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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

SECOND EDITION

MADISON, WIS. wt. a
PUBLISHED BY THE AUTHOR 3/ ys FILE
1895

Copyrighted 1894 and 1895

By ApDOLPH SCHOENMAN

s

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 determin-
ing the butter fat of milk was sorely needed for the general good of
the dairy public.
; Although the general dairy public is rather slow in ‘‘ catching on’’
om _ to the great injustice of pooling milk by weight ony, regardless of the
E fat it contains. The wiser heads and experimental workers have
for several years discovered the great injustice of the ‘‘ weight pool-
ing ”’ practice. And further than that, they have seen the great
mass of dairy farmers, year after year, feeding cows of all sorts, good,
bad and indifferent, thousands of which were not paying for their
: r fs keep, and are a curse, not a boon, to their owner.
3» 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 device for measuring the butter fat of milk was
x _ ardently sought for by the chemists of several of the leading Experi-
mental Stations.
% mY Several years ago Professor Short of the Wisconsin Experimental
as ‘Station led the way by inventing a method by which the butter fat of
Be milk could be quite readily measured. Although not quite satisfac-
Z ‘tory, it was a stride in the right direction. Next came the test of
Professor Patrick of the Iowa Experimental Station, which was some-
__ what different and in a measure quite satisfactory. But not quite she
thing for quick, simple, and accurate work. But to cap the climax,
GUE S. M. Babcock, chief chemist of the Wisconsin Experimental
ee 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
i ten to fifteen minutes time.
z _ The great and wonderful good this invention which Dr. Babcock
= "gave to the dairy public /vee time alone can tell. Through the
Ks "courtesy of Dr. Ruke by whom the writer was greatly assisted in

yes: PREFACE. |

getting up this little book, the author takes this ee) to tl

the doctor for his kindness. Thee
Part I gives reasons why the test should be applied to the a

the owner's sake, and at the factory it should be applied for j ju

sake.

an actual experiment.

Plain, Wis.

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‘TABLE OF CONTENTS. i

PART I. o

PAGE. a

easons why the Dairymen Should apply the Test to their a
COWS. eee eeeeeeteeeeneeeteteeeneettenettetteees I ste

Useful Hints to Cow Owners ........sesesceeeeee sat is 5 ;
PART II re

poets a eta TI

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APPLICATION OF THE TEST.

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

Farmer Jones is the owner of three cows; his favor-
ite cow is Bess, a fine large cow which gives a large
yield of milk, while Bell is a puny looking animal with
only a moderate milk yield. ‘‘Daisy,” he says, ‘will
have tobe 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’ Bess and her
large milk yields. So, one fine day, he went down to
test her, and also the other two, and obtained the fol-
lowing result:

Butter Fat.
Bess— Daily yield, 32 pounds milk. Test, 2.8%7= .896 pounds.
Bell— sé 6 25 “6 sé 4.0%=1. fete)
Daisy— ‘‘ ‘é 22 e se ay 4.6% =TI-012 “e

Farmer Jones, here is he result of the test of you
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

‘butter fat, while Bess, your brag cow, brings up the

rear with a record of .896 pounds of butter fat.

2 MILK TESTING.

“JT 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, I came near selling my best cow at a cow-
beef price, and now this little Babcock machine told.
me in aten 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 cost a pile of
money.”

‘No, sir; it is not patented. Dr. Babcock gave 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
Babcock 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 a large
percentage 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 nomi-
nal 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
future greatness of the Babcock test.

Look at these figures.

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

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MILK TESTING. 3

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

Sh ae Perse fe 7S OE = hs
tte Ath yivta.s (te OAd = ae
at Pe Mattie. $3.48 as os
cele aN ae 8 Be aif cs

POMPE ODS yee tars a8 5 me i.

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
44 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 gualzty.” Quantity —
is money in pooling milk by weight only, and the
shrewdest men willingly degrade the milk tothe 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 ona 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 has invariably tested one per cent. 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 in-
variably 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 average 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 creamery’s example or
work at a great disadvantage.

3- Useful Hints to Cow Owners.

I. Buya 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 ob-
ject in view of ‘‘weeding out” and ‘‘grading up,” it
may bring in, ina short time, its costs 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 creaming
is about three-fourths pounds per 100 pounds of milk,

6 MILK TESTING.

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 isa 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 neigh-
bor has ninety-six pounds skim silk and four pounds
of butter fat. By the ‘‘weight only method” of pool-
ing 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 froma
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 of buttermilk per cwt. of milk
(which is the rule under the Cooley system), this far-
mer 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 meansto 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

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as which occur in churning thin cream at a high tempera-
eke.’

