A_Kr. ITS FEODUGTS 
 
 FARR.INOTON and WOLL 
 
g»tatf (EoUpgf of AgrtruUur? 
 At (HnrnpU Uniuprfiitg 
 
 ©brary 
 
 I.F. Roberts Collection 
 ^;^.^^....^.^ 
 
 Roger v.. Roberts. 
 
SF 253.F282"" """""'' '"'"^ 
 
 Testing milk and its products: a manual f 
 
 3 1924 003 049 347 
 
The original of tliis book is in 
 tine Cornell University Library. 
 
 There are no known copyright restrictions in 
 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924003049347 
 
.■^1 
 
 Im 
 
 
 Ti!^ 
 
 
 S. M. BABCOCK, Ph. D, 
 
TESTING MILK 
 
 AND ITS PRODUCTS. 
 
 A MANUAL FUR DA1F?Y STUDENTS, CREAMERY ANL) CHEESE- 
 FACTORY OPERATORS AND DAIRY FARMERS. 
 
 BY 
 
 E. H. FARRINGTON and F. W. WOLL 
 
 Professor in Chargo o/ Dairy Sc/jooi Ass/ . Proy'. o/\ li,-ri. Choiidstry 
 
 Of tlie Uqiversitij of Wisconsiq. 
 
 JAUtli aHusiraticrno. 
 
 FIRST EDITION. 
 
 M.iDISijN', WIS. 
 
 Mendota Book Company. 
 
 1897. 
 
 ALL RIGHTS RESERVED. 
 
Copyright, i?,o-j 
 By E. H. FARRINGTON and F. W. WQLL 
 
 M. J. Cantwell, Printer 
 Madison, Wis. 
 
PREFACE. 
 
 The present volume is intended for the use of dairy students, 
 creamery and clieese-factory operators, practical dairymen, and 
 others interested in the testing or analysis of milk and its prod- 
 ucts. The subject has been largely treated in a popular manner ; 
 accuracy and clearness of statement, and systematic arrangement 
 of the subject matter has, however, been constantly kept in mind. 
 The aim has been to make the presentation intelligible to students 
 with no further training than a common-school education, but 
 their work will naturally be greatly lightened by the aid and 
 guidance of an able teacher. 
 
 Complete directions for making tests of milk and other dairy 
 products are given; the difficulties which the beginner may meet 
 with, are considered in detail, and suggestions offered for avoiding 
 them. It is expected that a factory operator or practical dairy- 
 man, by exercising ordinar}- common sense and care, can obtain a 
 sufficient knowledge of the subject through a study of the various 
 chapters of this book to make tests of milk, cream, etc., even if he 
 has had no previous experience in this line. 
 
 For the benefit of advanced dairy students who are somewhat 
 familiar with chemistrv and chemical operations. Chapter XIV 
 has been added giving detailed instruction for the complete chem- 
 ical anah'sis of milk and other dairy products. The detection of 
 preservatives and of artificial butter or filled cheese has also been 
 treated in this connection. 
 
 As the subject of milk testing is intimatelv connected with the 
 paj'inent for the milk delivered at butter- and cheese factories, and 
 with factory dividends, a chapter has been devoted to a discus- 
 sion of the various systems of factory book-keeping, and tables 
 
iv 1 cstino jMilh and Its Products. 
 
 greath' facilitating the work of the factory secretary or book 
 keeper have been prepared and are included in the Appendix. 
 
 Acknowledgment is due to the following parties for the use of 
 electrotypes, viz: Vermont Farm Machine Co., Bellows Falls, Vt.; 
 Cornish, Curtis and Greene Mfg. Co., Fort Atkinson, Wis.; Elgin 
 Mfg. Co., Elgin, 111.; F.B. Fargo & Co., Lake Mills, Wis.; DeLaval 
 Separator Co., N. Y. City: Henry Troemner, Philadelphia, Pa.; 
 Springer Torsion Balance Co., N. Y. City; J. H. Monrad, Win- 
 netka. 111.; Borden & Selleck Co., Chicago, 111.; Dairymen's Sup- 
 ply Co., Philadelphia, Pa.; and the agricultural experiment sta- 
 tions at New Haven, Conn., and Madison, Wis. 
 
 University of Wisconsin, 
 Madison, Wis., Oct. 1, 1S97. 
 
 E. H. FARRIXGTOX. 
 
 F. W. WOLL. 
 
TABLE OF CONTENTS. 
 
 Introduction. p./yey. 
 
 The need of a practical milk- and cream test. 
 Introduction of milk tests. Short's test. Other milk 
 tests. The Babcock test. Foreign methods. Gerber's 
 method. DeLaval butj-rometcr. Fjord's centrifugal 
 cream-test, ---_. 1-10 
 
 Chap. I. COMPI.ISITIOX OF MILK .\.\D ITS PRODUCTS. 
 
 Water. Fat. Casein and albumen. Milk sugar 
 (lactose). .\sh. Other components. Colostrum milk, 11-19 
 
 Cliaj). II. S.iMPLI.NG MILK. 
 
 Sweet milk. Partially churned milk. Sour milk. 
 Frozen milk, ------_... 20-24 
 
 C'liaj). III. The B.^hcock test. 
 
 Directions for making the test: Sampling. Add- 
 ing acid. Mixing milk and acid. Whirling bottles. Add- 
 ing water. Measuring the fat. 
 
 Discussion of the details of tlie test: 1. fTlass- 
 ware. Test bottles. Marking test bottles. Cleaning 
 test bottles. Pipettes. " Fool pipettes." .Acid measures. 
 The Swedish acid bottle. Calibration of glassware. Cal- 
 ibration \vith mercur}-. Cleaning mercury. Calibration 
 with -water, a. Measuring the water, b. Weighing the 
 water. 2. Centrifugal machines. Speed required for the 
 complete separation of the fat. Ascertaining the neces- 
 sary speed of testers. Hand testers. Power testers. 
 3. Sulfuric acid. Testing the strength of the acid. The 
 Swedish acid tester. The color of the fat column an 
 index to the strength of the acid used. Influence of tem- 
 perature on the separation of fat. 4. Water to be used 
 in the Babcock test. Reservoir for water. 5. Modifica- 
 tions of the Babcock test. The Russian milk test. Bart- 
 lett's modification, .-------. 25-63 
 
vi Tcs/iii^' Jllilk (Hid //s Proditrts. 
 
 ('Iiap. IV. CidiAM tkstim;. /vjes. 
 
 Errors of measuring cream. Avoiding errors of 
 measuring cream. Cream test bottles. Tlie bulb-necked 
 cream bottles. The Winton cream bottle. T'se of milk 
 test bottle. Use of .^i cc. pipette. Weighing the cream, (;4--73 
 
 ('liap. A'. B.MICOCK TliST FOR OTIIKK .MILK I'KODUCTS. 
 
 Skim milk, butter milk, and whey. The double- 
 necked test b(jttle. The doublesized skim milk bottle. 
 Cheese. Condensed mill<, ------- 74-70 
 
 Cliiip. VI. Tim: i.ACTOMiiTiiK and its ai'I'I.ication. 
 The (hievenne l.ictometer. Influence ol temper.'i- 
 ture. N. \. Hoard of Health lactometer. Reading the 
 lactometer. Time of taking lactometer readings. Cal- 
 cidation *jf milk solids. Adulter,'Ltu>Ti of milk. L'fileula- 
 tion oi extent of adulteration. Skimming. Watering. 
 Watering and skimming. Other methods of adulteration Sii-;)3 
 
 ('hap. VII. Tksiinc, THi: ACinn "i' oiMii.K andck'Kam. 
 Cause of aeiditv in miliv. MetlK>ds of testing 
 acidity. Manns' test. Devarda's acidimeter. 'I'he alka- 
 line tablet test. Acidity of cre.'im. l)eterminntion of 
 acidity in sour cream. The standard solution used. S]iill- 
 man's cylinder. Ka])id estimation of the acidity of a]j- 
 parently sweet milk and cream. Detecting ]jreser\ aline 
 in milk. " Alkaline tabs," ------- Dt-llO 
 
 (.'liap. VIII. Testing tiii-: piikit'i' (jf mii.k. 
 
 The Wisconsin curd test. The fermentation test, 111-f 15 
 
 €ha|). IX. Testing milk cj.^j the i-akm. 
 
 \^ari.'itions in milk r>f single cows. Cause of ^-ari- 
 ation in fat content. Number of tests r(.i|uired during a 
 period of lactation in testing cows. When to test a cow. 
 a. As to quality of milk produced, b. ,\s to i|uantity of 
 milk ijroduced. fjurler's method. Rcciu-d of tests. 
 Sam[iling milk of single cows. Size ol test sani]jle. 
 Variations in herd mill<. Ranges in variatitjus of herd 
 milk. Inlluence of he-ivy grain feeding im the i|u.ility of 
 milk. Influence ol yi.isturc on the cpiality (jf milk. Method 
 of improving the qu.'dity of milk, ----- 110-1,33 
 
Tabic of Contents. 
 
 vn 
 
 C'liai). X. Composite samples of milk. rages. 
 
 Methods of taking composite samples, a. Use of 
 tin dipper, b. Drip sample, c. Scovell sampling tube. 
 One-third sample pipette. .Accuracy of the described 
 methods of sampling. Preservatives for composite sam- 
 ples. Bi-chromate of potash. Other preservatives. Care 
 of composite samples. Fallacy of averaging percent- 
 ages. A patron's dilemma, -.,.._ 13-t-]4& 
 
 Clia|». XT. Cre.am testlng at cream-gathekino 
 
 CREAMEKIKS. 
 
 The space system. l~he oil test churn. The Bab- 
 cock test tor cream. Sampling tulje. Sampling cream 
 for composite testing, - 150-159 
 
 Chap. XII. Calculation of butter and cheese 
 
 YIELDS. 
 
 Calculation oi yield oi butter: Butter fat test 
 and yiehl of butter. Variations in composition of but- 
 ter. Overrun of chvirn over test. Factors influencing the 
 overrun. Calculation of overrun. Conversion factor for 
 butter fat. Butter j'ield from milk of different richness, 
 a. Use of butter chart, b. T^se of overrun table. Calcu- 
 tion of yield of cheese: a. From fat. b. From solids not 
 fat and fat. c. Froni casein and fat, - - - . 16i)-173 
 
 Chap. XIII. Calculatlng dividends. 
 
 Calculating dividends at creameries: Proprie- 
 tary creameries. Co-operative creameries. Illustrations 
 of calculations of dividends. Other systems of payments. 
 Paving for butter delivered. Relative value tables. Cal- 
 culating dividends at cheese factories: Proprietary fac- 
 tories. Co-operative faciories. Illvistrations of calcula- 
 tions of dividends, .----.-- 174-185 
 
 Chap. XIV. Chemical analysis of milk and its 
 
 PRODUCTS. 
 
 A. Milk: Specific gravity. Water. .Alternate 
 method. Fat. Casein and albumen. Van Slyke's method. 
 Alilk sugar. Ash. Acidity of milk. Detection of preser- 
 vatives in milk. Boracic acid. Bi-carbonate of soda. 
 Fluorids. Salicylic acid. Formalin. B. Skim milk, but- 
 
viii Testing- jl/ilk and lis Products. 
 
 ter milk ami whey- C. Butter. Sampling. Determina- Pages. 
 tion of water. Fat. Casein. Ash. Complete analj'sis 
 of butter in the same sample. Detection of artificial but- 
 ter. Filtering the butter fat. Specific gravit3'. Reichert- 
 Wollnj' method (Volatile acids). D. Cheese. Water. 
 Fat. Casein. Ash. Other constituents. Detection of 
 oleomargarine cheese {" Filled " cheese ) - - - - 186-20.3 
 
 Aiipeudix. 
 
 Table I. Composition of milk and its products. 
 
 Table II. Milk standards. 
 
 Table III. Ouevenne lactometer degrees corres- 
 ponding to the scale of N. Y. Board of Health lactome- 
 ters. 
 
 Table IV. Correction table for specific gravit_v 
 of milk. 
 
 Table V. Percent of solids not fat, correspond- 
 ing to to G percent of fat and lactometer readings of 
 26 to 36. 
 
 Directions for the use of tables YI, YII and IX. 
 
 Table YI. Pounds of fat in 1 to 10,000 pounds 
 of milk testing 3 to 5.35 percent. 
 
 Table YII. Amount due for butter fat, in dol- 
 lars and cents, at 12 to 25 cents per pound. 
 
 Table YIII. Relative value tables. 
 
 Table IX. Butter chart, showing calculated 
 yield of butter, in pounds, from 1 to 10,000 pounds of 
 milk testing 3.0 to 5.3 percent of fat. 
 
 Table X. Overrun table, showing pounds of but- 
 ter from 100 pounds of milk. 
 
 Table XI. Yield of cheese, corresponding to 2.5 
 to 6 percent of fat, with lactometer readings of 26 to 36. 
 
 Table XII. Comparisons of Fahrenheit and 
 Centigrade (Celcius) thermometer scales. 
 
 Table XIII. Comparison of metric and custom- 
 ary weights and measures, 
 
 Suggestions regarding the organization of co- 
 operative creameries and cheese factories, - - - 205-232 
 
 Index, - - - - - 233-236 
 
TESTING MITK AND TFS PRODUCTS. 
 
 INTRODUCTION. 
 
 The need of a rapid, accurate and inex[iensiYe method (.>f 
 determining the amount of butler fat in milt; and other 
 dairy products hecame more and more apparent, in this 
 country and al.n'oad, with tlie progress of the dairy industry, 
 and especially' with the growth of the factory system of but- 
 ter and cheese making during the last few decades. So 
 long as each farmer made his own butter and sold it to |:iri- 
 vate customers or at the village gr<:ieery, it was not a matter 
 of much importance to others wliether the milk produced 
 bv his cows was rich or poor. P)Ut as creameries and cheese 
 factories multiplied, and farmers in the dairy sections of 
 our country became to a large extent patrons of one or the 
 other of these, a system of equitalile payment for the milk 
 or cream delivered became a vital question. 
 
 1. The need of a practical milk= and cream test. The 
 
 creameries in existence in this couutrj' up to within ten 
 years were nearly all conducted on the cream-gatheiing plan: 
 the different patrons set their milk, and cream gatherers 
 hauled the cream to the creamery, usualh' twice or three 
 times a week, where the mixed lots of cream were then 
 ripened and churned. The patrons were paid per inch of 
 cream furnished; a creamery inch is a quantity of cream 
 which fills a can twelve inches in diameter, one inch 
 high, or 113 cubic inches. This ijuantity of cream is sup- 
 
2 Testing Milk and Its Products. 
 
 posed to in:ikc a pound of Ijutter, but cream from different 
 sources, or even from the same sources at different times, 
 varies greatly in butter-producing capacit}^, as will be shown 
 under the subject of cream testing (140"). The sj'stem of 
 paj'ing for the number of creamery inches delivered could 
 not therefore long give satisfaction. 
 
 The proposition to take out a small portion, a pint or half 
 a pint of the cream furnished by each patron, and deter- 
 mine the amount of butter which these samples would make 
 on being churned in so-called test churns, found l:)ut a ver}' 
 limited acceptance, on account of the labor involved and 
 the difficult}' of producing a first-class article of all the 
 small batches of butter thus obtained. 
 
 2. The introduction of the so-called o/? test claxrn (1S7) 
 in creameries, which followed the creamery inch system, 
 marked a decided step in advance, and it soon came into 
 general use in cream-gathering districts. In this test, glass 
 tubes of al)Out ^ inch internal diameter and nine inches 
 long, are filled with cream to a depth of 5 inches, and the 
 cream churned; the tubes are then placed in hot water, and 
 the column of melted butter formed at the top is read off 
 by means of a scale showing the number of pounds of but- 
 ter per creamery inch corresp(jnding to different depths of 
 melted butter. A\'hile the oil test is capalile of showing the 
 difference between good and poor cream, it can not, accord- 
 ing to investigations conducted at the Wisconsin experiment 
 station, make strictly accurate distinctions between dilfercnt 
 grades of good an<l of poor cream. As a result, perfect 
 justice can not l)e done to dilferent patrons of creameries 
 where paj'ments for cream delivered are made on the basis 
 of this test. 
 
 ■'■ PvCferB to ijuriignipli uiiiulier. 
 
Iiit)'Oiiiiction. ^ 
 
 3. In cheese factories, and since the introduction of the 
 centrifugal cream separator, in separator creameries, the 
 problem of just payment for the milk furnished b}' dilferent 
 patrons was no less perplexing than in case of gathered- 
 cream factories. \\\ the pooling system generally adopted, 
 each patron received payment in proportion to the number 
 of pounds of milk delivered, irrespective of its (piality. 
 Patrons delivering rich milk naturally will not be satisfied 
 with this s}'stem when they find out the quality of their 
 milk as compared with that of their neighbors. The temp- 
 tation to fraudulently increase the amount of milk deli\-ered, 
 by watering, or to lower its ((uality by skimming, will fur- 
 thermore prove too strong for some patrons; the fact that it 
 was difticult to prove any fraud committed, from lack of a 
 reliable and practical method of milk analysis, rendered 
 this pooling system still more objectionable. 
 
 4-. As another instance in which the need of a simple 
 test for determining the fat content of different kinds of 
 milk was strongl}- felt ma}' fie mentioned the case of private 
 dairymen and lu'oedors of dairy cattle, who desired to follow 
 up the butter-producing capacities of the individual cows in 
 their herds. The onl}- manner in which this could be done, 
 was liy the cumbersome method (jf trial churnings: b_y sav- 
 ing the milk of the cow to be tested, for a day or a week, 
 and churning separate!}' the cream obtained. This re- 
 quires a large amount of work when a number of cows are 
 to be tested, and can not therefore be done except in com- 
 parativol}' few cases, with cows of groat excellence, or liy 
 farmers ha\ing plent}" of hired help. 
 
 5. Introduction of milk tests. The first method 
 which fulfilled all reasonal)le demands of a practical and 
 
4 Test/no- Milk unci Its Products. 
 
 reliable milk and cream test was the Babcock test, invented 
 l)y Dr. S. M. ]5al)coek, chemist to the Wisconsin experiment 
 station; a description of the test was first published in 
 July, ]SI)(l, as bulletin No. -4 of Wisconsin experiment 
 slaliou, entitled: A new inclhod for tlie estimalii/n of fat in 
 mi/k, es/ieci<iUi/ adajiteil to creameries and cheese factories. 
 This test which is now known and adopted in all parts of 
 the worlil where dairying is an important industry, was 
 not, howe\'er, the first method proposed for this purpose 
 which could be successful!}' operated outside of chemical 
 laboratories. It was preceded by a numl)er of different 
 methods, the first one published in this countr}' being 
 Short's method, invented by .Mr. Y. (\. Short, and descrilied 
 in bulletin No. 10 of Wisconsin experiment statifin in Julv. 
 1 ft.SS. 
 
 (). Short's test. In this ingenious method, a certain 
 ipiautity of milk (l'O cc.*) was l)oilcd with an alkali solution, 
 and afterwards with a mixture of sulfuric and acetic acid.s; a 
 layer of insoluble fatt}' acids separated on top of the liquid, 
 and was brought into the graduated neck of the test bottles 
 1)}' addition of hot water; the reading gave the per cent, of 
 tat in the sample of milk teste<l. 
 
 Short's method did not find verj- wide application, both 
 because it was rather lengthy and its manipulations some- 
 wiiat ditlicull for non-chemists, and because several other 
 methods were published shortly after it had lieen given to 
 the publi<'. 
 
 ?. Other milk tests. (»f these may be mentioned, 
 besides the Babcr»ck test, already spoken of, the Failyer 
 and Willard method,! Parson's method, + Cochran's test,i; 
 
 * See 44. foottiote. f Kannas experiiueDt statiou report, ISSS, p. ]4;(, 
 
 X N. H. experiment station report, 18«8, p. fill, 
 j) Journal of Anal. Clieiii., Ill (1S«I), p. :tHl. 
 
Introduction. 5 
 
 the Patrick or Iowa station test,* and tlie Beimling (Leff- 
 mann and Beam) test.i" Of foreign methods published at 
 about the same time, or previously, the lactocrite,! Lieber- 
 mann's method, |i the 8chmid,2 Th(L'rner,1 and Rose- 
 Gottlieb** methods may be noted, 
 
 8. AH these tests were similar in principle, the solids 
 not fat of the milk being in all cases dissolved ))y the action 
 of one or more chemicals, and the fat either measured as 
 such in a narrow graduated tube, or brought into solution 
 with ether, gasoline, etc., and a portion thereof weighed on 
 evaporation of the solvent. While this principle is an old 
 one, having been emplo3'ed in chemical laboratories for 
 many years past, the adaptation of it to practical conditions, 
 and the details as to apparatus and chemicals used were of 
 course new and different in each case. The American tests 
 given were adopted to a limited extent within the states in 
 which they originated, and even outside of them, as in case 
 of the Short, Patrick and Beimling methods. The Baljcock 
 test soon, however, nearlj' everywhere replaced the ditterent 
 methods mentioned, and during the past five or six years it 
 has been in practically exclusive use in creameries and 
 cheese factories in this country where payments are made 
 on basis of the quality of the milk delivered, as well as in 
 
 ■■■ la, e,vp, sta,, bull. No, .-^, February, ls90; Icnva Homestead, Juue 14, IS8U, 
 
 t Vermont exp, sta,, bull, No, 21, Septeuiber, 1890, For description of these 
 and other voIujuetriL- methods of milk analysis, see Wiley, Agricultural Analysis, 
 Vol, III. p, 490, et ,se4 ; Wing, ililk and its Products, p, 33, ct se^ ; and Snyder, 
 Chemistry of Dairyiu],,'. pp. 112-113, 
 
 :l" Analyst, is.s;, p, t;. 
 
 II Fresenius' Zeitsclir. 22, 383, 
 
 5 Ibid, 27, 4i-,4. 
 
 II Chehi, Centralbl., 1892, 429, 
 
 «* Laudiv, Vers, Stat., 19, 1. 
 
6 TcsliiiL^- Milk and /Is Products. 
 
 the routine work in experiment station hiljoratories, and 
 among mill'; inspectors and private dair3'men. 
 
 *.). The Babcock test. An examination of the causes 
 of the present general adoption of the Babcock test will 
 show the strong points of the test, and the requirements 
 made of a practical milk test. The main causes why this 
 test has replaced all competitors are doubtless to lie sought 
 in its simijlicity and its cheapness: Its manipulations are 
 few and easilj' learned, and it is chea]), both in first cost and 
 as regards running expenses. 
 
 The test is speed}-, and accurate within one or two-tenths 
 of one per cent." 
 
 Onlj' one chemical is used, and no training in or knowl- 
 edge of chemistry is required on part of the operator. 
 
 The percentages of fat in the samples tested are shown 
 directly from the readings of the fat column, without refer- 
 ence to a scale or taljle. 
 
 Onl}' a small quantity of milk is used (about two-thirds 
 of an ounce, 17.6 cc.) 
 
 The apparatus is easily kept in order, and the chances of 
 accidents in operating the test, with properh' made machines, 
 are ver)' slight indeed. 
 
 A small and a large number of samples may furthermore 
 tie tested with equal facility at the same time, up to the 
 capacit}' of the tester. 
 
 The results ofitained may be easily verified by renewed 
 tests in the same or another machine. 
 
 The test fiottles when chai'ged with the samples of milk 
 
 ^- For it ,^iii]ii]j;iry oT (■oiii|>ariU i vi' iiualyHr.s madt.' Iiy the Balirock tust and 
 gravimetric allaly^i^; up to ]>yL', .^l-o Ilnai'dV I>airyuiaii, Cict. 7. IS'.tL', p. 2.^i;0; also 
 Bclirott, jnirlizriluiiH, l.s'.iii, |i. 183, cl serj. 
 
Introdiictivii. 7 
 
 or other dairy products may be left for months, if desired, 
 before the test is completed, and correct results still fie 
 obtained. 
 
 The completed tests will keep indefinitely in the fiottles. 
 so that the results may fie verified at any future time, if 
 desired. 
 
 Sour milk uiaj' be anal3zed with perfect :issurance of 
 accurate results, provided it can be proi)er!y sampled. 
 
 The test is finally applicalile, besides to full milk, to cream, 
 skim milk, butter milk, whe}'. condensed milk and (if a small 
 scale for weighing out the sample is available) to cheese. 
 
 10. With all these advantages, the Babcock milk test is 
 not in every respect an ideal test. The handling of the 
 very corrosive sulfuric acid requires constant care and 
 attention; the speed of the tester, the strength of the acid, 
 the temperature ot the milk to be tested, and other points, 
 alwaj's require watching, lest the results olituined lie too 
 low, or otherwise unsatisfactory. The test is. however, for 
 general purposes, in the opinion nf the writers, the verv 
 best at our disposal, and in the hands of careful intelligent 
 operators, will easil}- give most satisfactory results. 
 
 11. Foreign methods. In I'luropeau countries three 
 practical milk and cream tests, besides the liabeock test, 
 are in use at the present time, \\7. ; Gerljers aciJ-hnli/nime- 
 ter, De Laval's hutjjranieler. :\ni\ FjariTs cent rifuijal cream ttst.'' 
 
 Of these, the last test gi\'en has ne\'er been introduced 
 into this country, to our knowledge, and the former two. 
 only on a small scale. 
 
 * The Lister-Balicock milk test advertised in EngHsli papers and known as 
 such ill England, is the regular Babcock test, to which llie linglish manufacturers 
 have preli.Ked tlieir name. 
 
s 
 
 Testing- Milk and /Is Producls. 
 
 12. The Qerber method* (fig. ]) is essentially the 
 old iJeimling method worked out independently by the Swiss 
 
 chemist, Dr. N. Gerber. 
 In this test sulfuric acid 
 of the same strength is 
 used as in the liabcock 
 test, and a small quantity 
 of amyl alcohol is added. 
 The amyl alcohol facili- 
 tates the separation of 
 the fat, but introduces 
 a source of error which 
 may Iteeome serious, and 
 especially so, where the 
 results obtained with a 
 
 Fig. 1. Tli.Mlerbcra,.i.J-l,utyrornetrr. ng^v lot yf amyl alcohol 
 
 can not be compared with gravimetric anal3'sis or with 
 tests made with amyl alcohol known to give correct results. 
 
 ll{. In the De Laval butyrometer (flg. 1') the same 
 acid is used as in the Babcock test, but the tubes employed, 
 and the manipulations of the method differ materially from 
 this test; a smaller sample of milk is taken (only 2 cc.) 
 and a correspondingly' small <|uantity of acid used. The 
 results oljtained are correct. Where a large number of milk 
 samples are tested every day, as is the case, for instance, in 
 European milk control stations, the but\romcter may be 
 preferable to the iJabcock test; liut it requires more skill of 
 the operator and is more dilHcult to work satisfactorily in 
 case of milk whirh cannot be easily sampled, as sour, lop- 
 pered, or [jartially churned milk. 'J'he machines placed on 
 
 * (;erl)c:r, l>Mt Cruklisc hr Milch-l'riicCiniL'. 
 
Introducliou. 
 
 9 
 
 the market both by Dr. Gerber ami the De Laval Company 
 are more expensive than the Bal3cock testers sold in this 
 country; the De Laval test requires a high speed. 5-0000 
 
 Fl '^ DeLa\al3 1 tyr meter 
 
 revolutions per minute, and therefore places greater de- 
 mands for soliditjMn the machine than does the Babeoek test. 
 1-t. Fjord's centrifugal cream tester* (fig. 3) is ex- 
 tensively used in Denmark and is mentioned in this connec- 
 tion as it furnishes a fairly 
 reliable method for compar- 
 ing the quality of different 
 lots of milk. The method 
 was pul)lished in 1S7S, hj 
 the late X. J. Fjord, director 
 of the state experiment sta- 
 tion in Copenhagen, through 
 whose exertions and on 
 
 state Danisli experiment station, < 'openLiagen, sixtli an<i iiintli leports, 
 
TO Tcs////i; Milk- (iiul /ts Prodiirts. 
 
 whose, authority it was generally introduced into Danish 
 creameries in the middle of the eighties. No chemicals are 
 added in this test, the milk being simplj' placed in glass 
 tubes, seven inches long and about 2-1; of an inch in diame- 
 ter, and whirled for twenty minutes at a rate of 2000 revo- 
 lutions per minute at 55^ ('. (13]" F.) The reading of the 
 cream layer thus obtained gives the per cent, of cream, and 
 not of butter fat, in the sample tested. ](I2 samples of milk 
 can )je tested simultaneously. AVithin the limits of normal 
 l.>anish herd milk, the results obtained correspond to the 
 percents of fat present in the samples, one per cent, of 
 cream being equal to aliout 0.7 per cent, of fat; outside of 
 these limits the test is, however, unrelialile, especiallj' in 
 case of very rich milk and strippers' milk. Only sweet milk 
 can be tested by this method. The recent introduction of 
 milk tests proper into Jieiunark, like the Gerber, Babcock 
 and J)e Laval tests, will, however, in all probabilit}' in time 
 force the Fjord cream test out of ]>anish creameries, for 
 similar reasons that relegated to obscurity the gravit}- cream 
 tests (creamometers.) 
 
 Hefore going over to the main part of the present work, 
 the discussion of the Babcock milk test, a brief description 
 of the chemistry of milk and its products is given, so that the 
 student may understand what are the components of dairy 
 produi;ts, and the relation of these to each other. Only 
 such points as have a direct bearing on the subject of milk 
 testing and the use of milk tests in butler and cheese fac- 
 tories or pri\'ate dairies will be treated in this cha|)tcr. and 
 the reader is referred to standard works on dairying for 
 further information in regard to the composition of dairy 
 products. 
 
Composition of Alilk and Its Products. ii 
 
 Cli AFTER I, 
 COMPOSITION OF MILK AND ITS PRODUCTS. 
 
 15. Jlilk is comi)osed of the following substances: 
 water, fat, casein, albumen, millv sugar and ash. A few other 
 sul)stances are present in small quantities, but are of no 
 practical importance and will not l)e considered here. The 
 components of the milk less the water are known, collect- 
 ively, as mill- solids, or total solids, and the total solids less 
 the fat, i. e. casein, albumen, milk sugar, and ash, are often 
 spoken of as solids not fat, or the non-fatty milk solids. The 
 mil/c serum includes all components of the milk less the fat; 
 the serum solids are therefore another name for the solids 
 not fat; when given, they are, however, generalh' calculated 
 to per cent, of milk serum, not of milk. If e. g., a sample 
 of milk contains per cent, of solids not fat, and .■■; per cent, 
 of fat, the milk serum will make up '.'T per cent, of the 
 milk, and the serum solids, ..IV = '.I.2S pjer cent, of the milk 
 serum. 
 
 1(). Water. The amount of water contained in milk 
 ranges from si) to 90 per cent. Normal cows' milk will not 
 as a rule contain more than sS per cent, of water, nor less 
 than S4 per cent. In states where there are laws regulating 
 the sale of milk, as is the case m eighteen states in the 
 I'nion (see Ajq-iendi.c), the maximum limit for water in milk 
 in all instances tint one (South Carolina) is SS per cent.: the 
 state mentioned allows S.s.5 per cent, of water in milk offered 
 
12 Testing Milk end Its Products. 
 
 for sale within her borders. The effect of fraudulently in- 
 creasing the water content of milk by watering is considered 
 under Adulteration of Milk. 
 
 17. Fat. The fat in milk is not in solution, but sus- 
 pended as very minute globules, which form iin emulsion 
 with the milk serum; the globules are present in immense 
 numbers, viz: on the average about one hundred million in 
 a single drop of milk; a quart of milk will contain aljout 
 two thousand billions of fat globules, a number written with 
 thirteen ciphers. The size of the globules in the milk from 
 the same cows varies according to the stage of the period 
 of lactation, the globules being largest at the beginning of 
 the lactation period, and gradually decreasing in size with 
 its progress. Different breeds of cows have fat globules of 
 different average sizes; the Channel Island cows are thus 
 noted for the relatively large fat globules of their milk, 
 while the Lowland breeds, the Ayrshire, and other breeds 
 have uniformly smaller globules. The diameter of average 
 sized fat globules in fresh milkers is about 0.0<14 millimeter, 
 or one-six thousandth of an inch; that is, it takes about six 
 tliousand sucli globules placed side by side to cover one 
 inch in length. The globules in any sample of milk vary 
 greatly in size; tlie largest globules are recovered in the 
 cream when the milk is set, or run through a cream sepa- 
 rator, and the smallest ones remain in the skim milk; prop- 
 erly skimmed separator skim milk will contain (jnly a small 
 number of very minute fat globuli'S. 
 
 Milk fat is comiiosed of so-called glycerides of the fatty 
 acids, i. e. compounds of the latter with gl^'cerine; some of 
 the fatty acids are insoluble in water, viz: palmitic, stearic, 
 and oleic acids, while otiiers are soluble and volatile, the 
 
Cojiiposition of JMilk and Its Products. 13 
 
 cbief ones among the latter being butyric, capr\'lic, and 
 caproic acids. Tlie glycerides of tLie insoIiil)le fatty acids 
 make up about 92 per cent, of tlie pure millc fat. and about 
 S per cent, of the glycerides of volatile fatty acids are there- 
 fore found in natural milk- (and butter-) fat. Tlie distinc- 
 tion between natural and artificial butter lies mainly in this 
 point, since artificial l)utter (butterine, oleomargarine) as 
 well as other solid animal fats contain only a very small 
 (juantity of volatile fatty acids. The glycerides of the vola- 
 tile fatty acids are unstable compounds, easily decomposed 
 through the action of liacteria or light; the "\(jlatile fatty 
 acids thus set free, mainly Ijutvric acid, are the cause of 
 the unpleasant odor met with in rancid butter. 
 
 The per cent, of fat in cows' milk is generally between 
 three and six per cent, American milk contains on the 
 average toward four per cent, of fat. The milk from single 
 cows in perfect health ^yill occasionally go below or above 
 the limits gi\-eu, but the mixed milk from a whole herd 
 rarely falls outside of these limits. The legal standard for 
 fat in milk in most states of the Union is :! per cent. ; l\bode 
 Island allows milk containing 2.5 per cent, of, fat to be sold 
 as pure, while Georgia and Minnesota require it to contain 
 3.5 per cent., and jNIassachusetts 3.7 per cent, (in the mouths 
 of Maj' and June; see Appendix.) 
 
 IS. Casein and albumen. These belong to the so- 
 called nitrogenous substances, distinguished from the other 
 components of the milk by the fact that they contain the 
 element nitrogen. Another name is albuminoids or 
 protein compounds. Casein is precipitated by rennet in the 
 presence of soluble calcium salts, and by dilute acids and 
 certain chemicals; albumen is not acted upon by these 
 
I |, Trs/i/ii;- j\lilk and lis Products. 
 
 agents, but is coagulated \)^ heat, a temperature of 170 F. 
 being suflieient to effect a perfect coagulation. The casein, 
 with fat and water, form the main components of most 
 kinds of cheese; in the manufacture of cheddar and most 
 other solid cheeses, casein is coagulated by rennet, and the 
 curd thus formed holds fat anil whey mechanically, the 
 latter containing in solution small quantities of non-fatty 
 milk solids. The albumen goes into the whey, and in some 
 countries is also made into cheese by evaporating the whey 
 under constant stirring; usually whole milk of cows or goats 
 is added and incorporated into such cheese i prbnost, goat 
 cheese). 
 
 Casein is present in milk partly in solution, in the same 
 way as milk sugar, soluble ash-materials and albumen, and 
 partly in suspension, in an extremely fine colloidal condi- 
 tion, mixed or combined with insoluble calcium phosphates. 
 The casein and calcium phosphates in suspension in milk 
 may be retained on a filter made of porous cla}' (so-called 
 Chamlerluiid fillers). 
 
 About S(l [jer cent, of the nitrogenous coini.iounds nf nor- 
 mal cows' milk are made up of casein; the rest is largely 
 albumen. If the amount of casein in milk be determined 
 by precipitation with rennet or dilute acids, and the albu- 
 men bj' boiling the filtrate from the casein precipitate, it 
 will be found that the sum of these two compounds does 
 not make up the total quantity of nitrogenous constituents 
 in the milk. The small remaining portion (about five per 
 cent, of the total nitrogenous constituents) is called by vari- 
 ous authors, globulin, albumosc, hemi-albumosc, nuclein, 
 proteose, etc. The nitrogenous constituents of milk are 
 very unstable com[)ounds, and their stud}' presents manj' 
 and great dilliculties; as a result we find that no two seien- 
 
Composition of j\[ilk iiinl /ts Produrls. 15 
 
 tists who have made a special study of these compoimds 
 agree as to their properties, aside from those of casein and 
 allniuien, or their relation to the nitrogenous substances 
 found elsewhere in the animal body. For our purpose we 
 maj', however, consider the nitrogen compounds of milk as 
 made up of casein and albumen, and the term casein and 
 alhumen used in this book is meant to include the total 
 nitrogenous constituents of milk, as obtained liv multiplying 
 the total nitrogen content of the milk by (1.25. ■ 
 
 The quantitj' of casein in normal cows milk will vary 
 from 2 to 3.5 per cent., and of albumen from .5 to .^^ per cent. 
 The total content of casein and albumen will range between 
 2.5 and 4.2 per cent., the average being about 3.5 per cent. 
 ]Milk with a low fat content will contain more casein and 
 albumen, than fat, while the reverse is generally true in case 
 of milk containing more than 3.5 per cent, of fat. 
 
 HI. Milk sugar or lactose belongs to the group of or- 
 ganic compounds known as carln/JiyJrates. It is a commer- 
 cial product manufactured from wliey, and is ol)tained in 
 this process as pale white crystals, of less sweet taste, and less 
 soluble in water than ordinary sugar (cane sugar, sucrose). 
 About TO per cent, of the solids in the whey, and .33 per 
 cent, of the milk solids, are composed of milk sugar. 
 
 When milk is left standing for some time, viz: from one to 
 several days, according to the temperature of the surround- 
 ing medium, it will turn sour, and soon liecome thick and 
 loppered. This change in the composition and the appear- 
 ance of the milk is brought about through the action of 
 
 * The lactor ij:ld is generally used for oljtaiiiitig the caseiD aud alhumeu from 
 the total Ditrogen in the millc, although 6.37 would be more correct, siDce these 
 suhstauces, accordiug to our best authorities, coutaiu ou the average 1.5,7 per ceut. 
 of uitrogeu. 
 
1 6 Tcslin^' Milk mid lis Prodiicls. 
 
 acid-forming bacteria on tlie milk sugar; these are present 
 in ordinarj' milk in immense numbers, and under favoraljle 
 conditions of temperature multiply rapidly, feeding on the 
 milk sugar as they grow, and decomposing it into lactic 
 acid. When this change alone occurs, there is not neces- 
 sarily a loss in the nutritive value of the milk, since the milk 
 sugar breaks up directly into lactic acid; this is shown 
 by the following chemical formala: 
 
 C,„H.,„0,,. II,_,0 (lfictose) = \ C;;H,0;, {laclic aciiLf 
 
 (Ordinarily the souring of milk is, however, more com- 
 plicated, and other organic bodies, like butyric acid, 
 alcohol, etc., and gases like carbonic acid and hydrogen 
 arc formed, resulting in a loss in the feeding value of the 
 milk, While sour milk may therefore contain a somewhat 
 smaller proportion of food elements than sweet milk, the 
 feeding of it to farm animals, especially' pigs, will generally 
 produce better results than is obtained in feeding similar 
 milk in a sweet condition. The cause of this ma}' lie in the 
 stimulaling elfect of the lactic acid of the sour milk on the 
 appetites of the animals, or in its aiding digestion by in- 
 creasing the acidity of the stomach juices. 
 
 That the souring of milk is due to the activities of bac- 
 teria present therein is shown clearh- l.iy the fact that steril 
 milk, i. e., milk in which all germ life has been killed, will 
 remain sweet for any length ot time when kept free from 
 infection. 
 
 The amount of milk sugar found in normal cows' milk 
 varies from 3 to fl per cent., the average content being about 
 
 ■*■ One molecule of milk sugar is LOiupo^ed of 12 atoms of (.arbon (C)^ 22 atoms 
 of hydrogen (H), 11 atoms of oxyRCn (O), and one molecule of water (H2O). In 
 the name way, the lactic acid molecule consists of ;i atoms of carbon, 1; atoms of 
 hydrogen, and ;t atoms of oxygen. 
 
Composition of iMili: and lis Products. 17 
 
 5 per cent.; in sour milk this content will be decreased to 
 toward 4 per cent. 
 
 '20. Ash. The ash or mineral substances of milk are 
 largely composed of chlorids and phosphates of sodium, 
 potassium, magnesium and calcium; iron oxid, and sulfuric 
 and citric acids are also present in small quantities among 
 the normal mineral milk constituents. The amounts of the 
 different bases and acids found in milk ash have been deter- 
 mined by a number of chemists; the average figures ob- 
 tained are given in the following table, calculated per lOU 
 parts of milk (containing .75 per cent, of ash) and per lOo 
 parts of milk ash. 
 
 Mineral Components c)f Mill;. 
 
 In per CPiil. of Milk. In jicr cenf. of .4.^h. 
 
 Potassium oxid ( K.,0 1 19 per ct. 25. 111. per ct. 
 
 Sodium oxid iNaolTl 00 12.4-5 
 
 LimelCaOl is 24.38 
 
 Magnesia ( .MgO 1 02 3.09 
 
 Iron oxid (Fe,0.,) 002 .34- 
 
 Phosphoric anliydrid ( I'.jO-, ) 16 21.24 
 
 Chlorin (Cll 12 16.31 
 
 .7(.".2 per ct. I(i3.6s per ct. 
 
 Less oxygen, corresponding to 
 
 chlorin 012 3. 68 
 
 .To per ct. lOO.OO per ct. 
 
 The combinations in which the preceding bases and acids 
 are contained in the milk are not known with certainty; the 
 following scheme is, however, given on the best authority 
 and is believed to be substantially correct. 
 2 
 
l8 Tcslint; Milk and Its Prodiirls. 
 
 Percfiifagf Composition of Milk Anh, (iSi-eldner). 
 
 Sodium chlurid (common salt ) 10.02 per ct. 
 
 Potassium chlorifl 'J. 16 
 
 Mono-potassium jihosphate 12.77 
 
 Di-|JOtassium jjliosphate 9.22 
 
 Potassium citr. ate 5.47 
 
 Di-maKnesium phosphate .3.71 
 
 Magnesium citrate 4-. 05 
 
 Di-caleium phosphate 7.-12 
 
 Tri-calcium phosphate K.UO 
 
 Calcium citrate... 23.55 
 
 Lime comljined with casein 5.13 
 
 100.00 
 
 According to the same author, 36 to 50 per cent, of the 
 pho.sphoric acid found in milk, and from 58 to 7i' per cent, 
 of the lime, are present in suspension in the milk, as di and 
 tri-calcium phosphates, and may be filtered out by means 
 of ( 'hamberland filters (18), or Ijy long continued eentrifuging 
 (Babcock*.) The rest of the ash constituents are dissolved 
 in the milk serum. 
 
 The ash content of normal cows' milk varies but little, as 
 a rule only between .(5 and .8 per cent., with an average of 
 .7 per cent. !Milk with a high fat content generally con- 
 tains about .8 per cent, of ash; strippers' milk always has a 
 high ash content, at times even exeeeiling one per cent. 
 Ordinarily, the mineral constituents of milk are, however, 
 the components least lialile to variations. 
 
 21. Other components. iSesides the milk constituents 
 enumerated and described in the preceding pages, normal 
 milk contains a numl)er of substances which are only pres- 
 ent in small (juantities and have only scientific interest, such 
 
 * Wi^cocsin experiiiienl Htatiur), twulftli rej»ort, p. 93. 
 
Composiiio)i of Milk and Its Products. rg 
 
 as the milk gases (carhoiiio acid, oxyg'oii, nitrogen), citric 
 acid, lecithin, cholesterin, urea, hj'poxanthin, lactochrome, 
 etc. 
 
 The percentage composition of cows' millv will be seen 
 from the tallies given in the Appendix. Tallies are also given 
 showing the average composition of milk products, like skim 
 milk, butter milk, whey, cream, butter, cheese and condensed 
 milk. 
 
 22. Colostrum milk. The liquid secreted directly after 
 parturition is known as colostrum milk or Ijiestings. It is a 
 thick, yellowish, viscous licjuid; its high content of albumen 
 and ash is characteristic, and also its low content of milk 
 sugar. Owing to the large quantity of alliumen which 
 colostrum contains it will coagulate on being heated to 
 boiling. The secretion of the udder gradually changes from 
 colostrum to normal milk in the course of tour to fne days; 
 the milk is considered lit for direct consumption, or for the 
 manufacture of cheese and butter when it docs not coagu- 
 lated on boiling, and is of normal appearance as regards 
 color, taste, and other properties. For composition of colos- 
 trum milk, see Appendix. 
 
20 Tcs/ino- Milk and /Is Products. 
 
 CriAPTKR 11 
 
 SAMPLING MILK. 
 
 2;{. The hutler lat in millc is not in solution, lilte sugar 
 dissolved in water, but tlie minute fat globules or drops, in 
 which form it occurs, are held in suspension in the milk 
 scrum (17). Being lighter than the serum, the fat globules 
 have a tendenc}' to rise to the surface of the niill^. If, there- 
 fore, a sample of milk is left undisturbed for e\-en a short 
 time, the upper layer will contain more fat than the lower 
 portion. Tliis fact should always l)e liorne in mind when 
 millc is sampled. The rapidity with which fat rises in milk 
 can be easily demonstrated by leaving a cpiantity of sweet 
 milk undistui'lied in a cylinder or milk can for a few minutes, 
 and testing separately the top, middle and bottom layer of 
 this milk. 
 
 Exi'I':kimI':xt. Fill the cylinder used for making the lactoiiieter 
 test ( 1 no I with milk, tlKjrouf^dilv tni.xed l)y pouriiyt;; me.isure a |)i|)- 
 ctteful of milk immediately into test l)(>tt]c .'\. Alliuv the milk in 
 the eyiinder to remain ii ndistiirljcil fur ten minntes, and then 
 measure a jjipctteful of milk from the top of tli.at in the e^dinder, 
 into test bottle H. Ne.xt pour out most of the milk from the 
 cylinder, and measirre into test bottle C, :\ pipcttefnl of the last 
 ])ortion of the milk in the c\dinder. 
 
