test five bottles, put in one bottle and
skip two places each time until the five are thus dis-
tributed. To test three bottles, put in one bottle then
skip four places, then put in another bottle, then skip
another four places and then put in your third bottle.
Six bottles can be tested by putting in a pair of bot-
tles, then skip three places;,put in another pair and
so on. For nine bottles putin three each time and
skip two places each time.” For twelve bottles put in
four each time and skip one ak had ph,

52. Black Spots.

19. If you are troubled with black spots in your
fat, it generally comes from either of the following:
First — By pouring your acid into your bottle in
such a way that it drops on the top of the milk. (See
No. 11). Second—By letting your bottle stand un-
mixed after the acid has been added. Third—By
having your milk too warm when the acid is added.
If you have a large dark mass in the column of the fat,
give your bottles an extra whirl which generally brings
it to the bottom.

MILK TESTING. 35

53. White sediment in Fat.

20. If you have a cloudy, white sediment in the
lower end of the fat column, it indicates that your acid
is too weak, and more acid should betaken. A white
sediment test can often be improved. Thus: Cool
down the fat in the neck, and then add a little hot
water to fill the neck to the figure 10, heat up the bot-
tle quite hot in hot water and whirl lively for a minute.

54. Trouble About the Bulb.

21. In testing thin cream (or when dividing rich
cream into two cream bottles), be careful to fill the
bottles not above the figure 14. If you fill too high
the lower reading will be’in the bulb, and no reading
can be taken.

If your cream is richer than expected, you can eas-
ily fill the second time and give it another short whirl.

55. Miscellaneous Useful Hints.

22. Never make a test without first covering the
jacket. The bursting of a bottle in an uncovered
machine might cause a serious accident by throwing
acid or glass into the operator’s face.

23. Experience has shown that a much clearer test
can be obtained by filling your bottles only up to the
base of the neck, after whirling the first time. Then
whirl for a minute and fill to the figure eight and then
whirl for another minute. Try it if your test does not
show up clear. It works fine.

24. Always use water from condensed steam or rain
water in preference to hard water. Soft water tests
are much more satisfactory.

36 MILK TESTING.

25. If for any reason the test can not be made im-
mediately after mixing the milk and acid, set the
bottles in hot water to prevent them from cooling.

26. Immerse the bottles, (after the test is comple-
ted) in very hot water, completely immersing the fat
column in the neck. This will keep the fat in liquid
form, and give you a fine reading. If the bottle is
allowed to cool before the reading is taken, the fat
will be lowered in the neck of the bottle and adhere
to the sides, which prevents getting an accurate
reading.

27. Especially should the advice given in No. 26
be followed when the atmosphere of the roomis cool,
or when a large number of tests are made at one time.

28. If your test gives unsatisfactory readings cool
down the fat in the neck of the bottle to about 40° F.
then immediately immerse in hot water, above the fat
column and thereby heat your fat to 150° F. and you
will find an improvement in the clearness of your test.

29. Never mix your milk and acid inthe test bottle
with an up and down motion, but give it a rotary mo-
tion and you will have a bottle with a clean neck to
start with.

56. Study, 1, 4, 9, 11, 13, 16, 23,:25 and 26, es-
pecially under Useful Pointers for making the test.

Puke La.
ALPHA TIGN OP THE. TEST:

1. Reasons why dairymen should apply the test to
Lhe cows?) pp: 7:

2. Why cheese factories should pay by thetest. p. 3.

3. Useful hints to cow owners. pp. 5.

PAT Ti Te

THE GLASSWARE AND MACHINERY OF
THE-SBABLCOCK TEST.

a“ the teeular bottle: -:p. 8.

&. > Pherpipette, = p.'8:

6. ‘fhe acid measufe. <p. 8.

7. fhe ‘creant bottles «<p. 8.

8. The skim milk bottle. p. 10.
9. Machine for whirling. p. Io.
10. About the motion. p. Io.
P12 oT he atid. 7p.’ 10.

ba. Weak acid.*-p. 4!

13. Boiling water. p. II.

Making the Test.
14. Sampling the milk. p. II.
15. Measuring the milk. p. 12.
16. Adding the acid. p. 12.

17. Whirling the bottles. p. 13.
18. Measuring the fat. p. 13.

MILK TESTING.

Testing skim milk, buttermilk and whey. p: 15:
Testing creams "pp, 15-

. A good gathered cream test. p. 16.

Testing Cheese.

. Taking the sample. p. 16.
. How to make the cheese test. p. 17.

The Composite Test.

. Potassium bichromate. p. 18.
. The potassium bichromate te ed tested.

p. FS:

. How to get the sample. pp. 20.
. How to measure and keep the sample. pp. 20.

Sampling milk in factories. p. 21.
Quick sampling when busy. p. 21.

. Another good composite test. p. 22.

How to Detect Watered Milk.

. A-simple formula. p. 23.
. Directions for using the Quevenne Lactometer.

Pp. 23.

. Rule for correcting the Quevenne Teomates

reading <<. 24.
Examples under the rule. p. 25.

o=ihe next-stepss.-p.' ee

About solids, not fat. p. 25.
Rule for finding solids not fat. p. 25.

. Examples under the rule. pp. 25.

Rule to find the amount of water. p. 25.

40.
4I.
42.

43.
44.
45.
46.
47.
48.

MILK TESTING. 39

Example under the rule. p. 25.
How to use a common Lactometer. p. 26.
About testing at the Wisconsin Dairy School. p.26.

How to Divide the Money.

‘he correct way. ‘p. 27.

The butter sales. p. 28.

The practical way. p. 28.

A’s butter statement. p. 29.
Dividing cheese money. pp. 29.
A’s cheese statement. p. 30.

PART IIL

USEFUL POINTERS FOR MAKING THE TEST.

49.
50.

ST:
> Black spades, 19; p.-34.

»: White sediment in: fat, -20.°/ p:\35-

. Trouble about the bulb, 21. p. 35.

. Miscellaneous useful hints, 22to29. pp. 35 and 36.

About running the machine, I, 2, 3 and 4. p. 32.

About adding the acid, 5 to 17 inclusive. pp. 32
and 33.

Distribufihg the bottles, 18. p. 34.

Study 1,'4, 9, II, 13, 16,-23, 25 and 26, especially
pp. 32 to 36.

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