Second —It points” out the great losses

Third —It is the best cow herd purifier known

to man. Fourth —It has shown and continues to

: show the terrible injustice of ‘‘ weight only” pooling

system.

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THE GLASSWARE AND MACHINERY OF THE
BABCOCK TEST.

4. The Regular Bottles. [Fig. 1.]| The regular
Babcock test bottle should contain at least 40 c. c. up
tothe neck. The neck is graduated from 0 to IO per
cent. Each division of the graduated scale represents
.04.c. c. Five of those divisions are equivalent to one
percent. of fat; when -one pipette of -17.6.¢. e¢7mnk
is used.

d. The Pipette. [Fig. 2.] The pipette should
contain when filled to the mark, 17.6 c. c. A pipette
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 cali-
brated. It can be 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 on the market but they are ‘‘fool”
pipettes and should never be used.

6. Acid Measure. [Fig. 3.] A glasscylinder with
a lip to pour from and a 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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|e) 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 de-
livered. Each division on the scale of the neck on
this bottle is equivalent to one-tenth per cent. of fat,
instead of two-tenths per cent. as is the case in the
recular 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.

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MILK TESTING. II

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
possible 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 thor-
oughly 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 for amoment. 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 surface.
When this occurs it is impossible to obtain a fair sam-

12 MILK TESTING.

ple and it is useless to make the test. Milk is some-

times churned by being transported long distances
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 upper 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
pressing 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 upperend 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
sulphuric 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-

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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. » tie
reading can easily be taken to half
divisions, or toone-tenth percent.
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 instancé, in
Fig. 5 the reading should be taken from a to b and
not toc ord.

The reading may be made with less liability of error
by measuring the length of the column of fat with a

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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 ex-

amined.

Sometimes bubbles of air collect at the upper surface
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 read-
ing 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 asthe 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 fat in the cream. If 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 12
c. c. water should be added to the cream in the bottle
before 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 multi-
plied by three to obtain the per cent. of fat in the cream.

THE LATEST AND BEST CREAT TEST.

2la. A newcream bottle devised by Mr. Winton of
the Connecticut Experiment Station, and for sale by the
Vermont Farm Machine Co. (See illustration.) With
this bottle and an 18c. c. pipette cream can be tested
in exactly the same manner as milk is tested, viz:
By taking one pipette of cream and one measure of

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acid, and manipulating it in the same manner as the
regular milk test and reading the
per cent. of butter fat direct from the
Mece of the bottle... If am .18~c..c.
pipette is not at hand anordinary 17.6
c. c. pipette may be used with the
supposition of a test a trifle low. About
one-fiftieth too low.

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.

When the sample is taken witha
cheese tryer, a plug taken perpendicu-
lar to the surface, one-third of the dis-
tance from the edge to the center of
the cheese should more nearly repre-
sent the average composition than

CONNECTICUT
any other. The plug should either CREM BOTTLE:

reach entirely through or only half through the
cheese. For inspection purposes the rind may
be rejected, but for investigations where the ab-
solute quantity of fat in the cheese is required, the

18 MILK TESTING.

rind should be included in the sample. It is well
when admissible, to take two or three plugs on differ-
ent sides of the cheese, and after splitting them length-
wise with a sharp knife, take portions of each for the
test.

23. Howto 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 atest 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 becoine
softened, and converted into acreamy emulsion. This
may be greatly facilitated by the addition of afew
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 en-
tirely dissolved. The bottles are then placed in the
machine 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.

HOW TO TEST BUTTER.

23a. Take a glass tube {x 10 inches, fill it about
three-fourths full of butter,set it in hot water for ten or
fifteen minutes, then pour in about twenty or thirty
drops of sulphuric acid (same as is used for milk test-
ing), mix it well and set back into the hot water until
a separation of the fat and brine is observed. Then

MILK TESTING. 19

measure the whole length of column (both fat and

brine), and also measure fat column alone. To
_ obtain the length of the brine column, subtract length
_ of fat from whole length. Ex. Suppose whole length

ce is eight inches and length of fat is 62% inches, length
of brine would be Iz inches. Allowing 75 inch for
cs, the acid added to the brine we would have:

: ‘ Fat 6% inches. Brine, 176 inches.

a After the comparative lengths of brine and fat are
be obtained as above,

a Use the following rule.

: be Multiply length of fat by .9.

i Multiply length of brine by 1.2.