 Alter eompleliirn the tests ol .\, Ii, and C, in the iisu.al manner 
 (.'!!!), record the results of e.aeh test in the note book. 
 
 24. 'i'lie amountof mixing necessary to evenly distribute 
 the constituents of milk throughout its mass, can also be 
 
Sampling Milk. 21 
 
 demoustvated by adding a few drops of cheese color to a 
 quart of milk. The yellow streaks through the milk will be 
 noticed until it has been poured several times from one vessel 
 to another, when the milk will have a uniform pale yellow 
 color. Stirring with a stick or a dipper will not produce an 
 even mixture so quicklj' or so completelv as pouring the milk 
 a few times from one vessel to another, and in sampling milk 
 for testing it should always be mixed l>v pouring just before 
 the milk is measured into the Ijottle; if se\'eral tests are 
 made of a sample, the milk should be poured ).)efore each 
 sampling. 
 
 ^l7^. Partially churned milk. A second difficulty some- 
 times met with in sampling whole milk arises from the fact 
 that a part of the Initter fat may be separated in the form of 
 small flatter granules by too zealous mixing, or by reckless 
 shaking in preparing the sample for testing. This will 
 happen most readilv in case of milk from fresh cows, or with 
 milk containing exceptionally large fat gloliules. ^Vhen 
 some of the ))utter granules are thus churned out, they very 
 quickly rise to the surface of the milk after pouring, and 
 cannot again fie incorporated in the milk hx simple mixing; 
 it is, therefore, impossible to olitain a fair sample of such 
 milk for testing, without taking special measures which will 
 be explained in the following. The granules of butter may 
 be so small as to pass into the pipette with the milk, and the 
 quantity measured thus contain a fair proportion of them, 
 but they will be found sticking to the inside of the pipette 
 when this is emptied, and so fail to be carried into the test 
 bottle with the milk, 
 
 A similar partial churning of the milk will sometimes take 
 pla(.'e in the transportation cans. AVhen such milk is received 
 
2 2 TcslDiii A/ill- (Hid Its Products.. 
 
 at the rui'toi'V, the Imtter granules are eaiiglit ))y the strainer 
 cloth through which the milk is poured, and thus lost both 
 to the factory and to the farmer. This separated fat cannot 
 ))e put into tlie cream, or added to the granular butter, with- 
 out running the risk (if making mottled l)utter, and it will 
 not enter into the sample of milk taken for testing purposes. 
 
 When milk samples are sent in small bottles liy mail or 
 express, or carried to the [ilacc of testing, they verj' often 
 arrive with lumps of l)utter floating in the milk or sticking 
 to the glass. This churning of the milk can lie easily pre- 
 vented by filling the liottle or the can comiiletely with milk. 
 If there is no space left for the milk in which to splash 
 around, tlie fat will not be churned out in transit. 
 
 2(). Approximatelj' accurate results ma}' generallj- be 
 obtained with a partiallj' churned sample of milk, if a tea- 
 spoonful of ether is added to it. After adding the ether, 
 cork the bottle and shake it until the lumps of butter are 
 dissolved in the ether. This ether solution of the butter 
 will mix with the milk, and from the mixture a uniform 
 sample may generally be taken without difliculty. The 
 dilution of milk by the ether introduces an crrfir in the test- 
 ing, and only the smallest (juantity of ether necessarj' to 
 dissolve the lumps of butter should ))e used. If desired, a 
 definite (juantitj' of ether, say 5 or 10 per cent, of the volume 
 of the sample of milk to be tested, may Im^ added; in such 
 cases the result of the test must lie increased liy the percent, 
 of ether added. 
 
 liXAMi'i.K. Tci a 4 oz. sample (11!0 cc.l of ]iartl.'illy cliurned 
 milk, fi per cent., or Ci cc, i>rcommon ether- arc added: the mixture 
 gives an average test of 4-, 2 per cent. The test must be increased 
 l-iy I [;,,X-'---^--l, and the original milk, therefnre contained 4-. 2 
 -{-.21^4.41 per cent, of fat. 
 
Siinipliiii; Milk. 23 
 
 Instead of adding ether to pavliallv cLiarued ^auiiiles. it 
 has been suggested to warm tlie milk to lln" F. for a sutfi- 
 cieutl)' long time to melt the butter granules; the sample is 
 now shaken vigorousl}' until a uniform mixture of milk and 
 melted butter is olitainetl, and a pipetteful then drawn from 
 the sample. 
 
 'I "i . Sampling sour milk. When milk fiecomes sour, the 
 casein is coagulated and the mechanical condition of the milk 
 therebj' changed so as to render a proper sampling verj' diffi- 
 cult. The l3utter fat is not. however, changed in the process 
 of souring: this has Ijeen shown b]- one of us in a series of 
 tests which were measured from one sample of sweet milk 
 into six test bottles. A test ol' the milk in one of these 
 test bottles was made everj- month for six months, and ap- 
 proximatelj' the same amount of fat was olitained in the 
 tests throughout the series, as was found originall_y in the 
 milk when tested in a sweet condition.* If the milk is in 
 condition to be sampled, the souring of it does not therefore 
 interfere with its being tested by the Babcock test, or with 
 the accurac)- of the results olitained. 
 
 In order to facilitate the sampling of sour or loppered 
 milk, some chemical is added which will re-dissolve the 
 coagulated casein and produce a uniform mixture, that can 
 be readil}- measured with a pipette. Any alkali (powdered 
 potash or soda, or licpiid ammonia) will produce this effect. 
 Only a very small quantit}- of powdered alkali is necessary 
 for this purpose. The complete action of the alkali on sour 
 milk requires a little time, and the operator should not try 
 to hasten the solution Viy adding too much alkali. An ex- 
 
 *See Hoard's Dairyman, April 3, 18'J2, Tlie same liolds true for cream, a3 
 shown by Winton, (U. S. Dept. Agr., Div. of Cliemistry, bull. 43, p. \V1.) 
 
24 Testing Milk and Its Products. 
 
 cess of alkali will often cause such a violent action of the 
 sulfuric acid on the milk to which the acid is added, (on ac- 
 count of the heat generated or the presence of carljonates in 
 the alkali) that the mixture will spurt out of the neck of 
 the test bottle, when it is shaken in mixing the milk and 
 the acid. When powdered alkali is added to the milk, it 
 should be allowed to stand for a while, with frequent stirring, 
 until the curd is all dissoh'cd, and an even translucent liquid 
 is obtained. Such milk may Ijecome dark colored l)y the 
 action of the alkali, but this color does not interfere with 
 the accuracy of the test. 
 
 Instead of powdered soda or potash, these substances dis- 
 solved in water (soda or potash 13'e), or strong ammonia 
 water, may be used for the purpose of dissolving the coagu- 
 lated casein in a sample of sour milk. lu this case, a defi- 
 nite proportion of alkali solution must, however, fie taken, 
 5 per cent, of the volume of milk being usuallj' sufficient, 
 and the results obtained are increased accordiugl}'. (See 
 example cited on p. 22). 
 
 '.JS. Sampling frozen milk. When milk freezes, it 
 separates into two distinct portions: 3Iilk cr3'stals, largelj' 
 made up of water, with a small admixture of fat and other 
 solids, and a liquid portion, containing nearly all the 
 solids of the milk. In sampling frozen milk it is there- 
 fore essential that hutli the liquid and the frozen part be 
 warmed and mixed thoroughly on tlie disappearance of the 
 crystals, by pouring gently back and forth from one vessel 
 into another; the sample is then taken and the test proceeded 
 with ill the ordinary manner (i!2). 
 
Tlie Bahcock Test. 
 
 25 
 
 CnAl'TER III. 
 
 THE BABCOCK TEST. 
 
 '29. The Babeoek test is founded on the fact that strong 
 sulfuric acid will dissolve all non-fatt}- solid constituents of 
 
 milk and other ilairy 
 products, and will set 
 free the fat. This will 
 separate on standing, 
 but to ett'ect a speedy 
 and complete separa- 
 tion, the bottles holding 
 the mixture of milk 
 and acid are placed in 
 a centrifugal machine 
 — a so-called tester, and 
 whirled for five min- 
 utes; hot water is then 
 added so as tn bring 
 the li(iuid fat into the 
 graduated neck of the 
 test bottles, and after 
 a repeated whirling, 
 the length of the col- 
 umn of fat is read off, 
 
 Fl(i, 4. The Ij 1st Babcork tester miidc. showing the per Cent. 
 
 of fat contained in the sample tested. 
 
20 Tcsl/iii^ I\filk and Its Products. 
 
 Sulfuric acid is preferable to other strong mineral acids 
 for the purpose mentioned, on account of its affinity for 
 water; when mixed with milk, the mixture heats greatly, 
 thus keeping the fat liquid without the a[)plication of arti- 
 ficial heat, and rendering possible a distinct reading of the 
 column of fat brought into the neck of the test Ijottles. 
 
 30. So far as is known, any kind of milk can be tested 
 by the Babcock test. Breed, period of lactation, qualitj' 
 or age of the milk is of no importance in using this method, 
 so long as a fair sample of the milk can be secured. Sam- 
 ples of milk or other dairy products, rich in solids, require 
 a little more effort to perfect a thorough mixture witli the 
 acnd than thin milk or other dairy products low in solids, 
 like whey, which ma}' be readily mixed with the acid. 
 
 A — Directions for Making the Test. 
 
 31. The various steps in the manipulation of the Bab- 
 cock test are discussed in the following pages; attention is 
 drawn to the dilHculties which the beginner and others maj' 
 meet with in working tlie test, and the necessary' precautions 
 to be observed in order to obtain accurate and satisfactory 
 results are explained in detail. The effort has been to treat 
 the sul)iect cxhaustivel}', and from a practical point of view, 
 so that persons as 3'ot unfamiliar with the test may turn to 
 the pages of this book for help in any dilHculties which they 
 ma}- encounter in their work in this line. 
 
 '•VI. Sampling. The sample to be tested is first mixed 
 by pouring the milk from one \'cssel to another two or three 
 times so that every i)ortion thereof will contain a uniform 
 amount of butter fat. The measuring ))ipette which has a 
 capacity of ]7.() cubic centimeters, (see fig. (1), is filled with 
 the milk immediatel}- after the mixing is completed, by 
 
The Bahrock Test. 
 
 sucking the milk into it until this rises a little 
 abo\'c the mark around tiic stem ot the pipette 
 the forefinger is then (juickl^y placed o\er the end 
 of the pipette before the milk runs down Ijclow 
 the mark. By loosening a little the pressure of the 
 finger on the end of the pipette, the milk is now al- 
 ■■SjiSjiP lowed to run down until it just 
 
 reaches the mark on the stem 
 the (pumtitj' of milk contained in 
 the pipette will then, if this is cor- 
 !jij|| recth' made, be exactl}' 17.6 cc 
 
 The finger should l.ie dry in meas 
 uring out the milk so that the de- 
 livery of milk may be ('hecked I13 
 gentle pressure on the upper end 
 of the pipette. 
 
 The point of the pipette is now 
 placed in the neck of a F>alicock 
 test bottle (fig. 5) and the milk is 
 allowed to flow slowly down the 
 inside of the neck. Care must lie 
 taken that none <if the milk meas- 
 ured out is lost in this transfer. 
 The portion of the milk remaining 
 in the point of the pipette is blown 
 into the test bottle. 
 
 The tiest and safest manner of 
 holding the bottle and the pipette 
 in this transfer is shown in fig. 7. 
 Fig. 8 shows a position which 
 should be avoided, since by holding 
 
 Fig 5. Babcock 
 milk test bottle. 
 
 Fig, 6, 
 17.6 ee. pipette. 
 
28 
 
 Tcsti)!i>- Milk and Its Prodtic/s. 
 
 the bottle in tliis way, there is .1 (hmgor that some of the 
 milk may coiiii)lotely lill the neck of the bottle, and as a 
 result, (low over the top of the neck. 
 
 I'liJ. 7. Till' rinlit Wiiy itf jilyiii^ piprllc iiilo li'sl Ih.UI,.. 
 
 ;{;{. Addinjr acid. Tlii' Mcid cylinilci-, (li^f. II), hnlcliiiL,' 
 17. .'ice.,, is then lilird to the marlc with siiifiii'it^ acid of a 
 spccilii- jfi'avil.y of I.Hl' l.s;;. 'riiis aiiKuiht (if at'id is care- 
 fully poured into llic test bottle containing the milk. In 
 addin}^ the acid, the test bcjLtle is conveniently held at an 
 
The, Babcock Test. 
 
 29 
 
 angle, (see fig. 7), so that the acid will follow the wall of the 
 bottle and not run in a small stream into the center of the 
 milk. ])}' pouring 
 
 the acid into the 
 middle of the neck 
 of the test bottle, 
 there is also a dan- 
 ger of complete]}' 
 filling this with acid, 
 in which case the 
 plug of acid formed 
 will be pushed over 
 the edge of the neck 
 by the expansion of 
 the air in the bottle, 
 and ma}' ))e spilled 
 on the hands of the 
 operator. 
 
 The milk and the 
 acid in the test bot- 
 tle should be in two 
 distinct layers, with- 
 out any black por- 
 tion of partiall}- 
 mixed liquids be-^ 
 tween them. Such 
 a dark laj-er is often 
 followed I)}' an indistinct separation of the fat in the final 
 reading. The cause of this is possibh' that a partial mix- 
 ture of acid and milk before the acid is diluted with the 
 water of the milk may bring aliout too strong an action of 
 
 Fia. S. The 
 trst bottle. 
 
 wrong way ol emptying pipette into 
 
 the acid on the milk, and the fat in this small portion may 
 
30 
 
 Tcs//ii<s J\fill- and lis Products. 
 
 T" 
 
 il7.5dc 
 
 Firi. ;i. 17,5 c 
 aciil cylinder. 
 
 lie sliglitlj' charred ))y the strong acid. The appearance of 
 l)lack llocculent matter in or below the column of fat which 
 generally rcsidts, in either case ren<lers a cor- 
 rect measurement ol' J'at difficult, and at 
 times even impossible; if the black specks 
 occnr in the fat column itself, the readings are 
 apt to be too high, if below it, the difficulty 
 conies in deciding where the column of fat 
 begins. 
 
 ',\\. Mixing milk and acid. After ad- 
 ding the acid, this is carefully mixed with the 
 milk by giving the test Ijottle a rotary motion. 
 In doing this, care should be taken that none 
 of the liquid spurts into the neck of the test 
 fiottle. ^Vhen once begun, the mixing should be continued 
 until completed; a ])artial and interrupted mixing of 
 the liquids will often cause more or less black 
 material to sejKirate with the fat when the test is 
 finished. Clots of curd which separate at first by the action 
 of the acid on the milk, must be entirely dissolved b}- per- 
 sistent and careful shaking of the bottle. ISeginners sfimc- 
 times fail to mi.x; tlioroughly the milk and the acid in the 
 test bottle. As the acid is much heavier than the millc. a 
 thin layer of it is apt to be left unnoticed at the lK)ttom of 
 the bottle, unless this is vigorously shaken toward the end 
 of the operation. 
 
 The mixture becomes hot by the action of the acid on the 
 water in the milk and turns dark colored, owing to the effect 
 of the strong sulfurics acid on the nitrogenous constituents 
 and the sugar of the milk. 
 
 Colostrum milk, or milk from fresh cows will form a 
 violet colored mixture with the acid, owing to the action of 
 
TJic Bahcock Test. ^i 
 
 the latter on the albumen present in considerable i|uantities 
 in such milk (22). 
 
 When milk samples are preserved liy means of potassium 
 bichromate (172), and so much of this material has ))een added 
 that the milk has a dark j-ellow or reddish crilor. the mix- 
 ture of milk and acid will turn greenish black, and a com- 
 plete solution is rendered extremely difficult on account of 
 the toughening effect of the bichromate on the precipitated 
 casein. An indistinct separation of the fat is also some- 
 times olitained in such samples, but this difHcult_v can gen- 
 erally be overcome by using a little less than the regular 
 Cfuantit}' of acid. 
 
 35. Whirling bottles. After the milk and the acid 
 have been completel}' mixed, the test bottle is at once placed 
 in the centrifugal machine or tester and whirled for four to 
 five minutes at a speed of COO to 1.20ii revolutions per min- 
 ute, the proper speed ))eiDg determined by the diameter of the 
 tester (57). It is not absolutely necessary to whirl the test 
 bottles in the centrifuge as soon as the milk and the acid are 
 mixed; thej- ma}- be left in this condition for any reasonable 
 length of time (2J: hours, if necessary) without the test be- 
 ing spoiled. If left until the mixture becomes cold, the 
 bottles should, however, be placed in warm water (of about 
 100^ F.) for about 15 minutes before whirling. 
 
 Four minutes at fall speed is usuall}' sufficient for the 
 first whirling of the test bottles in the centrifuge; this will 
 bring the fat to the sur'I'ace of the liquid in the bodj- of the 
 bottle. 
 
 30. Adding water. Hot water is now added by 
 means of a pipette, or some special device, until the bottles 
 are filled up to the beginning of the neck. The bottles are 
 
32 Tcs/iiiif Afi/k and J Is Produrls. 
 
 whirled again at lull speed for one minute, ami hot water 
 added a second time, until the lower part oT the column of 
 fat comes within the scah; on the neck of the test bottle, 
 preferabl}' to the 1 or 'I per cent, mark, so as to allow for 
 the sinking ol' the column of fat, owing to the gradual cool- 
 ing ol the contents of the bottle. I!y dropping the water 
 directly on the fat in the second lllling, the column of 
 fat will be washed free from light llocculent matter, which 
 might otherwise be entangled therein and render the read- 
 ing uncertain or even too high. A final whirling for one 
 minute comph.'tes the separation of the fat. 
 
 '.\'i . Measuring the fat. The amount of fat in the neck 
 of the bottle is measured by the scale or graduations on 
 the neck. Yi'm-M division of the scale I'epi'csents two-tenths 
 of one per cent, of fat, and the space which the I'at occuijies 
 shows the pei' cent, of biiltei' fat contained in the sample 
 tested. 
 
 The fat obtained should form a (tiear yellowish Ii(|uid dis- 
 tinctly separated from the acid solution beneath it. There 
 should be no black or white sediment in or liclow the col- 
 umn of fat, and no bubbhjs or foam on its surface. The 
 bottles should be kept warm until the readings are made, so 
 that the column of fat will have a sharpl}' dcfmed upper and 
 lower iiicnisciis. 
 
 The fit is iiKjasured from the lower line of separation Ije- 
 tvvecn the fat a,nd the water, to the top of the fat c(jlumn, 
 at the [joint U. shown in the ligur(; 10, the reading being thus 
 taken fioin a tn A, and not to c or to d. ( 'ompai'ati ve gra\'- 
 imetric ajialyscs lia\<> slmwii that the readings oVilained in 
 this manner gi\e coireel icsults. \\'liih3 the lower line of 
 the fat column is iieaily stra,ight, the njjper one is curved, 
 
77/1? Babcock Test. 
 
 33 
 
 and errors in the reading of the column are therefore easily 
 made, unless the preceding rule is observed. 
 
 The readings should he made when 
 the fat has a temperature oi about 
 14tl- F.. although the results obtained 
 will not be appreciabl_v attected if the 
 temperature falls below 120-. The 
 fat separated in the liabcoek test 
 solidifies at about Kmi F. Xo read- 
 ings should be attempted if the fat is 
 partly solidified, as it is impossiljle to 
 get an accurate reading in this case.* 
 A pair of dividers will f)e found 
 convenient for measuring the fat, 
 and the liafiilit}" of error in reading 
 is decreased by their use. The points 
 of the dividers are placed at the up- 
 per and lower limits of the fat column 
 (from a to h in fig. 10). The dividers 
 are now lowered, one point lieing placed at the zero mark 
 of the scale, and the mark at which the other point touches 
 the scale will then show the per cent, of fat in the sample 
 tested. 
 
 Yin. 10. Mea.suring the cul- 
 uma of fat in a Baljcock 
 test Viottle. 
 
 ^- The effect of differences in the teniiierature of tlie fat on tlie readings ob- 
 tained will be seen from the following; If 110 and 1£0'- F. be tal;en as the extreme 
 temperatures, at which readings are roade, tliis difference of Hi'-' F. \22.o'" Cl would 
 make a ditlerence in the volume of the lat column obtained in case of 10 per cent, 
 milk, of ,00004 X 2 s 22.3 =- .028544 cc. or .14 per cent., .0(ii04 being the expansion 
 coeliicient of pure butter fat per degree Centigrade between f n and 100^ C. t Zune, 
 Analyse des Beurrns, I, ,S71, and 2, the volume of the fat in cc, contained in 17.6 cc. of 
 10 per cent, milk, fin 5 per cent milk tbi,^ extreme differenie would therefore be 
 aliout 07 per cent,, or consideraOly less than one-tenth of one per cent. 
 
34 Tcsliii!^' M/7k uiul lis Products. 
 
 B. — I)iscussioN (IK TriE Details of the BAiirocK Test. 
 
 38. Although the miinipuhitions of the Babcock tost are 
 few and comparatively simple, various difficulties ma}- be 
 met with ill using it, particularly in the hands of beginners. 
 
 The main points that have to be observed as to apparatus 
 and testing materials in order to obtain correct and satisfac- 
 torj' results by this test will now be considered, and such 
 suggestions and help offered, as has been found desirable 
 IVora an extensive experience with a great variety of milk 
 samples, apparatus, and accessories. 
 
 1 . — Glassware. 
 
 ;{!!. Test bottles. When IT.fi cc, or IS grains of milk, 
 arc measured into the Babcock test bottle, the scale on the 
 neck of the )>ottles shows directly the percent of fat found 
 in the milk. The scale is graduated from U to 10 per cent. 
 10 per cent, of 18 grams is l.S grams. As the specific gravity 
 of pure butter fat (i. e. its weight compared with that of an 
 equal quantity of pure water) at the tem|)erature at which 
 the readings are made (about 120' F,), is 0.11, l.S grams of 
 fat will oecup}' a volume of '" = 2 cubic centimeters. The 
 space between the and 10 per cent, marks on the necks of 
 the test bottles must therelorc hold 2 cc, if correctly made. 
 The scale is divided into 10 equal parts, each }>art repre- 
 senting one |)er cent., and each of these are again sub-divid- 
 ed into live e(|ual parts. I'lach one of the latter di\'isions 
 therefore represents two-tcutlis of one per cent, of fat when 
 IT.Gcc. of inilk is measured out. The small di\isions are 
 sufficientl}' far ajjart in most Itabcock test bottles to make 
 possible the estimation of ouc-tcuth of one per cent, of tat 
 in the samples tested. 
 
The Bahcock Test. 35 
 
 The figures and lines of the measuring scale become in- 
 distinct bj' use; the black color maj- be restored bj' rubbing 
 a soft lead pencil over the scale, or by the use of a piece of 
 burnt cork after the scale has been ruljbed with a little 
 tallow. On wiping the necks with a cloth, or a piece of paper, 
 the black color will show in the etchings of the glass, mak- 
 ing these plainl}' visible. 
 
 ■10. The test bottles should have a capacit}- of al:>out 
 50 cc, or less than two ounces; the.y should be made of 
 well-annealed glass that will stand sudden changes of temi.ie- 
 rature without breaking, and should be sufficiently heavy to 
 withstand the maximum centrifugal force to which they are 
 likely to be subjected in making tests. This force may not 
 on the average l)e very far from 30. (55 lbs. (see 57) or the 
 pressure exerted in whirling the bottles filled with milk 
 and acid, in a centrifugal machine of IS inches diameter, 
 at a speed of SiiO revolutions per minute. 
 
 Special forms of test bottles used in testing cream and 
 skim milk are described under the heads of cream- and 
 skim milk testing. 
 
 -H. Marking test bottles. Test Itottles can now be 
 bought with a small band or portion of their neck or body 
 ground or ''frosted," for numliering the liottles with a lead 
 pencil. Bottles without this ground label can be roughened 
 at any convenient spot by using a wet fine file to rub off the 
 smooth surface of the glass. There is this objection to the 
 latter method tliat unless carefully done, it is apt to weaken 
 the bottles so that they will easil}' f)reak, and to both meth- 
 ods, that the lead pencil marks made on such ground labels 
 are easilj' erased during the test, unless the bottles are 
 carefully handled. Small strips of tin or copper with a 
 
36 Testing Milk and Us Prochtrls. 
 
 numlier stamped thereon are sometimes attaehed as a collar 
 aroiiiid the necks of the bottles. They are, however, easily 
 lost, especially when the top of the bottle is slightly broken, 
 or at an J' rate, are soon corroded so that the numbers can 
 onl}' lie seen with difflcnltj-. 
 
 The Iiest and most permanent label for test liottles is 
 made by scratching a number with a marking diamond into 
 the glass direct!}' aljove the scale on the neck of the Ijottles, 
 In ordering an outfit, or test bottles alone, the operator may 
 specify that the bottles are to l>e marked 1 to 24, or as many 
 as are liought, and the dealer will then put the numliers on 
 with a marking diamond. A careful record should be kept 
 of the number of the bottle into which each particular sam- 
 ple of milk is measured. Mistakes are often made when 
 the operator trusts to his memory for locating the different 
 bottles tested at the same time. 
 
 4:2. Cleaning test bottles. The fat in the neck of the 
 test bottles must be liquid when these are cleaned. 
 The l)ottle should lie shaken in emptying the acid, in order 
 to remove the white residue of sulfate of lime, etc., from 
 the bottom; if the acid is allowed to drain out of the bottle 
 without this being shaken during the emptying, this residue 
 will be found to stick very tenaciouslj' to the bottom in the 
 subsequent cleaning with water. 
 
 A convenient method of emptying the test l)ottles is 
 shown in the illustration (fig. 11). After reading the fat, 
 the bottles arc taken from the tester and placed, neck down, 
 in the ,V inch holes of the board cover of a five-gallon stone- 
 ware Jar. An occasional shaking while the li(iuid is running 
 from the bottles will rinse off the precipitate of sulfate of 
 lime. A thorough rinsing with boiling hot water by means 
 
The Bahcocl Test. 
 
 37 
 
 of an apparatus, devised I)}- one of us* (see fiii. 12) is geu- 
 erall}- sufficient to remove all grease and dirt, as well as 
 
 acid solution, 
 from the inside 
 of the Iwttles. 
 When the bottles 
 have been rinsed, 
 the}- arc placed 
 in an inverted po- 
 sition to drain, on 
 a galvanized iron 
 rack, as shown in 
 fig. 13, where 
 thev are kept un- 
 FiG. 11 Waste acid jar. til needed. The 
 
 outside of the bottles should occasionally- be wiped clean 
 and dry. 
 
 43. The amount of unseen fat that clings to glassware 
 is general!}' not sufficient to be noticed in the results ob- 
 tained in testing whole milk, but it plays an important part 
 in testing samples of separator skim milk. It may be readily 
 noticed by making a bilank test with clean water in bottles 
 which have becQ used for testing ordinary milk, and have 
 been cleaned by simply draining the contents and rinsing 
 once or twice with hot water: at the conclusion of the test the 
 operator will often find that a few drops of fat — sometimes 
 enough to condemn a separator — will collect in the neck 
 of the bottles, although the water tested has not been near 
 a separator. 
 
 Boiling hot water will generally clean the grease from 
 glassware for a time, but all test bottles should, in adtlition, 
 
 * l-'arriDgton. 
 
38 
 
 Tcstin<> Milk and Its Prochicls. 
 
 be given an occassional bath in some weak alkali, or other 
 grease-dissolving solution. Persons doing consideraljle 
 milk testing will find it of advantage to provide themselves 
 with a small copper tank, which can be filled with a weak 
 alkali-solution (figs. 14 and 15). After having been rinsed 
 
 Flo. 12. Apparatus for cleaning test bott]e.s. A, apparatus in position; the 
 water flows from the reservoir through the iron pipe h into the inverted test bot- 
 tle (i through the lirass tube c, screwed into the iron pijte. j^ shows construction 
 of tlic rutilier support on which the top of the test Ijottle rests; /, draining sink. 
 
 with hot water, the test l^ottles are placed in the hot solu- 
 tion kejjt in the tank, where thej' may be left complete!}' cov- 
 ered with the liquid. If the tank is provided with a small 
 
The Bahcock Test. 
 
 39 
 
 faucet at the bottom, the li(iuid can be drawn otf when the 
 test bottles are wanted. A tablespoonful of Savogran to 
 aliout two gallons of water will make a ver^- satisfactor}- 
 cleaning solution; sal soda, Gold Dust, Lewis li/e or Bahhitts 
 potash are enuallj- efficient. The cleansing properties of 
 solutions of an}- of these substances are increased by warm- 
 ing the liquid. The test bottles must be rinsed twice with 
 hot water after the}- are taken from this Ijath. 
 
 FIg. 13. Iiraiuiug-r;irk lor test bullies. 
 
 The black stains that sometimes stick to the inside of test 
 bottles after prolonged use, can be removed with a little 
 muriatic acid. 
 
 Xi:. Pipette. The difference in the weights of various 
 samples of normal milk generally falls within comparatively 
 narrow limits: if a given cjuantitj' of water weighs 1 pound, 
 the same Cjuantit}- of the usual grades of normal milk will 
 weigh from 1.029 to 1.033 pounds, or on the average 1.03 
 lbs. 18 grams"'- of water measures IS cc. ; IS grams of 
 
 * Cubic centimeters (abbreviated: cc.) are tbe standard used for measuring 
 volume in tbe metric system, similar to liie quart or pint measure in our ordinary 
 system of measures. 1 quart is equal to a little more than 1000 cubic centimeters. 
 In tbe same way, grams represent weight, like pounds and ounces. 1 cc. of 
 water at 4° Centigrade weighs 1 gram. 1000 grams (^ 1 kilogram) is equal to 2.2 lbs. 
 Avoir. (See Appends, for Comparis'jns of Metric and Ctis/omary Weights and 
 Measures). 
 
40 
 
 Tcslino- Milk and Its Products. 
 
 milk will therefore take up a smaller volume (measure less) 
 ihau 18 cc, viz: 18 divided bj' 1.03, which is verj' nearly 
 S^^^S2S3'\ !''■->■ This is the 
 
 quantity of milk 
 taken in the Bab- 
 cock test. A certain 
 amount of milk will 
 adhere to the walls 
 of the pipette when 
 it is emptied, and 
 this thin film has 
 been found to weigh 
 about one-tenth of 
 a gram; conse- 
 quentlj- 17.0 cc. has 
 been adopted as the 
 capaeit}' of the pip- 
 ette used for deliv- 
 ering 18 grams of 
 
 Fig. 14. Taok lor cleaning test boUles. milk. 
 
 For convenience in measuring the milk, the 
 shape of the pipette is of importance. The 
 mark on the stem should be two inches or more 
 from the upper end of the pipette. The lower 
 part should be small enough to fit looselj' into 
 the neck of the test bottle, and not contracted 1 
 to a fine hole at the [xiint; the point should be 
 large enough to allow a quick emptying of the 
 pipette. (Fig. 1 (1). 
 
 4.>. Fool pipettes. Soon after the Babcock test A, imiiier con- 
 
 1 J. 1- 11 1 J • sfnu-tion; B, 
 
 Degan to be penerallj' used at creameries as a means , . ., 
 ^ o ^ undesirable 
 
 of paving for the milk, a creamery supply house put construction. 
 
 A 
 
 B 
 
 Fin. 16. rip- 
 ctte points — 
 
The Bahcoch Test. 
 
 41 
 
 on the market a 20 cc. milk-measuring pipette, which was 
 claimed to show the exact butter value of milk, instead 
 of its content of butter fat, as in the case in using the 
 ordinar_v 17.6 cc. pipette. A 20 cc. pipette will deliver 2.4 cc, or 
 13.6 per cent, more milk than a 17.6 cc. pipette, and it follows 
 that the results obtained bymeasuring out milk for Babcock tests 
 with these pipettes will be about 13.6 per cent, too high. In con- 
 sidering the subject of Overrun it is noted that the excess oi butter 
 yield over the amount of fat contained in a certain (juantitv of 
 milk will range from about 10 to 15 per cent., or on the average 
 12-13 per cent. The 20 c:. pipattes may, therefore, give approxi- 
 
 FiG. 15. Rack for holding test bottk-s in tank shown in fig 14. 
 mately the yield of butter obtained from a quantity' of milk, but 
 as will be seen, this yield is variable, according to the skill of the 
 butter maker, and according to conditions be^-ond his control, 
 and cannot therefore be used as a standard in the same manner as 
 the fat content of the milk. Similar 22 cc. pipettes were also sent 
 out. These pipettes created a great deal of confusion during the 
 short time they were on the market, and were popularly termed 
 "fool pipettes," as the tests obtained b_v them did not give, what 
 they professed to do, an accurate and definite measure of the but- 
 ter-producing qualities of different lots of milk. It is not known 
 that any ot these pipettes are on the market at the present time. 
 
42 
 
 Tcsl/iii'' Milk and lis Products. 
 
 4-(». Acid measures. A 17,5 cc glass cj'linder for 
 measuring the aciil is generally included in the outfit, when 
 a Babeoek tester is bought. This cylinder answers every 
 purpose if only occasional tests arc made; the acid is poured 
 into the cylinder from the acid bottle, as needed, or a quan- 
 tity of acid sufficient for the numljer of test bottles to be 
 whirled at a time, is poured into a, small glass beaker, pro- 
 vided with a lip, or into a porcelain pitcher; these may be 
 more easily handled than the heavy acid bottle, and the acid 
 measure is then filled from such a vessel. 
 
 Where a consid(n-able number of tests are made regularly, 
 the acid can be measured into the test Ijottles faster and 
 with less danger of spilling, I13' using some one of the many 
 devices [proposed for this purpose. There is some objection 
 to nearly all of these appliances, automatic pipettes, buret- 
 tes, etc., although they will often give good satisfaction for 
 a time while new. Sulfuric acid is so corrosive, and opera- 
 tors as a rule take sueh poor care of such apparatus, tliat it 
 is a very difficult matter to design a form which will remain 
 in good working order for any length of time. Automatic 
 pipettes attached to acid bottles or reservoirs, to jirove 
 satisfactory, must be made entirely of glass, and strong, of 
 simple construction, tightly closed and quickly operated. 
 
 J-7. 'I'he Sviedisli Acid Bottle, answers these re()uirements 
 better than any other <levice for this purpose known to the 
 writers at the present time. Its use is easily un<lerstooil (see 
 fig. 1 7) ; it gives good satisfaction if the hole in the glass 
 stop cock through which the acid passes has a diameter of 
 at least one-eighth of an inch, as is generally the ease. We 
 have used or inspected some half a dozen other devices, 
 which have been placed on the market b}- various dealers 
 
The Babcock Test. 
 
 43 
 
 for delivering the acid, but cannot recommend them for use 
 in factories, or outside of chemical laljoratories. 
 
 ■is. Instead of measuring out the acid, Bartlett* re- 
 cently suggested adding it directly to the milk in the test 
 Ijottles, till the mixture rises to a mark 
 on the Ijody of the bottle at the point 
 where this will hold o7.5 cc, i. e., the 
 total volume of milk and acid (74). 
 This method of adding the acid is in 
 the line of simplicity and may in time 
 become generally adopted. The marks 
 should, however, be put on \>j the man- 
 ufacturers, as the operator in attemping 
 to do so will be apt to weaken or break 
 the bottles. 
 
 Fig. 17. S\v,.(.lish acid 
 bottle; the side-tube i.s 
 made to hr>ld 17 .5 cc. of 
 
 Calibration of glassware. 1. — Test 
 p.oTTLES. The Babcock milk test Ijot- 
 tles are so constructed that the scale or graduation of the 
 neck measures a \'olume of 2 culiic centimeters, lietween 
 the zero and the 10 per cent, marks (30). The correctness 
 of the graduation may be easily ascertained by one of the 
 following methods: 
 
 49. Calibration with luerciirj'. 27.18 grams of metallic 
 mercury are weighed into the perfectly clean and diy test 
 bottle; since the specific gravitj- of mercur}- is 13. .lO, double 
 this quantit}' will occupj' a volume of exacth' 2 ctdjic centi- 
 meters (44'"). The neck of the test bottle is then closed 
 witli a small smooth and soft cork, or a wad of absorbent 
 cotton, cut off square at one end, the stopper being pressed 
 down to the first line of the graduation. The bottle is now 
 
 ■ Maine experiment station, bull. No. 31. 
 
44 Testinif Milk and Its Products. 
 
 inverted so that the mercur}- will run into its neck. If the 
 total space included between the (i and 10 marks is just 
 filled with the two cubic centimeters of mercury, the grad- 
 uation is correct. Bottles, the whole length of the scale of 
 which vary more than two-tenths of one per cent., are inac- 
 curate, and should not be used. 
 
 The mercurj' may be convenientlj' transferred from one 
 test bottle to another, bj' means of a thin rubljer tube which 
 is slipped over the end of the necks of both bottles, and one 
 weighing of mercury will thus sufflce for a number of cali- 
 brations. In transferring the mercury, care must be taken 
 that none of it is lost, and that small drops of mercurj' are 
 not left sticking to the walls of the bottle emptied. A 
 sharp tap on the Ijottle with a lead pencil will help to 
 remove minute drops of mercurj- from the inside of it. 
 Unless the bottles to be calibrated are thoroughlj' cleaned 
 and drj', it is impossible to transfer all the mercury from 
 one bottle to another. 
 
 After several calibrations have been made, the mercury 
 should be weighed again in order to make certain that none 
 has been lost bj' the various manipulations. The scale, fig. 
 28, shown in (84) is sufBciently delicate for making these 
 weighings. 
 
 50. Cleaning mercury. Even with the best of care, mer- 
 curjr used for calibration of glassware will graduall}' become 
 dirtj' so that it will not flow freely over a clean surface of 
 glass. It may be cleaned from mechanical impurities, dust, 
 films of grease, water, etc., hy filtration through heavj- filter 
 paper. This is folded the usual way, placed in an ordinary 
 glass funnel and its point perforated with a couple of pin 
 holes. The mercur}- will pass through in fine streams, leav- 
 ing the impurities on the filter paper. IMercury may Ije 
 
The Bdhcork Test. 45 
 
 freed from foreign metals, zinc, lead, etc., sometimes noticed 
 as a grayish, thin film on its surface, liy leaving it in 
 contact with common nitric acid for a numl.ier of hours; the 
 mercary is best placed in a shallow porcelain or granite ware 
 dish and the nitric acid poured over it, the dish being cov- 
 ered to keep out dust. The acid solution is then carefully 
 poured otf and the mercury washed with water; the latter is 
 in turn poured otf. and the last traces of water alisorbed by 
 means of heavy clean filter pajjer. 
 
 The mercur}' to be used for calibration of glassware should 
 be kept in a strong bottle, closed by an ordinary stopper. 
 In handling mercury, care must be taken not to spill anj' 
 portion of it: flnger-rings should lie remo\ed when calibra- 
 tions with mercury are to be made. 
 
 ^lercury forms the most satisfactor}' and accurate ma- 
 terial for calibration of test bottles, on account of its heavy 
 weight and the case with which it mav be manipulated. 
 Equally correct results may, however, with proper care be 
 obtained by using one of the f(>llowing methods: 
 
 Calibration witli water. This maj- be done b}- means of a 
 delicate pipette or burette, or by weighing in a somewhat 
 similar manner, as explained in case of calil)ration with 
 mercury. 
 
 51. ix, Measuring the icater. Fill the test bottle with 
 water to the zero mark of the scale; remove any surplus 
 water and dry the inside of the neck with a piece of filter 
 paper or clean blotting paper; then measure into the bottle 
 2 cc. of water from an accurate pipette or a burette, divided 
 to .>V) of a cubic centimeter. If the graduation is correct, 
 2 cc. will fill the neck exactly to the 10 per cent, mark of 
 the scale. 
 
-6 Tcs/n/i;- Milk and lis Produrls. 
 
 -,•> ). Wri'ihliKj the vmti'r. VWl the bottle with water 
 tf> the zero mark ol the scale and remove anj* surplus 
 water in the neck, as before. Weigh the bottle with the 
 water (•(nitainecl therein. Now (ill the neck with water to 
 the Iti per cent, mark, and weigh again. The difierence be- 
 tween these weights should be 2 grams. 
 
 In all cases when calibrations are to be made, the test 
 l)ottlcs, or other glassware to Ije calibrated, must be 
 thoroughly cleaned with strong sulfuric acid, or soda Ij-e, 
 and washed repeatedl}' with pure water, and dried. Glass- 
 ware is not clean unless water will run freely over its sur- 
 face, without leaving any adhering drops. 
 
 53. Intermediate divisions. The space between and 10 
 on the scale of the Babcock test bottle is divided into 50 
 divisif)ns, each five of which, as previously shown (30) 
 representing 1 per cent. Since these intermediate divisions 
 are generally made with a dividing machine, they are as a 
 rule correct, but it has happened that the divisions have 
 been inaccurately placed, although the space between and 
 10 was correct. The accurac}' of the intermediate divisions 
 can be ascertained b}' sliding along the scale a strip of 
 paper upon which has been marked the space occupied bj' 
 one per cent., and compare the space with those of each 
 per cent, on tlie scale. 
 
 54. M. — I^jT'ETTn AN]i ACID ovLiNnEii. The pipcttc and 
 tJie acid cylindei used in the ]{ahcock test may be calibrated 
 by any of the methods already gi\en. Sulliciently accurate 
 results are obtained hy weigliing the quantity of water 
 which oacli of theses pieces of a])paratus will hold, viz: 17.0 
 iXi-Mus and 17.5 grains, respectively. The necessity of pre- 
 vious thorough cleaning of the glassware is evident from 
 
Tlic Bahcock Test. 47 
 
 what has been said iii the preeediug. The pipette aud the 
 acid measure ma}- be weighed empt}* and then again when 
 filled with pure water to the mark, or the measureful of 
 water ma}- be emptied into a small weighed vessel, and this 
 weighed a seeond time. In either ease the weight of the 
 water contained in the pipette or the acid measure is ob- 
 tained liy difference.* 
 
 Calibrations of the acid cylinder are generally not called 
 for, except as a laboratory exercise, since small variations 
 in the amount of acid measured out do not atlect the accu- 
 racy of the test. 
 
 2. CEXTRlFl-(iAL ^IaCHIXES. 
 
 55. The capacity of the testing machine to be selected 
 should l)e governed by the number of tests which are likely 
 to be made at one time. For factory purposes a twenty-five 
 to thirty liottle tester is generally large enough, even if 
 toward a hundred samples of milk are to be tested at a 
 time. The operator can use his time more economically 
 in running a machine of this size than one holding fifty or 
 sixty liottles; the work of filling or cleaning the fiottles and 
 measuring the fat can be done while the centrifuge is run- 
 ning if a double supply of bottles are at hand. Large test- 
 ers require more power than smaller ones, and when sixty 
 tests are completed, many of the bottles will cool, aud the 
 fat column crystalize, before the operator has time to read 
 them, unless special precautious are taken for keeping the 
 bottles warm. 
 
 ■*• 1 culiic ceDtimeter of dist.illed water wei^di'i 1 gram, wlieo wei.glied Id a viULium 
 at the temperature of the maximum density of water (4- C); for the jjarposes of 
 calibration of glassware used iu the Babcock test, sutflciently aeeurate results are, 
 howevei-, obtained l)y weighiug the water iu the air aud at a low room temperature 
 (60- r.i 
 
g Testing Mill^ and Its Products. 
 
 50 The tester should be securely fasteneil to a solid 
 foundation and set so that the revolving wheel is level. The 
 latter must l:>e carefully balanced in order that the tester 
 may run smoothly at full speed when empty. A machine 
 that treml)les and shakes when in motion is neither satis- 
 factory nor safe, and the results oljtained are apt to be too 
 low. Uiirh-standing machines are more apt to cause trou- 
 ble in this respect than low machines, and should therefore 
 l)e su)_)jccted to a severe test before they are accepted. 
 
 If all the sockets are not filled with bottles when a test 
 is to be made, the liottles must be placed diametrically op- 
 posite one another so that the machine will be balanced 
 when run. The bearings should be kept cleaned and oiled 
 with as much care as the Ijeariugs of a cream separator. 
 
 The cover of the machine should always be kept on while 
 the l)0ttles are whirled, and should not be removed until the 
 machine stops; the cover should be tight-fitting and may be 
 fastened with hooks soldered on the side of the machine; 
 test bottles have sometimes been broken while the machine 
 has been running at full speed, and every possible precau- 
 tion should be taken to protect the operator from any dan- 
 ger from spilled acid or broken glass. 
 
 57. Speed required for the complete separation of 
 the fat. There is a definite relation lietweeu the diameter 
 of the Jialicock testers and the speed required for a perfect 
 .seiiaration of the fat. In tiie preliminary work with the 
 lialicock test tlie inventor found that with the machine used, 
 the wheel of which had a diameter of eighteen inches, it 
 was necessary to turn the crank, so as to give the test bot- 
 tles seven (o eight hundred revolutions per minute, in order 
 to effect a maximum sejiaration of fat; later work has 
 
The Bahcock Test. 49 
 
 shown that this speed is ample. Taking therefore this 
 as a standard, the centrifugal force to which the con- 
 tents of the test bottles arc snbjected when supported on 
 an eighteen inch wheel and turned SOO revolutions per 
 minute, can be calculated as follows : 
 
 The centrifugal force, F, acting on the bottles is expressed by the 
 
 formula 
 
 T^ \v. v'^ 
 
 Il) 
 
 32. 2r 
 
 in which w = tlie weight of the bottle with contents, in pounds ; 
 
 V ^ the velocitj", in feet per second, and r ^ the radius of the 
 
 wheel, in feet. 
 
 When tlie wheel is turned SOO times a minute, a bottle supported 
 
 on its rim will travel 2 ;rr X '',.",;' = 2 X 3.14f 5 X /'. X "«"„" = 62.83 
 
 feet per second. The weight of a bottle, with milk and acid, is 
 
 verj' near 3 ounces, or j'",, of a pound. Substituting these values 
 
 for V and w, gives 
 
 F= 1 « A ^^-^■?^-> =30.65 lbs. 
 
 •J x'n 1 2 
 
 The bottles are therefore, under conditions given, subjected to a 
 pressure of 30.65 lbs. fn order to calculate the speed rerjuired 
 for obtaining this force in case of machines of other diameters, 
 the value of r in formula ( f ) is found from 
 
 \v 
 Substituting the values for F and w. 
 
 ♦ 32^2^211 . . . (H) 
 
 i/32.2 X 30.65r 
 
 v= V^--^X^"-0^r _ -^/^2647 
 I'l: 
 In this equation the values r ^ 5, 6, 7, . . . 12 inches are 
 substituted in each case (/'j, i",, i^, ■ • • || feet), and the velo- 
 city in feet per second then found at which the bottles are whirled 
 when placed in wheels of diameters 10 to 24 inches, and subjected 
 in each case to a centrifugal force of 30.65 lbs. As the number of 
 
 60 F 
 revolutions per minute ^ -r, , v being as before the velo- 
 
 4 
 
c;,) 7^cs//i/l; Mill- (I lid iLs Products. 
 
 city in fccl |.cr secoii.l, .-md r llir r;ulius of the wheel, the speed at 
 which the wheel iinisl lie tiinieil.is l.iund by suljstitiitiiiK for v the 
 V iliMS olil Mined in tlie ]ireee(lin^{ ealenhilions in case of wheels of 
 (linirenl iliMnieters. Tlie results of these ealeulations are given in 
 
 the lollowiii^j, tlilile; 
 
 !)i,,inr/'r }'tfhir!li/ In feet Numhp.r of rtv(diUiOfis <ff 
 
 uf irhrrl, <!. J"'^ .'irriinil., v. vjkrtl, Jier minute, 
 
 111 4-(;.,S+ 1074 
 
 12 51.31 980 
 
 11 55.4-3 900 
 
 K; 59.26 848 
 
 IS .62.84 800 
 
 20 00.24 759 
 
 22 09.47 724 
 
 24 72.50 093 
 
 These figures show that a tester, for instanee, 25 inches in 
 diameter, re<|iiires less that 700 revolutions per minute for a per- 
 fect separation of the fat in Habcock bottles, while a ten-inch tes- 
 ter must have a S])cecl of nearly 1100 revolutions, in order to 
 obtain the same result. 
 
 ;)8. 'I'o find the ntim))or of turns of the handle eorres- 
 ponding to the number of revolutions made 1)y the wheel, 
 the handle is given one full turn, and the number of times 
 whieh a certain point or part of the wlieel rcvoh'es, is noted, 
 If the wheel has a diametcsr of 20 inches, and revolves 12 
 times for one turn of the handle, the latter should l>e turned 
 ',\''=(;.'l (.see tabltO, fir al)out once every second, in order to 
 effect a maximum separation of fat. liy counting the num- 
 lier of n^volulions, watch in hand, and consulting the pre- 
 ceding talih', the operator will soon note the speed which 
 mn.st be maintained in case (ifliis jiarticiilar machine. It is 
 vitally imi)ortaijt that the required speed is always kept up; 
 if MiroM-;li carelessnes.s, worn-out or dry bearings, slipping 
 b(dt.s, etc., the .speed is slackened, tlie result will come too 
 
The Bahcoch Test. 51 
 
 low, it ma}' be a few tenths, or even more than one percent. 
 Care as to this point is so much the more essential as the 
 results obtained bj' too slow whirling may seem to lie all 
 right, a clear separation of fat being often olitaincd even 
 when the fat is not completely separated. 
 
 59. Ascertaining the necessary speed of testers. In 
 
 buj'ing a tester the operator should first of all satisfy himself 
 at what speed the machine must be run to give correct results ; 
 the preceding taljle will serve as a guide on this point. He 
 should measure out a dozen tests of the same sample of 
 millv, and whirl half the number at the speed required for 
 machines of the diameter of his tester. Whirl the other 
 half at a somewhat higher speed. If the averages of the 
 two sets of determinations are the same, within the probable 
 error of the test (sa^-, less than one-tenth of one percent.) 
 the first whirling was sufficient, as it is believed will gener- 
 allj- be the case. If the second set of determinations come 
 higher than the first set, the first whirling was too slow, and 
 a new series of tests of the same sample of milk should 
 be made to ascertain that the second whirling was ample. 
 
 This method will test not only the speed required with 
 the particular machine at hand, but will also serve to indi- 
 cate the correctness of the calibration of the bottles. A 
 large numlier of tests of the same sample of milk made as 
 directed (pouring the milk once or twice pre\'ious to taking 
 out a pipetteful for each test) should not vary more than 
 three-tenths of one percent, at the outside, and in the hands 
 of a .skilled operator will come within two-tenths of one per- 
 cent. If greater discrepancies occur, the test bottles giving 
 too high or too low results should be further examined, and 
 calibrated according to the directions already given (41)). 
 
Tcsfiiio- Jlli'Ik and Its Products. 
 
 (>(). Hand testers. When only a few tests are made 
 at a time, and at irregular intervals, as in case of dairj'men 
 who test single cows in their herds, a small hand tester 
 answers every purpose. These may lie had in sizes from 
 two to twelve bottles. In selecting a particular make of 
 tester the dairj'men has the choice of a large number of 
 different kinds of machines. It is a source of regret that 
 most of the machines placed on the market for this purpose 
 in the past have been so cheaplj' and poorlj* constructed as to 
 prove very unsatisfactory after having been in use for a time. 
 The sharp competition between manufacturers of dair}- 
 supplies, and the clamor of dairymen for something cheap, 
 
 full}' account for 
 this condition of 
 affairs. This ap- 
 plies especially to 
 the many machines 
 made with belts or 
 friction application 
 of power. The 
 main objection to 
 these machines is 
 the uncertaint}' of 
 the speed obtained, 
 when the}' have 
 been in use for some time, and the belt or friction appliance 
 begins to slip. Hand testers made with cog gear wheels 
 are more to be depended on for giving the necessary speed 
 than belt or friction machines; thej' are generally noisj', 
 but the bottles arc always whirled at the speed which the 
 number of turns made bj' the crank would indicate. 
 
 Fig. 18. " No-tin '' test. 
 
The Babcock Test. 
 
 S3 
 
 The " No-tin" test (see fig. 18) is, in the opinion of the 
 authors, worthy of special mention among the hand testers 
 made at the present time; it is a six-bottle geared machine, 
 durable of construction, and runs smoothly and without 
 noise. 
 
 ()1. Power testers. For factory purposes, steam tur- 
 bine machines (fig. I'J) are inost satisfactorj' when well made 
 and well cared for. The}' should alwaj's be provided with 
 a speed indicator and steam gauge, both for the purpose of 
 knowing that sufficient speed is attained, and also to pre- 
 vent wliat ma}' lie serious accidents from a general smash- 
 up, if the turljine " runs wild " by turning on too much 
 steam. The revolving wheel of the tester should be made 
 of wrought or malleable iron, or of wire, so that it will not 
 
 be broken by 
 the centrifu- 
 gal force, thus 
 avoiding seri- 
 ous accidents. 
 The swinging 
 pockets which 
 hold the test 
 bottles in some 
 machines, 
 should be so 
 made that the 
 
 bottles will not strike the center of the revolving frame 
 when in a horizontal position. Tests have often been lost 
 by the end of the neck catching at the center, the bottles 
 thus failing to take an upright position when the whirling 
 stops. 
 
 Fig. 19. Type of Babcock steam turljine testers. 
 
54 Testing Milk and Its Products. 
 
 3. — Sulfuric Aoid. 
 
 62. The sulfuric acid to be used in the JJahcock test 
 should have a specific gravity of ] .82-1. S3."'' The com- 
 mercial oil of vitriol which can be bought for about 
 2 cents a pound in carboy lots, is commonly used. One 
 pound of acid is sufHcient for fifteen tests. The acid should 
 be kcfit in stoppered glass bottles, preferably glass or rub- 
 ber stoppered ones, since a cork stopper is soon dissolved 
 by the acid and rendered useless. If the bottle is left un- 
 corked, the acid will absorb moisture from the air and will 
 after a time become too weak for use in this test. Lead is 
 the onl}' common metal which is not dissolved by strong 
 sulfuric acid; where considerable milk testing is done, it is 
 therefore desirable to provide a table covered with sheet 
 lead on which the acid may be handled. 
 
 63. The acid dissolves iron, tin, wood and cloth, and 
 burns the skin. If acid is accidently spilled, plenty of water 
 should be used at once to wash it off. Ashes, potash, soda, 
 and ammonia neutralize the action of the acid, and a weak 
 solution of any one of these alkalies can be used after the 
 acid has been washed otT with water. The red color caused 
 by the action of the acid on clothing can be removed by 
 wetting the spot witli weak ammonia water; the ammonia 
 must, however, be ai)plied while the stain is fresh, and is in 
 its turn washed off with water. 
 
 6+. Testing the strength of the acid. The strength 
 of the acid can be easily tested l)y the use of such a balance 
 as shown in fig. 27 (SI). A dry test bottle is weighed, and 
 
 *AHp(.'cinc gravity of 1,82 nieaos that aoy given volume of the acid weighs 
 1.82 times as much as tlie same volume of water at the same temperature (see also 
 under Lactometer, !'4). 
 
The Bahcoch Test. =;5 
 
 then filled with ncid exactly to the zero mark, or to an}- other 
 particular line of the scale. It is then again weighed aecurate- 
 !}•; the difl'erence between these two weights will gi\-e the 
 weight of the acid in the bottle. Xext emptj' the bottle and 
 rinse it thoroughlj- with water (until the water has no longer 
 an acid taste) ; fill the bottle with water to the same line as be- 
 fore and weigh; the difl'erence l)etween this weight and that 
 of the empt_y bottle gives the weight of the same ^'ohimo of 
 water as that of the acid weighed. Divide the weight ol the 
 acid by the weight of the water; the quotient gives the spe- 
 cific gravity of the acid. If this is between 1.S2 and L.^o, 
 the strengtli of the acid is correct. The outside of the test 
 bottle should always be wiped dry before the li(iuids are 
 weighed in it. Unless great care is taken in measuring out 
 the acid and the water, and in weighing both these and the 
 test l)ottle, the results o))tained will not he trustworthj'. 
 
 05. Too strong acid can sometimes be successfully used 
 bj' taking less than the re(|uired amount of each test, e. g. 
 about 15 cc. (Operators are warned against reducing the 
 strength of the acid l)y adding water to it, as accidents are 
 very apt to occur when this is done. A too strong acid can, 
 if desired, be weakened by simplying leaving the bottle 
 which holds it, uncorked for a time; or b}- pouring the acid 
 into a bottle containing a small quantity of water; in the 
 latter case, the first portions of acid should be added care- 
 fully, a little at a time, shaking the bottle after each addi- 
 tion, so as not to cause it to l.)reak from the great heat 
 evolved Iq mixing the acid and the water. Never dilute acid 
 hy pouring water into it. 
 
 66. If tlie acid is too weak, correct results may some- 
 times be ol)tained by using more than the specified quantity. 
 
S6 
 
 Tesiinor Milk mid Its Products. 
 
 sa}- 20 cc. If a good test is not obtained with tiiis quantity 
 of acid, a new lot must be secured, as its specific gravity in 
 such a case must be below 1.82. The observing operator 
 will soon be able to judge of the strength of the acid by 
 its action on milk in mixing the two liquids in the Babcock 
 test bottles; it is indeed remarkable what slight differences 
 in the specific gravity of the acid will make themselves 
 apparent in working the test, as regards the rapiditj' with 
 which both the curdled milk is dissolved, and the mixture 
 of acid and milk turns black. 
 
 67. The relation between the strength of sulfuric acid 
 and its specific gravity will be seen from the following table: 
 
 Strength of Sulfuric Acid {Lunge and Isler, 1800). 
 
 Stdjurlc Acid 
 
 97 per cent. 
 
 96 
 
 95 
 
 94 
 
 93 
 
 92 
 
 91 
 
 90 
 
 89 
 
 Specific Gravity 
 (1.5° C, water i° C). 
 
 1.841 
 1.840 
 1.839 
 1.837 
 1.834 
 1.830 
 1.825 
 1.820 
 1.815 
 1.808 
 
 It will be noticed that the sulfuric acid to be used in the 
 Babcock test should contain 90 to 92 per cent, of acid 
 (II.jSOj); slightly weaker or stronger acid than this may, as 
 previously stated, lie used )iy adjusting the quantity of acid 
 taken I'or each test to the strength of the acid, but success- 
 ful tests cannot be made with acid weaker than 80 per cent., 
 or stronger than 05 per cent. 
 
The Babcoch Test. 
 
 57 
 
 f-S 
 
 (>(S. The Swedish acid tester (fig. 20) is a small h}-- 
 drometer, intended to show whether the acid to be used in 
 the IJabcock test is of the correct strength. "We 
 have examined a number of these testers, and have 
 found them practicallj- useless for the purpose in- 
 tended. The reason for this lies in insufficient 
 sensitiveness in the instrument; while the testers 
 examined were found to sink to the line marked 
 Correct on the scale, when lowered into sulfuric acid 
 of a specific gravity' of I.80, they would sink to a 
 ( ; \ I point much nearer the same mark when lowered 
 ^^*9 into either too strong or too weak acid, than to the 
 '' lines marked Too strong or Too tceak. respectivelj'. 
 
 An examination of the proportionate parts of the 
 testers shows that such must be the case: The total 
 weight of the testers varies between 7 and 8 grams ; the 
 diameter ot the stem is nearly 5 millimeters, and the dis- 
 tance between the two lines marked Too strong and Too 
 weak is 13.5 millimeter. A good hydrometer, such as 
 
 used in chemical laboratories for determining the spe- 
 FlG '^0 . - - . . , 
 
 o ',. ,' cine gravity ot lirruids of l.S to 2.(1, weighs about 75 
 Swedish .-^ - L 1 <-i 
 
 acid tester, grams; the diameter of the stem is 6 mm., and the dis- 
 tance between the 1.S2 and l.S-t marks on the scale is 
 15.5 mm.; these limits ma3' be taken to represent too 
 weak and too strong acid, respectivelv. Comparying now 
 this hydrometer with the Swedish tester, the weight of the for- 
 mer would make it ten times as sensitive as the latter, if the size 
 of the stem was the same in either case; as it is, the tester has the 
 advantage in point of thinness of stem I see 94), as the volumes of 
 the same lengths of stem in the two instruments aie as the square 
 of their diameters, i. e., as 25:36. This meansthatthc Swedish tes- 
 ters are onlv = as sensitive asthe hydrometer, or a 
 
 ■ 10 X 25 7 
 
 ■difference on the scale of the latter amounting to 15.5 mm. (see 
 
58 Testing Alilk and lis Producls. 
 
 above), would represent only 2.2 mm., on the scale of the Swedish 
 tester. The line marked Too strong must therefore be only 1.1 
 mm. ( .}.j of an inch) below the Correct line; and that marked Too 
 weak the same distance above the line. But this is too small a 
 distance to be differentiated Ijy persons unfamiliar with the use of 
 delicate hydrometers, especially since the meniscus of the licpiid 
 formed around the stem of the tester renders an accurate reading 
 somewhat difficult. 
 
 The Swedish acid tester can be made more delicate by changes 
 in one or two directions: b}' making the bulb larger, thus necessi- 
 tating an increase in weight, or by making the stem thinner. Viy 
 way of comparison it maj-be stated thatthe hydrometers used for 
 determining the specific gravity of the ether-fat solution in Sox- 
 hlet's areomcLrie method of milk analysis have a stem only 2 mm. 
 in diameter, and the distance of the scale between. 705 and .~i7> is 
 70 mm., or 2'"'i. inches. 
 
 Even if these testers are changed as suggested, their practicabil- 
 ity still remains an open question. The action of sulfuric acid of 
 difterent strength is very characteristic (GG), and in the hands of 
 experienced operators, is as delicate an index to the strength of 
 the acid as can be desired, making rather unnecessary a separate 
 instrument for ascertaining the correctness of the strength of the 
 acid used in inilk testing. 
 
 (j!(. The color of the fat column an index to the 
 strength of the acid used. The strength of the acid is 
 indicated to a certain extent l:)y the color of the fat which 
 separates in the neck of the test bottle when ntilk is 
 tested. If the directions given for making the test arc care- 
 full}' followed, the fat separated out will be of a golden 
 yellow color. It the fat is liglit colored or whitish, it gen- 
 erall}' indicates that the acid is too weak, and a dark colored 
 fat, with a layer of Ijlack material beneath it, shows that the 
 acid is too strong. 
 
 The strength of the acid used in the test is not sullicient 
 at ordinary temperatures of testing to appreciablj- dissolve 
 
TIic Babcoch Test. 59 
 
 the fat, but a variation in the strength of the aeiJ or in the 
 temperature of the millc iiilhiences the intensity of the ac- 
 tion of the acid on the fat, as shown in the color of the fat 
 obtained. 
 
 The following experiment shows the relation between the 
 strength of the acid, the temperature of the milk, and the 
 color of the fat. 
 
 First: — From a sample of milk measure the usual (|uantit_\' for 
 testing into each of three bottles, A, B and C. I-'lace A in ice 
 v/ater, and C in warm water, leaving bottle B at the ordinary 
 temperature. After the Ijottles have been left for twentv minutes 
 under these conditions, add the normal quantity of acid to each 
 and proceed with the test in the ordinary manner. 
 
 Second: — Measure some of the same milk into three otlier Ijfit- 
 tles, D, E and P. Into test bottle D pour the usual amount of 
 rather weak acid; add the same amount of acid of normal strength 
 ( 1 .82-1.93) to bottle E, and add 17.5 cc. of a still stronger acid, 
 (concentrated sulfuric acid, sp. gr. 1.84) in test bottle F; complete 
 these tests in the usual way. 
 
 On the completion of the preceding six tests the operator will 
 notice that the fat in the necks of test bottles A {cold milli) and 
 D ( weak ac^'d I is much lighter colored than that in C I warm mill; ) 
 and F {strong acid), and that the color of the fat in B {normal 
 temperature] and E { normal acid) is somewhere between that of 
 these two series. 
 
 70. Influence of temperature on the separation of 
 fat. The intensit}^ of the action of the sulfuric acid on the 
 milk is influenced bj* the temperature of either liquid; the 
 higher the temperature, the more intense will be the action 
 of the acid on the solids of the milk. It ma}- be noticed 
 that acid from the same carboy will act differently on milk 
 in summer than in winter time, if the acid and the milk are 
 not brought to the same temperature before testing during 
 
6o Testintr Milk and lis Products. 
 
 both seasons, by cooling or heating, respectively. The 
 temperature of the liquids may be as low as 40'' F. in winter 
 and as high as SO"" F. in summer. This difference of forty 
 degrees will often have considerable influence on the clear- 
 ness of the fat separated, showing white curdy substances, 
 and a light colored fat in winter, and black flocculent specks, 
 with a dark colored column of fat in summer. Both these 
 defects can be avoided when the acid is of the proper 
 strength, by -bringing the temperature of the milk and the 
 acid to a):iout 70^ F. before the milk is tested. 
 
 The operator should be particularly cautious against over- 
 heating either milk or acid; so intense an action ma}^ be 
 caused thereby as to force the hot acid out of the neck of 
 the test bottle when it is added to the milk, thus spoiling 
 the test and possiblj- causing an accident. 
 
 4. — Water to be Used in the Babcock Test. 
 
 71. Rain water, condensed steam, or soft water should 
 be used for the purpose of bringing the fat into the neck of 
 the test bottles. The surface of the fat column will then 
 usually be clear and distinct. The foam or IniliViles that 
 sometimes obscure the upper line (meniscus) of the fat, 
 making the point indistinct from which to measure it, is gen- 
 erally caused by the action of the acid on the carbonates in 
 hard water. The carbonic acid gas liberated from hard 
 water by the sulfuric acid is more or less held by the viscid 
 fat and produces a layer of foam on its surface. If clean 
 soft water cannot be obtained for this purpose, hard water 
 ma}' be used ))y adding a few drops of sulfuric acid to the 
 water before it is heated, thus causing the carbonic acid to 
 be driven out of it. By simply boiling, most hard waters 
 will be rendered soft, and adapted to use in the Babcock 
 
The Babcock Test. 
 
 6i 
 
 test, as the carbonates which cause this foaming are thereby 
 precipitated. 
 
 If the test has been completed, and a la3'er of foam ap- 
 pears over tlie fat, it may be removed by adding a drop or 
 two of alcohol which will destroy the foam. If this is done, 
 the fat column should be read as rapidly as possible after 
 the alcohol is added, and before the latter unites with the 
 fat and increases its volume. 
 
 Fig. 21. The Russian test. 
 
 73. Reservoir for water. When only a few tests are 
 made at one time, the hot water can be added with the 17.6 
 cc. pipette. If many tests are made, the water is more con- 
 
62 Tcstino- Milk and lis Produrls. 
 
 venicntly and qiiicklj' flUeil into the test })ott]e.s by drawing 
 it from a small copper reservoir or tin pail suspended over 
 the testing machine.* The How of water through a rubber 
 tube connected with the reservoir, is regulated by means of 
 a pinch cock. The water must ))e hot when added to the 
 test bottles so as to keep the fat in a melted condition until 
 the readings are taken. 
 
 The use of zinc or steel oilers, or perfection oil cans has 
 been suggested, as a handy and rapid method of adding hot 
 water to the test bottles. 
 
 5. IMODIFICATIO.N'S OF THE BaKCOOK TeST. 
 
 73. The Russian milk test. The same chemical and 
 mechanical principles applied in the regular Babcock test, 
 A) are used in the Russian milk test, ex- 
 // cept that in this case the machine in 
 // which the bottles are whirled, and 
 
 // the bottles themselves, are so con- 
 
 H-3 // structed that the latter can lie filled with hot 
 water while the machine is running at full 
 speed, thus saving time and trouldc incident to 
 the stopping of tlie tester and filling the bottles 
 bj- means of a pipette. The milk-measuring 
 pipette (fig. 22.) and the acid measure used in the 
 Russian test are one-half the ordinary size, and 
 the test bottles are made in two pieces, with a 
 detacliable narrow graduated stem (see fig. 2!!). 
 The machine is substantiallj' made of cast iron; 
 it is provided with a very satisfactory speed indi- 
 cator which shows at any time the number of 
 FiQ. 22. Pip- revolutions at which the l)ottles are being turned. 
 
 ette used in Uie rm - •^■^ , ,- i , i 
 
 Eaisian test The accompanying illustrations show the appa- 
 
 * Ordinary tinware rnnts very soon wlnni water is left standing in it, and cop- 
 per re8ervoir.s are tliercforo more ocononiieal. 
 
Tlic Babcocl- Test. 
 
 63 
 
 n 
 
 ratus used in the Russian test. In our experience witli tliis 
 maehiue there seemed to be a tendency toward too low 
 results. 
 
 7-t. Bartlett's modification. Bartlett ' proposed a 
 modilication of the method of procedure in the Babcock 
 f-="-^ test, which aims to simplif}- the manipu- 
 
 lations. '!{) cc. of acid are added, instead 
 of 17.5 cc, and the bottles filled with 
 the milk-acid mixture are left standing 
 for not less than five minutes and then 
 filled to within the scale, with hot water; 
 the l^ottles are then whirled for five 
 minutes at the regular rate (4S). 
 
 In the experience of the authors the 
 modification cannot alwa3S lie depended 
 upon to give satisf actor}' results. It 
 was tried by each of the one hundred 
 students in the Wisconsin Dairy School 
 during 1890-07; while some of these operators oljtained a 
 clear separation of fat, and results that compared favorablj' 
 with those made b}- the regular Bal)cock test, others failed 
 to ol)tain correct results with the method as modified. It 
 is not known that the modification has proved superior to, 
 or taken the place of the regular Babcock test to anj- extent. 
 
 >■ 
 
 ]"].;. 23 Test lioltle: 
 used in the Russian test 
 
 ' ]Maine experiment station, bull. No. r;i, (S. S.) 
 
64 
 
 Tcstino- Milk and /Is Proditcls. 
 
 CHAPTER IV. 
 
 CREAM TESTING. 
 
 75. Cream may be tested by the Balicock test in the 
 same manner as milk, and the results obtained are accurate 
 
 Fig. 24. Students 
 
 when the necessary care has been taken in sampling the 
 cream and in measuring the fat. The composition of cream 
 varies greatly according to the process of creaming, tem- 
 perature of milk during the creaming, quality and composi- 
 tion of the milk to be creamed, etc. The cream usually met 
 with iu the creameries or on the market will contain from 
 
Cream Testing: 65 
 
 15 to 30 per cent, of fat; during late j'ears the practice in 
 man_y creameries has been to churn a very rich cream, 
 containing from 30 to 40 per cent, of fat. Such cream is, 
 however, rarely' met with, and cream containing 25 per cent, 
 of fat may be considered of average composition tox a good 
 quality of cream.* If 1 8 grams of such cream is measured 
 into an ordinary Babcock test bottle, it follows that there will 
 be IS X .25 = 4.5 grams (or ir* = 5 cc.) of pure butter fat in the 
 bottle. It is shown, however, (p. 34), that the space from 
 to 10 in the neck of these bottles holds exactly 2 cc. The 
 neck of the milk test Ijottles will not therefore lie large 
 enough to show the per cent, of fat in a sample of cream if 
 IS grams are taken for testing, so that less cream must be 
 measured out, or special forms of test bottles used (70). 
 
 76. Errors of measuring cream. Several factors 
 tend to render inaccurate the measuring of cream for the 
 Babcock test, and in exact work, it is recommended to 
 weigh the amount taken for a test. If a 17. G cc. pipette is 
 used for measuring the cream, it will not deliver 18 grams 
 of cream, as it will of milk, for the following reasons: 
 
 1. The specific gravitj' of cream is lower than that of 
 milk; if a certain quantity of milk weighs 1030 lbs., the same 
 C[uantity of cream will weigh from 1020 lbs. to below 1000 
 lbs., the weight being determined hy the richness of the 
 cream; the more fat the cream contains, the less a certain 
 quantity of it, e. g., a gallon, will weigh. t 
 
 2. Cream is thicker (more viscous) than milk at the same 
 temperatures, and more of it will adhere to the sides of the 
 measuring pipette than in case of milk. This is of special 
 importance in testing ver}' rich or sour cream. 
 
 * For average quality of cream fumisheii at five Connecticut creameries 
 3ee (194). 
 
 f For specific quantity of cream of different richness, see table on p . G6. 
 
66 Tcsiivi^ Alilk and Its. Products. 
 
 3. In case of separator cream, more or less air will become 
 incorporated with the cream during tiie process of separa- 
 tion. In the ripening of cream, fermentation gases are de- 
 veloped and held in the cream in the same wa}' as bread 
 dough holds the gases generated by the j'east. In either 
 case the weight of a certain measure of cream is diminished. 
 
 77. As an illustration of the effect of the preceding fac- 
 tors on the amount of cream measured out b}' a Babcock 
 17.6 cc. pipette, the following weighings of separator cream 
 are given. The cream was in all cases fresh from the sep- 
 arator; it was weighed as delivered by the pipette into a 
 Winton cream bottle (81), and the test proceeded with at 
 once. The specific gravitj^ of the cream measured out was 
 determined by means of a picnometer. The data given are 
 in all cases averages of several determinations; the samples 
 of cream have been grouped according to their average fat 
 contents.* 
 
 Weight of cream delivered hi/ a 17,(1 cc. pipette. 
 
 Per ci. of fat in cream Specific gravily (17. -5° C.) Weight, of cream delirered, grams- 
 
 10 1.023 17.9 
 
 15 1,012 17,7 
 
 20 1.008 17„S 
 
 25 1.002 17.2 
 
 30 .996 17.0 
 
 35 .980 16,4 
 
 40 .966 16.3 
 
 45 .950 16,2 
 
 50 ,947 15.8 
 
 The data given in the table show plainly the variations in 
 the specific gravity of cream of different richness and the 
 
 * For iofluenee of condition of cream on the amount measured out with a 17.6 
 cc, pipette, aee alao Ijartlett, Maine exp, sta,, buil, .'il (a, 8,) 
 
Cream Testing-. 67 
 
 error of roaking tests of cream b)' measuring it ivith a 17.6 
 cc. pipette; if tiie cream to be sampled is fresh separator 
 cream, testing over 30 per cent., less tlian 17.0 grams of 
 cream will lie delivered into tire test bottle, and the results 
 of the reading will be at least one- eighteenth too low, or 
 about 1.4 per cent, on a 25 per cent, cream. If the cream 
 is sour, the error will of course be still greater. 
 
 7 S.^ Avoiding errors of measuring cream. The pre- 
 ceding table shows that a 17.0 cc. pipelte in case of cream 
 containing less than 25 per cent, of fat, and fresh from the 
 separator, will deliver onlj- about 17.2 grams of cream; it 
 is therefore evident that the pipette to deliver cream for the 
 Babcock test must be made larger than the \1A> cc. p.iipette 
 used in testing milk. Quite satifactory results maj- be ob- 
 tained in testing such cream, by using a is cc, measuring 
 pipette; to avoid the expense and trouble of using two dif- 
 ferent pipettes, one for milk and one for cream, a pipette 
 with two marks on the stem, at 17. C cc. and at 18 cc, has 
 been placed on the market, the former mark lieing used when 
 milk is tested, and the latter for cream. 
 
 In testing cream b}' the Babcock test, one of two methods 
 may be followed: 
 
 First, one of the special forms of cream test bottles which 
 have been devised is used; or. 
 
 Second, only sufBcient cream to be tested in a regular 
 Babcock milk test bottle is taken for a sample. 
 
 79. Cream test bottles. Three special forms of bot- 
 tles have been devised for testing samples of cream hy the 
 Babcock test; two of these were suggested by Bartlett of 
 !Maine,* in 1892; one with a long detachable neck designed 
 
 - iMaine experiment station, Ijulletins 3 and 4 (second series). 
 
6S 
 
 Tcsliiiij- Milk (Did Its Products. 
 
 for testing very rich cream (up to 35 per 
 cent, fat), and the other with a neck wid- 
 ened into a bulb in the mi(hlle so as to 
 allow a large quantity of fat to be meas- 
 ured. The former kind of cream bottle 
 has, so far as is known to the writers, found 
 liut a limited distribution; the neck is too 
 long to be used in the ordinary centrifugal 
 machines, and is not attached until the 
 base portion, containing the cream, acid 
 and first filling with water, has been 
 whirled. This cream bottle is more difficult 
 to handle and cannot be considered as 
 practical as either of the two other forms 
 of bottles devised for testing cream. 
 
 (SO. The Jjulh-neclct^d cream buttles, (fig. 
 25), allow the testing of cream containing 
 liri or 25 per cent, of fat, the usual fjuantity 
 of cream (LS grams) being measured out. 
 The neck is graduated from (I to 23 per 
 cent., and in some cases to 25 per cent, the 
 graduation extending both below and 
 above the bull). This is sometimes an in- 
 conA'cnience, as the water must be added 
 carefully so that tlu^ lower end of the col- 
 umn of fat will always come below the 
 bull), in the graduated })artof the neck, and 
 not in the bulb itself l<]specially in case 
 of beginners, tests are often lost when this 
 bottle is first used, for the reason given, 
 uiiUl the ojjcrator learns to add the proper amount of hot 
 
 Fig. 2."., Tliu liu 
 necked cream t 
 liciltlc. 
 
Cream Tcsti 
 
 no: 
 
 69 
 
 water to float the fat to some point within the scale. It is 
 recommended to fill those bottles with the first portion of 
 hot water to jnst above the buli), so that 
 one can see how much water to add the 
 second time in order to bring the fat within 
 the scale. 
 
 Each division of the scale on these cream 
 bottles represents two-tenths of one per 
 cent, of fat, as in case of the milk test 
 bottles. 
 
 81. The ^Yinton cream hottle. Tlie cream 
 test bottle devised by Winton.'' (fig. 20), 
 has a neck of the usual length, and suffl- 
 cientlj' wide to measure ?>i) per cent, of fat. 
 The scale of the neck is divided into one- 
 half percents, but readings of a quarter 
 of a percent can easily be estimated. De- 
 terminations of fat in cream accurate to a 
 quarter of a percent are sufflcieutl}' exact 
 for most commercial purposes, e. g., in 
 creameries, and this form of cream Ijottle 
 will be found very convenient in making 
 tests of composite samples of cream. 
 
 82- Use of milk test bottle. Cream 
 maj' be tested by emptying a 17.(1 cc. pip- 
 etteful of the sample into two or more test 
 bottles, dividing the amount about equally 
 between the bottles, and filling the pipette 
 with water once or twice, which is then in 
 turn divided about equally between the test bottles; the 
 
 Fis. 26. The Win 
 ton cream bottle. 
 
 Mi'onnecticut experiment station (New Haven), bull. No. 117; report ISCU, 
 
 p. 224. 
 
7o Testing Milk and Its Products. 
 
 per cent of fat in the cream is found by adding the 
 readings obtained in each of the Ijottles. This method 
 does awaj' with the error incident to the adhesion of cream 
 to the side of the pipette, but not that due to the low speci- 
 fic gravitj' of the cream, and the results obtained will there- 
 fore be somewhat too low. The dilution of the cream with 
 water in the test bottles not oul}- makes it possible to bring 
 into the bottle all the cream measured out, but also insures 
 a clear test. If ordinarj' cream is mixed with the usual 
 quantity of sulfuric acid used in the I'abcock test, a dark- 
 colored fat will generallj- lae obtained, while the cream 
 diluted with an equal or twice its volume of water, when 
 mixed with the ordinary amount of acid, will give a light 
 yellow, clear column of fat, which will allow of a very dis- 
 tinct and sharp reading. 
 
 The number of bottles to be used for testing a sample of 
 cream by this method must be regulated by the richness of 
 the cream. If a sample probabl}' contains 20 per cent, or 
 more, one pipetteful should be divided nearlj' equallj' be- 
 tween three milk test bottles, and two-thirds of a pipetteful 
 of water is added to each bottle. If the cream contains 
 less than 20 per cent, of fat, it will only be necessarj' to 
 use two milk test bottles, dividing the pipetteful between 
 these, and adding one-half of a pipetteful of water to each 
 bottle. 
 
 By using cream test bottles (70), more accurate tests may 
 be obtained, in case of cream containing as much as 25 per 
 cent, of fat, by dividing one i)ipetteful between two bottles, 
 rinsing half a pipette of water into each one, than b}' add- 
 ing all the cream to one bottle, without rinsing the pipette, 
 for reasons apparent from what has been said in the pre- 
 ceding. 
 
Cream Testini 
 
 71 
 
 83. Use of 5 cc. pipette. When the cream is in good 
 condition lor sampling, satisfactory- results can be obtained 
 by tlie use of a 5 cc. pipette; 5 cc, of cream are measured 
 into a milk test bottle, and two pipettefuls of water are 
 added. In this wa}' all the cream in the pipette is easily 
 rinsed into the test bottle. The readings multiplied by 
 li ^ :i.G will give the per cent, of fat in the cream. If the 
 specific gravity of the cream tested varies appreciabl}^ 
 from 1, corrections should be made accordingly; e. g,. 
 if the specific gravity is 1.02, the factor should read 
 _■!_ = 3.63; if .05, - ''- = 3.79, etc. 
 
 S-l:. Weighing the cream. For the reasons already 
 given, it is always to l)e preferred to weigh the cream into 
 the test bottles when accurate tests are required. When a 
 small delicate balance is used, this can be done quite rap- 
 idly. Either of the scales shown in the accompanying illus- 
 tration (figs. 27 and 28), will be found useful and sufliciently 
 accurate for this purpose; a small scale of this kind is also 
 
 FKt 27 S( ale used for weighini; 
 cream, cheese, etc., in the Babcock 
 
 test. 
 
 Fig. 2>!. Torsion balance used 
 for weighing cream, cheese, etc., in 
 
 the Babco'.'k test. 
 
 convenient and helpful in testing cheese, butter and con- 
 densed milk, and in determining the strength of sulfuric acid, 
 and the accurac}* of test bottles and pipettes (q. v.). In test- 
 ing cream bv weight, the test bottle is first weighed empty, 
 
72 Testing j\IUk and lis Products. 
 
 and again when 5 to 10 cc. of cream have been measured into 
 it; the difference between the two weights gives the weight 
 of cream taken for the test. If the cream contains less than 
 30 per cent, of fat, the regular milk test bottle can be used for 
 testing the cream, if not much more than 5 grams are 
 weighed out; if more cream is taken, or if this is richer 
 than 30 per cent., it is advisable to use the bulb-necked 
 cream bottle. 
 
 The operator should be careful in weighing the cream 
 not to spill it on the outside of the test bottle, as the Ijal- 
 ance does not discriminate between cream inside and out- 
 side of the bottle. Snflicient water is added to the Ijottle 
 to make the total volume al)Out 15 cc. The usual quantity 
 of acid (17.5 cc.) is then added, and the test completed in 
 the ordinary manner. The reading of the amount of fat in 
 the neck of the test bottle in this case does not show the 
 correct per cent, of fat in the cream, because less than 18 
 grams were weighed out. The per cent, of fat in the cream 
 tested is obtained b}' multiplying the reading bj* 1^, and 
 dividing the product b}' the weight of the cream taken. 
 
 Example: Weight of cream tested, .5.2 grams; reading of col- 
 umns of fat "4-. 8, '>4.7, average 4.75; per cent, of fat in the cream. 
 
 1:15X18=16.44. 
 5.2 
 
 The weighing of cream and the reading of the fat column 
 
 must Ije made very carefuUj'; a division of one-tenth on the 
 
 neck of the test bottle has a value of over three-tenths of 
 
 one per cent, of fat when 5 grams of cream are tested, and 
 
 six-tenths of one per cent, if only 3 grams of cream are 
 
 weighed out. The reading is rendered more accurate and 
 
 certain if a number of tests of a sample are made, at least 
 
 two or three, and the results averaged. 
 
Cream TestiiiQ-. 
 
 n 
 
 The accompanying illustration, (fig. 29). shows the proper 
 method of reading the fat column in cream tests; readings 
 are made from a to h, not to d or to c. 
 
 85. No special precautions other than those required in 
 testing milk have been found necessarj- in testing cream, 
 except that it is sometimes advisable not 
 to whirl the test bottles in the centrifuge 
 at once after mixing, but to let the cream- 
 acid mixture stand for a while, until it 
 ^ — d turns dark colored. At first, the mixture 
 of cream and acid is much lighter colored 
 than that of milk and acid, owing to the 
 smaller amount of solids not fat contained 
 in the cream. 
 
 The liquid Ijeneath the fat in a completed 
 test of cream is sometimes milkj', and the 
 fat appears white and cloud}', making an 
 exact reading diflfcult. Such defects can 
 usually be overcome by placing the test 
 bottles in hot water for about 15 minutes 
 previous to the whirling, or by allowing 
 
 Fig. 29. Measuring ,, ^ . , t ii' / i ■ i • i i 
 
 tbe fat coiumii in the the fat to Crystallize (which is done by 
 
 neck of a cream bot- i- ., , iii ■ • . lit 
 
 tie. ueadings should cooling the bottles in ice water or cold water 
 
 be made from « to 6, 
 
 not to (J or to c. after the last whirling) and remelting it by 
 
 placing the bottles in hot water. 
 
74 Tcstiiii^- Milk and Its Prochicls. 
 
 CHAPTER V. 
 BABCOCK TEST FOR OTHER MILK PRODUCTS. 
 
 S(). Skim milk, butter milk, and whey. Each di- 
 vision on tlie scale of tlie neck of the regular Babcoek 
 test bottle represents two-tenths of one per cent. (31()- When 
 a sample of skim milk or butter milk containing less than 
 this per cent, of fat, is tested, the estimated amount is ex- 
 pressed b_y different operators as one-tenth, a trace, one- 
 tenth trace, or one to five hundreths of one per cent. Gravi- 
 metric chemical analj'ses of skim milk have shown tiiat 
 samjjles which give only a few small drops of fat floating 
 on the water in the neck of the test bottle, or adhering to 
 the side of the neck, generallj' contain one-tenth of one 
 per cent, of fat, and often more. Samples of skim milk 
 containing less than one-tenth of a per cent, of fat are very 
 rare, and it is douljtful whether a sample of separator skim 
 milk representing a full run of, saj' 5000 lbs. of milk has 
 ever shown less than flve-hundreths of one per cent, of fat. 
 Under ordinary factory conditions, few separators will 
 deliver skim milk containing under one-tenth of one 
 per cent, of fat, when the sample is taken from a whole 
 day's run. This must be considered a most satisfactory 
 separation.'-" 
 
 87. The reason wh^' the Bal)C0ck test fails to show all 
 the fat present in skim milk must be sought in one or two 
 
 <= IVjr oompiiraLive analypca of separator akim mUk by the gravimetric metliod 
 aod by the Babcoek test, see bull. 52, Wis. exp. station. 
 
Bahcock Test for Other Milk Products. 
 
 /D 
 
 causes: a trace of fat ma_y lie dissolved in tlie sulfuric acid, 
 or owing to the minuteness of the fat globules of such 
 milk they ma}- not lie brought together in the neck of the 
 bottles at the speed used with Babcock test. If a drop of 
 the dark liquid obtained in a Babcock bottle from a test of 
 whole milk, Ije placed on a slide under the microscope, it 
 will be seen that a fair number of ver}- minute fat globules 
 are found in the liquiil. These globules are not brought 
 into the column of fat in the neck of the bottle by the cen- 
 trifugal force exerted in the Babcock test; the loss of the 
 fat contained in these fine globules is compensated for, in 
 the testing of whole milk, by a liberal reading of 
 the column of fat separated out, the reading being 
 taken from the lower meniscus of the fat to the top of 
 the upper one (see p. 32); in some se])arator skim milk, on 
 the other hand, not enough fat remains to completel}' fill 
 the neck, and the apparent result of the reading must there- 
 fore be increased by from flve-huudredths to one-tenth of 
 one per cent. 
 
 It follows from what has been said that tests of skim milk 
 showing no fat in the neck of the test bottles on completion 
 of the test, generall}- indicate inefficient work of the centri- 
 fugal tester, or the operator, or both. The test should be 
 repeated in such cases, using more acid and whirling for full 
 four minutes. 
 
 In order to Ijring as much fat as possible into the neck of 
 the bottles, in testing skim milk, it is advisable to add some- 
 what more acid than when whole milk is tested, viz: about 
 20 cc, and to whirl the bottles at full speed for four to five 
 minutes. The readings must be taken as soon as the whirl- 
 ing is completed, as owing to the contraction of the liquid 
 by cooling, the fat is otherwise spread over the inside of 
 
Icstino; Milk and lis Products. 
 
 the neck of the test bottle as a film of grease which cannot 
 be measured by the scale. 
 
 8S. The douhle-neched test bottle, (fig. HO), suggested by 
 one of us,* is made especiall}- for measuring small quanti- 
 ties of fat and gives most satisfactory re- 
 sults in testing skim milk and butter milk. 
 Each division of the scale in these bottles 
 represents five-hundredths of one per cent., 
 and the marks are so far apart that the small 
 fat column can be easily estimated to single 
 hundredths of one per cent. In the first 
 forms, now not in common use. the neck was 
 graduated to hundredths of one per cent. 
 
 The value of the divisions of the scale on 
 the double-necked test bottles has been dis- 
 cussed of late in dairy papers, and various 
 opinions have been expressed whether thej' 
 show one-tenth or one-twentieth (.05) of one 
 per cent, of fat. I5y calibration with mercury 
 the value of the divisions will be found to be 
 .05 or one-twentieth of one per cent., but, as 
 shown above, the results obtained in using 
 the bottles for thin separator skim milk come 
 .05 to .1 per cent, too low, so that, practicallj- 
 speaking, each division may be taken to show 
 one-tenth of one per cent., if the column of 
 fat obtained fills onlj' one or two divisions of the scale. 
 
 The double-necked bottle is very convenient for the 
 testing of separator skim milk, thin butter milk and 
 whey. The milk, aeid, and water are added to the bottl& 
 
 ^' FarriDgtoD, and constructed liy Mr. J. .1. Nussljaumer, of Illinois. 
 
 Fig. 30. The 
 double-necked 
 skira milk bot- 
 tle, tsnmetimes 
 called the Ohls- 
 son or B. A W . 
 bottle). 
 
Babcoch Test for Other Milk Products. 77 
 
 through the large side-tube; the mixing of milk and acid, 
 anil the addition of hot water, must be done with great care 
 so that none of the contents are forced into the fine measur- 
 ing tube and lost. When the fat is in the lower end of the 
 measuring tube, it can be forced up into the scale b}- press- 
 ing tightly with the finger on the top of the side tube. 
 
 This test bottle is more fragile and expensive than the 
 ordinary Babcock bottles, and unless carefully handled, 
 will not prove a good investment; the bottle has recently- 
 been made of heavier glass and this form is to be highlj' 
 recommended. 
 
 Sy. The doul)le-si::ed shim milk Lottie is of no particular 
 value. It is difficult to ol)tain a thorough mixture of the 
 milk and the acid in these bottles, and the tests invariablj' 
 come too low, more so than in case of the regular Baljcock 
 bottles, or the double-necked skim milk bottles. 
 
 *)0. The testing of hutter milk or wliey by the Babcock 
 test oflers no special difflculties, and what has been said in 
 regard to tests of separator skim milk is equally true in 
 case of these b3'-products. Whej' contains only a small 
 quantit}' of solids not fat (less than 7 per cent), and the 
 mixing with acid, and the solution of the whe^' solids therein, 
 is therefore readily accomplished; the acid solution is of a 
 light reddish color, turning black but verj' slowlj'. 
 
 01. Cheese. Cheese can be easily tested by the Bab- 
 cock test if a small scale (fig. 27-8) is at hand for weighing 
 the sample; the results obtained will furnish accurate 
 information as to the amount of fat in the cheese, provided 
 good judgment and exactness is used in sampling and 
 weighing. The following method of sampling the cheese is 
 recommended: * 
 
 ■ U. S. Dept. of Agriculture, ( hemieul Division, bull. No. 46, p. 37. 
 
78 Testing Milk and Its Products. 
 
 ■' 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 
 otlier sample. This maj- be cut quite fine, with care to 
 avoid evaporation of water, and the portion for analysis 
 taken from the mixed mass. When the sample is taken 
 with a cheese trier, a plug taken pjerpendicular to the sur- 
 face, one-third of the distance from the edge to the center 
 of the cheese, should more nearly represent the average 
 composition than anj' other. The plug should either reach 
 entirely through or only half through the cheese. 
 