Be Divide the product of brine by product of fat,

and subtract the quotient from 1.00. The remainder
will be the per cent. of pure fat in butter.
Above example:

Fat, 6.75 X .9g=6.075 product of fat.
Brine, 1.187 X1I.2=1.4244 es ‘* brine.
1.4244-+-6.075=.234+
1.00—.234+ =.766— or 76.6 % fatin butter.

Pee Ae ee tee ts
‘ tie Ge ec he. Fi

THE COMPOSITE TEST.

pecs
oe ° »
cer
+
“7

+

24. Potassium Bichromate. The discovery by
Mr. J. A. Alen, a Swedish chemist, that potassium bi-
-. chromate will preserve milk from coagulation and in

Dy Sk GS

;
arse
As X

Ww .
ie

e excellent condition for testing for a long time, offers
ee the most satisfactory solution to this problem yet pro-
ie 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

aoe.
20 MILK TESTING. . A

any other substance used in the dairy, and the tint
which it imparts to milk, without the addition of any i
other coloring matter, is so marked that there isno ~ .
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 myself, samples of
milk have been kept in this way in a warm room for
more than amonth without being cogulated, and deter-
minations of fat in these samples, at frequent inter-
vals, 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 upof either four or six samples
of milk, ranging from partly skimmed milk containing
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 inthe e«
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.

MILK TESTING. E2t

- Average per cent. of fat in allcomposite samples, 3.654.
"Of the 1 14 trials there were only four in which the
difference between thecomposite 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

. ath 110 trials, only ten gave differences larger than one-

Be tenth percent. fat, and in forty trials the composite

- ; test agreed exactly with the average per cent. of fat

x in the single tests. These results are far better than

5 we have obtained by any other method, and I heartily

a, recommend its adoption in factories, as The composite
; test.

N. B.—A series of composite tests just completed

ae by the Dairy students of the term of ’94 have given
ae even better results than the previous winter, as they
a were instructed to handle the samples carefully to
es prevent a partial churning.

eo 26. How to get the Samples. In making tests on
Bs this plan a pint or quart fruit jar should be provided
co for each patron. Into each of the jars should be
a | placed, at the start, from one-fourth to one-half gram
‘a a of powdered potassium bichromate. This need not be
= weighed as the amonnt can vary considerable without
Be affecting the results. The amount specified is about
es 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 toa

quart a week. Enough should be used to tint the
whole sample when complete a light straw color, and

22 MILK TESTING.

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
forthis 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 jar a 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.

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

First.— By stirrring 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 a small 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

MILK TESTING. 23

beyond the end and placing a small vessel to receive
= - the portion of milk which runs through the tube.

; Bs: Fourth. — By using a small tube about three-eighths
of an inch in diameter with a 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
js the ideal way of getting a correct composite sam-

= ple.
This tube was first brought to notice by M. A.

Scovell of the Kentucky Experiment Station.

29. Quick Sampling When Busy. Suppose you
have fifty patrons numbered from one to fifty. First.—
In your refrigerator you have fifty jars numbered
from one to fifty; one belonging to each patron.
oe Second.—A rack containing fifty nine-inch test
3 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.

24. MILK TESTING.

Fourth. — Prepare a tablet having fifty es. num- e

bers for each day in the week.

When the first patron comes (say
number forty), take an ounce meas-
ure 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 opposite
the printed No. 1 in your tablet. When
emptying the samples, at your leisure,
into the jars in the refrigerator, we ob-
serve 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
willthen 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 satisfactory composite test may
be made in the following manner:

Obtain one of P. M. Sharples’ latest |

improved 5 c. c. pipette and the V.
F. M. Co.’s composite test bottle. (See
cut.) Take a long handled dipper and
as soon as the milk is poured in to
weighing can, give it a quick but live-
ly stir, then take a sample of milk with

COMPOSITE TEST
BOTTLE.

b)

~~,
oe

ae }
,

+k ta ae i s4
Reo ten fe +9? 3
‘is od ~

tt
oot
é “a
~ a
—_
ee,
=
ee
“
cy:
en +3
pated
=
aS SS
Bae
a” C
oa
=e
.
Ane
Pe
,
7
>
y
- :
. .
.
;
ee
ee
“
of
ES
‘x
ae

ae

Pere <2 eas st a ee es 2 ae ee ee i » “4 ee
eee . rT : : 3 , , “es
as” cum .

MILK TESTING. 26

dipper, rest it on the rim of can and takea 5c. c.
pipette full of this sample and transfer it directly into
composite test bottle. Seven samples thus taken and
you are ready to make the composite test. You will
notice that 7x5 c. c. will make 35 c. c. which will be
(practically) a double sample, and you will therefore
have to use a double amount of acid when testing.

As seven days make a week, this makes a very nice
weekly composite test. And with the above men-
tioned pipette a sample can very quickly be taken.

Caution.— Very great care must be taken to have
just seven samples so as to have the right amount of
sample. Carelessness here might cause great trouble.
If a patron should miss one day a double sample might
be taken the next day without materially affecting the
test.

HOW TO DETECT WATERED IIILK.

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 givea simple formula only
approximately accurate, but nevertheless a very valu-
able guide which may be quickly applied by any intel-
ligent person in afew 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.

26 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 asample 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 thermemeter
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. — If the T. is below 60° substract
one-tenth from the L. R. for every degree

Bee O QUEVENNE
it is below 60°, LACTOMETER.

ode Suen ie

: MILK TESTING. 27
; 34. Examples under the above Rule.

4 eB. got. 08° Correct E.R. 92-8.

: be Resveo Fe Boe - Correct: Rx 25:5.

: 35. The Next Step. After you have found the
. correct L. R. under the above rule, the next step will
E 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
& as low as 8.§ pounds ina hundred pounds of milk.
s 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.

97. Rule for Finding Solids Not Fat. Multiply

: | the per cent of fat by .7, add the product to the cor-
rect Ug. and divide the sum by 3.8, the quotient will
3 be thé@ells not fat in your sample.
4 38. Examples Under the Rule.

Ist—Fat 4. Correct L. R. 32.
4. X -7 =2.8 and 32 + 2.8 = 34.8 and

34.8 + 3. 8 =9.16 solids not fat = normal milk.
es 2d—Fat 3. Correct L. R. 26.
x 3. X.7= 2.1 and 26 + 2.1 = 28.1 and
: 28.1 + 3.8 = 7.4 solids not fat = watered milk.
: 99, Rule to Find the Amount of Water. Sub-
3
ae tract the obtained solids, not fat, from 8.5, multiply
ae the remainder by 100, and divide it by 8.5, the quo-
s tient will be the per cent. of water in the sample.

40. Example Under the Rule. We take the above

28 MILK TESTING.

2d example: 8.5—7.4=I1.I and I.IxIO0=I10. I10
+8.5=13. Same as 13 per cent. water in sample.

41. How to Use a Common Lactometer. A com-
mon lactometer ean be used in place of a Quevenne
by observing the following: 7

Temper your milk to 60° F.

Insert the lactometer and take the reading. Then
multiply the reading by .29, which will reduce it toa
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 I10x.29=31.9=Quevenne
lactometer 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 ona
blank furnished by the station. Composite milk test-
ing, 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 of ten days. In the blank, under Adultera-
tions, we see mg6.58 w3.42, which shows that 100
Ibs. of the sample contains 96.58 tbs. of milk and 3.42
Ibs. of water:

A BRAT whe ise:

tA

STUDENTS TESTING MILK— WISCONSIN DAIRY SCHOOL

MILK TESTING. 29

UNIVERSITY OF WISCONSIN—SCHOOL OF DAIRYING.
Report by P. E. Watting, No. 73. Dare, Feb. 14. 1894. ;

MILK TESTING.

2 - i ] Be eI
hm Qu : = a me a
Pere e |e teh 4 Ea | 8 Beech Ge
Belge & | ef |) Ge | @f | #4 oe
mae OF ma mH eg 5 <
eee) 8s | 86 | 8 se tee
42/3 a Og A, n az Fy
; mg96.58
Zee | 4 29 58 28.8 3.45 $21 w 3.42 3.57
m82. 6
er 2s 56 24.6 3.00 702 aes a seGs
m87. 4 ra yd
Bee tp tae POF a) ROOF | RAR | ae 6] Skimi'd
mg2. 8
tte) FOR 275 8255.40 TBI eo 3-73
82 | 34 50 33. 2.20 9.09 | Skimmed ]........ ~

ol ee ¥ g 67 207, 2.80 $00 = WSkumimed fro. css.