 " For inspection purposes the rind may be rejected, but for 
 investigations, where the absolute Cjuantity of fat in the 
 cheese is required, the rind should be included in the sam- 
 ple. 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." 
 
 92. When a satisfactory sample of the cheese has been 
 obtained, about 5 grams are weighed into a milk test bottle, 
 or a larger quantit)- may be used with a cream test bottle. 
 The test bottle is first weighed empty, and again after the 
 pieces of cheese have been added. About 15 cc. of hot 
 water is added to the cheese in the test bottle, and this is 
 shaken occasionally until the cheese softens and forms a 
 creamy emulsion with the water. A few drops of strong 
 ammonia will aid in this mixing and disintegration, the pro- 
 cess being hastened by placing the test bottles in hot water. 
 When all lumps of cheese have disappeared in the liquid, 
 the test bottles are cooled to about 70° F., acid is added, 
 and the test completed in the ordinarj' manner. 
 
Bahcock Test for Other Milk Products. 79 
 
 The percent, of fat in the cheese is oljtained by miiltiply- 
 ing the reading of the fat column Ijy IS and dividing the 
 product by the weight of cheese added to the test bottle. 
 The weighing of the cheese and the reading of the fat must 
 be done with gi'eat care, since an}- error introduced is more 
 than trcl)led in calculating the per cent, of fat in the cheese. 
 
 Zi 0;j. Condensed milk. The per cent, of fat in con- 
 densed milk can l)e obtained bj' "weighing about s grams 
 into a test bottle and proceeding in exactly the same way as 
 given under testing of cheese. It is not nccessarj- to add 
 ammonia or to warm the condensed milk in the test bottles, 
 since the solution of this in water is readily effected with- 
 out any outside agenc}'. Enough water should be added 
 to make the total volume of liquid in the bottles about 17.6 
 cc. 
 
 If a scale is not available for weighing the sample, fairly 
 accurate results maj' be obtained by diluting the condensed 
 milk with water (1:1), and completing the test in the ordi- 
 narj' manner. When this is done, the results must be cor- 
 rected for the dilution which the sample received. 
 
So Teslino- Milk and lis Products 
 
 CHAPraR VI. 
 THE LACTOMETER AND ITS APPLICATION. 
 
 94. The Quevenne lactometer. This instrument, (see 
 fig. 31), consists of a hollow glass cylinder weighted down bj' 
 means of mercury or iine shot so as to float in milk in an 
 upright position, and provided with a narrow stem at its 
 upper end, inside of which is found a graduated paper scale. 
 In the better forms, like the Quevenne lactometer shown in 
 the figure, a thermometer is melted into the cj'linder, with 
 its bulb at the lower end of the lactometer, and its stem 
 rising above the lactometer scale. 
 
 The lactometer is used for the determination of the spe- 
 cific gravity of milk. The term specific gravity^ means the 
 weight of a certain volume of a solid or a liquid substance 
 compared with the weight of the same volume of water at 
 4P C (39.2^ Fahr.); for gases the standard of comparison is 
 air or hj'drogen. If the milli which a can will hold, weighs 
 exactly 103.2 lbs., this can will hold a smaller weight of 
 water, saj', 100 lbs., as milk is heavier than water; the spe- 
 cific gravity of this milk will then be 11^ = 1.032. 
 
 1)5. The lactometer enables us to determine rapidl}' the 
 relative weight of milk and water. Its application rests on 
 ■well-known laws of phj'sics: When a bodj- floats in a liquid, 
 the weight of the amount of liijuid which it replaces, is 
 equal to the weight of the bodj'. It will sink further into 
 a light liquid than inio a heavy one, because a larger vol- 
 
Tlic Lactometer and /Is Amplication. 
 
 Si 
 
 Fig. :>1. (^ueveuDe 
 lactometer ftouthig io 
 milk in a tin cylinder 
 
 (100). 
 
 6 
 
 ume of the former will be required to 
 equal the weight of the bod}". A lac- 
 tocQeter will therefore sink deeper into 
 milk of a low specific gravitj' than into 
 milk of a high specific gravit}-. 
 
 The scale of the Quevenne lactome- 
 ter is marked at 15 and 40, and divided 
 into 25 equal parts, with figures at each 
 five divisions of the scale. The single 
 divisions are called degrees. The 15 de- 
 gree mark is placed at the point to which 
 the lactometer will sink when lowered 
 into a liquid of a specific gravity- of 1.01 5, 
 and the 40 degree mark, at the point to 
 which it will sink when placed in a 
 liquid of a specific gravity of 1.040. 
 The specific gravit}' therefore is changed 
 to lactometer degrees I)}- multiph-ing I13' 
 1000 and substractiug lOiiO from the 
 product. 
 
 Example: Given, specific gravity 1.034-5; 
 corresponding lactometer degree, 1.0345 
 X 1000 — 1000 = 34.5. 
 
 {)(). Influence of temperature. 
 
 Like most li(iuids, milk will expand on 
 being warmed, and the same volume 
 will therefoic weigh less when warmed 
 than before; that is, its specific gravitj' 
 will be decreased. It follows then that a 
 lactometer is onlj- correct for the tem- 
 perature at which it is standardized. If 
 
82 Testing ]\lilk and Its Products. 
 
 a lactometer sinks to the 32 mark in a sample of milk of a 
 temperature of liO'^ F., it will sink below this mark if the 
 temperature of the milk is 50'' F., and will not sink so far 
 down as :>2, if the temperature is 70" F. Lactometers in the 
 market at present are generallj- standardized at CO'" F., and 
 to show the correct specific gravity, the milk to be tested 
 should first be warmed (or cooled, as the case may be) 
 to exactly 00'" F. As this is a somewhat slow process, tables 
 have been constructed for correcting the results tor errors 
 due to differences in temperature (see Appendix). 
 
 97. As the fat content of a sample of milk has a marked 
 influence on its specific gravity at different temperatures, the 
 coeflBcient of expansion of fat differing greatly from that of 
 the milk serum, the table cannot give absolutelj- accurate 
 corrections for all kinds of milk, whether rich or poor. But 
 the errors introduced by the use of one table for any kind 
 of whole milk within a comparatively small range of tem- 
 perature, like ten degrees a))ove or below 60°, ai-e too small 
 to have anj- importance outside of exact scientific work, and 
 in such, the specific gravity is alwaj's determined by means 
 of a picnometer, or a specific gravit}- bottle, at the tempera- 
 ture at which the calibration has been made. In taking the 
 specific gravity of a sample of milk by means of a lacto- 
 meter, the milk is always warmed or cooled so that its tem- 
 perature does not var}' ten degrees either way from Cm- F. 
 
 98. The temperature correction table for whole milk, 
 given in the Ap)pendi.i: shows that if, e. g., the specific grav- 
 itj' of a sample of milk taken at 08° F. was found to be 
 1.034, its specific gravity would be 1.0352 if the milk was 
 cooled down to GO ". If the specific gravity given was found 
 at a temperature of 50°, the correct specific gravity of the 
 
TIic LactoDictcr (tiid Its Aj^flication. S^^ 
 
 In practical work in factories or at tiie farm, sulilciently 
 accurate temperature corrections ma}' generally be made liy 
 adding .1 to the lactometer reading for each degree above 
 (KF F., and l.i}- subtracting .1 for each degree below lii.i : o. g.. 
 if the reading at <\\' is 20.5. it will be about 20.5 - .4 = 
 2'.\0at CO' F.; and 34.0 at 52' F. will be about :U.o — .S 
 = .'Jo. 2 at GO" F. By reference to the talile in the Ajipendix. 
 we find it to be 33.0 in either case. 
 
 The Scale of the thermometer in the lactometer should be 
 placed ahove the lactometer scale so that the temperature 
 maj' be read without taking the lactometer out of the milk; 
 this will give more correct results, will facilitate the reading 
 and save time. 
 
 9!>. N. Y. Board of Health lactometer. In the East, 
 and among cit}- milk inspectors generally, the so-called New 
 York I>oard of Health lactometer is often used. This does 
 not give the specific gravity' of the milk directly, as is the 
 case with the Quevenne lactometer, but the scale is divided 
 into 120 efjual parts, known as Board of Health degrees, the 
 mark KiO being placed at the point to which the lactometer 
 sinks when lowered into milk of a specific gravitj* of 1.02'.> 
 (at 00" F.); this is considered the lowest limit for specific grav- 
 ity of normal cow's milk. The zero-mark on the scale shows 
 the point to which the lactometer will sink in water; the 
 distance between these two marks is divided into 100 equal 
 parts, and the scale is continued below the 100 mark to 12(1. 
 As 100" on the Board of Health lactometer corresponds to 
 29" on the Quevenne lactometer, the zero mark showing in 
 either case a specific gravity of 1, the degrees on the former 
 lactometer ma\' easilj- be changed into Quevenne lactometer 
 degrees by multiplying by .29. To further aid in this 
 
84 
 
 Tcslinif Milk and Its Prochicls. 
 
 transposition, a taljle is given in the Appendix, showing the 
 readings of the two scales, l)etween (!(!"' and 120' on the 
 ]?oard of Health lactometer. 
 
 1(H>. Reading the lactometer. For determining the 
 specific gravity of milk in factories or private dairies, tin 
 cylinders, ] .', inches in diameter, and Id inches high, with a 
 base about 4 inches in diameter, are recommended, (see fig. 
 31); another form of specific gravitj' cylinders, in use in 
 chemical laboratories, is shown in fig. 32. The cylinder is 
 filled with milk of a temperature ranging between 
 5(1 and 70 ' F. to within an inch of the top, and 
 the lactometer is slowly lowered therein until it 
 floats; it is left in the milk for about half a minute 
 before the lactometer- and the thermometer read- 
 ings are taken, both to allow the cscat)e of air which 
 has lieen mixed with the milk in pouring it pre- 
 paralorj' to the specific gravity' determination, and 
 to allow the thermometer to adjust itself to the 
 temperature of the milk. The lactometer should 
 not fie left in the milk much more than a minute 
 ' before the reading is taken, as cream will verj- soon 
 vw.. 32. ]^Q,y\Yi iQ j-ise on the milk, and the reading, if taken 
 
 spec i lie 
 
 Kravitv later, will be too high, as the Ijulb of the lactometer 
 (jiiuci.i. ^111 ^^^^ jVjating in partially skimmed milk. In read- 
 ing the lactometer degree, the mark on the scale plainly- A'isi- 
 blc through the upper portion of the surface meniscus of the 
 milk should l)e noted. Owing to surface tension the milk 
 in immediate contact with the lactometer stem will rise 
 above the h;vel of the surface in the cylinder, and this must 
 be takcii into consideration in reading the degrees. There 
 is no need of reading (doser than one-half of a lactometer 
 degree in the practical work of a factory or dairj-. 
 
The Lactometer and Its Apph'catioji. S5 
 
 101. Time of taking lactometer readings. The 
 
 specific gravitj' of milk should not be determined until sis 
 to twelve hours after the milk has been drawn from the 
 udder, as too low results are otherwise obtained.* The 
 cause of this phenomenon is not definitel}' understood; it 
 may lay in the escape of the gases in the milk, or in changes 
 in the mechanical condition of the nitrogenous components 
 of the milk, (most likely of the casein), occurring on stand- 
 ing. The results obtained after twelve hours will as a rule 
 come about one degree higher than when the milk is cooled 
 down directly after milking, and its specific gravit}- then 
 determined. 
 
 Calculation of Milk Solids. 
 
 102. A numl.)erof chemists have prepared formulas for 
 the calculation of milk solids when the fat content and the 
 specific gravitj' (lactometer reading) of the milk are known. 
 By careful work with milk tester and lactometer it is 
 possible by means of these formulas to determine the com- 
 position of samples of milk with considerable accuracy out- 
 side of, as well as in, chemical laboratories. As the com- 
 plete formulas given hy various chemists (Behrend and 
 3Iorgen, Clauscitzer and Mayer, Fleischmann, Hehner and 
 Richmond, Richmond, Babcock,)t are ver)' involved, and 
 recxuire rather lengthy calculations, tables facilitating the 
 figuring have been prepared. The formulas in use at the 
 present time, in this couutr}' or abroad, are those proposed 
 by Fleischmann, Hehner and Richmond, and Babcock. 
 Babcock's formula forms the foundation of the tallies for 
 solids not fat given in the Appendix, as it is generally taught 
 in American dairy schools. 
 
 * Bulletin No. 4.3, Chem. Div., r. S. Dept. of Agriculture, p. 191. 
 t Agricultural Science, vol. Ill, p. 1.39. 
 
86 Testin}^ Milk and Its Products. 
 
 B3' the use of these tables the percent of solids not fat 
 corresponding to lactometer readings from 2(] to 30, and to 
 lat contents from 2 to 6 percent may be found. The for- 
 mula, as amended in 1895, is as follows,* S being specific 
 gravit}', and / the percent of fat in the milk. 
 
 Solids not fat = ( '^^^ ^ ~ '^^ l\ ( 100 — f ) 2.5 
 
 VlOO — 1.0753 Sf / 
 
 103. The derivation of this formula is as explained in 
 the following: 
 
 Milk is considered a mechanical mixture of butter fat and milk 
 
 serum, the latter being an aqueous solution (or in part semi- 
 
 sf)lution I of all the solid components of the milk, except the fat. 
 
 11/ therefore designate the percent, of fat in a sample of milk, then 
 
 100 — f = per cent, serum in the milk. 
 
 Let furthermore the specific gravit}' of the serum be called x, 
 and the increase in specific gravity of the milk caused by one per 
 ceot. of serum solids = a. The difference between the specific 
 jjravity of milk serum and that of water is nearly directly pro- 
 portional to the amount of serum solids present, and the per cent, 
 of serum solids will therefore be obtained if this difference be divided 
 by the constant factor a, representing the increase in specific 
 gravitj' caused by one per cent, serum solids. If this per cent, be 
 multiplied by the per cent, of serum in the milk, and the product 
 divided by 100, the result will give the per cent, solids not fat in 
 the milk, viz. : 
 
 I'cr cent, solids not fat^ X • . • . (11 
 
 a 100 
 
 To find the value of x in terms of S, the specific gravity, and /, 
 the fat of the milk, it is necessary to determine the value of a from 
 a large number of analyses. 
 
 The volume of a substance in cc. is ecjual to its weight in grams 
 divided by its specific gravity ; therefore 
 
 Volume in cc. of 100 grams of milk = — ^ 
 
 ' Wisconsin ex|icritiient station, twelfth report, p. 120. 
 
The Lactojuctcr and Its Af plication. 87 
 
 Volume in cc. of serum in 100 grams of milk = 
 
 X 
 
 The specific gravity of pure butter fat being .93, therefore 
 
 Volume in cc. of fat in 100 grams of milk ^ - - = 1.0753 f 
 
 .03 
 
 Since milk is made up of fat and serum, we have 
 
 1^0 = 1211^ + 1.0753 f 
 S X 
 
 By solving this equation we find that 
 
 x=^J211- ^--^'' .... (II) 
 
 i(.»o — 1.075;! Sf 
 
 To obtain the value a, the last equation is solved for a large 
 number of analyses of different kinds of milk. 1 is subtracted 
 from the average value obtained for x I equation II ) and the difi'er- 
 ence is divided b3' the per cent, of scrum solids. Such calculations 
 have shown that the value of a with normal cow's milk will come 
 very near .004; substituting therefore this value and that of x 
 (ecjuation II) in eciuation I, and reducing, vve have 
 
 lOi. The tables made up from this formula, giving the 
 percentages of solids not fat corresponding to certain per- 
 cents of fat and lactometer readings, are given in the Ap- 
 pendif. A careful examination of the same discloses the 
 fact that the percent of solids not fat increases uniformly 
 at the rate of .25 percent for each lactometer degree, and 
 .02 percent for each percent of fat. This relation is ex- 
 pressed b}' the following simple formulas: 
 Solids not fat = J L X .2 f 
 Total solids = I Lx 1,2 f, 
 L being the lactometer reading at G0° F. (specific gravity 
 >: 1000 — loOO), and /the percent of fat in the milk. 
 
 Rule : a, To find the percent of solids not fat in milk, add 
 two-tenths of the percent of fat to one fourth of the lactometer 
 reading, and 
 
 Solids not fat= I 1-— -^ ^* l\ (100 — f ) 2.5 
 
 100 — 1.0753 Sf / 
 
SS Tcsling Milk and Its Products. 
 
 b, To find percent of total solids In milk, add one and two- 
 tenths times the percent of fat to one-fourth of tJie lactometer 
 reading. 
 
 These formulas and rules are easily remembered, and can 
 be quickly applied without the use of tables. The results 
 obtained by using them do not differ more than .04 percent 
 from those of the complete formula for milks containing up 
 to (i percent of fat, and may be safely relied upon in prac- 
 tical work. 
 
 Adulteration of Milk. 
 
 105. The problem of determining whether or not a sam- 
 ple of milk is adulterated, becomes an important one in the 
 work of milk inspectors, and dairj' and food chemists. 
 Managers of creameries and cheese factories are also some- 
 times interested in ascertaining possible adulterations in 
 case of some patron's milk, although at present, since the 
 general introduction of the Babcock test in factories, and 
 the payment for the milk on basis of the amount of butter 
 fat delivered, the temptation to water or skim the milk has 
 been largely removed. In the cit}^ milk trade, especially 
 in our larger cities, watered or skimmed milk is still fre- 
 quently met with, in spite of the vigilance of their milk 
 inspectors or the officers of the citj^ boards of health. 
 
 When the origin of a suspected sample of milk is known, 
 a second sample should always be taken on the premises by, 
 or in the presence of, the inspector, and the composition of 
 the two samples compared. If the suspected sample is con- 
 siderably lower in fat content, than the second, so-called 
 control-sample, with a normal percent of solids not fat, it is 
 skimmed; if the solids not fat are below normal, it is watered; 
 and if both these percentages are abnormally low, the sam- 
 ple is most likely both watered and skimmed. 
 
The Lactouictcr and Jls AffJicaiioii. S9 
 
 106. In order to determine whether or not a sample of 
 milk is skimmed, or watered, or both skimmed and watered, 
 the percents of fat and of solids not fat in the sample mast 
 be ascertained, and if a control-sample can be secured, tliese 
 determinations for both samples compared. The proper 
 latitude to be allowed for the natural variation in the com- 
 position of milk ditfers according to the origin of the milk; 
 in case of milk from single cows, the variations in fat con- 
 tent from day to da}- may exceed one percent, although 
 under ordinar}' conditions the percent of fat in most cows' 
 milk will not vary that much. The content of solids not 
 fat is more constant, and rarelj' exceeds one-half of a per- 
 cent from day to day with single cows. Cows in heat or 
 sick cows may give milk differing considerablj' in composi- 
 tion from normal milk."- 
 
 107. jMixed herd milk is of comparativeh' uniform com- 
 position on consecutive days, and as most milk offered for 
 sale or delivered to factories is of this kind, the task of the 
 milk inspector is made consideraiih- easier and more certain 
 on this account. Paily variations in herd milk beyond one 
 percent of fat, and one-half percent of solids not fat, are sus- 
 picious and may be taken as fairly conclusive evidence of 
 adulteration. This is especiall}- true in case the control- 
 sample shows a comparatively low content of fat or solids 
 not fat. 
 
 lOS. Where a control-sample cannot lie taken, the legal 
 standards for fat or solids in milk, in force in the various 
 states, are used as a basis for calculating the extent of 
 adulteration of a sample of milk. A list of legal standards 
 for milk in this country and abroad is given in the Appendix. 
 These standards determine the limits below which the milk 
 
 ^ Blytli, Foods, their (/omposition and Analysis, London, lS.s2, p. 2415 et seq. 
 
go Tcs/fu^- Milk and lis Products. 
 
 oliered for sale must not fall within the respective states. 
 TjCgallj' it matters not whether a sample of milk offered for 
 sale has been skimmed or watered by the dealer or bj' the 
 cow; in the latter case, the cows producing the milk are of a 
 breed or strain that has been bred persistently lor quantity of 
 milk, without regard to its quality. In most states the legal 
 standards for the fat content of milk is 3 per cent., and for 
 solids not fat, 11 or O.fi per cent. There are, however, cows 
 that normally will produce milk containing only 2.5 to 2.8 
 per cent, of fat. and less than 8.5 per cent, solids not fat. 
 Such milk cannot therefore be legally sold in most states in 
 the Union, and the farmer oifering such milk for sale, even 
 if he does not know the composition of the milk produced 
 by his cows, is as liable to prosecution as if he had directlj' 
 watered the milk. By mixing the milk of several cows, the 
 chances are that the mixed milk will contain more fat and 
 solids not fat, than called for bj- the legal standard; if such 
 should not be the case, cows producing richer milk must be 
 added to the herd so as to raise the qualitj' of the herd milk 
 up to the legal standard. 
 
 Kti). Calculation of extent of adulteration.* In the 
 
 following formulas, the percents found in the control- 
 samples, if such are at hand, are always sulistituted lor the 
 legal standards. 
 
 a. Skimming. — ]. If a sample of milk has been skimmed, 
 the following ibrmula will give the number of pounds of fat 
 alfstracted from 100 lbs. of milk: 
 
 Fat abstracted ^ (x) ^ legal standard for fat — f, . (T) 
 f being the percent of lat in the suspected sample. 
 
 2. The following formula will give the [jcrcent of fat ab- 
 
 * Woll, Uuiidbuiik for Kariiuira iind Dairyiueu, New York, 1S1I7, pp. '207-3. 
 
The Lactometer and Its Application. 91 
 
 straeted, calculated on the total quautit)- of tat, originally 
 loinid in the milk: 
 
 x=10()— , j-- . — j-n — — .... (II 
 
 legal standard tor tat 
 
 b. Watering. — 1. If a sample is watered, the calculations 
 are most conveniently based on the percentage of solids not 
 fat in the milt. 
 
 Percent, of foreign ('■ extraneous ') water in adulterated 
 
 S X 100 
 
 milk=100— , ; r~^ p-j — — . . . . (Ill) 
 
 leg. stand, tor solids not tat 
 *S being the percent, of solids not fat in the suspected sample. 
 
 Example: — A sample of milk contains 7.5 percent, solids not 
 fat; if the legal standard for solids not fat is 9 percent., 100 — 
 
 = H). / , shows the percent, or extraneous water ni the 
 
 9 
 
 milk. 
 
 2. Watering of milk maj- also bo expressed in per cent, 
 of water added to the original milk, by formula IT: 
 
 Percent, water added to original milk 
 
 , , 100 X lea;, stand, for sol. not fat .,-,,-, ^t-x 
 
 = (x) = 5 _ 100 . . (R) 
 
 100 X 9 
 In the example given above, ^ — ^ — 100 = 12 percent, of 
 
 7.5 
 
 water was added to the original milk. 
 
 c, Watering and slcimniing. — If a sample has been both 
 watered and skimmed, the extent of watering is ascertained 
 by means of formula (III) or (lY), and the fat alistracted 
 found according to the following formula: 
 
 Percent, tat abstracted = 
 
 , ^ , , 1 J3 . J- les. stand, for sol. not fat ^. ,,rx 
 .(x)=leg. stand, for fat ■ ^^ Xf .(\ ) 
 
92 
 
 Testiiw- Alilk (itid Its Products. 
 
 Example : — A sample of milk contains 2.4 per cent, of fat, and 
 S.l per cent, solids not fat; then 
 
 bxtraneous water in milk = 100 — 
 
 9 X 2.4. 
 S.l 
 
 
 
 10 per cent. 
 
 Fat abstracted = 3 
 
 -^ .'.'>?> per cent. 
 
 100 lbs. of the milk contained 10 lbs. of extraneous water 
 and ..33 lbs. of fat had been skimmed from it." 
 
 110. other methods of adulteration. ^lilk which 
 has l)een watered, or skimmed, or both, is sometimes further 
 adulterated l)y unscrupulous milk peddlers through the 
 addition of a small quantit}' of cheese color; this will mis 
 thoroughly with the milk, and, if added jadiciouslj', will im- 
 part a rich cream color to it. The presence of foreign col- 
 oring matter in milk is easilj- shown bj' shaking ] cc. of 
 the milk with an equal quantity of ether; on standing, a 
 clear ether solution will rise to the surface; the solution 
 will be yellow colored, if artificial coloring matter has been 
 added to the milk, the intensity of the color indicating the 
 quantity added; natural fresh milk will give a colorless 
 ether solution. 
 
 "The following blank will Ije found convenient for work in the 
 laboratory or testing room : 
 
 REPORT BY. 
 
 DAIRY SCHOOL. 
 
 DATE. 189. 
 
 .MILK TEST. 
 
 No. of 
 sample. 
 
 Laotunie- 
 ter lead- 
 ing. 
 
 Tempera 
 lure. 
 
 ( orrectei] 
 reading 
 at 60° 
 
 Per cent, 
 of fat. 
 
 Solids not 
 fat. 
 
 Adultera- 
 tion, kind 
 and amt. 
 
Tlie Lactometer and Its Application. 93 
 
 111. The Ibllowiug metliod given b}' Wallace* is claimed 
 to detect one part of coloring matter in 100,000 of milk. 
 
 About 30 cc. of milk are coagulated with a few drops of acetic 
 acid by the aid of heat. The coloring matter of annatto being 
 insoluble in acids, is precipitated with the casein. The coagulated 
 mass is separated from the whe_v by straining through a coarse 
 cotton cloth, and the excess of liquid pressed out. The casein is 
 placed in a mortar and rubljed with ether. The ether is then 
 poured into a separatory funnel and about 10 cc. of a dilute soda 
 solution (1:100) are added. After thorough shaking, the funnel 
 is set aside to allow the litjuids to separate. The lower layer 
 ■which consists of soda solution in which the annatto is dissolved 
 is drawn off into a ])orcellain dish, and in it are placed two discs 
 of filter-paper, and the liquid is greatly evaporated. If annatto 
 is present, the discs will be dyed orange to buff color. One of the 
 well-washed discs is moistened with a dilute sodium carl5onate 
 solution to fi.K the color; the other is touched with a drop of stan- 
 nous chlorid, and becomes instantly changed in color to a rich 
 pink. "This test may be used in any condition of the milk, and 
 with as small a quantity' as 10 cc." 
 
 It is not known that other methods of adulterating milk 
 than those mentioned are practiced at the present time. 
 
 For methods of detection of preservatives in milk, see 
 Chapter X. 
 
 * N. .J. Dairy I 'oinmissiouer Report, 1896, p. .36. 
 
94 Tcslino- Rlilk and Its Products. 
 
 CHAPTP:?.. VII, 
 TESTING THE ACIDITY OP MILK AND CREAM. 
 
 1 \'l. Cause of acidity in milk. Very soon after milk 
 is drawn I'rom the udder, it will be found to have an acid 
 reaction, when phenolphtalein is used as an indicator. '■' The 
 acidit}' in fresh milk is not due to the presence of free or- 
 ganic acids in the milk, like lactic or citric acid, but to acid 
 phosphates, and possibly also in part to free carbonic acid 
 gas in the milk, and to the acid reaction of casein. Even 
 in case of so-called sweet milk, uearlj' fresh from the cow, 
 a certain amount of acidity, viz: on the average .07 per- 
 cent, is therefore found. When the milk is received at the 
 factory it will rarel}' test less than .10 percent, of acid, 
 calculated as lactic acid; some patrons bring milk day after 
 day that does not test over .15 percent, of acid; others 
 In-ing milk that tests from .20 to .25 percent., and some 
 lots, although very rarely, will test as high as .3 of one per- 
 cent, of acid. It has been found that milk will not usuallj^ 
 smell or taste sour, or "turned," until it contains .3 to .35 
 percent, of acid. 
 
 113. The acidit}' in excess of that found normallj- in 
 milk as drawn from the udder, is due to other causes than 
 those described, viz: the presence of acid milk-components. 
 Bacteriological examinations (jf milk from various sources 
 
 * Freshly drawn milk sbows an amji/iotfrie rcation lo litnni.s. i. c, it colors blue 
 litmus jtaper red, and red litmus paper blue. 
 
Testing- the Aa'ditv of j\JiIh and Cream. 95 
 
 and of (lifferent age have shown that there is a direct reha- 
 tion between the bacteria found in normal milli. and its 
 aciditj'; the larger the number of bacteria per unit of milk, 
 the higher the acidity of the milk. The increase in the 
 acidit}' of milk on standing is caused b}' the breaking-down 
 of milk sugar into lactic acid through the inlluence of acid- 
 forming bacteria. Since the bacteria get into the milk 
 through lack of cleanliness during the milking, and careless 
 handling of the milk after the milking, this being kept 
 under conditions that favor the multiplication of the liac- 
 teria contained therein, it follows that an acidity test of 
 fresh milk gives a verj' accurate measure of the care bestowed 
 in handling the milk; such a test will show which patrons 
 take good care of their milk and those who do not wash 
 their cans clean, or their hands and the udders of the cows 
 before milking, and have dirt}' waj's generall}' in milking 
 and caring for the milk. The acidity test will always be 
 high in case of milk kept for more than a daj- (Alonday 
 milk) or delivered after a warm sultry daj- or night. The 
 bacteria have had a chance to multiply enormousl}' in such 
 milk, even if it be kept cooled down to 40"-5()- F., and as a 
 result considerable quantities of lactic acid have been 
 formed. The determination of the acidity of fresh milk is 
 explained in detail below (128). 
 
 114. Methods of testing acidity. ^lethods of meas- 
 uring the acidity or alkalinity of liquids by means of certain 
 chemicals giving characteristic color reactions in the pres- 
 ence of acid or alkaline solutions (so-called volumetric meth- 
 ods of analysis) have been in use for many years in chemical 
 laboratories. The}' were applied to milk as earl}- as 1S72 
 by Soxhlet,* and the method worked out by Soxhlet and 
 
 f Jour. f. prakt. Cbemie, 1872, p. 6, 19. 
 
g6 Testing Milk and lis Products. 
 
 Henkel has since been in general use by European chemists. 
 They measured out 50 cc. of milk to which was added 2 cc. 
 of a 2 percent alcoholic solution of phenolphtalein, and this 
 was titrated with a one-fourth normal soda solution* (see 
 below). In this country, Dr. A. G. Manns, t in 1890, pub- 
 lished the results of work done in the line of testing the 
 acidity of milk and cream, and the method ol procedure and 
 apparatus proposed by him has become known under the 
 name of Manns test, and has been advertised as such b}^ 
 dealers in dairy products, 
 
 115. Manns' test. The acid in milk or cream is 
 measured bj' using an alkali solution of a strength, together 
 with an indicator, which shows bj' a change of color in the 
 milk when all its acid has been neutralized, Anj' of the 
 alkalies, soda, potash, ammonia, lime or barium can be used 
 for making the standard solution, but it requires the skill 
 and apparatus of a chemist to prepare it of the proper 
 strength, A one-tenth normal solution + of caustic soda is 
 the alkali solution used most frequentlj' in determining the 
 acidity of milk, and is the solution labeled Meutralizer of 
 Manns' test. 
 
 * Fleischmann, Lehrb, d. Milchwirtschaft, p. 23. 
 
 f Illinois exiieriment statioD, bulletin No. 9, 
 
 X A normal solution of a chemical is known by the chemist as a solution contain- 
 ing as many grams of the chemical in a liter (1000 cc.) as the figure representing 
 its molecular weight. Caustic soda is made up of an atom each of sodium (Na), 
 oxygen (0), and hydrogen (H); its molecular weight is therefore 
 ■2:) -I- 16 -h 1 = 40 
 Na O U 
 
 A normal soda solution then is made by dissolving 40 grams of soda in water, 
 making up the volume to 1000 cc.; a one-tenth nortual solution will contain one- 
 teritb of this amount of soda, or -1 gr, dissolved in one liter. One cubic centimeter 
 of the latter solution will contain .004 grams of soda, and will neutralize .009 grams 
 of lactic acid. The formula for lactic acid is C;) H,.,03 (see p. 10) and its molecu- 
 lar weight therefore 'i / 12 -I- 6 < 1 + 3 >: 10 =- 90. A one-tenth normal solution 
 therefore contains 9 grams per liter, and .009 grams per cubic centimeter. 
 
Testing- the AciditY of Milk and Cream. g"] 
 
 The indicator used for this purpose is phenolpldalein^ a. 
 3'ellowish hght powder; its compounds with alkalies are 
 red, in weak alkaline solutions, pink colored; while its acid 
 compounds are colorless. The ijhenolphtalein solution used 
 is prepared by dissolving 10 grams in 300 cc. of IJO percent, 
 alcohol (Mohr). 
 
 IIG. In testing the acidity of either milk or cream it is 
 necessary to measure out with exactness the quantity of 
 lii{uid to be tested; ]\Ianns recommended using a 50 cc. 
 pipette. This amount of milk or cream is measured into a 
 clean tin, porcellain or glass cup, a few drops of the phenol- 
 phtalein solution are added, and the "Neutralizer" (or alkali 
 solution) is cautiousl}* dropped in from a Ijurette, the point 
 at which the solution stands before it is drawn out being 
 noted. By constant stirring during this operation it will be 
 noticed that the pink color formed by the addition of even a 
 drop of alkali solution will at first entirely disappear, but 
 as more and more of the acid in the sample becomes neu- 
 tralized, the color will disappear more slowly-, until finall}- a 
 point is reached when the pink color remains permanent for 
 a time. No more alkali should l)e added after the first ap- 
 pearance of a permanent and uniform pink color in the 
 sample. This color will fade and gradually disappear again 
 on standing, owing to the effect of the carbonic acid of the 
 air, to which acid, phenolphlalein is very sensitive. The 
 amount of the alkali solution used for the test is then ob- 
 tained from the reading on the scale of the burette, and 
 this shows the degree of acidity in the sample. The per 
 cent, of acid in the sample is calculated by multiplj-ing by 
 .009 the numtier of cc. of alkali solution used, and dividing 
 the product b}^ the number of cc. of the sample tested, the 
 quotient being multiplied b)' 100. 
 
Tesliiio Milk and lis Prodiicls. 
 
 Percent acidity = - 
 
 c. c. alkali x .000 
 
 100 
 
 c. c. sample tested ' 
 If 5(1 cc. of cream required 32 cc. of alkali solution to 
 produce a permanent pink color, the percent of acid in the 
 ■i2 X .<I09 
 
 cream would be 
 
 o(J 
 
 X 100 =.58 percent. A part of 
 
 this calculation may be saved bj' using a factor for multi- 
 plying the number of cc. of alkali added in each test. This 
 factor is obtained b}' dividing .000 (the number of granjs of 
 lactic acid neutralized by one cc. of alkali solution) \i^ the 
 number of cc. of sample tested, and multiplying the quotient 
 by 100. If a 50 cc. pipette is used for measuring the sample 
 to be tested, the factor will be (.009 -^ 50) X lOd = .018; if a 
 25 cc. pipette is used, the factor will be (.009 -^25) x 100 
 = .030; and if a 20 cc. pipette is used, (.009 ^ 2(1) X 100 
 = .045 will be the factor to be applied in calculating the 
 percent of acidity, the number of cc. of alkali used l)eing in 
 all cases multiplied by the particular factor corresponding 
 to the volume of the sample tested. 
 
 117. A table showing the percent of acid corresponding 
 to different quantities of alkali solution for a given quantity 
 of milk or cream can be easily prepared bj' the use of the 
 factors given, and the necessity of calculating the result in 
 percent thus saved. If a 50 cc. pipette is used for measur- 
 ing out milk or cream, the table will thus be as follows: 
 
 cc. alkali 
 
 Com 
 
 .spending 
 
 Cr. all;a 
 
 i 
 
 Corrf 
 
 ^ponding 
 
 sfjlulioii used 
 
 acidity 
 
 .wliition u 
 
 ed 
 
 acidity 
 
 1 CC 
 
 .018 
 
 per cent. 
 
 6 cc 
 
 
 .108 
 
 per cent 
 
 2 cc 
 
 .036 
 
 " 
 
 7 cc 
 
 
 .126 
 
 " 
 
 3 cc 
 
 .(154 
 
 " 
 
 S cc 
 
 
 .144 
 
 " 
 
 4 cc 
 
 .072 
 
 " 
 
 cc 
 
 
 .162 
 
 
 5 cc 
 
 .090 
 
 " 
 
 10 cc 
 
 
 .ISO 
 
 " 
 
Testing- the Acidity of Milk and Cream. 
 
 99 
 
 With a little practice the operator will easily be aljle to 
 determine the acidit}- of diHerent portions of the same milk 
 or cream to within 1 cc. of alkali solution (= .02 per cent. 
 of acid, when a 50 cc. sample is taken). 
 
 lis. JIaiins's testing outfit. The 
 apparatus (see fig. 33) and chemicals 
 needed for testing the acidit}- of milk 
 or cream b}- the so-called Manns' test 
 include 1 gal. one-tenth normal alkali 
 solution; 4 oz. of an alcoholic solu- 
 tion of phenolphtalein, one 50 cc. 
 glass burette with stop-cock, one ))ur- 
 ette stand, and a pipette for measur- 
 ing out the sample. This outfit will 
 make about 100 tests and is sold for 
 $5.00.* 
 
 110. The alkaline tablet test. 
 
 Solid alkaline tablets were proposed 
 bj- Farrington in 1894, as a substitute 
 for the liquid used in Manns' test.t 
 It was found possible to mix a solid 
 alkali and coloring matter, and com- 
 press the mixture into a small tablet, 
 which would contain an exact amount 
 of alkali. The advantage of the tab- 
 lets lies in the tact that thej- will keep 
 
 Fl( Apparatus used in 
 
 far better than a standard alkali Manns' test. 
 
 * Derarda'i acidimeter (Milchzeiting, 1.S96, p. 785) is built on the same principle 
 as Maons' test; one-tenth soda solution is added to 100 cc. of milk in a glass-stop- 
 pered graduated flask, 2 cc. of a 4 per cent, phenolphtalein solution being used as 
 an indicator. The graduations on the neck of the tlask give the "degrees acidity" 
 directly. 
 
 t Illinois experiment station, bulletin No. .32. 
 
loo Testing Milk and lis Products. 
 
 solution, and thej' can be easily and safely sent by mail; 
 thejr also require less apparatus and are considerably 
 cheaper than standard alkali solutions; 1000 of these tab- 
 lets, costing $2.00, will make about 400 tests.* Similar alka- 
 line tablets were placed on the market in Europe at about 
 the same time, viz; Stokes' Acidity Pellets in 1893, and 
 Eichler's SceurepUlen (acid-pills) in 1895.t 
 
 Two methods of using the tablets have Ijeen proposed, 
 one, for the titration (determination of acidit}') of ripening 
 cream, in the manufacture of sour-cream butter; and the 
 other, for determining the approximate acidity of different 
 lots of apparently sweet milk or cream. 
 
 120. Determination of acidity in sour cream. 
 
 The method is equally applicable for the determination of 
 the acidity of sour cream, sour milk and butter milk, but is 
 most frequently employed in testing the aciditj? of ripening 
 cream, to examine whether or not the ripening process has 
 reached the proper stage for churning the cream. The ap- 
 paratus used (see fig. 34) are as follows: 
 
 1 Babcock 17.6 cc. pipette. 
 
 100 cc. graduated cylinders; it is well to provide two or 
 three of these, although only one is strictlj' necessary. 
 
 ] white cup. 
 
 121. Preparation of the solution. The tablet solution 
 used during the past two j'ears was prepared hy dissolving 
 five talilets in 50 cc. of water; with 20 cc. of cream each 
 culjic centimeter of this solution represents .017 percent of 
 acidit}^ (lactic acid) in the sample tested. The amount of 
 acid in a given sample was then obtained hy multiplj'ing 
 
 * The tablets are sold by dealers in dairy supplies, 
 t Milchzeiting, 1893, pp. 61.3-10. 
 
Testing the Acidity of Milk and Creenii. 
 
 lOI 
 
 the number of cubic centimeters of the tablet solution used 
 by .017, 
 
 122. According to a suggestion recenth- made" the 
 strength of the solution has been changed in such a manner 
 that the percentages of aciditj' are indicated directly bj' the 
 number of cubic centimeter of tablet solution used in each 
 test. The solution may be made up in two waj's, viz: by 
 use of a 20 cc. or a 17.G cc. pipette. 
 
 ijset-i-e 
 
 ■^ ' ■ ' fey I i id e 
 
 Fig, 34, Apparatus used for deternuDiDg the acidity of cream or railk, 
 
 a. Use of 20 cc. pijHtte. When a 20 cc, pipette is used for 
 measuring the sample to be tested, the tablet solution is 
 prepared b}^ dissolving one taljlet for e^'ery IT cc, of water; 
 for five tablets 85 cc, of water are therefore taken. When 
 made in this way, each cubic centimeter of solution repre- 
 
 ■ By ilr, C. L. Fitcb, of Hoard's Creameries, (Hoard's Dairyman, Sept. o, l.S'J7). 
 
I02 Testing Milk ami Its Products. 
 
 scnts .(•! percent ol' acid in the sample tested, 20 cc. of cream 
 being taken; tlie number of cubic centimeters required 
 to produce a pink color in the sample tested as read ofi 
 directly from the graduations of the cylinder used for mak- 
 ing the tablet solution gives the percent of acid in the sam- 
 ple, 10 cc. being equal to .10 percent acid, 32 cc. to .::!2 per- 
 cent, G5 cc. to .05 percent, etc. 
 
 b. Use of 17.6 cc. pipette. The IV.O cc. milk pipette of the 
 Babcock test may be used for measuring the sample for 
 acidity testing, and the results read directly from the grad- 
 uated cj'linder, if the tablet solution is prepared bj' taking 
 one tablet for every 10.5 cc. of water; five talilets are there- 
 fore dissolved in 07 cc. of water. 
 
 123. As cream during its ripening process should geu- 
 erall}' have from .5 to .0 percent of acid, liefore it is read}' 
 to churn, a ."(0 cc. cylinderful of tablet solution of this 
 strength will not be sufficient to make a test of cream con- 
 taining over .5 percent of acid, although it is enough for 
 testing the cream up to this point during the ripening pro- 
 cess. The acid-testing outfit should therefore contain a 100 
 cc. graduated cylinder, instead of one of 50 cc. capacity, so 
 that cream of any amount of acidit}' up to one percent can 
 be tested. A tablet solution of the strength given has not 
 only the advantage over the solution previously recom- 
 mended •• (5 tablets to 50 cc. of water) of showing the per- 
 cent of aciditj' directly, without tables or calculations, but 
 being weaker, the unavoidable errors of determination are 
 decreased l)y its use. 
 
 Eijually accurate results may be obtained b}' using solu- 
 tions made up according to method a or method h, explained 
 
 * III. cx|.. alu., Ijull. i'l ; Wis. exp. ato., Iiull. 52. 
 
Testing the Acidity of iMilk and Cream. 103 
 
 in the precediog. The hitter method (17. G cc. cream, 5 
 tablets per 07 cc. of water) has, howe^'er, the advantage in 
 point of economy of apparatus, since a 17. G cc. pipette is 
 found in creameries and dairies with the Babcock test out- 
 fit and is therefore most likel}' already available for use in 
 testing the acidity of cream. This method is therefore con- 
 sidered preferable and referred to as 
 
 124. The standard solution. The preparation of this 
 solution is as follows: Five tablets are added to the 100 cc. 
 cylinder which is filled to the 07 cc. mark with clean soft 
 water, tightlj- corlvcd, shaken and laid on its side, as the 
 tablets will dissolve more quickl}' when the C3dinder is 
 placed in this position than when lett in an upright position 
 with the tablets at the bottom. Several C3'linders con- 
 taining the tablet solution ma}- be prepared; as soon as 
 one is emptied, tablets and water are again added, 
 and the cylinder is corked and placed in a horizontal posi- 
 tion. In this way fresh solutions ready for testing are 
 always at hand. The cylinder is kept tightly- corked, while 
 the tablets are dissolving, so that none of the liquid is lost 
 by the shaking. It is well to put the tablets in the cylinder 
 with water at night; the solution will then be ready for use 
 in the morning. Excepting a flocculent residue of inert 
 matter, " settlings," which will not dissolve, the tablets.must 
 all disappear in the solution before this is used. The 
 strength of the tablet solution does not change perceptibly 
 by standing for twenty-four hours; but a change takes place 
 in solutions more than a day old. The solid tablets will not 
 change if kept dr3^ The only precaution neeessarj' is to 
 use a fresh solution when acidity tests are made. 
 
 125. Making the test. The cream to be tested is thor- 
 oughly mixed, and 17.G cc. is measured into the cup. The 
 
I04 Tcstiiio- ]\lilk and Its Products. 
 
 pipette is ringed once with water, and the rinsings added to 
 the cream in tlic cup. A few cc. of tlie tablet solution pre- 
 pared as given above are now poured from the cylinder into 
 the cream, and mixed thorouglily with it bj' giving the cup 
 a gentle rotary motion. The tablet solution is added in small 
 quantities until a permanent pink color appears in the sam- 
 ple. The number of cc. of taldot solution which have been 
 used to color the cream is now found from the scale of the 
 cj'linder. 
 
 In comparing the results of one test with another, 
 the same shade of color should always be adopted. The 
 most delicate point is the first change to a uniform pink 
 color which the sample shows when the acid contained there- 
 in has just been neutralized. This shade of color is easil}' 
 recognized with a little practice. The pink color is not per- 
 manent unless a large excess of alkaline solution has been 
 added, on account of the influence of the carljonic acid of 
 the air (lUi), and the operator should not therefore lie 
 lead to believe by the reappearance of the white color 
 after a time, that the point of neutralization was not 
 alread}' reached when the first uniform shade of pink was 
 observed. 
 
 12(). Acidity of cream. 1 7.0 cc. of sweet cream is gen- 
 erally neutralized by 15-20 cc. of this talilet solution, rep- 
 resenting from .15 to .I'O percent, of acid. A mild sour 
 cream is colored by :!5 cc. tablet solution, and a sour. cream 
 read)' for churning, liy about 50 cc. tablet solution. As the 
 cream ripens, its acidity increases. The rate of ripening 
 depends largel}' on the temperature at which the cream is 
 kept. Cream containing .5 to.O per cent, of acid will make 
 such Ijutter as our American market donands at the present 
 time. Cream sliowing an acid test of .55 per cent, may not 
 
Tcstiiit;- (lie Acidity of Milk and Cream. 105 
 
 1)6 too sour, but .05 per cent, of acid is very near, if not on 
 the danger line, since such cream is likel}' to make strong 
 ilavored, almost rancitl butter. Each lot of cream should be 
 tested as soon as it is read}* for ripening, and the result of 
 the test will show whether the cream should bo warmed or 
 cooled in order to have it read}' for churning at the time 
 desired. Later tests will show the rate at which the ripen- 
 ing is progressing, and the time when the cream has reached 
 the proper acidity- for churning. 
 
 I'.i7. Spillman's cylinder. The graduated C3-linder, 
 
 shown in fia 
 
 115, was devised bj- I'rof Spillman of Wash- 
 ington experiment station, for use in testing 
 the acidity of milk and cream with Farriug- 
 toa's alkaline tablets. The following direc- 
 tions are given * for making tests with this 
 piece of apparatus. 
 
 " All that is needed in addition to the acid 
 test graduate shown in the accompan3-ing 
 illustration is a common prescription bottle 
 of six or eight ounce capacit}', and a package 
 of Farrington's alkaline ta))lets. Fill the 
 bottle with water and add one tablet for each 
 ounce of water in the bottle. Shake the tiot- 
 tle fre(|Qentl3' to aid in dissolving the tablets. 
 
 " MaJdng the test. In making the test, the 
 i- acid test graduate is filled to the zero mark 
 
 Fig. .3.5. Spill- 
 man's cj'licder, 
 used ia determin 
 ing tlie acidity of 
 
 cream or loiik. y^i[\^ jj^g q-,|iij qj. cream to be tested. The tab- 
 let solution is then added, a little at a time, and the 
 graduate shaken after each addition, in order to thoroughly 
 mix the milk and the tablet solution. In shakina; the 
 
 * Washington experiment station, bulletin No. 24. 
 
io6 Teslino Milk and lis Products. 
 
 graduate, give it a rotary motion to prevent spilling any of 
 the liquid. Continue adding the tablet solution until a per- 
 manent pink color can be detected in the milk. The level 
 of the liquid in the graduate, measured bj' the scale on the 
 graduate, will then be the percent, of acidity of the milk. 
 It is best to stand the graduate on a piece of white paper, 
 so that the first pink coloration of the milk maj' be easilj' 
 detected." 
 
 12S. Rapid estimation of the acidity of appar= 
 ently sweet milk or cream, a, Milk. The alkaline tab- 
 let method offers a readj' means of estimating the acidit}- 
 of fresh milk or cream that is still apparentl}' sweet. The 
 selection of the best kinds of milk is especiallj- important 
 in pasteurizing milk or cream. Investigations have shown 
 that milk which gives the highest acid test contains, as a 
 rule, a larger number of bacteria and spores, not destro3'ed 
 h^ pasteurization, than does milk giving a low acid test; the 
 acidity test ma}' therefore be used to advantage for the 
 purpose of selecting milk best adapted for pasteurization, as 
 well as such as is to be retailed or used in the manufacture 
 of high-grade butter and cheese. 
 
 In distinguishing milk fit for pasteurization purposes 
 from that which is doubtful, an arbitrary standard of two- 
 tenths of one percent of acid may be taken as the upper 
 limit for milk of the former kind. The apparatus used in 
 making this test is shown in the accompan^'ing illustra- 
 tion, (fig. 30), and consists of a white tea cup; either a four, 
 six or eight ounce bottle, and a No. 10 brass cartridge shell. 
 or a similar measure. A solution of the tafilets in water is 
 first prepared, one tal>let being always added for each ounce 
 of water: four tablets in a four ounce bottle; six, in a six 
 
Testing tlic Aciditx of Milk and Cream. 
 
 107 
 
 ounce Ijottle, etc., the amount of tablet solution prepared 
 depending on the number of tests to be made at one time. 
 The bottle is filled up to its neck with clean soft water, and 
 the solution prepared in the manner previously given (124). 
 The manner of operating tlie test is as follows: 
 
 5 OuiiceT3oUle. "Measure 
 
 Fig. .36. Apparatus used for rapid estimation of tl:ie acidity of apparently ^weet 
 luillc or cream. 
 
 12!>. Operating the test. As each lot of milk is brought 
 to the creamery in the morning and poured into the weigh 
 car, it is weighed, and the cartridge-shell dipper filled with 
 the milk; this is then poured into the white cup. The same 
 or another Xo. 10 shell is now filled twice with the tablet 
 solution, and emptied into the milk in the cup. Instead of 
 dipping twice with one measure or a No. 10 shell, a tin 
 measure can be made holding as much as two No. 10 
 shells. The liciuids are then mixed in the cup by giving 
 this a (piick rotar}' motion. The color of the mixture is now 
 
io8 Testing Milk and lis Products. 
 
 noticed. If the milk remains while it contains more than 
 two-tenths of one percent of acid, and should not Ije used 
 for pasteurization. If it is colored after having been tlior- 
 oughly mixed with two measures of tablet solution, it con- 
 tains less than this amount of acid and may be safely used, 
 as far as acidity goes, for pasteurization or anj' other pur- 
 pose for which it is neces8ar3- to have thoroughly sweet 
 milk. The shade of color o)>tained will vary with different 
 lots of milk; the sweetest milk will be most highl}' colored, 
 but a milk retaining even a faint pink color with two 
 measures of tablet solution to one measure of milk contains 
 less than .2 percent acid. 
 
 Ky proceeding in the manner described, the man at the 
 factory weigh can is able to test the acidity of the milk de- 
 livered nearly as quickly as he can weigh the milk; and ac- 
 cording to the results of the test he will send the milk to 
 the general deliver}' vat, or to the pasteurization vat, as the 
 weighing can maj' be provided with two conductor spouts. 
 
 130. iiirx of measure, necessary. It is not necessary to 
 use a No. 10 shell for a measure in working the preceding 
 method; one of an}' convenient size that can be filled ac- 
 curately and quickly, will answer the purpose equally well, 
 if a measure of the same size is used for lioth the sample 
 and the tal:)let solution. When this is done, each measure- 
 ful of tablet solution made up as directed, will represent 
 one-tenth percent of acid in the sample tested. 
 
 1 :} 1 . b, Cream. Cream can be tested in the waj* already 
 described for testing the acidity of fresh milk, liy adding to 
 one measureful of cream in the cup, as manj- measures of 
 tablet solution as arc necessary to change the color (jf the 
 cream when the two liquids are thoroughly mixed. If one 
 
Testing the Aeidity of Milk and Cream. 109 
 
 measure of tablet solution colors one measure of cream, this 
 contains less than .1 percent acid; if five measures of tablet 
 soluLion are required, the cream contains about .5 percent 
 acid, etc. By proceeding in the manner described, the ope- 
 rator can estimate the acidit}' to within ,05 per cent, of 
 acid, if half measures of tablet solution used are observed. 
 The results thus obtained are sufficientl}' delicate for all 
 practical purposes. 
 
 132, Detecting' j)reservaline in iiiilk. The tablet solution 
 furnishes a simple method of detecting preservalinc in milk. The 
 application of the alkaline tablets for this purpose was first dis- 
 cussed in bulletin No. 52 of Wiseonsin experiment station. The 
 aciditj- of the milk is increased b}- the addition of preservaline, but 
 neither the odor nor taste of tlie inilk is affected thereby. By ad- 
 diiiij to sweet milk the amount of preservaline which the manu- 
 facturers claim will keep it sweet for 36 hours, its acidity nia^' be 
 increased to .3.") per cent., in a sample of milk which before adding 
 the preservaline tested perhaps only .15 per cent. acid. 
 
 As before stated, unadulterated milk will usually smell or taste 
 sour, or "turned ", when it contains .30-. ,35 per cent, acid ; milk 
 testing as high as this limit, which neither smells nor tastes sour 
 in any wa3', is therefore in all probabilitv adulterated with pre- 
 servaline or some other preparation containing boracic acid, or a 
 similar compovmd. 
 
 X'i?}. "Alkaline Tabs." These are not alkaline tab- 
 lets, but a substitute which was put on the market )iy a 
 New York firm. The outfit furnished consisted of four 
 packages of paper discs made of filter paper, each of about 
 the size of an old-st^'le copper cent; two packages of square 
 paper; one glass of about 10 cc. capacitj-, and one small 
 
 * Preservaline is the trade name of an antiseptic extensively advertized for 
 preserving mill^ and creaiD. It consists essentially of boracic acid and boras, the 
 use of which in milk and other dairy prodn.ts offered for sale, is prohibited by 
 law in many states. 
 
no Tcstino' Milk and lis Products. 
 
 i> 
 
 glass bottle. The directions stated that each paper disc 
 represented .1 per cent, acidity when added to the small 
 glassful of milk or cream, with two of the square papers, 
 the whole to be well shaken in the long glass bottle. The 
 acidity of the sample of milk or cream was claimed to be 
 measured by counting the number of round papers required 
 to produce a pink color in the sample tested. 
 
 An investigation of the reliability of these " Tabs " soon 
 disclosed the fact that thej' were entirel}' inaccurate, and 
 that no dependence could therefore be put on the results 
 oljtained bj' their use. A report of the comparative work 
 done in testing the acidity of milk or cream by a one-tenth 
 normal alkali solution and these " Alkaline Tabs " was pub- 
 lished in the dair}^ press in 1S95, to which reference is here 
 made as to the details sf the results obtained.* 
 
 '■ Hoard's Dairyman, Sejit. G, 1395. 
 
Testing the Purity of Milli. 
 
 Ill 
 
 Fig. 37. Students operating the Wisconsin curd test. 
 
 CHAPTER VIII. 
 TESTING THE PURITY OF MILK. 
 
 134. The Wisconsin curd test. Cheese makers are 
 often troubled with so-called floating or gassy curds which 
 produce cheese defective in flavor and texture. These faults 
 are usuallj' caused by some particular lot of milk containing 
 
H2 Tcstino ]\/ilk and lis Prochicls. 
 
 impnrilies that cannot be detected by ordinaiy means of in- 
 spection. The Wisconsin curd test is used to detect the 
 source of these defects and thus enable the clieese malier 
 to exchide the milk from the particular farm or cow to 
 which the trouble is traced. This test is similar in princi- 
 ple to tests that have for manj' j'ears past been in use in 
 cheese-making districts in Europe, notablj- in Switzerland,* 
 but was worked out independently at the Wisconsin I)air3' 
 School in 1895 and has become generallj' known as the Wis- 
 consin curd test from the description of it in the report of 
 Wis. experiment station for ]8ll5.t The method of operat- 
 ing this test is as follows (see fig. 37). 
 
 135. Method of malcing the test. Pint glass jars, thor- 
 oughly cleaned and sterilized with live steam, are provided; 
 they are plainlj' numbered or tagged, one jar being pro- 
 vided for each lot of milk to be tested. The jars are filled 
 about two-thirds full with the milk from the various sources 
 (it is not necessarj' to take any exact quantitj'); thev are 
 then placed in a tank or vat containing water, which is 
 heated until the milk in the jars has a temperature of 98° F. 
 The thermometer used must not fie transferred from one 
 sample to another, unless special precautions are taken, for 
 fear of contaminating the pure lots of milk hy impure ones. 
 
 When the milk has reached a temperature ol 98-, add to 
 each sample, 10 drops of rennet extract, and mix l)y giving 
 the jar a rotary motion. The milk is thus curdled, and the 
 curd allowed to stand for about twenty minutes until it is 
 firm. It is then cut One with a case knife, and after settling, 
 the whej' is poured off The best tests are made when the 
 separation of the whey is most complete. Bj- allowing the 
 
 « Iferz, Uutors. d. Kuliniilcli, Borlin, 1883, p. 87. 
 t Twelfth report, p. MS. 
 
Testing the Purity of Millc. 113 
 
 samples to stand for a short time, more whey can lie poured 
 oft' and the curd tbereb}' rendered firmer. The water around 
 the jars is kept at a temperature of 93^, tlic vat is covered, 
 and the curds allowed to ferment in the sample jars for six 
 to twelve hours. 
 
 Paring this time the impurities in any particular sample 
 will cause gases to be developed in the curds so that liy 
 examining the same carcfuUv, l)v smelling of them, and 
 cutting them with a sharp knife, those having a liad flavor 
 or a spong}' or in anv way abnormal texture maj' be easilj' 
 detected, and the lot of milk from which it was made, 
 therebj- picked out. 
 
 1B6. ]>y proceeding in the same way with the milk from 
 tlie different cows in a herd, the mixed milk of which pro- 
 duced abnormal curds, the source of contamination in the 
 herd ma}' ))e located. Very often the trouljle will lie found 
 to come from the cows' drinking foul stagnant water ov from 
 fermenting matter in the stable. In the former case the 
 pond or marsh must be fenced off, or the cows kept away 
 from it in other ways; in the latter, a tliorough cleaning 
 and disinfection of the premises are recpiired. If the milk 
 of a single cow is the source of contamination, it must be 
 kept by itself, until the milk is again normal; under such 
 conditions the milk from the health}- cows may of course 
 safely be sent to the factory. 
 
 137. The fermentation test. The (lerber fermenta- 
 tion test (see fig. oS) furnishes a convenient method for 
 discovering the cause of abnormal fermentations which show 
 themselves in tainted, pin-holey, gassy, or floating curds, 
 aud is also useful in examining the purity of different lots 
 of milk. The test consists of a tin tank which can be heated 
 
14 
 
 Tcsliu'i- Milk and Its Products. 
 
 bj' moans of a small lamp, and into which a rack fits, hold- 
 ing a certain number of cylindrical glass tubes; these are 
 all numbered and provided with a mark and a tin cover. In 
 making the test, the tubes are filled to the mark with milk, 
 the number of each tube being recorded in a note book, 
 opposite the name of the particular patron whose milk was 
 placed therein. The tubes in the rack are put in the tank, 
 which is two-thirds full of water; the tempei'ature of the 
 
 3S. The Gerbcr feriumlal i 
 
 water is kept at 104-100'"^ F. for six hours, when the rack is 
 taken out, the tubes gently shaken, and the a))pearance of 
 the milk, its odor, taste, etc., carefully noted in each case. 
 
 The tubes are then again heated in the tank at the same 
 temperature as liefore, for another six hours, when oljserva- 
 tions arc once more taken of the appearance of the milk in 
 each tube. The tainted milk may then easily be discovered 
 by the abnormal coagulation of the sample. 
 
Testing the Purity of Milk. 115 
 
 According to Gcrlier,* good and proijcrh- handled milk 
 sliould not coagulate in less than twelve hours, when kept 
 nnder the conditions described, nor show an3'thing abnor- 
 mal when coagulated. [Milk from sick cows and from cows 
 in heat, or with diseased udders will always coagulate in less 
 than twelve hours. If the milk does not curdle inside of a 
 da}' or two, it shoukl be tested for preservatives (210). 
 
 ^- I>ie praktisclie itilch-Pruf lung; A\"on, HauiJijook 1'. Farmers auJ Dairymen,, 
 pp. 2.5.';~.5. 
 
Tcsliiit!- i\/ilk and Jls. P) odurls. 
 
 CHAPTER TX. 
 TESTING MILK ON THE FARM. 
 
 i;»9. Variations in milk of single cows. The varia- 
 tions in tlie tests of milk of sintfle cows from mill<ing to 
 miliiing, or from day to day, are greater than many cow- 
 owners suspect. There seems to be no uniformity in this 
 variation, except that the (juality of the milk produced 
 generally improves with the progress of the period of lacta- 
 tion; even this may not he noticeable, however, except when 
 the averages of a number of tests made at different stages 
 daring the lactation period are compared with each other. 
 When a cow gives her maximum quantity of milk, shortlj* 
 after calving, the quality of lier milk is generally poorer (by 
 one percent of fat, or less) than when she is drying off. 
 Strippers' milk is therefore as a rule richer in fat than the 
 milk of fresh cows. 
 
 14-0. By testing separate!}- every milking of a number 
 of cows through their whole periods of lactation, the results 
 obtained have seemed to warrant the following conclusions 
 in regard to the variations in the tests of the milk from 
 single cows, and it is believed that these conclusions allow 
 of generalization." 
 
 1. Some cows' milk firsts a,bout the same at every milking. 
 .Such cows generall)' give a unifoim quantity of milk from 
 day to d.ay. 
 
 lllinijis rx|ii'riiin!nt Hiiition, hullL'liii 1^4. 
 
Testing- Milk on the Farm. 117 
 
 2. Other cows give milk that varies in an unexphiinalile 
 way from one milliing to another. Neither the morning nor 
 the evening milliiug is always the richer, ami even if the 
 interval between the two milkings is exactly the same, the 
 quality as well as the quantity of milk produced will varj' 
 considerably. Sucli cows are mostly of a nervous, excitable 
 temperament, and are easily affected by changes in feed, 
 drink, or surrounding conditions. 
 
 3. The milk of a sick cow, or of a cow in heat, generally 
 tests higher than when the cow is in a normal condition; 
 the milk yield generall}' decreases under such condition; 
 marked exceptions to this rule have, however, been observed. 
 
 4. Starved or underfed cows maj- give milk testing higher 
 than when the cows are properly nourished, probably on 
 account of an accompanying feverish condition of the ani- 
 mal. The milk is, however, more generally of an abnor- 
 mallj' low fat content, which may be readily increased to 
 the normal percent of fat in the milk b}' liberal feeding. 
 
 5. Fat is the most variable constituent of milk, while the 
 solids not fat varj' within comparatively narrow limits. The 
 summary of analysis of 2400 American samples of milk cal- 
 culated by Cooke* shows that while the percentage of fat 
 varies from 3.07 to 6.00 percent, or nearly three percent, 
 that of casein and albumen varies onlj- from 2.92 to 4.30 
 percent, or less than one and one-half percent, and the milk 
 sugar and ash content increases but little (about .09 percent), 
 as the milk grows richer, within the range given. 
 
 6. A test of onh' one milking may give a very erroneous 
 impression of the average qualitj' of a certain cow's milk. 
 A composite sample (see below) taken from two or more 
 
 ■ Woll, Handbook for F,^rmers ;ind DairymCD, p. 195. 
 
ii8 Tcsiino- Milk and Its Products. 
 
 successive milkings will more nearl\' represent the qualitj' 
 of the milk which a cow produces at the time of the samp- 
 ling. 
 
 141. The variations that may occur in testing the milk 
 of single cows, are illustrated by the following figures ob- 
 tained in an experiment made at the Illinois experi- 
 ment station,* in which the milk of each of six cows was 
 weighed and analyzed daily during the whole periods 
 of lactation. Among the cows were pure-bred Jersej's, 
 Shorthorns, and Holsteins, the cows being from 3 to S years 
 of age, and varying in weight from 850 to lo50 lbs. During 
 a period of two months of the year, the cows were fed a 
 heavj- grain ration consisting of 12 lbs. of corn and cob 
 meal, G lbs. of wheat bran, and G H)S. of linseed meal, per daj- 
 per head. This course of feeding was tried for the purpose 
 of increasing, if possiljle, the richness of the milk. The 
 influence of this heavy grain feed, as well as that of the first 
 pasture grass feed, on the quality and the quantitj' of the 
 milk produced is shown in the following talile which gives 
 the complete average data for one of the cows (No. 3). The 
 records of the other cows are given in the publication re- 
 ferred to; the}- were similar to the one here given, in so far 
 as variations in qualitj' are concerned. 
 
Tcstini>- Mill on t/ic Farm. 
 
 up 
 
 Average results obtained in loeigliing ami testing a cow's milk 
 elaily during one period of laetation. 
 
 IMONTII. 
 
 December 
 January,., 
 February. 
 
 JNIarcli 
 
 April 
 
 May 
 
 June 
 
 July 
 
 August 
 
 Daily luilk 
 vi'eld. 
 
 III47 
 11154 
 1117:1 
 110.1 
 IbSIl 
 1130 
 
 It',. {I 
 16, 1 
 14. :i 
 1:1s 
 
 I4.,T 
 
 ri. 1 
 0, 3 
 
 6,4 
 
 17.7 
 17.7 
 16.0 
 16.5 
 17.2 
 14.0 
 1-2.2 
 9.3 
 
 10. fl 
 H.o 
 13..: 
 12.5 
 11.5 
 
 10. 
 II. 2 
 6.0 
 
 Tfsts of one 
 
 day's 
 
 
 
 milk. 
 
 
 
 
 
 
 
 ■i.^ 
 
 4.9 
 
 3 
 
 
 3. 7 
 
 4.6 
 
 2. 7 
 
 
 3.(; 
 
 5. >■ 
 
 3.2 
 
 
 3. H 
 
 4.7 
 
 3.4 
 
 
 4.0 
 
 5.S 
 
 3.0 
 
 
 3. S 
 
 4.6 
 
 3.4 
 
 
 3.9 
 
 4.6 
 
 3. 2 
 
 
 1.2 
 
 6 2 
 
 2.S 
 
 
 4.7 
 
 7. 9 
 
 2. 9 
 
 
 Yield of fat per 
 day. 
 
 .54 
 .55 
 .55 
 
 11"'. The average test of this eow's milk for her whole 
 period of lactation was 3.8 per cent, of fat (i. e. the total 
 quantit}- of fat produced ^ total milk j'ield, x 1"") ; the milk 
 of the cow twice during this time tested as higli as fi.S per 
 cent., and once as low as 2.7 per cent,, while tests of 3.0 and 
 4.6 per cent, were obtained a numlier of times. The aver- 
 age weight of milk produced per da}- bj' the cow was 14 lbs.; 
 this multiplied by her average test, 3.8, shows that she pro- 
 duced on the average .53 lbs., or about one-half a pound 
 of liutter fat per daj' during her lactation period. If, how- 
 ever, her flutter-producing capacitj- had been judged by the 
 test of her milk for one daj- onlj', this test might have been 
 made either on the day when her milk tested 5.8 per cent., 
 or when it was as low as 2.7 per cent, lioth of these tests 
 were made in midwinter when the cow gave about 1(1 lbs. of 
 milk a day. IMultiplying this quantity by 5.8 gives .113 lbs. 
 of fat, and by 2.7 gives .43 lbs. of fat. Either result might 
 show the butter fat produced by the cow on certain daj's, 
 but neither gives a correct record of her actual average 
 daily performance for this lactation period. 
 
I20 Tcslriig ]]/ilk (did lis Products. 
 
 A sufficient numlier and variety of tests of tlie milk of 
 many cows liave been made to prove tliat there is no defi- 
 nite regularity in the daily variations in the richness of the 
 milk of single cows. The only change in the quality of milk 
 common to all cows is, as stated, the natural increase in fat 
 content as the cows are drying off, and even in this case the 
 improvement in the quality of the milk sometimes does not 
 occur until the milk yield has dwindled down very materiallj'. 
 
 14:{. Causes of variations in fat content. The quality 
 of a cow's milk is as a rule decidedlj- influenced by the fol- 
 lowing conditions; 
 
 Rough treatment. 
 
 Exposure to rain or rough weather. 
 
 Change of feed. 
 
 Change of milkers. 
 
 Rapidit}' of milking. 
 
 Length of interval between milkings. 
 
 Unusual excitement or sickness. 
 
 Itt-t. Pisturbances like those enumerated frequently in- 
 crease the richness of the milk for one, and sometimes for 
 several milkings, but a decrease in qualitj' follows during 
 the reaction or the gradual return to normal conditions, and 
 taken as a whole, there is a considerable falling off in the 
 total production of milk and butter fat by the cow, on ac- 
 count of the nervous excitement which she has gone through. 
 Aside from changes due to well-definable causes, like those 
 given aliove, the quality of some cow's milk will often 
 change very considerablj- without any apparent cause. The 
 dairj'man who is in the habit of making tests of the milk of 
 his individual cows at regular intervals, will have abundant 
 material for study in the results obtained, and he will soon 
 
Testing iMilk on the Farm. 121 
 
 be able to tell i'rom the tests made, if these are continued 
 for several days, whether or not the cotts are in a n(.irmal 
 healthy condition, or have been sultjected to excitement or 
 abuse in an}- way. 
 
 \\7). Number of tests required during a period of 
 lactation in testing cows. Tlie daily records of the six 
 cows referred to on p. 118 give data for comparing their total 
 production of milk and liutter fat during one period of lac- 
 tation, as found from the daily weights and tests of their 
 milk, with the total amount calculated from weights and 
 tests made at intervals of 7, 10, 15 or 3(1 days. The aver- 
 ages of all results obtained with each of the six cows show 
 that weighing and testing the milk of a cow ever}' seventh 
 day, gave 98 per cent, of the total milk and butter fat, 
 which according to her daily record was the total product. 
 Tests made once in two weeks gave 97. G per cent, of the 
 total milk, and 98.5 per cent, of the total butter fat, and 
 tests made once a month, or onlj' ten times during the period 
 of lactation, gave 96. J: per cent, of the total milk, and 97 per 
 cent, of the total production of butter fat. 
 
 146. The record of one of the cows will show how these 
 calculations are made: It was found from the daily weights 
 and tests that cow No. 1, in one lactation period of 3(17 days, 
 gave 5,01:4 lbs. of milk which contained 254 lbs. of Initter 
 fat. Selecting every thirtieth day of her record as testing 
 day, the total production of milk and fat is shown to be as 
 follows: 
 
Testing J\lrlk and //s Products. 
 ProduclJon of milk and hatter fat per day. 
 
 Testing day. 
 
 Weight of millt. 
 
 Test of Ijlilk. 
 
 Yield of liutter fat. 
 
 Nov. 4 
 
 Dec. 4 
 
 Jan 3 
 
 lbs. 
 20.5 
 IS. 7 
 17.7 
 20.0 
 1R.2 
 19.5 
 17.7 
 13.1 
 12.2 
 
 ]jer cent. 
 4.7 
 4.G 
 
 4.0 
 4.5 
 4.7 
 4.4 
 4.8 
 5.5 
 0.2 
 7.2 
 
 lbs. 
 .06 
 .86 
 86 
 
 Feb. 2 
 
 Mar. 3 
 
 .00 
 .86 ■ 
 
 April 2 
 
 Mav 2 
 
 .81 
 
 .85 
 
 Tune 1 
 
 Tulv 1 
 
 July 31 
 
 .72 
 .76 
 
 Total, 
 
 150.7 lbs. 
 15.07 lbs. 
 
 
 7 SI lbs. 
 
 Average per day. 
 
 4.80 
 
 .7s lbs. 
 
 The average dailj' production of the cow, according to the 
 figures given in the preceding table, was nearlj* 1(» lbs. of 
 milk, containing ."78 lbs. of butter fat. Multiplying these 
 figures b}- !!07, the number of days during which the cow 
 was milked, gives 4003 lbs. of milk and 240 Ujs. of fat. This 
 is 141 lbs. of milk and 14 lbs. of fat less than the total 
 weights of milk and butter fat, as found by the daily weights 
 and tests, or 2.8 and 5.5 percent less, for milk and fat pro- 
 duction, respectivel3'. This is. however, calculated from 
 onl}' ten single weights and tests, while it required over GOf) 
 weighings and IjOO tests of the milk to obtain the exact 
 amount. 
 
 Similar calculations from the records of the other cows 
 gave fully as close results, showing that quite satisfactory 
 records of the total proiluution of milk and l)utter of a cow 
 ma}' be obtained )iy making correct weighings and tests of 
 her full day's milk once every thirty days. 
 
Tcsliiio- 2/ ilk on //ic Farm. i2'3 
 
 147. When to test a cow. The Vermont experiment 
 station for sevei-al years made a special study ol' the ques- 
 tion when a cow should be tested in order to give a correct 
 idea of the whole 3-ear's performance, when only one or two 
 tests are to be made during the lactation period. ' The results 
 obtained may be brieH3- summarized as follows: 
 
 a. As to (quality of mil]; produced. If two tests of each 
 cow's milk are to be made during the same lactation period, 
 it is recommended to take composite sami)les at the inter- 
 vals given below. 
 
 For sprintj co\vs. ('» weeks atter calving, (i"! ■2—~^-2 mos. after calving 
 summer " 8 " " " (5 —7 tnos. " 
 
 fall " S-10 " " " 15I2-7 mos. 
 
 If only one test is to be made, approximately correct re- 
 sults may be obtained b}' testing the milk during the sixth 
 month from calving, in case of spring cows; during the tliird 
 to fifth month in case of summer calving cows, and daring 
 the fifth to seventh month for fall calving cows. 
 
 In all cases composite samples of the milk for at least four 
 days should lie taken (lt!2). " The test of a single sample, 
 drawn from a single milking or daj', will not of necessity, or 
 indeed, usually, give trustworthy results," 
 
 This method of obtaining tlie average composition of the 
 milk produced duriug a lactation period is naturally more 
 correct in case of mixed herd milk, than when single cows 
 are tested, 
 
 b. As to ijuantity of milk produced. The milk may be 
 weighed for four days in the middle of the month, and the 
 entire month's yield obtained with considerable accuracj- 
 (barring sickness and drying off), liy multiplying the sum by 
 
 ■ Sixth rei'Ort, IS'J'2, ]) lOG: Ninth report, rstl.T, p. 1,6. 
 
1-4 
 
 Tcslhi''- Mill; and Its Products. 
 
 7, 7,', or 7:,', accoriling to the luimher of ilays in the different 
 
 monllis. TIic weighing is most readily done hy means of a 
 
 spring balance, the 
 
 hand of whicli is set 
 
 l)ack so tliat the 
 
 empty i)ail Ijrings it 
 
 to zero (lig. :i!i). If 
 
 several pails are to 
 
 be used, thej' should 
 
 first Ije made to 
 
 weigh tlie same Ijy 
 
 putting a little 
 
 '^THE DAIRYMENl'S SUPPLY C0> 
 ' PHILA. PA. 
 
 '^y^M'^jki 
 
 imwi%. 
 
 Fic;. :I9. Milk scale. 
 
 l-'io. 40. Automat]!, milk 
 rcgiHterint^ the tiiilk i 
 
 for woif,'liing and 
 individual cows. 
 
 solder on the lighter [jails. IMilk scales which weigh and 
 automatically register the yield ol' milk from twenty cows 
 have recently been placed on the market (see fig. 40); the 
 pail is hung on the hook, and liy pressing the button show- 
 ing the number of the i)articuiar cow, the weight is recorded 
 on the m ilk sheet. 
 
Tcslhig Milk on the Fudu. 125 
 
 14-8. n. B. Gurler, the well-known Illinois dairyman, 
 suggests"'' a method of determining the total prodaetiou of 
 a cow during one lactation period from the test of her milk 
 for one week only. This i)lan is, however, onl}- recom- 
 mended to those who cannot or do not care to take the neces- 
 sary time to make a more reliable test. 
 
 The test should be made after the cow has been in milk 
 for about three months. It is necessary that the cow should 
 be producing a normal cjuantity and ciualit}' of milk at the 
 time when the the test is made; if, e. g., a cow is fresh Slarch 
 1, and tested June 1, she is probalily on good pasture feed, 
 and produces more milk and butter fat than at any previous 
 or subsequent time. She should, therefore, be tested either 
 liefore she is put on pasture or after the luxuriance of the 
 pasture is gone. Mr. Gurler suggests that the milk be 
 weighed for a week, and a composite sample taken of the 
 milkings. At the end of this time it may be found that the 
 cow gave 154 lbs. of milk during the week, and the com- 
 posite sample tested 4.3 percent fat; the cow, therefore, pro- 
 duced 'CiXi lbs. of Initter fat during the week, or on the 
 average, .04 llis. per day. This average yield is now multi- 
 plied by 252, the number of daj's in S.4 months, and a 
 yield of 2:>7 lbs. of butter fat is obtained. This will very 
 nearly represent the total production of fat by the cow 
 during the whole period of lactation. 
 
 It is assumed in this calculation that the cow gives milk 
 more than 8.4 months, and that what is produced beyond 
 this time will bring the production during the last 2.4 
 months up to the same average per month as in the first six 
 months. 
 
 Amtriiiui Dairying, |i. I^. 
 
Tcstiii!'- Milk and lis Products. 
 
 WW. Record of tests. 'W'here tests of the single cows 
 ill a herd are made regularly, a complete record should ))e 
 kept in a cote liook arranged in about the manner shown on 
 the following blank. 
 
 RECORD OF TP:STS OF COWS. 
 MONTH.-- , IS!) 
 
 Name of cow. 
 
 Pounds 
 of iiiilk. 
 
 No. of 
 
 test 
 liotllo. 
 
 Percent. 
 
 of 
 luitlcr I'al 
 
 Yir-M (,r 
 
 Imllcf fill 
 pun rll]^^ 
 
 
 
 
 
 l.")(). Sampling milk of single cows. In sampling 
 the milk of single cows, all the milk ol)taincd at the milking 
 must lie thoroughly mixed, b}- pouring it from one vessel 
 to another for a few times, or stirring it thoroughly b}- 
 means of a dipper moved up ami down, as well as horizon- 
 tally in the pail or can in which it is held; the sample for 
 testing purposes is then taken at once. \ correct sample 
 of a cow's milk cannot be obtained by milking directly into 
 a small bottle from one teat, or I.)}' filling the bottle with a 
 little milk from each teat, or hy taking some of the first, 
 midiUe, and last milk drawn from the udder. Such samples 
 cannot possibly represent the ({utility of the milk of one 
 entire milking, since there is almost as much difference hc- 
 tween the first and the last portions of a milking, as between 
 skim milk and cream.* Lack of care in ttiking a fair sam[)le 
 is the cause of many surprising results obtained in testing 
 milk of single cows. 
 
 151 . When a cow is to lie tested, she should lie milkeil 
 (lr3' the last milking i)i'cvious to the dti}' when the test is to 
 
 *Woll, llajidl.ook lor I'luiiicre ;uh1 liairyiorn, p. I'j-I; .XKrieultural Scit'Mco, i'., 
 
Testiuq Milk on the Farm. 127 
 
 be made. The entire quantitj? of milk obtained at each 
 milking is mixed and sampled separate!}'. On account of 
 the variations in the composition of the milk, a number of 
 tests of successive milkings must be made. As this involves 
 considerable labor, the plan of taking composite samples is 
 preferable; the method of composite sampling and testing is 
 explained in detail under the second subdivision of Chapter X 
 (1C2) ; suflice it here to say that the method followed in case 
 of single cows' or herd milk, is to take about an ounce of 
 the thoroughly mixed milk of each milking; this is placed 
 in a pint or quart fruit jar containing a small quantity of 
 some preservative, preferablj' about one-half a gram of 
 powdered potassium l)i-chi-omate. If a number of composite 
 samples of the milk of single cows are taken, each jar should 
 be labeled with the number or name of the particular cows. 
 Composite test.s are generally taken for four daj's or for a 
 week. If continued for a week, the jars will contain at the 
 end of this time a mixture of the milk of fourteen milk- 
 ings. The composite sample is then carefullj' mix:ed by 
 pouring it gentlj' a few times from fine jar to another, and is 
 tested in the ordinary manner. .The result of this test shows 
 the average quality of the milk produced by the cow during 
 the time the milk was sampled. 
 
 152. As the amount as well as the qualit}' of the milk 
 produced b}' single cows vary somewhat from day to da}% 
 and from milking to milking, it is quite important in testing 
 single cows, especiallj? when the test includes only a few 
 days, to take a proportionate part (an aliqnot) of each milk- 
 ing for the composite test sample. This is easilj' done b}^ 
 means of a Scovell sampling tube, the use of which is ex- 
 plained in another place (Iii6). 
 
128 
 
 Tcs/iiii' Jlfilk and Its Producls. 
 
 153. Size of the testing sample. Four ounces is a 
 suflicient quantity for a sample of milk if it is desired to 
 determine its percent of fat only; if tlie milli is to be tested 
 witli a lactometer, when adulteration is suspected, as much 
 as a pint is needed for a sample. If this sample of' milk is 
 put into a bottle and carried or sent away from the farm to 
 be tested, the liottle should be completelj- filled with milk, 
 to prevent a partial churning of butter in the sample during 
 transportation (25). 
 
 \'^^r. Variations in herd milk. While considerable 
 variations in the quality of milk of single cows are often 
 met with, a mixture of the milk of several cows, or of a 
 whole herd, is comparative!}- uniform from day to day; the 
 individual differences tend to balance one another so that 
 variations when the}' do occur, are less marked than in case 
 of milk of single cows. There are, however, at times marked 
 variations also in the test of herd milk on successive days; 
 the following figures from the dairy tests conducted at the 
 AVorld's Columliian Exposition in Chicago in 1803 will show 
 the correctness of this statement. The test included twenty- 
 five cows each of the Jersey and the Guernsej- breeds, and 
 twenty-four of the Shorthorn breed. 
 
 Tests of lierd milk on successive days. 
 
 Date. 
 
 July 16, ISD.'i. 
 July 17, IH'.i;!. 
 luly IS, is'.i;i. 
 
 Inly I'J, IS!).''.. 
 July 20, 1S'J3. 
 
 Jersey. 
 
 ■1 ,S pcrccut. 
 
 ,'",.(1 
 
 4.7 
 
 4.(1 
 
 r>.o 
 
 f.C) ])crceiit. 
 
 f.r> 
 
 1. 1 
 t.C. 
 4.ri 
 
 Sliorthor 
 
 ;i.S |RTcrnt. 
 
 ;^.s 
 ;-<.s 
 a. 7 
 
 8.S 
 
Tcsling Milk uii t/ic Farm. 129 
 
 (.)ii July 17, ISil.';, the mixed milk of the Jersey cows 
 tested two-teuths of oue percent higher than on the preceding 
 day; the Claernsey herd milk tested oue-tenth of oue per- 
 cent lower, while the Shorthorn milk did not change in 
 composition; comijaring the tests on duly l!i and I'll, we find 
 that the Jersey anil Shorthorn milk tested rour-teuths and 
 one-tenth of one |)crcent higher. rcspecti\"cly. on the hitter 
 day than on the former, and the (juernsey milk tested one- 
 tenth of one percent lowi^r, 
 
 1."),"). Ranges in variations of herd milk. According 
 to Fleischmaun,* herd milk on single days may \-ary from 
 the average values for the year, as follows, expressed in [ler- 
 cent of the latter; 
 
 The s|>ecific gravity (expressed in degrees) may go ahove 
 or below the ^-early average by more than 1 percent. 
 
 The percent of fat content may gf> above or below the 
 yearly average by more than 0(1 percent. 
 
 The percent of total solids maj' go above or lielow the 
 yearly' average fi)' more than 14 percent. 
 
 The percent of solids not fat ma}- go al)o\-e or lielow the 
 yearl}' average by more than 10 percent. 
 
 To illustrate, if the average test of a herd during a whole 
 period of lactation is 4.0 percent, the test on a single day 
 may exceed 4.1) + ,■',,",, X 4,0^ 5.2, or niay go below I'.S per- 
 cent, (viz. 4.0 — 1!", >; 40); if the average specific gra\-ity is 
 l.o:-il (lactometer degrees o1),t the specific gravit}- of the 
 milk on a single da\' ma}' vary between I.Ol.'7'.i and 1.0341 
 (31 + ,',;;, X 31 = 34.1; 31 — ,',;:, x 3,1 =27.11. 
 
 • Book of thf Hairy, p. ::2. 
 f Se.^ pa^e 81. 
 9 
 
130 TcsliiiL^ Milk and lis Prod mis. 
 
 15<). Influence of heavy grain feeding on the quality 
 of milk. If cows are not starved or underfed, an incrase 
 in the foedinj;- ration will not materially (-liaiiiie the richness 
 of the milk produced, as has lu^eii shuwn b}- careful feciling 
 experiments, conducted under a great variety of conditions 
 and in many countries. (!ows that are fairly well led will 
 almost invariably give more milk when their rations are in- 
 creased, but the milk will remain of about the same quality 
 after the lirst few days are passed as before this time, pro- 
 vided the cows are in good health and un<lcr normal condi- 
 tions. Any change in the feed of cows will usually bring 
 about an mivudiatc change in the fat content ot the milk, as 
 a rule increasing it to some extent, but in a couple of days 
 when the cows have been accustomed to their new feed, the 
 fat content of the milk will again return to its normal 
 amount. 
 
 157. The records of the cows included in the feeding 
 experiment at the Illinois station, to which reference has 
 been made on p. 1 IS, fui'uish illustrations as to the effect of 
 heavy leeding on the (iualit_y of milk. The feed as well as 
 the milk of the cows were weighed each day of the exi)eri- 
 ment; during the month of December each cow was fed a 
 daily I'ation consisting of 10 lbs. of timothy hay, I'll lbs. of 
 corn silage and '1 lbs. of oil meal; the table on \). 1 ID shows 
 that cow No. I! produced on this feed, on the average, 1:3.1 
 lbs. of milk, testing .'i.S [jcrcent o( fat. Tn January the grain 
 feed was gradually increased until tlu^ ration consisted of 12 
 lbs. o( timothy hay, S lbs. ol corn and coli meal, I lbs. of 
 wheat bran, and I ll>s. of oil meal. All cows gaiuiMl in milk 
 on this fiH'd ; cow N". .'! thus gave an averagt^ of I lbs. more 
 milk per day in -lauu.-iry lliau December, but llie avei'age 
 test of her milk was :',.7 [lerccnt, or one-tenth of (ine |iercent 
 
Testing- Milk on I lie Fari)i. 131 
 
 lower than during the preceding month. Tiie heavy grain 
 feeding was continued through February and March, when 
 it reached 12 llis. of timothy hay, 12 lbs. of corn and cob 
 meal, 6 lbs. of wheat bran and 6 lbs. of oil meal per day. 
 The records show that the flow ot milk kept up t(.) 1(1 
 lbs. per daj' in February, in case of this cow, but fell to 14 
 lbs. in 3Iarch and April, the average test of the milk lieing, 
 in February, 3.6; in March 3.S, and in April, 4.0 percent. 
 The milk was, therefore, somewhat richer in April than in 
 December, but not more so than is found normally, owing to 
 the progress of the period of lactation. 
 
 158. Influence of pasture on the quality of milk. 
 On May 1, the cows were given luxuriant pasture *'eed and 
 no grain; a slight increase in the average amount of milk 
 produced per day followed, witli a reduction in the test, this 
 being 3.8 percent, — the same as in December. 
 
 During all these changes of feed, there was, therefore, not 
 much change in the richness of the milk, while the How of 
 milk was increased b_y tlie heavy grain feeding for several 
 months, as well as I)}' the change from grain feeding in the 
 barn to pasture feed with no grain.* 
 
 159. The increase in the amount of Initter produced by 
 a cow, which has often been observed as a result of a cliange 
 in feed, doubtless as a rule, comes from the fact that more, 
 but not richer milk is produced. The qualit)' of; milk which 
 a cow produces is as natural to her as is the color of her 
 hair, and is not materially changed b}' any special system of 
 normal feeding.! 
 
 * For further data on thi.s point, see Cornell (N. Y.) e.\|i. stu., bulletins 1.-;, 22, 
 36 and 49; N. D. exp. sta , bull, lii; Kansas exp. sla., report ISSS; Hoard's 1 'airy- 
 man, 1896, pp. 92i-,5. 
 
 f On this point almost endless discussions have in recent years taken jtlace in 
 the agricultural press of this and foreign countries, and the subject has been uoder 
 
132 Testing Milk and lis Proditcls. 
 
 1()(). Method of improving the quality of milk. The 
 
 quality of the milk produced liy a herd can generally be im- 
 proved by selection and breeding, i. e., by disposing of the 
 cows giving poor milk, say below '.', percent of fat, and by 
 breeding to pure-bred or high-grade bulls of a strain that is 
 known to produce rich milk. This method cannot work 
 wonders in a day, or even in a year, liut it is the only cer- 
 tain way which we have to improve the quality of the milk 
 produced by our cows. 
 
 It may be well in this connection to call attention to the 
 fact that the quality of the milk which a cow produces is 
 only one side of the question: the <|aantity is another, and 
 eijually important one. Much dissatisfaction and grumbling 
 aljoiit low tests among patrons of creameries and cheese 
 factories would be stopped if this fact was more generally 
 borne in mind. A cow giving 3 percent milk should not 
 be condemned because her milk does not test 5 percent; she 
 may give twice as much milk per daj' as a 5 percent cow, 
 and will therefore produce considerabl3' more 1)utter fat. 
 
 deliatH iit Dearly evt^ry gatliering of farmers where feeding problems have I)een cod- 
 sidered. Maoy fanners are lirm in their Vjelief tliat butter fat can be ■' fed into" 
 the inilli of a cow, and would talce exception to the conclusion drawn in the pre- 
 ceding. The results of cireful investigations by our best dai ry authorities point 
 conclusively, however, in the direction stated, and the evidtunje on this point is 
 overwhelmingly against the opinion that the fat content of the milk can be ujate- 
 rially and for any length of time increased by changes in the system of feeding. 
 The moit conclusive evidence in this line is jierhaps the Danish co-operative cow 
 feeding experiments, conducted during the pasi fen years, with over 1^, nun cows in 
 all. The conclusion arrived at by the director of the Copenhagen experiment sta- 
 tion, UNI I ir wliDse Slip ; -vision and direction the experiments have been ( ondncted 
 has belli stati-d over ami over agnin in the piiblisbisl repnrls of the stalion: that 
 till' ili;iiigi-s of firil iiiale In I he il i H.-rrnl bits iil cows incluibd in tbe experiments 
 have liail priiclirally nu i ii (liiinr ■ on tin' r liriiiiral innipusil icni (I be fat content) of 
 thciiiilk piijil iir -il 111 I lirsr rx |ii riinnils griii n lot lis have been fed against roots, 
 against oil ralte. and against win at bran oi sborl>; grain anil oil eaki s have further- 
 more been bit against roots, .iiiil roots have lieen given as an additional feed to the 
 standaril ralimis tiieii, — in all cases with tlie same negative results as far as 
 changes la tbe fat eontents of tin: milk produced are concerned. 
 
Tcs/iiit^' Milk oil l/ic Farm. 133 
 
 The point wlietbor or not a cow is a persistent milker is also 
 of primar}- importance; a prodiicliou of yoO llis. of butter 
 fat during a whole period of lactation is a rather high daii y 
 standard, but one reached in' many' herds, even as the aver- 
 age for all mature cows in the herd. I)air3'racu should re- 
 member that a high production of butter fat in the course 
 of the whole period of lactation is of more importance than 
 a very high test. 
 
f34 
 
 Tcsiiiii'- Mill': cind Jls Products. 
 
 CHAPTER X. 
 
 COMPOSITE SAMPLES OF MILK. 
 