— — |
—— |

US eee LAR RIG TO 08 1 NP 6 el Ue nee ee ae OR
WWEraAge fb es 28.7 2.81 8.08 Hoiia ae tases eee ae
Compos-

ite. 28.5] 63 28.8 2.80 8.09

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

42a. Calibrating the Bottles as Recommended by
Dr. Babcock. The ten per cent. of fat represented
upon thenecks of the bottles corresponds to a volume of
2c.c. It is divided into 50 equal parts, 5 of which are
equivalent to I percent. The accuracy of the scale may
be approximately determined by filling the bottle to
the o mark with water and after wiping out the neck of
the bottle with a piece of filter paper, measuring into the
bottle 2 c. c. of water, with a delicate pipette, which

30 MILK TESTING.

should fill the bottle to the 10 percent. mark. Ifa
chemical balance is available the calibration may be
accurately made by weighing the bottle when it is
filled to the o mark and again after it is filled to the
10 per cent. mark with water, care being taken to
wipe all of the moisture from the neck of the bottle be-
fore each weighing. The difference in weight should
be 2 grams. The calibration may be more rapidly
done by introducing 2c. c. of mercury into the bottle
and, after fitting a small cork into the mouth of the
bottle, inverting it so that the mercury will flow into
the neck; the length of the column of mercury may
be measured with a pair of dividers; this length should
correspond with the length of the scale from 0 to the
IO per cent. mark. The same mercury may be easily
transferred from one bottle to another by connecting
the necks of the bottles with a short piece of rubber
tubing andinverting them. In this way a large number
of bottles may be calibrated with the same volume of
mercury. In doing this care must be taken that no
drops of mercury are left adhering to the sides of the
bottles. As the specific gravity of mercury is 13.59,
two cubic centimeters will weigh 27.18 grams. Where
facilities for weighing are at hand, this quantity may
be weighed out and 2c. c. obtained with great ac-
curacy, as slight errors in weight do not materially
affect the volume. In comparing bottles in this man-
ner the bottles should be clean and dry. Bottles
which vary more than 0.2 per cent. in the whole
length of the scale from 0 to 10 per cent. should not
be used.

MILK TESTING. 31

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 Ibs. milk-test, 3.2 equals fat 65.47

B f ak 822 ‘ : 4.1 33.70
Cc c Ny 625 ‘' . 4.6 VAT ou. 75
A has the second week, 1,820 ‘ se 23 ‘* .60,06
B - m nays: oe 4.0 Se eh Eh 2O
Ce 2% ‘ 725 ** ¥: 4.2 eae 3o.45
A has the third week, 2,244 ‘ ae 3.0 EOS
5 aa 4 4 Tous" 4 4.2 aa 9.3)
cS NOS a te 650 ‘ e 4.4 ‘' ~28.60
A has the fourth week, 2,120 ‘' 3 gi i OS 7g
B° oi “ 962. “ < 4.0 38:48
cC as pes 720 '2 ed 4.1 ‘2 2 RS
; Total, 14,514 Total, 521.27
A’s milk for month, 8,230 lbs. equals 258.57 fat. j
B’s =! nap eee Bs (2) aed ra EAS oes
C's Ny ite + Saag * 3 Yala mete ee ah

Total, 14,514 Total, 521.27
44. The Butter Sales.

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

Second. ‘' Jas Oe Ba eg 1 ah 32.20
Third.‘ 2-H. ESTO. f4 . 30.50
Fourth ‘‘ 2260 i tea .e8 te 31.60
Home sales, hot! ws 12.50
A drew EO et af 2 50
B drew a8 us 1.50

Total, 586 Total, $150.80
Cost of manufacturing 586 lbs. at 4c. 23.44

The patrons’ share is, - - - - $127.36
If 521.27 lbs. fat are worth $127.36, 1 lb. of fat is worth 24.43C.

A’s share equals 258.57 X 24.43c, equals $63.16

ms ie (oe 145.38 -X 24.43 ts 35.53 + $127.36

C’s ee oe £7.22 X 24.43 se 28.67
__N. B.—Most secretaries carry over the amount brought about by
af the small fractions, to save figuring. If, in the above case, we carry

_ $2.26 forward to the next month, we would have:

32 MILK TESTING.

A’s share equals 258.57 X .24c. equals $62.05 ) $125.10
1 ee eS te (4 WAG SON «240: res 4586 2.26 carried over.
Cisse is URE Ae ak SEAS, as 28.16

$127.36
45. The Practical Way. Taking the same milk and
the same test we find it as follows: Here we 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 Ibs fat.

B. 3,564 ‘6 6 sé O75 = 045. 23
Cc 2,720 te se 6 66 4.325, 3 Ep 64 se 6
Total, 14,514 lbs. milk. Total, 522.12 <9aae

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 recommend the ‘“‘cor-
rect way.’’ But for general practical purpose the incor-
rectness 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.

Price.