 1()1. Shortly after milk testing Lad been introduced to 
 some extent in creameries and cheese factories, it was sug- 
 gested by Patrick, then of Iowa experiment station,* that a 
 great saving in laljor, without a coincident diminution in the 
 accuracy of the results, could be obtained by mixing the 
 daily samples of milk from one source, and testing this mix- 
 ture, instead of each sample contributing thereto. Such a 
 mixture is called a composite sample. The usual methods of 
 taking such samples at creameries and cheese factories dur- 
 ing the past few years have been as follows: 
 
 1()!2. Methods of taking composite samples, a. Use 
 
 of tin dipper. Either pint or quart !Mason fruit jars, or milk 
 bottles provided with a cover, are used for receiving the 
 daily samples. (_)ne of these jars is supplied for each patron 
 of the factor^' and is labeled with his name or numlier. A 
 small cjuantity of preservative (bi-chromate of potash, 
 biclilorid of mercur3', etc., (see 172) is added to each jar; 
 these are placed on shelves, or somewhere within easy reach 
 of the operator inspecting and weighing the milk as it is re- 
 ceived at the factory. When all the milk delivered by a 
 patron is poured into the weighing can and weighed, a small 
 portion tliereof, usually about an ounce, is put into the jar 
 ialjeled with the name or number of the patron. The samples 
 
 * Rullctin No. '.I, May ISllU. 
 
Comj^ositc Samples of Milk. 135 
 
 are conveuientl}' taken bj' means of a small tin dipper holding 
 about an ounce. This sampling is continued for a certain 
 number of days, a week, ten days, or sometimes two weeks, 
 a portion of each patron's milk being added to his particular 
 jar every time he delivered milk. Each of these composite 
 samples are then tested; this test takes the place of separate 
 daily tests, and gives accurate information regarding the 
 average quality of the milk delivered by each patron during 
 the period of sampling. The weight of Initter fat which 
 each patron brought to the factory in his milk during this 
 time, is obtained by multiplying the total weight of milk 
 delivered during the sampling period b}' the test of the 
 composite sample. 
 
 163. This method of taking composite samples has been 
 proved to be practically correct. It is absolutely' correct 
 onlj- when the same weight of milk is delivered daily by the 
 particular patron. If this is not the case, the size of the 
 various small samples should bear a definite relation to the 
 milk delivered; one-sixteen hundredth, or one-two thousandth 
 of the amount of milk furnished should, for instance, be 
 taken for the composite sample from each lot of milk. This 
 can easily be done by means of special sampling devices 
 (see 165). As the quantities of the milk delivered from day 
 to day by each patron varjr but little, perhaps not exceed- 
 ing 10 percent of the milk delivered, the error introduced 
 by taking a uniform sample, e. g., an ounce of milk, each 
 time is, however, too small to be worth considering in fac- 
 tory work, and the method of composite sampling described 
 is generally adopted in separator creameries, and in cheese 
 factories, where the payment of the milk is based on its 
 quality. 
 
136 Tci/ini^- Milk II ml /Is Pnnliirls. 
 
 1()4-. liy tliis method of compOHile sampling each lot of 
 rich, medium or thin milk receives credit for the amount of 
 butter fat which it contains, and com[)licalions that might 
 arise trom testing only one day's milk at irregular intervals 
 are avoided. Tn order to obtain rclialile results liy com- 
 posite sampling it is essential that each lot of milk sampled 
 shall be sweet and in good condition, containing no lumps 
 of curdled milk or small butter granules churned out. The 
 milk is of course always evenly mixed before the sample is 
 taken. 
 
 1G5. b. Driji samjiJe. Composite samples are sometimes 
 taken at creameries and cheese factories by collecting the 
 milk that drips through a small hole or tube placed in the 
 conductor spout through which the milk runs from the 
 weighing can to the receiving vat or tank. A small portion 
 of the drip is then each day placed in the composite sample 
 jar, or the quantity of drip obtained is regulated so that all 
 of it may be taken. In the latter case the i|uantily of milk 
 delivered will I'uter into the composite sampling as well as 
 its quality, and the sample from, say 10(1(1 Ihs. of milk will 
 be twice as large as the sample Irom 5(10 lbs. of milk. 
 
 Where it is desired to vary the size of the sub-samples, 
 according to the ([uantity of milk delivered from day to day, 
 it is necessary to adopt the method of collecting drip sam- 
 ples, just ex|)lained, or to make use of special sampling de- 
 vices, lik(^ the " milk thief," a Scovell sampling tube, etc. 
 'J'he principle of both these tubes is the same, and it will be 
 sutTicient to describe here only one. 
 
 1 (■>(». c. The tScDvcll aiimpjiiuj tiihc:'^ This convenient de- 
 vice lor sampling milk (tig. 41"), consists of a drawn copper 
 
 '•■ Ki'MliH'li) rx j.iMiinriit s(;ili(.ii, sill rt'itort. ]tp. xxvi-.xxxii. 
 
Coinfositc Sin///>/cs of Milk. 
 
 137 
 
 or brass tube, one-half to one inch in diameter: it is "pen 
 at l)otli ends, the lower end sliding snugly in a cap prii\'ided 
 with three elliptical oi)enings at the side, llirough 
 which the milk is admitted. Tlic milk to be 
 sampled is poured into a cj-lindrical pail, or the 
 factor}' weighing can, and the tulie, with the cap 
 set so that the apertures are left open, is lowered 
 into the milk until it touches the bottom of the 
 can. The tube will be filled instantly to the 
 level of the milk in the can, and is then pushed 
 down, thereby closing the apertures of the cap 
 and confining within the tube a column of milk 
 representing exactly the quality of the railk in 
 the can, and forming an aliquot part ihereof. 
 The milk in the sanii)ling tufie is then emptied 
 into the composite sample jar by turning the tube 
 upside down. 
 
 1()7. If the diameter of the samjjliiig pail 
 used is S inches, and that of the sampling tube I 
 inch (these dimensions will lie found con\'enient 
 in sampling milk from single cows), then the 
 ]^ quantit}' of milk secured in the tube will always 
 stand in the ratio to that of the milk in the pail, of 
 [);) - to 8 ■-, * that is, very nearly 1 :2.5C; no matter how much 
 or how little milk there is in the pail, the sample will repre- 
 sent .;.',,; part of the milk. For composite sampling ol the 
 milk of single cows, this proposition will prove about right; 
 if more milk is wanted for a sub-sample, tlie milk to be 
 
 sami 
 
 *Tlie contents of a cvliiidcrare represented l.)_v the formula ,Tr'-li, 
 r Ijeinf the radius oi the cylinder, and h its height. The relation 
 between two cylinders ot the same height, the radii of which 
 are R and r. is, therefore, as ;rR~h to ,Tr-'h, or as R- to r-. 
 
138 Testing Milk and Its Products. 
 
 sampled maj^ be poured into a can of smaller diameter. If 
 the mixed milk from a number of cows is to be sampled, a 
 wider sampling can is used. By adjusting the diameters of 
 the tube and the can, any desired proportion of milk can be 
 obtained in the sample. 
 
 For factory sampling, with a 26-inch weighing can, a tube 
 three-quarters of an inch in diameter will be found of proper 
 dimensions. 
 
 168. The sampling tube will farnish a correct sample of 
 the milk in the can, even if this has been left standing for 
 some time; it is better, however, to take out the sample soon 
 after the milk has been poured into the can, as the possible 
 error of cream adhering to the side of the sampling tube is 
 then avoided. 
 
 109. The accuracy of the sampling of milk bj' means of 
 the Scovell tube was proved be3'ond dispute in the breed 
 tests conducted at the World's Columbian Exposition in 
 1893, in which tests this method of sampling the milk pro- 
 duced by the single cows, and the different herds was 
 adopted.* The data obtained in these breed tests also far- 
 nish abundant material proving the accuracj^ of the Babcock 
 test. 
 
 la using an}^ one of these tubes, the size of the sample 
 is regulated tiy the amount of milk in the sampling can, as 
 the milk always rises to the same height in the tube as in 
 the can. In all cases cylindrical sampling cans must be used. 
 
 170. Composite sampling with a " one=third sam= 
 pie pipette." Milk is sometimes sampled directly from 
 the weighing can into the Babcock test bottle by means of a 
 
 ^Kentucky experiment .station, 8tli report, pp. xx.\:-.\-xxi. Aoother form of 
 a milk sampling tube in use at the Iowa e.xperiment station is descrilied and illus- 
 trated by Mr. Eckles, in Breeder's Gazette, May 19, 1897. 
 
CoinJ^osiic Sanifilcs of Milk. 
 
 139 
 
 pipette boldinii' 5. ST cf, which is one-thinl the size of the 
 regular pipette. This quantity is measured into tlie testhottle 
 fromtliree successive lots of millv, and the test then made in 
 the ordinary manner. In this wa}' one test shows the average 
 composition of the milk delivered during three successive 
 davs. or deliveries. When this method is adopted, as manj' 
 test liottles are provided as there are patrons; there is no 
 need of using an}' preservatives for the milk in this case. 
 Fig. 42 shows a convenient rack for holding the test bottles 
 used in composite sampling with a "one-third sample pipette." 
 Accurate results can be obtained by this method of sam- 
 pling, if care is taken in measuring out the milk, and if it 
 is not frozen or contains lumps of cream. It is doubtful if 
 the method has any advantage over the usual method of 
 
 composite samp- 
 ling. If milk is 
 delivered daily 
 and each lot is 
 sampled with the 
 one-third pipette, 
 twice or three 
 times the num- 
 ber of tests are 
 required as when 
 composite sam- 
 ples are taken 
 and tested once 
 every week, or 
 every ten days. 
 This method fur- 
 thermore takes 
 more time in the dail}' sampling than the latter, as the 
 
 Fig. 42. Test bottle Tacli for use in creameries and 
 cbeese factories. 
 
140 Tci/iiig- Milk and Jls Products. 
 
 quantity of milk must lie measured out accurately each 
 time. Tl' the test Ijottle is accidentally- broken, or some 
 milk spilled, the opportunity' of ascertaining the fat con- 
 tent of the milk delivered during the three days is lost; if 
 a similar accident should occur in testing composite samples 
 collected in jars, another test can readily V)e made. 
 
 171. Accuracy of the described methods of sam- 
 pling. An experiment made at the Wisconsin Ciiry 
 School may hero be cited, showing that concordant results 
 will be obtained by the use of the drip sampling method and 
 the Scovell tube. Two composite samples were taken from 
 fifty different lots of milk, amounting to about GOOO lbs. 
 in the aggregate. One sample was taken of the drip from 
 a hole in the conductor spout through which the milk passed 
 from the weighing can; the other was taken in the weighing 
 can by means of a Scovell sampling tube. The following 
 percentages of fat were found in each of these samples: 
 
 JSiihrock Ifsl. Griiri,„rlrii: rn:nhjsis. 
 
 Drip cntn|K)site sample 4.0 ])ercent. +.04 percent. 
 
 Scovell tulie composite sainj5le.. 4.1) " 4.06 " 
 
 Preservatives for Co.mposite Sa.mj'LEs. 
 
 When milk is kept for any length of time under ordin- 
 ary cf)nditi(jns, it will soon turn sour and Ijecome lop- 
 pered, and further decomposition shortly sets in, which 
 renders the sampling of the milk both dillicult and unsatis- 
 factory ( I It), 'flic changes which occur are due to the forma- 
 tion of lactic acid through the action ol'l.)acteria on milk sugar; 
 the acid in turn coagulates the casein of the milk, but does 
 not destroy or attack the butter fat (I'T). The period dur- 
 ing which milk will remain in an apparently swei^t, or fresh 
 condition varies, with the temperature at which it is kept, 
 
Composite Sciiiiplcs of Milk. i^i 
 
 and wilh the cleanliness of the milk, from less than a day 
 to a week or more; milk will not generally remain sweet 
 longer than two days at the outside, at ordinary summer or 
 room temperature. 
 
 In order to preserve comi)Osite samples of milk iu a 
 proper condition for testing, some chemical which will check 
 or prevent the fermentation of the milk must lie added to 
 it. A number of substances have lieen proposed for tliis 
 purpose. 
 
 172. Bi=chromate of potash. Of these, luchromate 
 of potash is to lie preferred, in the opinion of the aiUhors, 
 on account of its relative harndessness, its cheapness and 
 efflcienc}'. The bi-chromate method for preser\'ing samples 
 of milk was i)roposed hy ^Ir. J. A. Alen, citv chemist of 
 Gothenbuig, Sweden, in ISII-!,* and has been generally 
 adopted in dair}- regions in this country and abroad. While 
 not perfectl}- harmless, the bi-chromate is not a violent 
 poison like other chemicals proposed for this purpose, and 
 no accidents are liable to result from its use; at least none 
 have been known to the writers to occur during the j-ears 
 that it has been used in creameries or dairies as a preserv- 
 ing agent. 
 
 173. The (piantit}' of bi-chromate necessar_y for preserv- 
 ing half a pint to a pint of milk for a period of one or two 
 weeks is about one-half gram (nearly 8 grains). As there 
 are about 000 half-grams in a pound, this quantity will (-uHice 
 for nine weeks for a creamery having one hundred patrons, 
 if tests are made once a week, or for three months (00 days), 
 if tests are made every ten da)'s. 
 
 According to Winton and Ogden,t a .22-inch pistol cart- 
 
 * Biedermaiin's Centrallilatt. lS:r2, p. .119 
 tConnecticut experiment statiou repoit 1,SS4, p. 'I'll 
 
I42 Tcsliiii^- Milk and lis Products. 
 
 ridge shell cut to .'. inch long, or a .P)2-inch calibre shell cut 
 to \ inch long will hold, when loosel}' filled, enough of pow- 
 dered bi-chromate to preserve i pint, a .32-inch calibre shell 
 cut to .', inch long will hokl enough to preserve one pint. 
 These shells maj' be convenientlj- handled by soldering on to 
 them a piece of stiff wire to serve as a handle. The amount 
 of bi-chromate placed in each composite sample jar would 
 fill about half the space representing one percent in the neck 
 of the Babcock milk test bottle. 
 
 174. The first portions of milk added to the composite 
 sample jars containing the specified amount of lii chromate 
 will be colored almost red, but as more milk is added, day 
 b3r day, its color will become lighter yellow. The complete 
 sample should have a light straw color; such samples are 
 most easily mixed with acid when tested. If more bi-chromate 
 is used, the solution of the casein in the acid is rendered 
 difficult and calls for more persistent shaking. Bi-chromate 
 can l)e bought at drug stores or from dairy sujjpl}' dealers at 
 about od cents a pound, and will cost about 2.") cents a pound 
 at wholesale. Powdered bi-chromate of potash should be 
 ordered, and not crystals, as the latter dissolve onh' slowly 
 in the milk. Farrington's bichromate tablets contaiu the 
 correct quantity of preservative for a quart sample, and will 
 be found convenient; price per l,(U)(l tablets, $2.00. 
 
 175. Other preservatives for composite samples. 
 
 Among other substances recommended for use in butter or 
 cheese factories as milk preservatives for composite samples 
 are boracic acid compounds, formalin, chloroform, carbon bi- 
 sulfld,* copper-ammonium sulfate, sodium Huorid, ammonia- 
 
 * I>el;LW!in; c^pcriincnt ^^atinn, pit;litti report. IS'.Ki, wliirli also see for trials 
 with a large iiiuuber uf dillereut preservatives. 
 
Composite Samples of Milk. 143 
 
 glycerin (sp. gr. l.((31), and mixtures containing mercuric 
 clilorid (corrosive sulilimate) witli anilin color (rosanilin).* 
 Ttie coloring matter in the latter compounds is added to 
 give a rose color to the sample preserved, tlius showing that 
 the milk is not fit for consumption; the bi-chromate giving 
 naturally a yellow color to the milk, renders the addition of 
 any special coloring matter unnecessarj'. 
 
 None of the substances mentioned are as cheap as bi- 
 chromate or more effective for the purpose for which the}' 
 are used, when milk is to l>e kept not to exceed two or three 
 weeks. The compounds containing corrosive sublimate are 
 violent poisons, and must always be handled with the greatest 
 care, lest they get into the hands of children or persons un- 
 familiar with their poisonous properties; they will preserve 
 the milk longer than bi-chromate when applied in sufficient 
 quantities, but for factorv use the latter is amply effective, 
 and has, as already stated, the advantage in several other 
 respects. 
 
 I'JO. Care of composite samples. The composite 
 sample jars should be kept covered to prevent loss by 
 evaporation, and in a cool place. They should be kept in the 
 dark, in a special closed- closet, or at least out of direct sun- 
 light: the chromic acid formed Ijy the reducing influence of 
 light on chromate solutions i)rodiices a leather}- cream which 
 is very ditficultly dissolved in sulfuric acid. 
 
 A coating of white shellac will protect the labels of the 
 composite sample jars so that thej- may be used for a long 
 time, allowing the jars to be washed and cleaned after each 
 period of testing. The shellac is applied after the names of 
 the patrons have been written on the labels, and these have 
 
 ^- Iowa expeiiment station, bulletins ii, 11, o2. 
 
144 7'cs//iio- Milk and lis Prodiicls. 
 
 l)een |nit on tlie jiirs. (luinmed laljels, lx2,V in., answer this 
 piir|)(ise well. 
 
 Tn keeping the milk from da}- to da}-, care should be taken 
 tliat the cream forming on the milk does not stick to the 
 sides of the jars in patches above the level of the milk. 
 Unless the daily handling of the jars, and the ad<lition of 
 fresh })ortions of milk, be done with sullicient care, the cream 
 will bcconi(j lump}-, and will dry on the sides ot the jars. In 
 some cases it is nearl}' impossible to evenly distrilnito this 
 dried cream through the entire sample so as to make the 
 composite sample a true representative of the different lots 
 of milk fi'om which it has been taken. 
 
 177. Every time a new portion of milk is added to the 
 jar it should be given a gentle horizontal rotary motion, 
 therefiy mixing the cream already formed in the jar with the 
 mifk, and rinsing off the cream sticking to its side. This 
 manipnlation also prevents the surface of the milk from be- 
 coming covered with a lawyer of partially dried leather}' cream. 
 
 Composite samples having patches of dried cream on the 
 inside of the jar are the result of carelessness or ignorance on 
 the part of the operator. If a little careful attention is given 
 to the dail}- handling of the composite samples, the cream 
 which is formed in the jars can be evenly mixed again with 
 the milk without difficulty. 
 
 17S. Fallacy of averaging percentages. A compos- 
 ite sample i:>f milk should reiircsent the average quality of 
 the various lots of milk of which it is made up. This will 
 invai'ialily be true if a definite aliqnot portion or fraction of 
 the dillerent lots of milk is taken. If the weights of, say 
 ten dillerent lots of milk are a<lded together, and the sum 
 divided Ijy ten, the ipiotient will represent the average 
 
Coiiiposilc Samples of Milk. 
 
 14s 
 
 weight per lot of milk, hut the average obtained in this wa_v 
 of the tests of the dilievent lots, may not be the eorreet aver- 
 age test of the entire (Hiautity of milk. The accuracy of 
 such an average figure would depend on the uniformity in 
 the composition and weiglitw ot the ten lots of milk. AVIien 
 there is no uniformitj-, the weights of the dilferent lots of 
 milk as well as their tests, must lie considered. An average 
 of a number of weigiits can be calculated directly, but not 
 average percentages. Tlie following example illustrates the 
 difference between tlie arithmetical average of a niimfier of 
 single tests, and the tru(! average test of the various lots. 
 
 Mvtliods of calculating average percentages. 
 
 I. Milk raryi 
 
 ttr/ //( UP 
 
 .//(/! inul /(■,?/.(. 
 
 II. Milk of u 
 
 lijorin in 
 
 'Jijlils an 
 
 ( le.Kis. 
 
 Lot. 
 
 Weiglit 
 milk. 
 
 Tost 
 
 of 
 
 milk. 
 
 Weiflit 
 
 or 
 
 fat. 
 
 11. s^ 
 
 4.2 
 2s. .5 
 IS. 7 
 
 1.0 
 
 Lot. 
 
 Weight 
 
 of 
 
 milk. 
 
 Test 
 
 of 
 milk. 
 
 Weight 
 of 
 fat. 
 
 I 
 
 Ib.s. 
 120 
 ,57(1 
 :-;no 
 
 .'ir, 
 
 82 
 
 p.-r el. 
 
 ,"■>. 
 
 4.0 
 
 Iha. 
 
 „..et. 
 
 4.0 
 4,:; 
 4. 1 
 4.4 
 
 lbs. 
 in.."; 
 
 II 
 
 II 
 
 
 Ill 
 
 III 
 
 ](i 3 
 
 IV 
 
 V 
 
 IV -. 2:i.s 
 
 ',1 7 
 10, ,s 
 
 
 
 
 " 
 
 Total 
 
 1187 
 
 J. 14 
 4. 73* 
 
 'iC, " 
 
 Total 
 
 1 187 
 237 
 
 
 
 Average 
 
 True av'ge tnst.. 
 
 1 1 . 24 
 
 Average 
 
 True av'ge test 
 
 4,20 
 4,22t 
 
 10, 
 
 
 
 
 
 
 11S7 ■ 1187 
 
 171>. The flgurcs given in the table show that when the 
 
 difl'ereut lots of milk vary in test and weight, as in the first 
 
 case, the correct average test of the 1187 His. of milk is not 
 
 found b)' dividing the sum of these tests liy five, which 
 
 would give 4.14 percent; l.iut the percentage which 5t!.l* (the 
 
 total amount of fat in the mixed milk, in Ifis.) is of 11 ST 
 10 
 
146 Testing Milk and lis Prodiicls. 
 
 (the total amount of milk, in lbs.) is 4.73, and this is the 
 correct average test of the mixed milk made up of the five 
 different lots. 
 
 lu the second case, the variations in both tlie weiglits of 
 the different lots of milk, and their tests, are comparatively 
 small, and both methods of calculation give therefore 
 practically the same average test; but also in this case, the 
 correct average test is found by dividing the total amount 
 of fat l)y the total quantit}' of milk, making 4.22 percent, 
 instead of 4.20 percent, which is tlie arithmetical mean of 
 the five tests, the quantities of milk in the various lots do 
 not enter into the calculation of the latter,* 
 
 180. The second example represents more nearly tlian 
 the first one the actual conditions met with at creameries 
 and cheese factories. As a rule the mixed milk from a herd 
 of cows docs not vary more in total weight or tests, within 
 a short period of time like one to two weeks, than the fig- 
 ures given in this example. On account of this fact, sam- 
 ples taken, for instance, with a small dipper may give per- 
 fectly satisfactory results to all parlies. If the difl^erent 
 lots of milk varied in weight and test from day to day, as 
 shown in the first case, it would be necessary to use a " milk 
 thief " or a Scovell sampling tube for taking the composite 
 samples, as the size of the samples taken would tlien repre- 
 sent an exact aliquot portion of each lot of milk (KiG). 
 
 181. A patron's dilemma. The following incident 
 which occurred at the Wisconsin Dairy School creamery 
 during the past winter, will further explain the difficulties 
 met with in calculating the average tests of various lots of 
 milk. 
 
 « In Ihe experimeiil given on p. Kl, (he arithmi'lifal mean of tlie tesis given i 
 O.l.'i percent, wliile tlie true average fat content of tlie milk is 4.8',l pcrccLt. 
 
Composite Samples of Milk. izj.7 
 
 The ■weckl3' composite sample of the milk supplied )\y a 
 patron of the creamery from his herd of 21 cows tested 4.0 
 percent. One day the farmer brought to the creamery a 
 sample of the morning's milk from each of his cows, and had 
 them tested; after adding the single tests together, and 
 dividing the sum bj' 21, he obtained an average figure of 
 5.1 percent of fat. From this he concluded that the aver- 
 age test of the milk from his cows ought to be 5.1, instead 
 of 4.0, and uaturall}- asked for an explanation. 
 
 182. The first thing done was to show him that while 
 5.1 was the cojTect average of the figures representing the 
 tests of his twenty-one cows, it was not a correct average 
 test of the mixetl milk of all his cows, as he had not con- 
 sidered in calculating this average, the cjuantities of milk 
 yielded by each cow; the following illustration was used: 
 
 Cow No. 1 yield -5 lbs. of milk, test ^.r, perceot. = n.;i Ilis. ef Imtter fat. 
 Cow No. 2, yield 6 lbs. ot milk, test .'i.O pereeot. = n x ll.s, uf biiiter fat. 
 
 Total 31 llis. Sl.s.i; 1.2 lbs. 
 
 4 3 pereent. 
 
 The two cows gave 31 lbs. of milk containing 1.2 lbs. of 
 fat; the test of the mixed milk would therefore not be 4.3 
 percent (^^— ), but ''"^^"'° = 3.87 percent. If the fat in the 
 mixed milk was calculated by the average figure 4.3 percent, 
 1.33 lbs. of fat would be obtained, i. e., ,13 lbs. more than 
 the cows produced. 
 
 In order to further demonstrate the actual composition 
 of the mixed milk of the twenty-one cows, the milk of each 
 cow was weighed and tested at each of the two milkings of 
 one daj'. The weights and tests showed that the cows pro- 
 duced the following total numljer of pounds of milk and fat; 
 
14S 7\^stiiii^- Milk and Its, Prodiirls. 
 
 Morning iiiilkin;^, 1 l.'i.S lbs. of milk, containinp; r>.17 lbs. of fat. 
 Nij;lit milkiiiK, 1.30. 1) lbs. of milk, containing 4.9H lbs. of fat. 
 
 riM ■ 11 i. • 1 5.17X100 , _,, . , 
 
 The monunjT milk contained ~r, -5 — =4.;)b percent 01 
 
 1 1 o . ._> 
 
 ,. , , ^, . , . .„ 4.98X100 ., „,, .<•+<. 
 
 fat, and the night milk =.!.S0 percent 01 tat. 
 
 " 130.9 ^ 
 
 The average of 21 tests of morning milk was 4 8 percent, 
 and of 21 tests of night milk, I!. 8 percent. Tlie sura of the 
 morning and night milkings gave: mill;; 211.2 lbs. fat lfl.15 
 ll)s. The mixed morn'ug and night milk, therefore, con- 
 
 , . , 10.1,5-100 ... , ,■ J- t rni ■ ■ .1 4- 
 
 tamed ^ ,— =4.1 perci'iit ol fat. J his is the true aver- 
 age test of the morning and night milkings of these twenty- 
 one cows, as found by weighing and testing separatelj' the 
 milk of each eow at both milkings, 
 
 183. The total milk was strained into a large can at the 
 farm, both in the morning and in the evening, A sample of 
 the mixed milk was taken in each case with a longdiandled 
 dipper as soon as the milkings were finished. When the 
 cans of milk were delivered at the creamerj', a sample of 
 each was taken with a Scovell sampling tube. The tests of 
 these four samples are given below, together with the re- 
 sults from the individul tests. 
 
 Morning miU;. Nighl milk. 
 
 Sample taken at the farm, with dipper.. 4.4 percent, 3,S percent, 
 Sai7ii>le taken at creamcr^^ with Scovell 
 
 tube 1.,") percent. 3.7 percent. 
 
 Calculated from wci;j:lits and tests of 
 
 milk from each cow 4.5 jicrcent. 3.S percent. 
 
 The ligures gi\'cn show that practically uniform tests were 
 obtainc<l by the dillerent metluids of .sampling. 
 
 The sum of the weights of the milk from the different cows 
 was as follows: 
 
M„lil m,ll:. 
 
 imilij fiulf 
 
 130.0 ll:is. 
 
 24-I-.2 lbs. 
 
 S.;) lbs. 
 
 21.2 lbs. 
 
 
 2.5 lbs. 
 
 
 
 122.0 lbs. 
 
 220.5 lbs. 
 
 Coinpoiilc Samples of Milk. 149 
 
 Jloilihig Mill.-. 
 
 Total milk produced 113.3 lbs. 
 
 Milk in samples 12.3 lbs. 
 
 Milk for family use 2.5 lbs. 
 
 Milk taken to creanier_y OS. 3 lbs. 
 
 It has alteadj' been shown from the weights and tests of 
 each cow's milk that the herd milk contained 4.1 percent of 
 fat. Multipl)-ing the total milk delivered at the creamery, 
 220.5 lbs., bj' 4.1 gives 9.04 lbs, of fat. The morning and 
 night milkings, which were weighed and tested separately, 
 contained the following quantities of butter fat. 
 
 Morning milk OS. 5 lbs. X test 4.5 = 4.4.3 lbs. of butter fat. 
 
 Nitrht milk 122.0 lbs. X test 3,S = 4.63 lbs. of butter fat. 
 
 Total 220.5 lbs. 9.06 lbs. 
 
 By weighing, sampling and testing separatel)' the morn- 
 ing and night milkings of twentj'-one cows, deducting the 
 weight of milk in the samples, and what was taken out for 
 family use, it was found that 9.04 lbs. of butter fat was sent 
 to the creamer}'. The weights and tests of this same milk 
 when delivered at the creamery, gave 9.06 lbs. of butter fat. 
 
 184. This example furnishes an excellent illustration of 
 the accuracy of the Babcock test, and of the closeness of 
 results which maj' be obtained at creameries when proper 
 care is taken in weighing, sampling and testing the milk. 
 Similar demonstrations maj- be made b}' any factory operator, 
 and with equallj^ satisfactory results, provided that the work 
 is carefully done. 
 
150 Tcstiiiiy Alilk and Its Products. 
 
 CHAPTER XI. 
 
 CREAM TESTINQ AT CREAM=QATHERINQ 
 CREAHERIES. 
 
 185. The cream delivered at gathered cream factories is 
 now in many localities tested by the Baljcock test, and this 
 has been adopted as a basis of paying for the cream in the 
 same manner as milk is paid for at separator creameries. It 
 has been found to be more satisfactory to both cream buyer 
 and seller, than either the oil test churn or the space (or 
 gauge) systems which have been used for this purpose in 
 the past. 
 
 The details of the application of the Babcock test to the 
 practical work at cream-gathering creameries have been 
 carefully investigated by Winton and Ogden in Connecticut,* 
 Bartlett in Maine, t and Lindsey in Massachusetts; X and we 
 also owe to the labors of these chemists much information 
 concerning the present workings of other systems of paying 
 for the cream delivered at creameries. 
 
 ISO. The space system. Numerous tests have shown 
 that one space or gauge of cream does not contain a definite, 
 uniform amount of fat. In over 100 comparisons made by 
 Winton it was found that one space of cream ? contained 
 
 *('r»nn. ixpcririient .station, (New Haven) bull. No. IDS and 119; report 1894, 
 p|,. 2H-'2I1. 
 
 ■|- .Maine experiment station, Imll. S and 4 (S. S). 
 
 I Hatch experiment station, report 1894, j.p. 9'.;-ln3; 1S9.5, pp. 67-70. 
 
 gTlie sfince ia the volume of a cylinder, 8J^ inches in diameter and ^^ of an 
 inch hif^h. The number of sjiaces in each can of milk is read olT before skimmiug 
 by means of a scale marked on a strip of glass in the side of the can. (Conn. txp. 
 sta., bull. No. 119). 
 
Cream Testiiiii' at Creameries. 
 
 151 
 
 from .072 to ,170 lbs. of butter fat, or on the average, .13 lbs., 
 and the number of spaces required to make one pound of 
 butter varied from 5.01 to 11.72. It is also claimed that in 
 the winter season when the cream is gathered at long inter- 
 vals, as once a week, it is necessary for the bu3-er to accept 
 the seller's statement of the record of the number of cream 
 spaces which he furnishes, since the cream cannot be left in 
 
 Fig. 43. The oil test churn. 
 
 the creaming cans for so long a time. These objections to 
 the space sj-stem appl}- only to the method of paying for the 
 cream, and not the manner in which the cream is obtained. 
 
 187. The oiNtest churn. As stated in the introduction, 
 the oil-test churn (fig. 43), has been used quite extensively 
 among gathered cream factories; thissj-stem is based on the 
 
152 Test ill L^- Milk and lis Products. 
 
 number of creamery inches of cream which the various 
 patrons deliver to the factory; one inch of cream contains 
 lli; cubic inches (i. e., a Layer of cream one inch deep in a 
 12-inch pail; two inches in an 8-inch pail contains 100.531 
 cubic inches, two inches in an 8-y-inch pail 110.18 cubic in- 
 ches, and two inches in an ST^-inch pail 113.490 cubic 
 inches). The driver pours the patron's cream into his 12- 
 inch gathering pail, and with his rule measures and records 
 the depth of the cream in the can in inches and tenths of an 
 inch. The cream is then stirred thoroughly with a ladle or 
 a stout dipper, and a sample is taken b}' filling a test tube 
 from the oil test churn outfit, to the graduation marls by 
 means of a small conical dipper provided with a lip. A 
 driver's case contains either two or three "cards," holding 
 fifteen test tubes each. The tubes as filled are placed in the 
 case, and the corresponding number is in each instance re- 
 corded in front of the patron's name together with the 
 number of inches of cream furnished by him. 
 
 On the arrival at the creamery the tin cards holding the 
 tubes are placed in a vessel filled with water of the temper- 
 ature wanted for churning (sajr, 60° in summer, and 05 to 70° 
 in winter). When ready for churning thej' are placed in the 
 oil-test churn, the cover of the churn put on, and the sam- 
 ples churned into butter. On the completion of the churn- 
 ing, the cards are transferred to water of 175-100' Fahr., 
 where thej' are left for at least ten minutes to melt the 
 butter and " cook the butter milk into a curd." The oil will 
 now be seen mixed all through the mass. The test tubes 
 are then re-tempered to churning temperature and churned 
 again, by which process tlie curd is broken into fine par- 
 ticles, which, when the Initter is re-melted, will settle to 
 the bottom. The butter is melted after the second churnina; 
 
Cream Testing at Creameries. 153 
 
 by placing the tubes in water at 150-175° F., allowing them 
 to remain therein for at least twent}' minutes. If a clear 
 separation of oil does not take place, the sample must some- 
 times be churned three or four times until a good separation 
 is obtained. A clear separation of the fat in oil test churn 
 tubes is often helped by adding a little sulfuric acid to them. 
 
 The length of the column of liquid butter fat thus separ- 
 ated is determined by means of a special rule for measuring 
 the butter oil; this shows the number of pounds and tenths 
 of a pound of butter which an inch of cream will make; 
 the first tenth of a pound on the rule is divided into five 
 equal parts, so that measurements may be made to two- 
 hundredths of a pound. The melted fat is measured with 
 the rule, by raising the tin card holding the bottles, to about 
 the height of the eye; the reading is recorded on the 
 driver's tablet under Test per inch, opposite the number of 
 the particular patron. The test per inch multiplied by the 
 inches and tenths of an inch of cream supplied will give the 
 butter yield in pounds, with which the patron will be credited 
 on the books of the creamery. 
 
 188. The objection to this system of ascertaining the 
 quality of cream delivered b}' different patrons lies in the 
 fact that it determines the churnable fat, and not the total 
 fat of the cream; the amount of the former obtained is de- 
 pendent on manj' conditions bej'ond the control of the pat- 
 ron, viz: the acidity and the temperature of the cream, the 
 size of the churn or churning vessel, etc. The same reasons 
 which caused the churn to be replaced \)y methods of deter- 
 mining the total fat of the milk, in the testing of cows 
 among dairymen and breeders, have graduallj' brought 
 about the abandonment of the oil test in creameries, and the 
 adoption of the Babcock test in its place. 
 
154 Test inn Milk and Its Products. 
 
 189. The Babcock test for cream. Both the space 
 system and the oil test churn used for estimating the quality 
 of cream at creameries have now largely been replaced by 
 the Babcock test in the more progressive creameries in this 
 country, and composite samples of cream are collected and 
 tested in a similar manner as is done with milk at separator 
 creameries and cheese factories. 
 
 A very satisfactory method of arrangements for working 
 the Babcock test, which is in use in many Eastern cream- 
 eries, is described by AVinton and Ogden in the Connecticut 
 report, previously referred to. The cream gatherer who 
 collects the cream in large cream cans is supplied with a 
 spring balance (1, see fig. 44), pail for sampling and weigh- 
 ing the cream (2), sampling tube (3), and sample bottles (5). 
 At each patron's farm he takes from his wagon the sampling 
 pail and tube, the scales, and one small collecting bottle. He 
 should find in the dairj' of the patron the cans of perfectly 
 sweet cream, kept at a temperature of 40^ to 50'' F., and 
 protected from dirt and bad odors. Either sour or frozen 
 cream must be rejected. The patron's number should l:ie 
 painted in some conspicuous place near the cream cans in 
 his dairy house. The gatherer hangs the scale on a hook 
 near the cream to be collected; tbe scale should be so made 
 that the hand of the dial will stand at zero when ihe empty 
 pail is hung on it. The cream is then poured at least twice 
 from one can to auother in order to mis it thoroughlv.* 
 
 * The Decessity of care in mixing Ibe creaui is shown by tbe following illustra- 
 tion given by the authors referred to : 
 
 Peiccnl ol fat. in cream which s/ood /or 24 hours. 
 
 
 
 
 Sample drawn 
 
 
 Surfuce. 
 
 Buttom. 
 
 ■with sampling tube 
 
 Not mixed 
 
 28.0 
 
 5.0 
 
 19.2.5 
 
 
 23.75 
 
 22.0 
 
 22. 50 
 
 
 
 
 22. 25 
 
Cream Tesliiii'' at Creameries. 
 
 155 
 
 11 a 7 ° 5 
 
 Fig. 44, OutQt for cream testing by the Balicock test at gathered cream factories. 
 
 190. When properly mixed, the cream is poured into 
 the weighing pail, and is weighed and sampled. The 
 authors give the following description of the cream samp- 
 ling tube used, and directions for sampling and weighing 
 the cream. 
 
156 Tcsliiig- Milk and Jls Products. 
 
 '^ Samplin;:^ Tube. — This tube, devised by Mr. Ogden, is of stout 
 brass, about .,'., of an incb thick, and a few inches longer than the 
 weighing pail which is used with it. On the upper end, a small 
 brass stop-cock of the same bore is fastened. It should be nickel 
 plated inside and out, to keep the metal smooth and free from 
 corrosion. These tubes ma3'be obtained from less than ,\ to over 
 14 inch bore. The greater the diameter of the weighing pail, the 
 mder should be the bore of the tube. For use with pails 8 inches 
 in diameter, a ,■',; inch bore sampling tube will serve the purpose, . 
 but when the pail has a diameter of 9 or more inches, a tube with 
 a bore of 'i inch or more should be used. It must be borne in 
 mind that doubling the diameter of the pail, or of the sampling 
 tube, increases the capacity fourfold. 
 
 The tube when not in use should be kept in an upright position 
 to permit draining. 
 
 "Sampling and Weighing. — Lower the sampling tube with the 
 cock open, to the bottom of the weighing pail which holds the 
 mixed cream. When it is filled, raise it out of the liquid and allow 
 it to drain for a few seconds. B3' this means the tube is rinsed 
 with the cream to be sampled and any traces of cream adhering 
 to the tube from previous use are removed. With the cock still 
 open, slowly lower the sampling tube to the bottom of the cream 
 pail. After allowing a moment for the cream to rise in the tube 
 to the same height as in the pail, close the cock and raise the 
 sampler carefully out of the cream. As long as the cock is closed, 
 the cream in the tube will not flow out, unless the tube is strongly 
 jarred. Allow the cream adhering to the outside of the tube to 
 drain off for a few seconds, then put the lower end into the 1 to 
 I'ooz. wide-mouth glass collecting bottle which bears the patron's 
 number on its cork, and open the cock. The cream will then flow 
 out of the sampler into the bottle, which is afterwards securely 
 corked and put into the cream-gatherer's case. Immediately 
 weigh the cre.ani in the cream pail to the quarter or half pound, 
 as may be juilgcd expedient, and record the weight. 
 
 " If the patron has more than one jjailful, repeat with each pail- 
 ful the operation of sampling and weighing, putting all the sam- 
 
Cream TestinQ- at Creameries. 
 
 157 
 
 pies in one and the same bottle. Weigh all cream collected, in 
 one and the same sampling pail and draw a sample irom each 
 separate portion weighed." 
 
 191. After sampling and weighing each patron's cream 
 it is ponred int(j the driver's large can, and the sample bot- 
 tles are carried in a case to the creamer]' where the con- 
 tents of each are poured into the composite sample jar of 
 tlie particular patron. The accompanying illustration (fig. 
 4.')) shows an arrangement for keeping the composite sample 
 jars in the testing room of the creamer}*. 
 
 192. The samples of cream in the small fiottles, Itesides 
 furnishing the means of testing tlie richness of the cream, 
 
 
 Fig, 45. Case for holding composite sample bottles at creamery. 
 
158 Teslino Milk and Its Products. 
 
 give the creamerj' owner or manager an opportunity to in- 
 spect the flavor of each lot of cream, and the condition in 
 which it has been kept by the various patrons. Potas- 
 sium bi-chromate is placed in the composite sample jars, 
 and these are cared for and testeil in the same manner as 
 composite samples of milk (17G), 
 
 193. The collecting bottles should be cleaned with cold, 
 and afterwards with hot water, as soon as they are emptied, 
 and before a film of cream dries on them. When washed 
 and dried, these bottles are placed in the cases, ready for 
 the next collecting trip. There can be no confusion of liot- 
 tles since the corks and not the bottles are marked with the 
 numbers of the respective patrons. 
 
 1!)1. When cream is bought liy this system of testing 
 composite samples, the patrons are paid for the number of 
 butter fat contained in their cream, in exactly the same waj' 
 as milk is paid for at separator creameries. It makes no 
 difference how thick or how thin the cream maj- be, or how 
 much skim milk is left in the cream when brought to the 
 factory. Eight)' pounds of cream containing 15 percent of 
 fat will bring no more or less than 48 pounds of cream 
 testing 25 percent; in either case VI pounds of pure butter 
 fat is delivered, which will make the same amount of butter 
 in both cases, viz: toward 14 lbs., and both patrons should 
 therefore receive the same amount of monej-. 
 
 There is a small difference in the value of the two lots of 
 cream to the creamery owner or the butter maker, in favor 
 of the richer cream, both because its smaller bulk makes the 
 transportation and handling expenses lighter, and because 
 slightl}' less butter fat will be lost in the butter milk, a 
 smaller quantit}- of this being obtained from the richer 
 cream. But it isdoufitful if the differences thus occurring 
 
Cream Testing- at Creameries. 159 
 
 are of sufficient importance to be noticed under ordinary 
 creamery conditions; tlie example selected presents an ex- 
 treme case of variation in the fat content of cream. A trial 
 of this system at five Connecticut creameries, sup|)lied mostly 
 with Cooley cream, by over 175 patrons, showed that the 
 average composition of the cream from the different patrons 
 varied onlj- from 1G.9 to 19, S percent fat. The cream of 
 some patrons on certain days contained onlj' 0.5 percent of 
 fat, and other patrons at times had as high a test as :!(i per- 
 cent., but these great differences were largely evened up 
 when the average qualitj' of the cream delivered during a 
 period of time, like a month or more, was considered. 
 
 195. Smaller differences in the composition oi' cream 
 will, howe-^er, always occur, even if the same system of set- 
 ting the milk, like the cold deep-setting process, is used, and 
 the water is Icept at the same temperature at all times. This 
 is due to differences in the composition of the milk and its 
 creaming quality; whether largely from fresh cows or from 
 late milkers; whether kept standing for a time before being 
 set or submerged in the creamer immediatel}' after milking 
 and straining; diameter of creaming cans, etc. Bartlett 
 states * that the percentage of fat in the cream from the 
 same cows maj* be increased ten percent or more by keeping 
 the water at 70^ instead of at 40^ F. The higher temper- 
 ature will give the richer cream, but the separation will not 
 be so complete, since a richer skim milk is obtained from 
 the milk set at the higher temperature. Separator cream is 
 not materially influenced hy the conditions mentioned, as 
 the separator can be regulated to deliver cream of nearly 
 uniform richness from all kinds of sweet milk. 
 
 ■■Maine experiuienr .station, bulletin Nu. 3 (S. S). 
 
i6o Testiiio- I\Iilk and lis Products. 
 
 CHAPTER XII. 
 CALCULATION OF BUTTER AND CHEESE YIELD. 
 
 A. CALCrjLATION llF YjEI.D OF BiJTTER. 
 
 1<H>. Butter fat test and yield of butter. The Bab- 
 cock test shows the amount of pure butter fat contained in 
 a sample of milk or other dairy products. The butter ob- 
 tained hy churning cream or milk contains, in addition to 
 pure Ijutter fat, a certain amount of water, salt and curd. 
 While an accurate milk test gives the total quantity of but- 
 ter fat which there is in the sample of milk or cream tested, 
 the churn cannot be depended upon either to leave the same 
 amount of butter fat in the butter milk or to include the 
 same amount of water, salt and curd in the butter at each 
 churning. 
 
 If a quantity of milk, say 3000 Lbs., be thoroughly mixed 
 in a vat, and then divided into half a dozen equal portions, 
 a Babcock test of the different lots will show the same per- 
 centage of butter fat in each portion. If, on the other hand, 
 each of these lots be skimmed, and the cream ripened in 
 different vats and churned separately, the same weight of 
 luittcr from each lot of 50f) lbs. of milk will not Ije olitained, 
 even by the most expert butter maker, or if all the opera- 
 tions of skimming, cream ripening, churning, sailing and 
 butter-working were made as nearly uniform as possil)le. 
 Careful operators can handle the milk and cream so that 
 very nearly the same proportion of the fat contained in the 
 
CaJctilation of Biillcr and Cheese Yield. 
 
 i6i 
 
 milk is rerovcred in the butter in different chiirnings, but 
 since the water in butter is lield mechanically, and is not 
 chemically comljined with it, the amount retained by the 
 butter is quite variable in different churnings, espcciall}' 
 since the laws governing the retention of water in butter are 
 bat imperfectly understood. 
 
 I*)7. Variations in the composition of butter. As 
 
 an illustration of the variability of batter in its composition, 
 the analyses of the Initter made in the lireed tests at the 
 World's Fair in IS'.Jo, may here be cited; the butter was in 
 all cases made 1)3' as nearly identical methods and under as 
 uniform conditions as could possibly be obtained by the 
 skilled operators having this work in charge; the average 
 composition of 350 samples of this butter, with upper and 
 lower limits, was as shown in the following table. 
 
 Composition of samples of butter, Worlds Fair, 1S9,). 
 
 Average of .350 analy- 
 ses 
 
 Lowerand upper lim- 
 its 
 
 Percent. 
 
 11.57 
 
 8.63-15.00 
 
 Percent. 
 81.70 
 7B. .5.3-38. 26 
 
 Salt and 
 asb. 
 
 ^um of water, 
 curd, salt 
 and a^b. 
 
 Percent. 
 15. .30 
 
 Analyses of fifty samples of creamery butter taken from 
 the tubs ready for market at as manj- Wisconsin creameries, 
 in 1890, indicated that no two of them were exactly alike in 
 composition, Init varied within the limits given below.* 
 
 ■ Wisconsin experiment station, bull. oG. 
 11 
 
l62 
 
 Tcsliiiis Milk (iiul lis ProdurLs. 
 
 Suinnuirij of analyses of Wisconsin creamery hutter. 
 
 
 Water. 
 
 Bulter 
 fat. 
 
 Curd. 
 
 Salt 
 and asti. 
 
 Sum of 
 water, .^alt 
 and curd. 
 
 Highest 
 
 Percent, 
 
 17.03 
 
 '.1. 18 
 1^.77 
 
 Percent 
 
 87. .50 
 77.07 
 
 8;-:. 08 
 
 Percent. 
 
 2. 4.5 
 0. :% 
 1.28 
 
 Percent. 
 
 4.73 
 1 . 30 
 2.S7 
 
 Percent. 
 
 22. :i.-j 
 
 
 
 
 
 The preceiling anal3-.ses show the coiuposilion of butter 
 made at one place where ever}- possiltki effort was taken to 
 produce a uniform product, and of butter made at flftj- dif- 
 ferent creameries, where there wa.s more or less variation in 
 the different operations ol' manufacture, and in the appli- 
 ances and machiuerv used. The majority of the samples of 
 butter anal^'zed wore, in either case, uaturall}' of, or very 
 near, the average composition given, but since there is such 
 wide varitttions in the coiuposilion of the batter made fiy 
 the uniform methods adopted in the World's Fair breed tests, 
 butter of a more uniform composition cannot be expected 
 from the thousands of diflerent creameries and pri\'ate 
 dairies which supply the general market with l.iutter. 
 
 The analyses of the fifty samples of creamery Ijutter, 
 o-iven aliovc, show that the content of the butter fat varied 
 from 77 to over 87 percent, and according to the average of 
 the analyses, 83 i)Oun'ls of Itutler fat was contained in, or 
 made, 100 lbs. of butter. There was, therefore, in this case 
 produced 1^0,5 percent more butter than there was liutter 
 fat, since 
 
 83:1(10 : : 100 : .x : therefore 
 
 lf)0,-: 100 
 8;^ 
 
 X 
 
 i-;o..>. 
 
Calc Illation of IJ II Iter and Cheese Yield. 163 
 
 IDS. "Overrun "of churn over test. The yield of 
 butter is not, however, as a rule compared with the amount 
 of butter fat contained in the butter, but with the total but- 
 ter fat of the whole milk from which it was made. This 
 "increase of the churn over the test" is what is generally 
 called the overrun in creameries. 
 
 The overrun obtained in ditferent creameries, or even in 
 the same creameries at different times, will be found to ^'ary 
 considerably. When the milk is accurately tested, and the 
 butter well worked, this overrun will vary from 10 to 1(1 j.ier- 
 cent; that is, if a cjuantity of milk contains exactly IfMJ lbs, 
 of butter fat, as found by the l^abcock test or any other ac- 
 curate methoilof milk testing, from 110 to 1 1(1 lljs. of liutter 
 ready for market may be made from it. 
 
 Variations will occur in the speed of the se|)arator, in the 
 conduct of the ripening and the churning processes, and in 
 the condition of the butter when the churn is sL<>pi)ed, e\en 
 under the very best of care and attention to details; and abso- 
 lutely uniform losses of I'at in skim milk and batter milk, or 
 the same water content of the t)utter cannot, therefore, be 
 expected. 
 
 IIMK Factors influencing the overrun. Theoverruu 
 is influenced by two factors: the losses of butter fat sus- 
 tained in separating the milk and churning the cream, and 
 the gain due to the admixture of water, salt, etc., in the 
 manufacture of butter. Considering first the losses of fat 
 in skim milk and butter milk, the separator usually, when 
 run at normal capacit}', will leave the same percent of fat in 
 skim milk, whether rich or poor milk is skimmed; an excep- 
 tion to this may be found in separating rich milk having 
 large fat globules, or milk from fresh milkers, in either of 
 
164 Testing Milk and Its Products. 
 
 which eases the large size of the fat gloliules occasions a 
 more complete separation of fat by the centrifugal force. But 
 generally, speaking, the statement holds good that the total 
 loss of fat in separator skim milk is a factor of the quantity 
 of milk run through the separator, rather than of its quality. 
 It follows from this, however, that the relatice losses of fat in 
 skim milk will var^- to some extent according to the quality 
 of the milk separated. Selecting two extremes in the qualitj' 
 of milk, 2.5 and 0.0 percent of fat, there will be found, say 
 .2 percent of fat in the skim milk from either lot, provided the 
 separator is not unduly crowded, and the separation is con- 
 ducted under normal conditions in either case. But .2 per- 
 cent fat makes 8 percent of the total fat in the poor milk 
 
 ( -^^^ "''')' ^'^'^ oiily 3 percent of that in the rich milk. 
 
 It takes 4000 lbs. of the 2.5 percent milk to furnish 100 lbs. 
 of fat, and only 1666 lbs. of the 6 percent milk; in skim- 
 ming the poor milk, a loss of .2 percent of fat is sustained in 
 the skim milk from 4000 lbs. of milk, while in the rich milk 
 a similar loss is sustained in the skim milk from only 166G 
 lbs. of milk. 
 
 The example gives an extreme case, and one not likely to 
 be met with in practice. The range in the richness of the 
 milk delivered by different patrons at the factory is usually 
 within one-half a percent of fat. In such cases the propor- 
 tion of fat lost in skimming does not vary much, e. g., in 
 case of milks containing 3 5 and 4 percent of fat, and varia- 
 tions in the overrun occurring when the proper care in skim- 
 ming, ripening and churning is taken, are due, therefore, 
 primarily to differences in the water content of the butter 
 made (107). 
 
Calciilaliini of Bitltcr and Cheese I'ield. 165 
 
 200. The losses from ver}- poor, ver}' rich and average 
 milk, as received at creameries and cheese factories, can be 
 traced from the following statement; this gives the cjuantitics 
 of fat lost in handling milk of four grades, viz: 2.5, 3.5, 4.0 
 and CO percent, in case of each grade calculated to a stand- 
 ard of 100 lbs. of fat in the milk. 
 
 To supplj' 100 lbs. of fat would require the following 
 amounts of the ditferent grades of milk: 
 
 4000 lbs. of milk testing 2.5 percent will contain 100 lbs. of fat. 
 
 2857 " " " 3,5 ' IOC 
 
 2500 " " " 4.0 " " " 100 " " 
 
 1666 ■' " " 6.0 100 " " 
 
 Assuming that the skim milk contains .2 percent of fat 
 and makes up SO percent of the whole milk, and that the 
 butter milk tests .?> percent, and forms 20 percent of the 
 whole milk, the butter fat record of the quantities of differ- 
 ent grades of milk containing 100 lbs. of fat will appear as 
 follows; 
 
 Fat available for butter in different grades of milk. 
 
 Grade of milk. 
 
 WholH milk. 
 
 Skim milk. 
 
 Butter milk 
 
 Total 
 loss. 
 
 Fat 
 
 a\ aihit,le 
 
 lor 
 
 t..uHer. 
 
 
 4000 til. 
 2, ,5 per et. 
 
 3200 It.. 
 . 2 per et. 
 
 ,-(00 It.. 
 , .3 per et. 
 
 8.8 
 6.3 
 5..> 
 8.0 
 
 I'ereent. 
 
 
 
 Fat. 
 
 1(10 lb, 
 
 28,57 It., 
 3,,"> pL-r rt. 
 
 HA It-.. 
 
 22,s,'i It.. 
 . 2 per et. 
 
 2.4 It,. 
 
 ,172 It., 
 ,3peret. 
 
 91 " 
 
 
 
 
 
 Fat 
 
 100 It., 
 
 2.5110 It., 
 4 per et. 
 
 4.(1 It., 
 
 2OO11 Ih, 
 .2 per et. 
 
 1.7 It., 
 
 ,500 11.. 
 ,,3peret. 
 
 
 4.0 percent... 
 
 
 Fat 
 
 100 11., 
 
 icr.i;- , It.. 
 6 p-rct. 
 
 4.0 It., 
 
 i:;3:i It., 
 .2 perct. 
 
 !..■> 11. 
 
 333 11., 
 ,3 per et. 
 
 W,.> 
 
 
 
 Fat, 
 
 100 It., 
 
 •2.6 It., 
 
 1.0 It., 
 
 
 
 
l66 7<\s//wi,'- Milk and Jls Producls. 
 
 The table shows that with 2.5 percent milk, there is a loss 
 of (i. 4 lbs. of Irtt in the skim milk aii<l 'L. \ lbs. of fat ic the 
 butter milk for every 100 lbs. of fat in tlie whole milk, or a 
 total loss III' S.S lbs. from these sources. In case of 6 per- 
 cent milk those losses are 2.G Dis. and 1.0 lbs. for skim milk 
 and butter milk, respectivelj'; a total loss of 8.(i lbs., or 5.2 
 Ills, less than the losses with the very poor milk. This 
 difference in the losses ))etween I!. 5 percent and 4.0 percent 
 milk shrink to only .8 pound of fat when a quantitj' of 
 milk containing 100 lbs. of fat is handled in both cases. 
 
 The o\'errun from each of the four grades of milk can be 
 calculated to butter containing a certain percent of fat. The 
 fat content of butler varies greatly, as has been shown 
 (lOY); assuming it to lie 83 percent, on the average, the 
 quantity of butter obtained from tlie 100 lbs. of fat, or 
 rather from the portion thereof which is available for butter, 
 in each case would be as follows : 
 
 liulli-T crmL 
 Aniilahlr fdl. K',j,r<:l.jal. 
 
 100 lbs. offat from 4000 lbs. of 2.5 prct. milk.Ol .2 1bs.=109.61bs. 
 100 " " " 2S57 " 3.5 " " 93.7 " =112.9 lbs. 
 
 100 " " " 2500 " 4.0 " " 94.5 "=113. 8 lbs. 
 
 100 1<J66 " 6.0 " " 96.4 " =116.11bs. 
 
 The overrun in each case would be: 
 
 For 2.5 percent niilk = 109.6 — 100= 9.0 percent. 
 ;i.5 " " =112.9 — 100 = 12.9 
 
 4.0 " " =113. H — 100 = 13.8 
 G.O " " =116.1 = 100 = 16.1 
 
 All butter 7nakers should obtain more butter from a cer- 
 tain quantity of milk than the Babcock test shows it to con- 
 tain liufter fat, but it is impossible to know exactly how 
 much l)utter fat is lost in the skim milk and the flutter milk, 
 unless these products are tested, and how much water, salt 
 and curd the butter will contain. 
 
( '(ilrnliii/oii ol ]hil Icr mid Cliccsc ) icid. 167 
 
 •301, Calculation of overrun. The overrun is calcu- 
 lated liy siilitractiug llie amount of liutter fat contained in 
 a certain (juantity of niillv, from the amount of liuttcv made 
 I'rcim it, and tinding liie percent which this ditt'erence is of 
 the amount ot hatter tat in tlic milk. 
 
 Exawplc. SilDO lbs. of milk is received at tlie creamery on a 
 certain (la\-; llie avera>;e test ol the niiUx is o.s percent. ,'i4-0 lbs. of 
 butter was made from tliis milk, as shown liy the wei;;hts of the 
 packed tubs. Hv a simple muUI]»lication we find th.at the ndlk 
 contained SOOdX .•18S=304- His. ot butter fat. The (liherence be- 
 tween the wei,L;ht of butter anil butter iat, is, therelore, 36 II3S.; 
 
 oCiXllio 
 ?>{'< is ~ -=tt.S percent ot the iiuantitv ot liutter lat m the 
 
 milk; that is, the overrim l(U' thedav considered was 1 1.-'-; percent. 
 The formula for the ovcj-niti is as follows: 
 
 _ lb— t) TOO 
 
 X — ^ 
 
 h and /' designating the quantities of lintter and butter fat, 
 
 respectively, made from or contained in a certain quantity of 
 
 milk. In the preceding example, the calculation would be as 
 
 , ,, i.'UO— 3041 too , , ^, . 
 
 follows : =1 1.^ i)ercent. 
 
 304. ' 
 
 '20'^. Conversion factor for butter fat. A committee 
 of the Association of American Agricultural Colleges and 
 Experiment Stations reported at the ninth annual conven- 
 tion of the Association that " in the ninet\--day Columbian 
 Dairy Test, iHJ.dT percent of the fat in the whole milk was 
 recovered in the butter. This butter on the average contained 
 Si'. 37 i)ercent butter fat; in other words, 117.3 pounds of but- 
 ter were made from each loO pounds of butter fat in the 
 whole milk.* The exact conversion factor would be 1.173. 
 
 * When .S2.:;7 Ills, of biutor fat will make 100 lbs. of Lmlter, liow luueh Imtter 
 will '.ti'i 07 Ills, oi butter fat make ? .s_'.;;7 i ;iG.0,7 : : InO: x, i = 117 Z. 
 
1 68 yoV///-,' J\lilk and J is Prudurls. 
 
 As this is an awkward imraber to use, and as 1,1 is so nearly 
 the same ... it has seemed best to recomuiend that 
 the latter be used as the eonversion faetor." 
 
 A resolution was adopted by this association recommend- 
 ing that the approximate e(|uivalent of batter be computed 
 ))y multiplying the amount of butter fat by 1,',. 
 
 These figures represent more than ordinary care in testing, 
 skimming and churning, and probably the minimum loss of 
 fat in the manufacturing processes. The increase of churn 
 over test represented by one-sixth, or 10 percent, therefore 
 may be taken as a maximum " overrun." Butter makers who 
 report overruns of 1(1-20 percent do not show their expert- 
 ness in butter making by such high figures, but their lack of 
 accuracy in testing, or carelessness in working the butter; a 
 large overrun may be oljtained both by reading the test too 
 low, and by leaving an excess of water in the butter thi-ough 
 insudicient working or other causes. 
 
 2(H{. Butter yield from milk of different richness. 
 
 a. Use of huttcr chart. The approximate yield of butter 
 from milk of dittbrent richness is shown in ta))le IX in the 
 Appendix. This table is founded on ordinary creamery ex- 
 perience and will be found to come near to actual every-day 
 conditions of creameries where modern methods are followed 
 in the handling of the milk and its products. The table has 
 been prepared in the following manner: 
 
 It is assumed that the average lossof fat in the skim milk 
 is .20 iiercent, and that 85 lbs. of skim milk is obtained 
 from each 100 lbs. of whole milk; to this loss of fat is added 
 that taking place in the butter milk; about 1(1 lbs. of butter 
 milk is obtained per 100 lbs. of whole milk, testing on the 
 average .30 percent. 
 
Ciih Illation of Butter and Cheese J'iehi. 169 
 
 If / designate the fat in 100 lbs. of milk, then the fat 
 recovered in the butter from lOO lbs. of milk will be 
 
 There is, on the other hand, an increase in weight in the 
 butter made, owing the admixture of non-fatt}' components 
 therein, principall)- water and salt. Butter packed and 
 ready for the market will contain in the neighborhood of 
 81 percent of fat (197), so that the fat recovered in the but- 
 ter must be increased by '„"" = 1.10. If B therefore desig- 
 nate the yield of butter from 1(10 lbs. of milk, the following 
 formula will express the relation between j'ield and fat con- 
 tent, provided there are no other factors entering into the 
 
 problem, viz: 
 
 B = (f — .20) 1.19 
 
 Certain mechanical losses are, however, unavoidable in 
 the creamery, as in all other factory operations, viz: milk and 
 cream remaining in vats and separators, butter sticking to 
 the walls of the churn, etc, These losses have been found 
 to average about 3 percent of the total fat in the milk 
 handled, under normal conditions and under good manage- 
 ment (202); we therefore deduct this percent from the pre- 
 ceding value for B, and have: 
 
 ]!=(f— .2(1)1.16 
 
 204. Table IX in the Appendix, founded on this formula, 
 may be used to determine the number of pounds which the 
 milk delivered by the various patrons within the limits of 
 3 and 5.3 percent will be likelj- to make. It presupposes 
 good and careful work at the separator, churn and butter 
 worker, and will generallj' under such conditions show yields 
 of butter varying but little from those actuallj' obtained. 
 It may also ))e conveniently used liy the butter maker or 
 
170 Tcsliii'j; Milk (iiid Its Produch. 
 
 the niuiiagei' to check the work in the crcarnery; the aver- 
 age test ijf the milk received daring a certain period is Ibund 
 bj' dividing the total hutter fat received by the total milk, 
 multiplying by Idl); the amount of butter which the total 
 milk of this average fat content will make according to the 
 table, is then compared witli the actual churn yield. 
 
 lixample. A creamery receives 200,000 llis. of milk during a 
 month; tlie milk of each patron is tested and the fat contained 
 therein calctilatcd. The sum of these amounts of fat may be 75S3 
 Iti?.; the average test of the milk is then 3.70 percent. Ac- 
 cording to table IX, 10,000 lbs. of milk, testing 3.8, will make 
 421.2 lbs. of Imtter, and 200,000 lbs., therefore, «l-2-t lbs. of Init- 
 ter. The total f|unntit_v of butter made during the month should 
 not vary appreciably from this figure. 
 
 205. b. Use of overrun table. The table referred to al)0ve 
 gives a definite calculated butter 3'ield for each grade of 
 milk, according to the average creamery conditions. As it 
 may be found that this table will either give uniformly too 
 low or too high results, table X in Appendix is included, bj- 
 means of which the butter yield corresponding to overruns 
 from 10-20 percent may be ascertained in a similar way as 
 above described. 
 
 The total yield of butter is divided by the total number 
 of pounds of fat delivered; the quotient will give the amount 
 of butter made from one pound of fat, and this figure mul- 
 tiplied by the fat delivered by each patron shows the pounds 
 of butter to be credited to each patron. To use the table, 
 find in the upper horizontal line the number corresponding 
 most nearly to the numl)er of pounds ot butter from one 
 pound of fat. The vertical column in which this falls gives 
 the pounds of butter from 1(10 lljs. of milk containing the 
 percents of fat given in the outside columns (Babcock *). 
 
 *\Voll, llaDdbook for I''ariuers and Dairyiuen, p. 27;i. 
 
Cdlciilalioii of J ill tic I' and Cheese 1 lehL 171 
 
 1!, CaLCII l,,\TII)N OF Yir.l.K OV ClIlOESE. 
 
 ■'OU. :i- From fat. The appropriaLc yielil ol' gi-een cIilmI- 
 (lar clieesc IVdm 101) l^)s. fif milk may lie f'uuiKt liy nuilti|ily- 
 iiig the percent of fat in tlie milk by l',7: if /' (iesignate the 
 percent of lat in the milk, the torniula will, thei'elbre, be: 
 
 Yield .if cheese = 2 7 f (I) 
 
 The factor 2.7 will only liohl good as the average of a 
 large number of cases. In extensive in\estigations during 
 three consecutive vears, \-a\\ .^h'ke """ found that the numlierof 
 pounds of green cheese ol.)taineiI for each iiound of fat in 
 the milk varied from 2.51 to o.Oii, the average ligiires for the 
 three years 1892- '1)4, inch, lieing 2.7o, 2.71, and 2.72 11)S., 
 respectively. The richer kinds of milk will prddace cheese 
 richer in I'at. and will yield a relatively a larger quantity of 
 cheese, pound for pound, than poor milk, lor the reason 
 that an increase in the fat content of milk is accompanied 
 b}- an increase in the other cheese-producing solids of the 
 milk.t The preceding formula would not, therefore, be cor- 
 rect for small lots of either rich or poor milk, but only- for 
 milk of average composition, and for large (piantities of 
 normal factory milk. For cured cheese the factor will lie 
 somewhat lower, viz: about 2.(), on the average. 
 
 207. h. From solids not fat and fat. If the percent- 
 ages of solids not fat and of fat in the milk are known, the 
 following formula by Babcock will give close results: 
 
 Yield of green cheese = L.'iS 
 
 (|..'.nf) . . (II) 
 
 *N. Y. exitijriment statiuo, (Geneva), luiUeliiis No. 03 and S'_', 
 t iDvesti^'iitiuus as to tlie relation l.>etween the qualily of the miik and tlie 
 yield of cheese have heen conducted by a number of exjt^rinifiit stations; the fol- 
 lowing references give the main contributions ])ublished on this point: N. Y. 
 (Geneva) ex]!. sta., reports 10-13, incl.; Wis. exjj, sta., reports 11 and 12; r*nt. A;j;r. 
 College, reports lS9-I-'96, inch; Minn, exp, sta., reports ISDJ-'Ot, incl ; lou'a exp- 
 sta , bull. 21. 
 
172 Tcsliug Milk and Its Products. 
 
 s being the percent of solids not fat in the milk, and / the 
 percent of fat. 
 
 Tlie derivation of this formula is as given Ijelow.* 
 
 Cheese is made ^ip of water, fat and casein, with small quanti- 
 ties of other milk solids, and also salt and a little cheese color ad- 
 ded in the process of manufacture. The green cheese as taken from 
 the press, will contain in the neighborhood of 37 percent of 
 water. t The total c|uantity of solids other than fat in the cheese 
 has been found equal to one-third of the solids not fat in the 
 milk from which the cheese is made. The fat contained in the 
 cheese is that found in the milk less the fat lost in the process of 
 manufacture, i. e., in the ■whey and the drippings. In the manu- 
 factiire of cheddar cheese very nearly 9 percent of the fat in the 
 milk is lost ; a little less than 9 percent has been found in case of 
 very rich milks, and a trifle more with poor milks, but this may 
 be considered a correct average figure. The quantity of cheddar 
 cheese made from 100 lbs. of milk will therefore be found by add- 
 ing one-third of the percent of solids not fat in the milk to 91 per- 
 cent of the fat, and multiph'ing the sum by V;,", or 1.58. The for- 
 mula then is 
 
 Yield of green cheddar cheese 
 
 from 100 lbs. of milk = 1 .58 (-^ + 91 f. j 
 
 The solids not fat can be readily' ascertained from the lac- 
 tometer reading and the percent of fat, as shown on p. ST, 
 b}' means of table V, given in the Appendix. 
 
 Table XI in the Apipendix gives the j-ield of cheese from 
 100 lbs. of milk containing from 2..') to CO percent fat, the 
 lactometer readings of which range between 20 and 30. By 
 means of this table cheese makers can calculate very closely 
 the yielils of cheese which certain quantities of milk will 
 make; as it takes into consideration the non-fatty solids as 
 
 * AVisconsin exiterimciit atation, Lwelftli report, p. ]i).5. 
 
 t N. Y. (Geneva) experiment station, twelfth report, p. iKj. 
 
Calculation of Btdtc7' and Cheese Yield. 173 
 
 well as the fat of the milk, the results obtained by the use 
 of this formula will be more correct than those found by 
 means of formula (I). The uncertain element in the for- 
 mula lies in the factor 1.5S, which, as shown above, is based 
 on an average water content of 37 percent in the green 
 cheese. This maj', however, be changed to suit anj- partic- 
 ular case, e. g., 35 percent (',;"," = 1.54), -fO percent (',"" = l.Cu) 
 etc. The average percentages of water in green cheese 
 found by Van Slyke in his investigations referred to above, 
 were for the years 1892-'94:, respectivel}', 36.41, 37.05 and 
 36.70 percent. 
 
 208. c. From casein and fat. If the percentages of 
 casein and fat in the milk are known, the yield of cheese 
 may be calculated by the following formula, also prepared 
 bjr Dr. Babcock: 
 
 Yield of cheese = 1.1 f + 2.5 casein .... (Ill) 
 
 This formula will give fairlj' correct results, but no more 
 so than formula (II) ; it is wholly empirical. 
 
174 Testing- Milk and fis Products. 
 
 ClIAPTKIt XIII. 
 CALCULATING DIVIDENDS. 
 
 A. — CALoiJr.A'i'iN(; Dividends at Chka-Meriks. 
 
 '2(10. Tlie simi)lest method of calculating dividends at 
 creameries is to lind the weight of l^utter fat in pounds 
 delivered to the creamery by each patron for a certain 
 length of time, and then miiltipl3' this amount l)y the price 
 l^er pound of i'at. h'armers arc usually paid once a month 
 for their milk at the factoiy. Each lot of milk is weighed, 
 when delivered at the creamer^-, and a small quantity thereof 
 is saved for the composite sami^le, as previously explained 
 under composite tests (134). Some creameries test these 
 samples at the end of each week, and others after collecting 
 them for ten days or two weeks. If the four weeklj- 
 composite samples of a patron's milk tested 3.S, 4.0. .'!.li, 
 4.1 percent., these four tests are added together, and the 
 sum diviiled b}' 4; the result, 3.75 percent, is used as the 
 average test of this milk. B}- multiplying the total number 
 of pounds of milk delivered b}* this patrf)n, by his average 
 test, the total weight in ptounds of butter fat delivereil to 
 the factoiy during the month is olitained. This weight of 
 fat is then multiplied by the price to be paid by the cream- 
 ery per pound of butter fat; the jn'oduct shows the amount 
 of money due this [latron lor the milk delivered during the 
 time samples wei'c taken. 
 
 'nilO. Price per pound of butter fat. The method 
 of obtaining the price to be paid for one pound of butter 
 
Ci-iJciihitiiig Dividends. 175 
 
 fat varies somewhat in different creameries, on account of 
 the various ways of paying for the cost of manufacturing 
 the butter. The method to be Ibllowcd is generally deter- 
 mined by agreement lietween the manufacturer and the 
 milk |)roducers, in case of proprietar}' creameries, or be- 
 tween the shareholders, in co-oi)erative creameries. The 
 following methods of paying for the cost of manufacture 
 are at the present time met with in American creameries: 
 
 vll. I. Proprietary creameries, a. When the cream- 
 erj- is owned b}' some one person or company, the owner or 
 owners agree to make the butter for 3 or 4 cents a pound; 
 the difference between the total receipts of the factory and 
 the amount due the owner is then divided between the dif- 
 ferent parties, according to the amount of butter fat con- 
 tained in the milk delivered by them. 
 
 In the majority of cases, the price charged for making 
 butter is now f cents a pound; 'XI and 3,V cents are sometimes 
 charged. The larger the amount of milk receiveil at a fac- 
 tor}', the lower will naturally be the cost of manufacturing 
 the butter."" 
 
 I). The proprietor of the creamery sometimes agrees to pay 
 a certain price for 1(10 lbs. of milk delivered, acc^ording to 
 its fat content, the price of milk containing 4 percent of 
 butter fat being the standard. This price may change during 
 the different seasons of the 3'ear li_y mutual agreement. 
 
 c. A creamery owner ma}- offer to pay 1 to '1 cents, usually 
 1-^r cents, below the average market price of butter, for each 
 pound of butter fat received in the milk. 
 
 'wl'2. II. Co-operative creameries. In this case, where 
 the creameries is owned by the patrons, one of the stockholders 
 
 ■ ^ViseoDsin experiment staUou, bull. .7pii. p. 2iJ. 
 
176 Testing MUk and Its Products. 
 
 who is elected secretar)' attends to the details of running 
 the factory and selling the product. His accounts show the 
 amount of monej' received each month for the butter and 
 other products sold, and the expenses of running the factorj' 
 during this time. The expenses are subtracted from the re- 
 ceipts, and the balance is divided among the patrons, each 
 one receiving his proportionate share according to the 
 amounts of Ijutter fat delivered in each case (as shown by 
 the total weight and the average tests of the milk delivered 
 during this time). 
 
 In nearly all cases, the farmers receive about eight}' pounds 
 of skim milk for each hundred pounds of whole milk they 
 deliver to the factory, in addition to the amount received 
 for the milk, calculated according to one or the other of the 
 preceding methods. 
 
 213. Illustrations of calculations of dividends. In 
 
 order to illustrate the details of calculating dividends, or 
 the amount to be paid each patron for the milk supplied 
 each month, when payments are made by each of the four 
 systems given, it will be assumed that a creamery receives 
 5000 pounds of milk daily for thirty days, and makes (1050 
 lbs. of butter from the 150,000 lbs. of milk received during 
 this time. The average test of this milk maj' be found bj' 
 multiplying the total weight of milk delivered by e.ach pa- 
 tron by his average test, and dividing the sum of these pro- 
 ducts by the total weight of milk received at the creamery, 
 (in the example given, by 150,000) the quotient being multi- 
 plied by 100. Such calculations may show that, e. g., 5700 
 lbs. of butter fat have been received in all in the milk 
 delivered by the different patrons; this multiplied by 100, 
 and divided by 150,000 gives 3.8 as the average test, or the 
 
CdlcKhltlili;' JJll'iilcihh. 
 
 • 7 
 
 average amount of butter fat in each HHi Ihs, of milk re- 
 ceived during the month. 
 
 So far. the method of calculation is common for all differ- 
 ent S3'stems of payment given above; the manner of pro- 
 cedure now differs according to the agreement made between 
 owner and patrfins, or between the shareholders, in case of 
 co-operative creameries. 
 
 21-i. I a- If the net returns tor the MuM Wy-i. of flutter 
 sold during the month were .^IlUT, and the creamerv is to 
 receive 4 cents per pound of butter as the cost of manufac- 
 ture, etc., the amount due the creamery is iiG50>;.04^S2(i(), 
 and the patrons would recei\'e $1 197 — s2(iG=|0:n , This sum, 
 $031, is to be paid to the patrons for the .'iTnil lbs. of butter 
 fat, which, as shown above, was the weight of fat contained 
 in the 150,000 Dis. of milk deliAered during the month. 
 The price of one pound of butter fat is then easily found: 
 $9ol^-5T00=l(;.'j cents. This price is then paid to all pa- 
 trons for each pound of butter fat delivered in their milk 
 during the month. The monthly milk record of three pa- 
 trons ma3', e. g., be as given in the following table: 
 
 
 FIRST WEEK 
 
 SECOND WEEK 
 
 TniRD A\EEK 
 
 FOURTH WEEK 
 
 Total 
 Milk 
 lbs. 
 
 1 
 
 PATRON. 
 
 Milk 
 lbs. 
 
 Test 
 perct. 
 
 Milk Test 
 lbs. per ct. 
 
 Milk 
 lbs. 
 
 Test 
 per or. 
 
 Milk Test 
 lbs perct. 
 
 
 No. 1 
 
 7011 
 ■M.SU 
 
 
 3000 3. .5 
 66.5 1 :^.,■^ 
 
 2000 ' 3.S 
 
 :^600 
 720 
 
 3.63 
 
 .3.6 
 
 J.O 
 
 :.M.iO 
 7.50 
 1,500 
 
 3.45 
 
 1 3, 550 
 
 3.55 
 S.73 
 
 " '^v 
 
 3. 6 . 7,830 
 
 s.n 
 
 
 
 ^lultiplyiug each patron's total milk by his average test 
 
 gives the number of pounds of butter fat in his milk, and 
 
 this figure multiplied by Itb.J shows the money due for his 
 
 milk, as given below. 
 12 
 
i^S 
 
 Testing Milk and Its Products. 
 
 PATRON. 
 
 Total milk 
 lira. 
 
 Avorit[(e test, 
 per eont. 
 
 :i..55 
 
 ;i.7 
 ;i9 
 
 Butter fat. 
 llw. 
 
 Prioe of fat 
 per Il».s., cetllrt 
 
 Arnoiiots 
 due. 
 
 No, 1 
 
 13,,5.i0 
 2, Si:.5 
 7,8.50 
 
 jm.o 
 
 1114.. 5 
 :!0.i.4 
 
 HIV, 
 l''':i 
 
 $78. .W 
 J 11. 7.5 
 
 48. '.)i; 
 
 " 9 
 
 '■ 3... . 
 
 
 215. b. When the proprietor of a creamer^' agrees to 
 pay a certain price for 100 lbs. of 4 percent, milk, tlie 
 receipts for butter sold and the price per pound of Ijutter 
 do not enter into the calculation of the amount due each 
 patron for his milk; Vjut the weight and the test of each 
 patron's milk are just as important as before. If it is agreed 
 to pay 6(j cents per 100 llis. of 4 percent milk (i. e. milk con- 
 taining 4 percent of butter fat), the price of one pound of but- 
 ter fat will be G(j ^4 = 101 cents, and the amount due each 
 patron is found by multiplying the total weight of l;utter 
 fat in his milk by this price. To facilitate this calculation,, 
 so-called lidativeValve Tables have been constructed, the use 
 of which is explained in the following (1'2]). 
 
 21G. c. If a creamery agrees to pay for butter fat, say 
 1 'r cents per pound below the average market price olitained 
 for butter each month, the price of one pound of butter fat 
 is found by averaging the market quotations and subtract- 
 ing 1^ cents therefrom. IE the four weeklj' market prices 
 were 171, 17, 16.} and 19 cents, the average of these would 
 be 17J, cents, and this less H- cents gives 10 cents as the 
 price per pound of fat to be paid to the patrons; this price 
 is then used in calculating the dividend as in case of 
 method I a. 
 
 I'atroii 
 No. 
 
 Total m 
 
 Ik 
 
 
 lbs. 
 
 
 
 ::, r,r,n 
 
 
 
 2, 82.T 
 
 
 
 7,x:'.i) 
 
 
 Averat^e test, 
 per ceul. 
 
 Butter fat, 
 11.3. 
 
 Price 
 per lb., 
 
 f fat. 
 
 ;ents. 
 
 Amounts 
 due. 
 
 4.M.I1 
 nil. 5 
 :'.! 1.1,4 
 
 tr, 
 
 
 S7(;.% 
 iri.72 
 48.86 
 
CalculatiuQ- Dividends. 
 
 179 
 
 217. II. If the creamer}' is owned b)' the farmers, the 
 running expenses for a month are subtracted from the net 
 returns received for the butter, and the amount left is 
 divided by the total number of pounds of l)utter fat deliv- 
 ered during the month, to get the price to be pjaid per pound 
 of butter fat. This price is used for paying each patron for 
 his milk according to the amount of fat contained therein, 
 as already explained under Proprietary Creameries (■214). 
 
 The monthlj' running expenses of a co-operative creamery 
 generallj' includes such items as the wages of the butter 
 maker (and manager or secretar}', if these officers are sal- 
 aried), labor (hauling, helper, etc.), cost of butter packages, 
 coal or wood, salt and other supplies, freight and commis- 
 sion on the butter sold, repairs and iusurance on liaildiugs, 
 etc. A certain amount is also paid into a sinking fnnd, 
 which represents the depreciation of the property, wear and 
 tear of l)uilding and machinery, bad debts, etc. These items 
 are added together, and their sum subtracted from the gross 
 receipts for the butter sold during the month. 
 
 218. Assuming the receipts for the butter sold during 
 the month to be $1197, and the running expenses of the 
 factor}' .1285, the amount to be divided among the patrons 
 is $912, the quantity of butter fat received was 5700 lbs., 
 and the price per pound of butter fat will therefore be 1 6 
 cents. The account will then stand as follows: 
 
 Patron 
 
 No. 
 
 Total milk 
 
 Average test, 
 per cent. 
 
 Butter fat, 
 lbs. 
 
 Price per lb. of 
 butter tat, cents 
 
 Amounts 
 due. 
 
 1 
 ■2 
 8 
 
 13, Kn 
 
 7,830 
 
 3. .5,5 
 
 8.7 
 
 3.9 
 
 48 1 . 
 int.. 5 
 3M5. 4 
 
 IB 
 Hi 
 
 $7fi.9ci 
 IB. 72 
 4S.8G 
 
iSo Testing- Milk (Did Its Products. 
 
 '2111. Other systems of payment. IJesidcs these four 
 systems of pajmeiU, there are various other agreements 
 made between manufaeturer and producer, but witli them 
 all the one important computation of the price to Ije paid 
 per pound of butter fat is the basis of calculating the factory 
 dividends, when milk is paid for by the JJabcock test. 
 
 220. Poying for Ivtter dcliierejl. In some instances 
 patrons desire to receive pay for the quantity of butter 
 which the milk delivered by them will make. This can be 
 ascertained quite accuratel\- from the total receipts and the 
 total weight of Ijoth butter fat and butter. The total money 
 to Ije paid for butter (the net receipts) are divided by the 
 number of pounds of butter sold, to get the price to be paid 
 per pound of butter; the total yield of butter divided by 
 the total amount of butter fat delivered in the milk, gives 
 the amount of butter corresponding to one pound of butter 
 fat, and the pounds of fat delivered b}* each patron is then 
 multiplied by this figure. This method requires more figur- 
 ing, than those given in the preceding, and the dividends 
 are no more accurate, in fact, less so, than when calculations 
 are based on the price per pound of fat. 
 
 221. Relative value tables. These tables give many 
 of the multiplications used in computiug the amount due 
 for various weights of milk testing from 3 to 6 per cent, of 
 fat. They can be easily constructed by any one as soon as 
 the price of one pound of fat is determined in each ease. If 
 the price to be paid per pound of fat is, say, 1 5 cents, the value 
 of each KIO lbs, of milk of different q\iality is found by multi 
 plying its test by 15. It the average tests of the diflerent 
 patrons' milk vary from 3 to "i percent, the relative value 
 table would be as follows: 
 
Calcuhilliio- JDiz-idoids. l8l 
 
 3.0 X 15 = 45c. per 100 lbs. .-^.G X 15 = 54c. ]jer 100 lljs. 
 
 3.1 X 15 = 46. 5c. " 3.7 X 15 = 55.5c. 
 3.2Xl5 = 4Sc. " 3.8X15 = 57c. 
 
 3.3 X 15 = 49. 5c. " 3.9 X 15 = 5S.5c. 
 
 3.4 X 15 = 51c. " j 4.0 X 15 = 00c. 
 
 3.5 X 15 = 52.5c. " I etc. 
 
 Continuing tliis multiplication, or adding the multiplier 
 each time, in the same way for each tenth of a [)ercent, up 
 to 5 percent, of fat, gives a table that can be used for calcu- 
 lating the amount due per 100 lbs. of milk, at this price per 
 pound, and the weight of milk delivered by each patron is 
 multiplied by the price per 100 lbs. of milk shown in the 
 table opposite the figure representing his test. 
 
 Example. A patron supplies 2470 lbs. of milk testing 3.2 per- 
 cent of fat; price per |)onn(l of fat 15 cents; he should then receive 
 24.70 X 4Sc.^$ll.s5, (see above table). Another patron deliver- 
 ing 3850 lbs. of inilk testing 3.8 percent, will receive, at the same 
 price per pound of fat, 38.50 X 57c. = $21.94. 
 
 The relative value tables in the Appendi.r give the price 
 per 100 lbs. of milk testing lietween 3 and li percent fat, 
 when the price of three percent milk varies from :iO to 00c. 
 per 100 lbs. In using tlie tables, first find the figure show- 
 ing the price which it has been determined to pay for 100 lbs. 
 of milk of a certain quality, say 3 or 4 percent milk; the 
 figures in the same \'ertical column then give the price to l)e 
 paid per 100 lbs. of milk testing between 3 and percent. 
 
 Example 1. ft has been decided to pay 90 cents ])cr f 00 lbs. of 
 4 percent milk. The figure 90 is then sought in the table in the 
 same line as 4.00 percent, and the vertical column in which it is 
 found, gives the price per 100 lbs. of 3 to ]]ercent milk. 3.8 percent 
 milk is thus worth 85 cents per 100 lbs., and 4.5 percent milk, 
 $1.01, under the conditions given. The prices of other i|ualities of 
 milk are found in the same wav. 
 
lS2 
 
 TcsLhio- Milk and lis Products. 
 
 Example 2. In the example referred to under Illustrfitions of 
 Calculating Creamery Dividends (I b, 215), the figures for the 
 patrons No. 1, 2, and 3, would be as follows: 
 
 Patron No. 
 
 Milk delivered 
 Ih3. 
 
 Average te.st. 
 
 Prii 
 of 
 
 e per 100 lbs. 
 tiiiik, eents. 
 
 A 
 
 mounts due. 
 
 ] 
 
 
 
 13.5.50 
 2325 
 7830 
 
 3. 55 
 
 3.7 
 
 3.;i 
 
 
 5R. 5 
 
 61. 
 
 OJ. 
 
 
 $79. 20 
 17.23 
 
 3 
 
 .50. 11 
 
 B. 
 
 CaLUULATINC DlVUlE.NDS AT ClIEESE ]''aCTOKIES. 
 
 222. The amount of cheese made from a certain rjuantity 
 of milk depends, as liefore shown (20(;j, in a large measure 
 on the richness of the milk in butter fat. llich milk will 
 give more cliesse per hundred weight than poor milk, and 
 the increased j'ields will be nearl}-, Ijut not entirelj', propor- 
 tional to the fat contents of the different kinds of milk. 
 Since the quality of the cheese produced from rich milk is 
 better than that of cheese made from thin milk, and will de- 
 mand a higher price, it follows that no injustice is clone by 
 rating the value of milk for cheese production bj' its fat 
 content. This subject has been discussed frequontl}- during 
 late years in experiment station publications and in the 
 dairy press (see 20(J). Among others, Babcock has shown 
 that the price of cheese stands in a direct relation to its 
 fat content.* I-'rof. Robertson, the Jiairy Commissioner of 
 Canada, is authority for the statement that the quality of 
 the cheese made from milk containing li.O to 4.0 percent of 
 fat was increased in value by one-eighth of a cent for every 
 two-tenths of a percent of fat in the milk,t a figure which 
 is fully corroborated by Dr. Babcock's results. The injustice 
 
 f^ Wisconain ex[). station, I 111) r(|iort, p. 134. 
 tlloard'.s Dulryriiaii, Mareli 20, IS'.lo. 
 
Cc//r///c/////i;- DiiiJrinh. I S3 
 
 of the " ijooling s^ysteui," ])y which all kinds of milk receive 
 the same price, is ex-ident fn^m the preceding; if the milk of 
 a certain patron is richer than that of others, it will make a 
 higher grade of cheese, and more of it, per hundred weight, 
 and hence should be paid a higher j^rice. 
 
 Payment on the basis of the fat content of milk is, there- 
 fore, the most equitaljle method of valuing milk for cheese 
 making, and in case of patrons of cheese factories as with 
 creamery patrons, dividends should be calculated from the 
 results obtained by testing the milk delivered. The testing 
 may be convenientlj' arranged b}' the method of composite 
 sampling, in the same way as already- described for cream- 
 eries (1112). 
 
 *2'2;{. Calculation of dividends. As with creameries 
 the first thing to be ascertained is the price to be paid per 
 pound of luitter fat. The factory records should show the 
 number of pounds of cheese made from the total milk de- 
 livered to the factory during a certain time, generally one 
 month, and the mone}- received for this cheese. The cost of 
 making cheese and all other expenses that should be paid 
 for out of the money received for the cheese are deducted 
 from the total receipts, and the difference is divided among 
 the patrons in proportion to the amounts of Initter fat de- 
 livered in the milk. 
 
 The weights of the milk delivered, and the tests of the 
 composite samples furnish data for calculating the quantities 
 of butter fat to be credited to each patron. The mone}^ to 
 be paid to the patrons is then divided by the total weight of 
 butter fat delivered to the factorj', and the price of one 
 pound of fat thus obtained. The money due each patron 
 is now found by multipl3'ing the total numfier of pounds of 
 butter fat in his milk by this price per pound. 
 
184 Testing Milk and Its Products. 
 
 The illustrations already given for calculating patrons' 
 dividends at creameries according to the various methods, 
 will serve equally well to show the manner in which divi- 
 dends are calculated at a cheese factory. For the sake of 
 clearness an example is given that applies directly to cheese 
 factories. 
 
 224. Illustrations of calculation of dividends. It 
 may be assumed that 15,000 lbs. of green cheese is made 
 from 150,000 lbs. of milk delivered to a factory in a month; 
 according to the weighings and the tests made, the milk con- 
 tained 5700 lbs. of butter fat. If the cheese sold at an 
 average price of *lh cents a pound, the gross receipts would 
 be $1,125.00. The amount to be deducted from the gross 
 receipts will depend on the agreement made between the 
 factory operator and the patrons, in case of proprietary 
 cheese factories, or between the shareholders and the maker, 
 when the factory is run on the co-operative plan. As be- 
 fore we shall consider these sj'stems separatelj'. 
 
 225. I- Proprietary cheese factories. The owner of the 
 factory generally agrees to make the cheese for a certain 
 price per pound, and to pay the patrons what is left after 
 deducting this conclusion. If the price agreed on is ],} 
 cents per pound of green cheese, this would amount to $225, 
 in the example given. Subtracting this sum from the gross 
 receipts, .f] ,125, leaves $900, which is to be paid the patrons. 
 The total amount of butter delivered hy the patrons was 
 5700 lbs.; hence the price of one pound of l)utter fat will be 
 900 ^-5700 = .] 577, or 15.S cents. Taking the figures for 
 the three patrons already mentioned under creamery divi- 
 dends, we then have: 
 
Calcitlaii)ig Dividends. 
 
 185 
 
 Patron. 
 
 Total milk. 
 
 No. 1 ; 13, S.W 
 
 No. 2 2,825 
 
 No. 3 7,830 
 
 206. II. Co-operative cheese factories. The method of 
 payment at co-operative cheese factories i.s nearly the same 
 as that already given, except that a certain sum represent- 
 ing the expenses is subtracted from the gross receipts for 
 the cheese, and the balance is divided among the patrons 
 according to the amounts of butter fat furnished by each, in 
 the same manner as in the above case, after the price of a 
 pound of fat has been obtained. 
 
 The price per 1(MI lbs. of milk can be calculated in the 
 the same way as at creameries, by multiplying the test of 
 each lot b}' the price per pound of fat. 
 
1 86 Tcsli)iu Mi7k (I lid /Is Products. 
 