Pounds, |———__——

Dolls.| Cts.

fT otal No: pounds: Maile oso witness 14,514 “oo biaeee eee

Totak-Ne. pounds: butter 2.2.0 saceale's one 586... “bs eee

Average net price for utters (5% bes nie shay fu Spe sree’ h ayer} Set oie 25.73
Met receipts for buttee---/- ener «ae ecieehoasen ese 150 | 80
Por making Pitter: 46s a2 si. Reh Sieteeine «aie '« ate le Kents ee 23 | 44
Wel aniount Cue: patrons: -cu.. ose ine ed eA et ee eens 127 | 36

Per pound-of butter fat: (det to patrons). -.). 0.05.52 - oon 24.43

eneralpyerage, test 2. oes anc seine Wee ees 3.50%) |..-0.5:2 5 eee

VOUT AVErape fest A: st icles ast oo cue jece sien 3. LAT |; i 3 ieee

Your No: of pounds ‘of; milks 2.45.24 365-2 8,230. ©") eigen

Nour butter fat 5,02 sve ee dem oe oes eee 258.57 |. > sais
Your net proceeds si. 5 2 o: < woes Wins cee oa ae See 63 | 16
1© pounds butter drawn (@ 25C........05-|. 00 aes et 2 | 50

Amount diieyG@tirs i005. ti pemiare sae ge ee oat $60 | 66

i.e. e

: MILK TESTING. 33

4%. Dividing Cheese Money. Taking the same

figures as in butter:
A’s milk for month. 8,230 pounds. Fat, 258.57

Ba Ay 3,564 pounds. ‘' 145.38
Cis. e\ Li 2,720 pounds, eens ig ty Pe
Sota: ts 14,514 Total ‘“s423027

Suppose you get 1,450 pounds cheese, selling at ten cents net,

making total amount of money....... ..+.+seeeeeeeee $145.00
Manufacturing of 1,450 @ 1% cents per pound, equals.... 21.75

Leaving patrons .......cceee cece cece cceeec cesses "$123.25
If 521.27 pounds fat are worth $123.25, one pound of fat is worth
23.64+ cents.
_ A’s share equals 258.57 X 23.64+c. equals $61.13

ea 145.38 X 23.64+ Mn eee
Gis Lg oe 117.32 x 23.64+ sé 27.74
inh eto cesta chk a a's wipe y armies a joie no $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, 521.27; price

for fat, 23.5; saving much labor in figuring.

48. A’s Cheese Statement.

Pounds. |- Shs
Dol.| Cts
Total No. pounds milk ............... ne OR 8 Dias ag Pee BCE ee
Total No. pounds cheese..........--++- WAG at Cee enhelee esta ase
Average net price per pound (cheese)...|......++.+++|e+-s 10
Net receipts for cheese. .......-.eeeseeleceeeeeeeeee 145 | 00
Making and selling @1% cemts........|eeeeeeeeeeee 21) 75
- Net amount due patroms........-..seeeleeeereeeeees 123} 25
Per pound butter fat (met to patroms)....|...-..++++-- 23.644
Your amount of milk............--20.- RS eg eae eee ee Lh
General average teSt.......e.eeeeeeees SIGE Ns tas paca eats
_ Your average Het cha a a aera nicl se ae aX es 2 EADS, bose elas ee bien
Bewour DUlter fat. os. ccc ccc esc ess sseue i aly ee RIEL OR se
Your net proceeds..... Se etl sMe tis Defic nck oe eae A 61) 13

ee
P. S.—Suppose A had drawn fifty pounds of cheese, and 1,400
pounds were sold to the buyer. We, of course, would have charged

34 MILK TESTING.

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 making com-
posite tests only every ten days, or even better than that,
viz.: semi-monthly. A great advantage under semi-
monthly composite tests would be that in making monthly
dividends the secretary would have 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 III.
USEFUL POINTERS FOR MAKING THE TEST.

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 at a
speed of about 1,000 revolutions per minute. Small
wheels should be run faster, and large wheels slower,
ranging from 700 to 1,200 revolutions.

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

4. Never hold tothe 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 avery short time. Remember this, ye operators
of rubber bearing machines.

50. About Adding the Acid.

s. Acid of a specific 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.

[35]

36 MILK TESTING.

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 it a 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.

MILK TESTING. 37

16. When the appearance of the fat is of a light
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
color 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-
by tles, then skip three places, put in another pair and
soon. For nine bottles put in three each time and
skip two places each time. For twelve bottles put in
four each time and skip one place.

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-
a mixed after the acid has been added. Third — By
c having your milk too warm when the acid is added.
= Mf you have a large dark mass in the column of the fat,
= _ give your bottles an extra whirl which generally brings
a : : it to the bottom.

“TSN Loe

38 MILK TESTING.

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 be taken. 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.

MILK TESTING. 39

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 com-
pleted) in very hot water, completely immersing the
fat column in the neck. This will keep the fat in
liquid form, and give youa finereading. 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 allowed when the atmosphere of the room is 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 in the 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.

“PARA: i
APPLICATION OF (THE: TEST.
Reasons why dairymen should apply the test to

their cows. pik:
Why cheese factories should pay by the test.

pas
Useful hints to cow owners. pp. 5.

ee = @ sel Rae bE?

THE GLASSWARE AND MACHINERY7OF

THE BABCOCK TEST

The reoutar bottle. p: .6.

he pipette: ) <p.

The acid measure. p. 8.

The cream bottle. p. 8.

The skim milk bottle. p. 10.

Machine for whirling. p. 10.

About the motion. p. I0. ,
Phe-acide'\ tO: ,

Weak acid. -p. 1%.

Boiling water. p. 11.

Making the Test.

Sampling the milk. p. II.
Measuring the milk. p. 12.
Adding the acid. p. 12.
Whirling the bottles. p. 13.

Measuring the fat. p. 13.
[40]

MILK TESTING. 4I

Testing skim milk, buttermilk and whey. |e ¥. 5
Testing cream. p. a5; |

A good gathered cream test. p. 16.
The latest and best cream test. p16.

Testing Cheese.

. Taking thesample. p. 17.

How to make the cheese test. p. 18.
. How to test butter. p. 18.

The Composite Test.

Potassium bichromate. p. 19.

The potassium bichromate thoroughly tested.
DSO: ;

How to get the sample. pp. 21.

How to measure and keep the sample. p. 22.
Sampling milk in factories. p. 22.

Quick sampling when busy. p. 23.

Another good composite test. p. 24.

How to Detect Watered [ilk.

A simple formula. p. 25.

Directions for using the Quevenne Lactometer.
pegs.

Rule for correcting the Quevenne Lactometer
reading. p. 26.

Examples under the rule. p. 27.

the next step... p. 27.

About solids, not fat. p. 27.

Rule for finding solids not fat. ps 27:

Examples under the rule. p. 27.

Rule to find the amount of water. p. 27.

42

4O.
Al.
42.

Ama:

43.
sa.
45.
46.
47-
48.

MILK TESTING.

Example under the rule. p. 27.

How to use acommon Lactometer. p. 28.

About testing at the Wisconsin Dairy School.
p.-23.

Calibrating thc bottles as recommended by Dr.
Babcock. p. 29.

How to Divide the Money.

The correct way. p. 31.

the: butter-sales:s-p..-3 1.

The practical way. p. 32.

A’s butter statement. p. 32.
Dividing cheese money. p. 33.
A’s cheese statement. p. 33.

Pat Lee

USEFUL POINTERS FOR MAKING THE DEAE

49.
50.

Ei
eo
nee
54.
cio

56.

About running the machine, I, 2, 3 and 4. p. 35.

About adding the acid, 5 to 17 inclusive. pp.
35 to 37.

Distributing the bottles, 18. p. 37.

Black spots, .19:)-qp- 37-

White sediment in fat, 20. p. 38.

Trouble about the bulb, 21. p. 38.

Miscellaneous useful hints, 22 to 29. pp. 38
and 39.

Study I, 4,.9,°11} £3, 16, 23, 25 and 26, ¢eqme=
cially pp. 35 to 39.

SEPARATORS

ECONOMY IS NECESSARY TO
SUCCESS ON THE FARM

[The Little Giant Separator

SET ON YOUR KITCHEN TABLE

will save your skim milk so that it may be fed fresh

and warm on the farm. It will skim 300 pounds

6,
—

per hour, or about as fast as four men can

do the milking.

HERE’S WHAT A PRACTICAL MAN SAYS

Dear Sir: I purchased one of your Little Giant Separators
last fall, and have used it constantly since then. My wife
runs it, and has it sitting on her kitchen table, It has been
entirely satisfactory, and is very easy to run and take care of,

H. S. WAID.

rn ee ee
OO {ESS Eee
SS

zy
€
—

Charles City, Iowa, March 1, 1895.

Send for circulars, and please mention this book.

P. M. SHARPLES

Mi) ELGIN, ILL. RUTLAND, VT. WEST CHESTER, PA.

We eg

0.03 OF | PER CENT.

veh: FULL CAPACITY

Is the record of the analysis of the skimmed
milk of the

IAXPROMNED

United States Separator

(OHLSSON PATENTS)

At the Vermont Experiment Station Dairy
School, where they read very closely.
Prof. HILLS, the director of the Station, writes:

“Your No.3 machine handled 398 pounds of
milk this morning at the rate of 603 pounds per
hour,taking but 12% per cent. of cream,and leay-
ing puto. 03 per cent. of fat in the skim milk. Per-

ja Ac ——,, y mit me to congratulate you on the excellence of

MULT this work. Yours truly,
z Zan JOSEPH L. HILLS,
JPN IN Director of the Vermont Experiment Station.
ee Burlington, Vt., Feb. 2, 1895.”

WE HAVE A PAMPHLET FULL OF EQUALLY FINE RECORDS. SEND
FOR IT
ogy 7

tie BSsT

-BABCOCK TESTER.

IS THE

pS A Pe beats

We make them to be run by hand or steam power, and in both test-
ers the ease of obtaining and maintaining full speed is remarkable.
Many new improvements are embodied in these machines. We have
a special book, entitled '‘Babcocking,’’ which is very complete on
this subject, and describes our apparatus fully.

Send to us for Catalogue of any apparatus for the Creamery or
Dairy. We furnish everything, |

VERMONT FARM MACHINE CoO.
BELLOWS FALLS, VT.

; = co
at 4 & t
‘nas

+ 2
aos. =
re

eA

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Ber a)

'- $s =.
= tie

BOILERS, ENGIENS

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ae 1883 oes e - 18905

WISCONSIN

DAIRY SUPPLY 00.

MANUFACTURERS AND DEALERS iN

SUPPLIES AND MACHINERY

FOR

CHEESE FACTORIES, CREAMERIES 2 DAIRIES

-HANSEN’S RENNET EXTRACT

CHEESE AND BUTTER COLOR

CHEESE BANDAGE
CHEESE BOXES
BUTTER TUBS, SALT
SCALE BOARDS, ETC.

SEPARATORS, CHURNS
BUTTER WORKERS
SCALES, PRESSES
BABCOCK TESTERS
CHEESE VATS

- Glassware Shafting, Pullies, Belting, Etc.

WRITE FOR CATALOGUE

WHITEWATER, WISCONSIN

To Make an Accurate Test..

THE GLASSWARE MUST BE

ae —_ RELIABLE
EVERY BOTTLE AND PIPETTE AND ALL THE ACID WE
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THOROUGHLY TESTED

IN OUR OWN LABORATORY AND ITS ACCURACY GUAR-
ANTEED.

BABCOCK TESTERS
THF ROE PATTERN | THE IDEAL PATTERN

(4 TO 24 BOTTLE SIZES) (2 AND 4 BOTTLE SIZES)
FOR THE CREAMERY { FOR THE DAIRY

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The acid not exposed to the
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HAVE YOU SEEN OUR

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Saves time and patience. Is accu-
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All Creamery and Dairy Sup=
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CREAMERY PACKAGE MANUFG CO.

1 TO 8 WEST WASHINGTON ST.
CHICAGO

J : fi

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We Manufacture

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Send for our Book

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TELLS THE -
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OF MILK IN
TEN MINUTES

SGOVILLE MILK SAMPLER je"

for taking samples of milk.
Write for price.

a>
CATALOGUE FREE.

CORNISH, CURTIS & GREENE MANUF’G CO.

Manufacturers of HIGH GRADE DAIRY GOODS
FORT ATKINSON, WIS.

Branch House: ST. PAUL, MINN.

_____ JUST OUT OF PRESS_—

SCHOENMAN’S

BUTTER FAT AND DIVIDEND
CALCULATOR

If you are paying your patrons by the Babcock Test
System in your cheese or butter factory, you will
need this CALCULATOR to do your figuring.

Mr. Schoenman, the author of this book, has for
three years been Instructor in Milk Testing at the
- Wisconsin Dairy School, under the immediate charge
of Dr. S. M. Babcock, the inventor of the Babcock
Test. Among its many useful features is a

complete Table of Calculated Butter Fat...

for any amount of milk whatever, ranging in test
from 3% to 6%. , Also
Money Galculating Fables
together with complete instructions for making quick
and accurate dividends under the Babcock Test sys-

tem. With this calculator as a helper, secretaries
can make dividends in less than half the usual time.

PRICE $2.00

For further particulars address

A. SCHOENMAN
PLAIN, WIS.

ba

He

LIBRARY OF CONGRESS

NT

O00089563e?