 CHAPTER XIV. 
 CHEMICAL ANALYSIS OF MILK AND ITS PRODUCTS 
 
 227. An outline of the methods followed in determining 
 quantitative!}' the components of milk and its products is 
 given in the following, for the guidance of advanced dairy 
 students. This work cannot be done outside of a fairlj- well- 
 equipped chemical liboratorj', or by persons who have not 
 been accustomed to handling delicate chemical apparatus 
 and glassware, anal3'tical liah\nces, etc., and who have not a 
 knowledge of at least the elements of chemistry and chem- 
 ical reactions. 
 
 A. — Milk. 
 
 208. In a complete milk analysis, the specific gravit3'of 
 the milk is determined, and the following milk components, 
 water, fat, casein and albumen, milk sugar, and ash. The 
 methods of analysis descril)ed in the following are those 
 used in the chemical laboratory of the Wisconsin experiment 
 station, which in the main are the same as those adopted by 
 the Association of (Jfflcial Agricultural Chemists, and in use 
 with but slight modifications in the chemical laboratories of 
 all ^Vmcrican experiment stations and schools.* 
 
 220. a. Specific gravity is determined bj' means of a 
 picnouieter or specific gravity bottle, since more accurate 
 
 * Tlie mttliods of analy.sls adoptt^d )iy the Asso. of Official Agr'l Chemista are 
 published annually by the chemical division of the U. S. Department of Agricul- 
 ture; see Bull. No. 46, Washington, 1.S95, edited by Harvey W.Wiley, secretary, 
 l,p. H4. 
 
C/icniicnl ^\iuil\'sis of i] J ilk and Its Pi'odiicis. 187 
 
 results will thus l)e reached than \)S using an ordinary 
 QaoA-enne laetometer. A thermometer is ground into the 
 neck of the specific gravitj' bottle so as to form a stopper, 
 and the bottle is provided with a glass-stoppered side tube 
 to furnish an exit for liquids on expanding. A specific 
 gra^'it^y liottle holding 100 grams of water is preferably used. 
 The empty and scrupulousl)' cleaned bottle is first weighed 
 on a chemical balance. The Ijottle is then filled with re- 
 centl_y-boiled distilled water of a temperature below 60" F. 
 (15. fi-' C.); the thermometer is inserted, and the l)0ttle is 
 warmed slightly b}' immersing it for a moment in tepid water 
 and left standing until the thermometer shows (iO' F.; the 
 opening of the side tube is then wiped off and closed with 
 the stopper, and the water on the outside of the bottle and 
 in the groove between its neck and the thermometer wiped 
 off with filter paper or a clean handkerchief, when the bottle 
 is again weighed. The weight lieing recorded, the l)ottle is 
 emptied and dried in a water oven, or, if sullicient milk is at 
 hand, the ftottle is repeatedly rinsed with the milk, the spe- 
 cific gravity of which is to be determined. It is then filled 
 with milk in a similar manner as in case of water; the tem- 
 perature of the milk should be slightlj' below GO" F., and is 
 gradually brought up to this degree after the fiottle has 
 been filled, proceeding in the same manner as before with 
 water; the weight of the bottle and milk is then taken. 
 
 The weights of water and of milk contained in the specific 
 gravity bottle are found by subtracting the weight of the 
 the empty bottle from the second and third weight, respec- 
 tively, and the specific gravity of the milk then found b}' 
 dividing the weight of the milk by that of the water. 
 
1 88 Testing Milk and Its Products. 
 
 Example: Weight of sp. gr. bottle + water. ..14-6. 0113 grams. 
 Weight of sp. gr. bottle empty 46.94-23 
 
 Weight of water 99.9690 grams. 
 
 Weight of sp. gr. bottle + milk 149.8718 grams. 
 
 Weight of sp. gr. bottle empty 46.9423 
 
 Weight of milk 102.9285 grams. 
 
 Sp.gr. of milk = -^-1=1^=1.0296 
 
 230. If a plain picnometer without a thermometer at- 
 tached, is available, the method of procedure is similar to that 
 described, witli the difference that the temperature of the 
 water and of the milk must be brought to 60° F., before the 
 picnometer is filled, or the picnometer filled with either liquid 
 is placed in water in a small beaker, which is very slowly 
 warmed to 00° P. and kept at this temperature for some 
 time so as to allow the liquid in the picnometer to reach the 
 temperature desired; the temperature of the water in the 
 beaker is ascertained by means of an accurate chemical 
 thermometer. The perforated stopper is then wiped off. the 
 picnometer is taken out of the water, wiped and weighed. 
 It is necessary to weigh very quickly if the room temper- 
 ature is much above 60° F., as in such cases the expanding 
 liquid will flow on to the balance pan, with a resultant loss 
 in weight from evaporation. 
 
 The weights of specific gravity bottle or picnometer, 
 empty and filled with water, need only be determined a 
 couple of times, and the averages of these weighings used in 
 subsequent determinations. 
 
 •^:51. b. Water. The milk is weighed into a perforated 
 copper tube filled with prepared dry asbestos. The tubes 
 are made from perforated sheet copper, with holes about 
 
Chemical A)ialysis of Milh and J Is Products. 189 
 
 .7 mm. in diameter and al)iiut .7 mm. apart; thej' are ilii mm. 
 long, 20 mm. in diameter and closed at the bottom. The 
 asbestos is prepared from clean fibrous asbestos, which is 
 ignited in a mullle oven, treated with dilute IICl (1 ; o) and 
 then with distilled water till all acid is washed out; it is then 
 torn in loose layers and dried at a low temperature in an air 
 bath; when dry it can be easily shredded in fine strings and 
 is placed in a wide-mouth, glass-stoppered l.)ottle. 
 
 About 2 grams of asbestos are placed in each tulie, pack- 
 ing it rather loosely; the tube is then weighed, a small narrow 
 beaker being inverted over it on the scale pan. 5 cc. of milk 
 are then dropped on to the asbestos from a 5 cc. fixed pipette, 
 the beaker again placed over the tube, and the weight of 
 the 5 cc. of milk delivered + copper tube taken. The weight 
 of the milk is obtained by ditlerence. The tubes are now 
 placed in a steam oven and heated to 100" (J. until thej' no 
 longer decrease in weight, which ordinarilj- will take about 
 three hours. Place in dessiccator until cold, and weigh; the 
 difference between the weight of the tube 4- milk and this 
 last weight gives the water contained in the milk, which is 
 then calculated in percent of the quantity of milk weighed 
 out. 
 
 Example. Weight of tube -I- breaker + milk 29.3004 grams. 
 
 Weight of tube + beaker 2-t.l772 
 
 Milk weighed out 5.1232 grams. 
 
 Weight of tube -f beaker + milk 29.3004 grams. 
 
 Weight oftube + beaker + milk, dry. .24. 9257 
 
 Weight of water 4.3747 grams. 
 
 -n J- r i ■ -11 4.3747X100 or o,^ 
 
 Percent of water m milk ^= ^ 85.39 percent. 
 
 5.1232 ^ 
 
 Note. The percent of total solids in milk is often given, 
 
 instead of that of water; this may be readih' obtained by 
 
ipo Tcs/mn- Milk and lis Products.. 
 
 subtracting the weight of the empty tulie from that of the 
 tube filled witli millf solids, and finding the jjercent of the 
 milk weighed out which this difference makes. In the 
 above example, the weight of milk solids thus is 24.0257 — 
 24.1772 = .74S5 grams, and the percent, of total in the milk 
 = 14.01 percent. 
 
 '233. Alternate method. 5 cc of milk are measured out 
 on a weighed Hat porcellain dish (50-110 mm. in iliameter; 
 porcellaiu crucible covers will answer the purpose better 
 than any other vessel on the market, provided the handle 
 be broken off or ground off level on an emory wheel); this 
 is weighed rapidly; two or three drops of 30 percent acetic 
 acid are added, and the dish is dried in a steam oven at 1 00"" 
 until no further loss in weight is obtained. After cooling in 
 desiccator, the weight of the milk solids is obtained, and by 
 calculation as before, the percent of water or total solids in 
 the milk. 
 
 233. 0. Fat. The dried tubes from the water deter- 
 mination are placed in (..laldwell extractors ami connected 
 with weighed, numbered glass flasks (capacity. 2-1! oz); the 
 extractors are attached to upright Ijiebig condensers and 
 the tubes extracted with pure ether, free from water, alco- 
 hol or acid, until all fat is dissolved; 4-5 hours' extraction 
 is sufficient; in case of samples of skim milk it is well to 
 continue the extraction for (i hours. The ether is then dis- 
 tilled off and recoN'cred, and the flasks dried in a copper 
 oven until constant weight; after cooling they are weighed, 
 and the amount of fat (tontained in the quantity of milk 
 originally weighed into the lubes is thus ascertained, and 
 the percent, present in the milk calculated. 
 
Choiiical Auidysis of l\/ilk and lis Prodiicis. 19 
 
 I 
 
 Example: Weight of flask -h fat 15.SO30 grams. 
 
 Weight of flash 15.5171 
 
 Weight of fat 2S68 grams. 
 
 Milk weighed out 5.1232 grams. 
 
 I'er cent, of fat m milk = = .j.oS pereent. 
 
 5.1232 
 
 'i'M. Casein and albumen. The sum of these com- 
 ponents is generally determined by the KJeldahl method,* 
 5 cc. of milli are measured carefully into a flat-bottom SOO 
 cc. Jena flask, 20 cc. of concentrated sulfuric acid (C. P., sp. 
 gr., l.S-t) are added, and ,7 gram of mercuric oxid (or its 
 equivalent in metallic mercury); the mixture is then heated 
 o\er direct flame until it is straw colored or perfectlj- white; 
 a few crystals of potassiufn perfnanganate are now added 
 till the color of the liquid remains green. All the nitrogen 
 in the milk has now been converted into the form of am- 
 monium sulfate. After cooling, 20(1 cc. of distilled water, 
 free from ammonia, are added, 20 cc. of a solution of pot- 
 assium sulfid (containing -iO grams sulfld per liter), and a 
 fraction of a gram of powdered zink. A small ciuantity of 
 semi-normal Hf'l solution, more than suflicientto neutralize 
 the ammonia obtained in the oxidation of the milk, is now 
 carefull}' measured out from a delicate burette (divided in 
 ~ cc.) into an Erlenmeyer flask, and the flask connected 
 with a distillation apparatus. At the other end, the Jena 
 flask containing the water}' solution of the ammonium sul- 
 fiate is connected, after adding 50 cc. of a concentrated soda 
 solution (1 pound " pure potash " dissolved in 7)00 cc. of 
 distilled water, and allowed to settle); the contents of the 
 Jena flasks are now heated to boiling, and the distillation is 
 
 -'■ l'""reteeniu8' ZeitHrfirifi, [i. '^-J, 360; U. S. Dejit. Agr,, Cbem, Piv,, biilf , 43, 
 
jcj2 Tcslino- Milk and Its Products. 
 
 coatinued tor 40 minutes to an hour, until all the animonia 
 hag been distilled over. 
 
 The excess of acid in the Iilrlenmeyer receivinj^ flask is 
 then accurately titrated back by means of a tenth-normal 
 standard ammonia solution, usin^ a cochineal solution^ as 
 an indicator. From the amount of acid used, the percent 
 of nitrotfen, and from it. the percent of casein and albumen 
 in the milk is obtained by multiplying by 6.25.^ The 
 amount of nitrogen contained in the chemicals used is 
 determined b_v blank experiments, and deducted from the 
 nitrogen obtained as descritjed. 
 
 Example: The weight of ~j cc. of milk Cas obtained in deter- 
 mininff the water in milk, see a. i was ^j.UfJ'j grams. -5 cc, of 
 
 standard HCl are added in the receiver, and 1..0.5 cc. of-— alkali 
 
 10 
 
 solution are used in titrating back the excess of acid. 1..!;.!; cc. of 
 
 ^- alkali = 1 ^ .ol cc. V acid solution; the ammonia distilled 
 10. o 2 
 
 over therefore neutralized o — .ol^iAU cc. acid. By blank trials 
 it was found that the reagents used furnish an equivalent of 
 .02 cc. acid in the distillate: this quantity subtracted from the 
 acid-equivalent of the nitrogen of the milk leaves 4.47 cc. 1 cc. 
 semi-normal HCl. solution corresponds to 7 milligrams or .007 
 
 X 
 grams of nitrogen; 4.47 cc. — HCl. therefore represents .03129 
 
 grams of nitrogen. This quantity of nitrogen was obtained !rom 
 the .5.140.5 grams of milk measured out: the milk therefore con- 
 tains ^^^^;^-^' — :- = .60S percent of nitrogen, and .608 X 6.25 
 
 .5. 146.0 
 
 = .3.80 percent of casein and albumen. 
 
 235. Casein and albumen may be determined separately 
 by Van .-^lyke s method: 1 10 grams of milk are weighed out 
 
 * Sutton, \'oli]mGtrio Afialysia, 4th edition, p. 31. 
 
 t The factor G.;iO or ^;.::7 Ii more correct for the albarfleooids of ruHb, bat haa 
 not yet b^en generally adopted. 
 
 X Bulletin No. 43, p. 183, Chem. Division, U. S. Dept. of .Kgricultare. 
 
Cheniical Analysis of Milk and Its Products. 193 
 
 and diluted with about IM) cc. of water at 40-42' ('. 15 ee. 
 of a 10 percent acetic acid solution are then added; the 
 mixture is well stirred with a glass rod and the precipitate 
 allowed to settle for 3-5 minutes. The whey is decanted 
 through a filter and the precipitate washed two or three 
 times with cold water. The nitrogen is determined in the 
 filter paper and its contents by the Kjeldahl method; blank 
 deterniinatitins with the regular nuantitics of chemicals and 
 the lilter paper used are made, and the nitrogen found 
 therein deducted. The percent of nitrogen obtained multi- 
 plied by C.'_'5 gives the percent of casein in the millv. 
 
 ■2;{(). Albitnicii is determined in the liltrate from the 
 casein precipitate; the liltrate is placed on a watei' bath and 
 heatiMJ to boiling tem|)erature ol' water ri.>r ten to tifteen 
 minutes. The washed preciiiitate is then treated by the 
 Kjeldahl metJKjd for the determination <;)f nitrogen; the 
 amount of nitrogen multiplied b)' tb25 gives the amount of 
 alluiiuen in tiio millv. The ditiercnce between tlje total 
 nitrogenous com[)onents found by tlie l\'jeldahl mctliod. and 
 the sum oi' tlie casein and the alliumen, as given abii\-e. is 
 due to the [irt-sencc in milk of a third class of nitrogen 
 compounds, cidled b_y various authors, globulin, lacto[iepton, 
 nucleiu, etc. (] S). 
 
 "i:} ( . e. Milk sugar is genei-ally determined fiy difterence, 
 the sum ot fat, casein and alliumeu (total N x i'.-'5), and 
 ash. being sulitracted from the total solids. It may lie de- 
 termined directh' b}' means of a polariscopc, or grax'inictric- 
 ally by Fehling's solution; only the former method, as 
 wiu'ked out fiv A\'iley, * will l)e given here. 
 
 The specific gravity of the milk is accurately determined, 
 and the folloNving quantities of milk are measured out by 
 
 •■ A^'riCLiltural Analysis, iii, p. -'',; Am. Clieiu. Jour., fi, p. 2sLi et s^ip 
 13 
 
194 Tcs/iiig Mill- (lud lis Products. 
 
 means of a Kill cr. pipette graduated to .2 cc. (or a 04 cc. 
 pjipettc made esjii'cially foi- this purpose, with marks on the 
 stem Ijetween (iS.T and (jl.li ee.), according to the specific 
 gravities given: 1 .(IL'C, 04.!! cc; ].n28, 044 5 cc; 1 4):;0, (144) 
 cc; 1.(132, G3.9 cc; ] 4)o4, G3.S cc; 1.030, 03.7 cc. These quan- 
 tities refer to the Soleil-Ventzke Jialf-shadow polariscopes, re- 
 quiring a normal weight of 20.0 IS grams of sugar. The milk 
 is measured into a small flask graduated at 100 cc. and 102.0 
 cc; 30 cc of mercuric iodid solution (prepared from .33.2 
 grams potassium ioditl, 13.5 grams mercuric chlorid, 20 cc. 
 glacial acetic acid and 040 cc water) are added; the flask is 
 filled to 102. G cc mark with distilled water, the contents 
 mixed, filtered through a dr}' filter, and when the filtrate is 
 per-feetl}' clear, the solution is polarized in a 200 millimeter 
 tube. The readings of the scale divided b3' 2 shows the per- 
 cent of lactose (milk sugar) in the milk. Take five readings 
 of two different portions of the filtrate, and average the 
 results. 
 
 2;}S. f- Ash. About 20 cc of milk are measured into 
 a flat Ijottom pjorcellain dish and weighed; about one-half of 
 a cc. of 30 percent acetic acid is added, and the milk first 
 drieil on water bath, and then ignited in a muffle oven at a 
 low red heat. Direct heat should not be applied in deter- 
 mining the ash of milk, since alkali chlorids are likelj' to be 
 lost at the temperature to which milk solids have to be 
 heated to ignite all organic carbon. 
 
 Example. Weifjlit of porccllriin dish + milk 49.0',)07 grams. 
 
 Weight of porccllain dish 28. 353s " 
 
 WciRlit of milk 20.7300 grams. 
 
 Weight of rjisli + milk, ;ifter ignilion..2S.5037 grams. 
 Weiglit of rlish ' 28.::i53S 
 
 Weight of milk ash 14y'J grams. 
 
 T, , f , .1409x100 
 
 Pereent or asn= = . i J ijerccnt. 
 
 20.7300 
 
Chcmicdl Aihtlysis a/ Milk and /Is Products. iq^ 
 
 2;}!). Acidity of milk. The acidity of milk is con- 
 veniently determined by means of Farrini^ton's alkaline 
 tablets (see p. It'.)), or by one-tenth normal soda solution. Tu 
 the latter case, l!Occ. of milk are measured into a porcellain 
 casserole; a few drops of an alcoholic phcnolphtalein solu- 
 tion are added, and soda solution is dropped in slowly from 
 a burette until the color of the milk remains unitorinly 
 
 pinkish on agitation. ] cc. of '- alkali corresoonds to .0(l!> 
 r ^ lo ' " 
 
 grams lactic acid, or to .ti4.'i [)ercent, when I'd cc. of milk arc 
 taken, (see p. US). 
 
 Detection of Preteuvatives in IMilk. 
 
 '24:0. a. Boracic acid (bonu-, borates, jiresi-rvallne, etc.) 
 100 cc of milk are made alkaline with a soila or potash 
 solution, evaporated to dryness and incinerated. The ash 
 is dissolved in water to which a little hydrochloric acid has 
 been added, and the solution liltered. A strip of turmeric 
 paper moistened with the filtrate will be colored reddish 
 brown when dried at lOi)- C on a watch glass. 
 
 If a little alcohol is poured over the ash to which cone, 
 sulfuric acid has been added, and fire is set to the alcohol 
 after a little while, it will burn with a yellowish green tint, 
 especially noticeable if the ash is stirred with a glass rod 
 and when the ttaine is about to go out. 
 
 341. The following modification of the lirst test given is 
 said to prove the presence of onl}- a thousandth of a gram 
 of boras in a drop of milk* (.13 percent.): Place in a 
 porcellain dish one drop of milk with two drops of strong 
 hydrochloric acid and two drops of saturated turmeric tinct- 
 ure; dry this on the water bath, cool and add a drop of am- 
 
 * N. .J. Dairy tMjiniuiasioner, report l.'^'.iG, ]i. 37. 
 
196 Testing Milk and Its Products. 
 
 monia Ij)- means of a glass roil. A slaty blue color, chang- 
 ing to green, is proilueed if borax is present/' 
 
 *24'2. b. Bi=Carbonate of soda. 100 cc. of milk to 
 which a few drops of alcohol are added, are evaporated and 
 carefully incinerated; the proportion of carbonic acid in the 
 ash, as compared with that of milk of known puritj', is de- 
 termined. If an apparatus for the determination of carbonic 
 acid is availalile, like the Scheibler apparatus, etc., the per- 
 cent, of carbonic acid per gram of ash (and quart of milk) 
 can be easily determined. Normal milk ash contains onlj- a 
 small amount of carlionic acid (less than 2 per cent), pre- 
 sumably formed from the citric acid of the milk in the pro- 
 cess of incineration. 
 
 The following quantitative test is easily made: To 10 cc. 
 of milk add 10 cc. of alcohol and a little of a one-percent 
 rosolic acid solution. Pure milk will give a brownish yellow 
 color: milk to which soda has been added, a rose red color. 
 X control experiment with milk of known purity should Ije 
 made. 
 
 '2-1-3. e. Fluorids. 100 cc. of milk are e\'aporated in 
 a platinum or lead crucible, and incinerated; the ash is 
 made strongh' acid with cone, sulfuric acid. If lluorids are 
 present, hydrolluoric acid will tic generated on gentle heat- 
 ing, and will be apparent from its etching a watch glass 
 placed over the crucible. 
 
 '2':l:-l. d. Salicylic acid (salicyhites, etc.). 2f) cc. of milk 
 are acidulated with sulfurii.- acid and shaken with ether: the 
 ether solution is evaporated, and the residue treated with 
 alcohol and a little iron chlorid solution; a deep \'iolet color 
 will be obtained in the presence of salicj'lic acid. 
 
 « See also i:i2, i:;7 
 
Chemical A)ialysis of Milk and Its Products. 197 
 
 "ilo. e. Formaline (a forU'-percent solution oi funnal- 
 dehijde in water). A solution of diphenj'lamin is made with 
 water and just enough sulfuric acid to secure a proper sol- 
 vent effect. The milk to be tested, or better, the distillate 
 therefrom, is added to this solution and boiled. IE formaline 
 be present, a white flocculent precipitate is formed; if the 
 acid used contained nitrates, a green precipitate will be 
 formed.* 
 
 B. — Ski.m-'milk, Butter-milk, Whey. 
 
 24G. The analj'sis of these products is conducted in the 
 same manner as in case of whole milk, and the same con- 
 stituents are determined, when a complete anal3'sis is wanted. 
 As they generally contain onl}- small quantities of solids, 
 and especially of fat, it is well to weigh out a larger quan- 
 tity than in case of whole milk; if possible, toward 10 grams. 
 The acidity of some milk and butter milk must lie neutral- 
 ized with sodium carlionate prcs'ious to the dr_ying and ex- 
 traction, as lactic acid is soluble in ether and would thus 
 tend to increase the etiier-extract (fat) if not combined with 
 an alkali previous to the extraction. 
 
 ( '. — Butter. 
 
 218. Sampling. A four to eight-ounce sami)le of but- 
 ter is melted in a tiglitlj' closed fruit jar, shaken vigorously 
 and cooled until the butter is hardened, the jar lieing shaken 
 at short intervals during the cooling so as to kee[) the water 
 of the Lmtter evenly distributed in the mass. 
 
 24y. a. Determination of water. Small i)ieces of 
 butter (about i' grams in all) are taken from the sample by 
 means of a steel spatula, and placed in glass tubes, sevcn- 
 
 '■ See also Clieiu, New.*, IMi.;, Nn. 71; JUIchzeitimg, ls;)0, J91; ISOT, 
 
ipS Tcs/iiiq- I\filk and Its Products. 
 
 eightlis of an inch in diameter and two and a half inches 
 long, closed at the bottom by a layer of stringy asbestos, 
 and filled two-thirds full of asbestos prepared as for milk 
 analysis (L'ol). The tuljes arc dried at 100"" C. in the water 
 oven, until no further loss in weight takes place, and are 
 then cooled and weighed. The percent of water is deter- 
 mined as in case of milk analj'ses. 
 
 2oO. Ij. Fat. The tuljcs are placed in Caldwell's ex- 
 tractors and extracted for four hours with anhydrous ether; 
 the ether is then distilled off, and the flasks dried in the 
 steam bath and weighed, the increase in weight being the 
 fat in the samples of Ijutter weighed out. 
 
 '251. c. Casein. 10 grams of l^utter are weighed into a 
 small beaker provided with a lip, and treated twice with 
 about 50 cc. of gasoline each time; the solution is filtered 
 off, and the residue transferred to a filter and dried; its ni- 
 trogen content is then determined by the Kjeldahl method 
 (234). The nitrogen in the filter and chemicals used is deter- 
 mined liy blank trials and deducted. The nitrogen multi- 
 plied by 0.2.5 gives the casein in the liutter. 
 
 252. d. Ash. 1. 10 grams of butter are weighed into 
 a porcellain dish and treated twice with gasoline, as in pre- 
 ceding determination, the solution is filtered through an 
 ash-free (quantitative) filter, and the filter when dry, is 
 transferred to the dish. The dish is heated in an air-bath 
 for half an hour and then placed in a muflle oven, where the 
 contents are ))urnt to a light greyish ash; the dish is now 
 cooled in a desiccator and weighed. The ditfercnce between 
 this weight and tliat of the empty dish gives the amount of 
 ash in the butter weighed out. 
 
Chcniici-il ^[iihIys/s ''/",]////• mid /Is I'rodiicls. iqg 
 
 253. -■ Aliout 1' grams of Ixitter are weighril into a 
 small porcellain dish, half tilled with stringy asliestos; the 
 dish is dried for an hour in the water oven, and the lat then 
 set fire to with a match, the asbestos filler serving as a wick. 
 When the flame has gone out, the dish is placed in a mullle 
 oven, and the residue burnt to a greyish ash. After cool- 
 ing, the dish is weighed, and the percent, of ash in the butter 
 calculated as under method a. 
 
 254:. Complete analysis of butter in the same 
 sample. About 2 grams of the flutter are weighed into a 
 platinum gooch, half lilled with strings asbestos, and dried 
 in water oven at 100-' ('. to constant weight, cooled and 
 weighed. The difference gives tvalei- in the sample. The 
 gooch is then treated repeatedly with small portions of 
 gasoline, suction lieing applied, and again dried in the water 
 oven, cooled, and weighed; the fat in the sample is olitained 
 from the ditterence between this and the preceding weight. 
 The gooch is then carefully heated over direct flame until a 
 light greyish ash is obtained; this operation is preferably 
 done in a muffle oven to avoid possible loss of alkali chlo- 
 rids. The loss in weight gives the casein in the sample 
 weighed out, and the increase in the weight of the gooch 
 over that of the empty gooch with asliestos gives the ash 
 (mainly salt) of the butter. The salt in the asli may be dis- 
 solved out by hot water, acidulated with a drop or two of 
 nitric acid, and the chlorin content of the solution deter- 
 mined by means of a standard silver nitrate solution using 
 potassium chromate as an indicator. 
 
200 Testing Milk and Its Prodiicls. 
 
 Dp:tection of Artificial Butter. 
 
 255. Determination of the specific gravity of the filtered 
 butter fat serves as a good preliminary test. A number of 
 practical methods for the detection of artificial butter have 
 been proposed, but they are either worthless, in case of sam- 
 ples containing a considerable proportion of natural butter, 
 or give satisfactory results only in the hands of ex|jerts. 
 The Reichert-Wollny method given in detail below is the 
 standard method the world over, and the results obtained 
 by it are accepted in the courts. 
 
 250. Filtering the butter fat. The butter to be ex- 
 amined is placed in a small narrow lieaker and kept at HO' ('. 
 for aljout two hours. The clear supernatant fat is then li Itered 
 through absorl)ent cotton into a 200 cc. Erlenmeyer llask. 
 taking care that none of the milkj- lower portion oi' the 
 contents of the beaker be poured on the filter. In sampling 
 the butter fat, it is poured back and forth repeatedly tVom 
 a small warm beaker into the fiask, and the quantity wanted 
 is then drawn off with a warm pipette. 
 
 257. Specific gravity. This is generally determined 
 at 100^ C. The method of procedure is similar to that de- 
 scribed under milk (230). The picnometer (capacity aljout 
 25 cc.) filled with dry filtered butter fat. free from air l)ubbles; 
 the fat is heated for :!0 minutes in a beaker, the water in 
 which is kept boiling. On cooling, the weight of picnometer 
 and fat is obtained, and liy calculation as usual, the specific 
 gravity of the I'al. 
 
 The specific gr;ivity of pure natural butter fat at 100^ (J. 
 ranges between .si.lfjO and .8085, while artificial butter fat 
 (i. e. I'at from other sources than cows' milk) has a specific 
 gravity at 100'" C. of below .8010, and generally aliout .85. 
 
Chemical Analxsis of Milk and Its Products. 
 
 20I 
 
 •25S. Reichert'WolIny m^W^oA (Yolatile Adds) . .l.Tocc. 
 of tat are measured into a stroDg 250 cc. weiglied saponi- 
 fication flask, by means of a pipette marked to delivcr- 
 this amount, and the flask when cool, is weighed again. 10 
 cc. of 95 percent, alcohol and 2 cc. of a concentrated soda 
 solution (1:1) are then added to the flask which is securelj- 
 stoppered with a cork stopper tied down witli a piece of 
 twine. The flask is heated for an hour on the water bath, 
 being gentl3' rotated from time to time in order to facilitate 
 the saponification. The flask is then uncorked, the alcohol 
 evajjoratcd slow!}' and the heating continued until the last 
 traces of alcohol are gone. 
 
 1()(( cc. of recently-ljoiled, distilled water are now added, 
 and the llask heated on the water bath until the soap formed 
 is completely dissolved. When cooled to about 70' C, 40 cc, 
 of dilute sulfuric acid (25 cc. cone. 11, SOj per liter) are 
 added to the soap solution to decompose the soap into free 
 fatty acids and glycerol. The flask is restoppered and 
 heated until the insolulile fatt)' acids separated out form a 
 clear oilj' layer on the surface of the acid solution of the 
 flask. After cooling to room temperature, a few pieces of 
 pumice stone (prepared I13' throwing the pieces at a white 
 heat into distilled water and keeping them under water until 
 used) are added, the flask connected with a glass condenser, 
 heated slowly till boiling liegins, and the contents then dis- 
 tilled at such a rate as will firing 110 cc. of the distillate 
 over in as nearly thirty minutes as possible. 
 
 The distillate is mixed thoroughly and filtered through a 
 dr}' filter; 100 cc. of the filtrate are poured into a 250 cc. 
 beaker and titrated with a deci-normal barium hydrate solu- 
 tion, hair a cubic centimeter of pheuolphtaleia solution 
 being used as an indicator. A lilank test is made in the 
 
202 Tcstiii!^- Milk (Did lis Protliifts. 
 
 same mruiner as dcscribeil, and the alkali solaticjn required 
 dedueted Iroin tlie results obtained with the samples 
 aualj'zed. The nurnlier oi" culiic eentimeters of barium 
 hydrate solution used is inereased by one-tenth, and the so- 
 called Reichert number thus obtained. 
 
 The li.eichert number for pure butter fat will ordinarily 
 come above 24 cc; butter fat from strippers will have a low 
 Ileichert number. Pure oleomargarine will have a Reichert 
 number of 1-2 cc. ; and mixtures of artificial and natural 
 butters will show intermediate numljers. 
 
 D. ClIEKSE. 
 
 For method of sampling, see p. 7s. 
 
 2.>'t. a. Water. Five grams of cheese cut into verj- 
 thin slices are weighed into a small porcellain dish filled 
 about one-third full with freshly-ignited stringy asbestos; 
 the dish is placed in a water oven and heated for ten hours. 
 The loss in weight is taken to represent water. 
 
 '2(>0. b. Pat. About 5 grams of cheese are ground finely 
 in a small porcellain mortar with about twice its weight of 
 anhydrous copper sulfate, until the mixture is of a uniform, 
 light blue color and the cheese evenly distributed through- 
 out the mass. The mixture is transferred to a glass tube, 
 of the kind used in butter analysis (210), only a larger size; 
 a little copper sulfate is placed at the bottom of the tube, 
 then the mi;tture containing the cheese, and on top of it, a 
 little extracted absorbent cotton or ignited, stringy asbestos; 
 the tube is placed in an extraction apparatus and extracted 
 with anhydrous ether for 15 hours. The ether is then dis- 
 tilleil off, the flasks dried in a water oven at 100' C, to con- 
 stant weight, cooled and weighed. The method is apt to 
 
Cht'iiiiciil ^[ualvs/i of Milk ciiid lis Prothirfs. 203 
 
 give tO(j low rcsultw ami, therefore, not to lie preferred to the 
 Bal)Coek test for cheese ('.tl), 
 
 261. e. Casein (total nitrogen ';■' C.25). Aliout 2 grams 
 of cheese are weighed out on a watch glass and transierred 
 to a Jena nitrogen flask, and the nitrogen in tlie sample de- 
 termined according to the Kjeldahl metliod; the percentage 
 ot nitrogen multiplied by G.L'5 gives the total nitrogenous 
 components of the cheese. 
 
 '2(j'2. d. Ash. The residue from the water determina- 
 tion is taken for the ash; it is preferably set fire to, in the 
 same manner as explained under determination of ash in 
 butter (25.'1), 'lefore it is placed in the muille oven and in- 
 cinerated. The increase in the weight above that of the 
 empt}' disli + asbestos, gives the amount of ash in the sam- 
 ple weighed out. 
 
 "iGo. e. Other constituents. The sum of the percent- 
 ages of water, fat, casein and ash, sul3tra(.'ted from lOn will 
 give the percent, of other constituents, organic acids, milk 
 sugar, etc., in the cheese. 
 
 Detection of Oleomargarine Chee.se (-'Filled" 
 Cheese) 
 
 20 grams of cheese are extracted with other in a Caldwell 
 extractor or a paper extraction cartridge; the ether is dis- 
 tilled off, and the fat dried in the water oven until there is 
 no further loss in weight. 5.75 cc. of the clear fat are then 
 measured into a 250 cc. saponification flask and treated ac- 
 cording to the Reichert-Wollny method, as already ex- 
 plained under Detection of Artificial Butter (255). 
 
APPENDIX. 
 
 Table I. Composition of milk and its products. 
 
 
 No. of 11 
 
 Water 
 
 Fat. 
 
 C'ayeiii 
 
 Milk 
 
 Ash. 
 
 Authority. 
 
 
 
 
 llb'men 
 
 
 
 
 
 
 ]'T. Ct 
 
 ])r rt. 
 
 lir. il 
 
 J.r. et 
 
 l.r. ct 
 
 
 Cows' milk 
 
 793 
 
 87.17 
 
 3 69 
 
 3.55 
 
 4 . S,s 
 
 .71 
 
 Koenig.5 
 
 • > >i 
 
 
 S7 75 
 
 3.40 
 3.75 
 
 3 . 50 
 3.10 
 
 4.60 
 5 . Kl 
 
 . 7 5 
 .65 
 
 Fleisclimann. 
 
 ., 
 
 900' 
 
 87.40 
 
 Van Slvke. 
 
 .1 .1 
 
 2173 8ii.4S 
 
 4 . 20 
 
 3.51- 
 
 
 1: .71 
 
 Holland. 11 
 
 <i 
 
 129 o40 S7 1 
 
 4.1 
 
 
 
 
 Vieth. 
 
 Colostrum milk 
 
 42 
 
 74.57 
 
 3.59 
 
 17. 6, It 
 
 2 . 1 u 
 
 1 . 56 
 
 Koenig.§ 
 
 Cream 
 
 43 
 203 
 
 OS . 82 
 73 90 
 
 22.66 
 17 60 
 
 3.76 
 
 4 . 23 
 
 .53 
 .6" 
 
 
 Cream, Cooley. 
 Skim milk, 
 
 Holland. 11 
 
 
 
 
 
 
 
 
 (gravity ) 
 
 56 
 
 90.43 
 
 .87 
 
 3.26 
 
 4.71 
 
 .70 
 
 Koenig.5 
 
 Skim milk. 
 
 
 
 
 
 
 
 
 (jiravity 1 
 
 Skim milk. 
 
 354 
 
 1)0 5-"' 
 
 3'* 
 
 
 
 
 Holland '1 
 
 
 
 
 
 
 
 
 (ccntriJn^al ).. 
 
 / 
 
 90. 6 (.1 
 
 .31 
 
 3.06 
 
 5.29 
 
 .74 
 
 Koenig.§ 
 
 Buttermilk 
 
 57 
 
 90 . 1 2 
 
 1 . 09 
 
 4 . 03 
 
 4.04 
 
 . 72 
 
 " 
 
 ,. 
 
 31 
 
 91.67 
 
 .27 
 
 
 
 Holland.'! 
 
 Wliev 
 
 46 
 
 93.38 
 93 12 
 
 . 27 
 
 S6 4 79 
 
 .65 
 
 Koenig.^ 
 
 
 ,S1 5 80 
 
 Van Slvke. 
 
 Condnsecl milk 
 
 
 
 
 
 
 (no sugar 1.... 
 
 3ti 
 
 58. 99,12. 42 
 
 11.92 14.4'.l 
 
 2.18 
 
 Koenig.> 
 
 Condensed milk 
 
 
 
 
 
 
 
 ( sugar added 1 
 
 1)4 
 
 25.61 
 
 10.35 
 
 11.711 50.06 
 
 2.19 
 
 " 
 
 Butter 
 
 302 
 10 
 
 13.59 84.39 
 12.93 84.53 
 
 .74 .7(1 
 .61 .68 
 
 .66 
 1.25 
 
 " 
 
 " sweet cream 
 
 " 
 
 " sour cream.. 
 
 11 
 
 13.08^4.26 
 
 .81 .66 
 
 1 . 1 9 
 
 
 " unsalted 
 
 7S 
 
 13,73 84. S2 
 
 1 . 36 
 
 .09 
 
 
 " World'sFair 
 
 350 
 
 11.57,S4.7( 
 
 .95 
 
 2.7^ 
 
 Farrington. 
 
 " American 
 
 
 i 
 
 
 
 
 premium... 
 
 9 
 
 10.23'85.74 
 
 . tic 
 
 :-; , 05 
 
 Morrow. 
 
 Cheese, crcim.. 
 
 27 
 
 36. ",3 4 0.71 
 
 1 8 . S4 1 . 07 
 
 3.1( 
 
 Koenig.S 
 
 " full cream. 
 
 143 
 
 .38.60 30.27 
 
 25.:;5 1 1.4:- 
 
 4.9; 
 
 " 
 
 " Cheddar, 
 
 
 
 
 
 
 
 36.84,33.8:; 
 
 ■"'3.7-' 5.61 : \'an Slvke. 
 
 " Cheddar, 
 
 
 
 
 cured 
 
 liT 
 
 34.3S'32.71 
 
 26.:i8 2.95| 3.58 
 
 Drew. 
 
 " Worl'sFair 
 
 
 
 
 
 mammoth 
 
 1 
 
 32.06 34.13 
 
 128.(10 ! 5.51 
 
 Shutt. 
 
 " half skim. 
 
 21 
 
 39. 7923. 9-: 
 
 29.67 1 1.71 
 
 4.7: 
 
 Koenig.S 
 
 " skim 
 
 41 
 
 46.00 11.67 
 
 34.06 3.47 
 
 4.87 
 
 ' ' 
 
 " centrifuga 
 
 
 
 
 50 5 1 2 
 
 43.1 
 
 5.2 
 
 Storch. 
 
 
 
 
 
 
 
 
 
 
 * 42 analyses, f S aDalyscs. :;: 13. On iierueDt alliunieu. 
 ^ Mostly liuropean samples. ;, Massachusetts samples. 
 
206 
 
 Tcslin>'- Milk and lis Products. 
 
 Table II 
 
 Milk standards. 
 
 Maine 
 
 New Hampshire 
 
 A'erm on t 
 
 in May and June 
 
 Massaclnisetts 
 
 in May and June 
 
 sliimmcd milk 
 
 Rliode Island 
 
 New York 
 
 Newjersey 
 
 Pennsy 1 vania *' 
 
 District of Columbia 
 
 Georgia 
 
 .South Carolina 
 
 Ohio 
 
 Michigan 
 
 Wisconsin 
 
 Minnesota!' 
 
 Iowa 
 
 Oregoni 
 
 Washington 
 
 City of Chicago 
 
 " St. Louis 
 
 " " cream, 
 
 " Omaha 
 
 " " cream. 
 
 " Denver 
 
 lingland.... 
 ("jcrmanv S. 
 
 Sol Mis. 
 
 VIS) 
 l.'i.O 
 
 VI -, 
 
 113.0 
 l.'i.O 
 12.0 
 
 12.0 
 12.0 
 12.0 
 12. ,5 
 12.0 
 12.0 
 
 11..":; 
 
 12.5 
 12.5 
 
 l.'i.O 
 12.5 
 
 12.0 
 12.0 
 22.0 
 12.0 
 
 12.0 
 
 [11.5] 
 
 Soli'ln rjo(. 
 fat. 
 
 rurcenl. 
 3.0 
 
 [3.25] 
 .'; 
 
 [3.7] 
 
 3.0 
 3.0 
 
 o r 
 
 3.0 
 3.0 
 3.0 
 3.0 
 3.5 
 3.0 
 3.2 
 3.0 
 3.0 
 2.8 
 
 12.0 
 3.0 
 
 10.0 
 
 I'lircent. 
 [0.0] 
 
 0.25 
 
 [■,).0] 
 
 9.3 
 
 [0.5] 
 [0.0] 
 
 [9.5] 
 [9.0] 
 [S.5] 
 [,S.5] 
 [9,5] 
 [9., 5] 
 
 [9.5] 
 
 [9.2 
 
 [9.0] 
 
 [9.2] 
 
 [10.0] 
 
 [9.0] 
 
 Law or 
 
 OrrJirjaDC'i:^ of 
 
 1893,255 
 1 883 
 1888,108 
 
 1886,318 
 
 1885,252 
 
 1893.338 
 
 1882i82 
 
 1885,100 
 
 1889,86 
 
 1889,219 
 
 1889,425 
 
 1889,247 
 
 1892,. 50 
 
 1893 
 
 1892 
 
 1887 
 1893 
 
 1893 
 
 « Specific gravity, 1.iil;'.i — 1.0:'.:i at Wp V. 
 
 \ Oheese. 40 percent, fat in soliils. 
 
 X Jiutter, 1 1 percent, water. 
 
 'i Specilic gravity, l.ll'J'J at Vp C. 
 
A-ppciidix 
 
 Table III. Quevenne lactometer degrees correspond- 
 ing to N. Y. Board of Health lactometer degrees. 
 
 (See p, s;:;). 
 
 Bd.ofUeiiltli 
 
 (^levpiiDC 
 
 r.d.of HeaUli 
 
 *"^iieveune 
 
 Bd. of Health 
 
 QueveDlie 
 
 decrees. 
 
 scale. 
 
 degrees. 
 
 scale. 
 
 degrees. 
 
 scale. 
 
 110 
 
 17.4 
 
 81 
 
 23.5 
 
 101 
 
 29 . 3 
 
 01 
 
 17.7 
 
 82 
 
 23.8 
 
 102 
 
 2; 1 . 6 
 
 6'J 
 
 18.0 
 
 83 
 
 24.1 
 
 103 
 
 29 . 9 
 
 03 
 
 18.:! 
 
 84 
 
 24.4 
 
 104 
 
 30 , 2 
 
 04 
 
 18.i; 
 
 85 
 
 20 . 6 
 
 105 
 
 30.5 
 
 65 
 
 IS. 8 
 
 80 
 
 24 . 9 
 
 100 
 
 30 . 7 
 
 00 
 
 19.1 
 
 87 
 
 25 . 2 
 
 107 
 
 31.0 
 
 07 
 
 19.4 
 
 88 
 
 25.5 
 
 108 
 
 31.3 
 
 68 
 
 19.7 
 
 89 
 
 25.8 
 
 109 
 
 31.0 
 
 69 
 
 'JO . 
 
 90 
 
 26.1 
 
 110 
 
 31.9 
 
 70 
 
 29.3 
 
 91 
 
 26.4 
 
 111 
 
 32.2 
 
 71 
 
 2(.) . 6 
 
 92 
 
 26.7 
 
 112 
 
 32.5 
 
 72 
 
 20.9 
 
 93 
 
 27.0 
 
 113 
 
 32.8 
 
 / O 
 
 21.2 
 
 94 
 
 27.3 
 
 114 
 
 33.1 
 
 74 
 
 21.5 
 
 95 
 
 27.6 
 
 115 
 
 33.4 
 
 75 
 
 21.7 
 
 90 
 
 27.8 
 
 116 
 
 33 . 
 
 76 
 
 22.0 
 
 97 
 
 28.1 
 
 117 
 
 33.9 
 
 77 
 
 22.3 
 
 98 
 
 28.4 
 
 118 
 
 34.2 
 
 78 
 
 22.6 
 
 99 
 
 28.7 
 
 119 
 
 34.5 
 
 79 
 
 22.9 
 
 100 
 
 29 
 
 120 
 
 34.8 
 
 80 
 
 23.2 
 
 
 
 
 
2oS Testintj; Milk and Us Products. 
 
 Table IV. Correction table for specific gravity of milk. 
 
 
 
 Temperature 
 
 of rnilk (in d 
 
 igrees F 
 
 jljrenhe 
 
 t). 
 
 
 as 
 
 
 
 
 
 
 
 
 — 
 
 
 
 
 ~ z 
 
 51 
 
 52 
 
 53 
 
 54 
 
 ■JO 
 
 56 
 
 57 
 
 58 
 
 59 
 
 60 
 
 20 
 
 19.3 
 
 19.4 
 
 19.4 
 
 19.5 
 
 19.6 
 
 19.7 
 
 19.8 
 
 19.9 
 
 1 9 . 9 
 
 20 . 
 
 21 
 
 20.3 
 
 20.3 
 
 20 . 4 
 
 20.5 
 
 20.6 
 
 20 7 
 
 20 . 8 
 
 20.9 
 
 20 . 9 
 
 21.0 
 
 22 
 
 21.3 
 
 21.3 
 
 21.4 
 
 21.5 
 
 21.6 
 
 21.7 
 
 21.8 
 
 21.9 
 
 21.9 
 
 22 
 
 23 
 
 22.3 
 
 22.3 
 
 22.4 
 
 22.5 
 
 22.6 
 
 22.7 
 
 22.8 
 
 22.8 
 
 22.9 
 
 23.0 
 
 24 
 
 23.3 
 
 23 . 3 
 
 23.4 
 
 23 . 5 
 
 23.6 
 
 23 . 6 
 
 23.7 
 
 23.8 
 
 23 . 9 
 
 24 . 
 
 25 
 
 24.2 -!4.3 
 
 24.4 
 
 24.5 
 
 24 , 6 
 
 24.0 
 
 24.7 
 
 24.8 
 
 24.9 
 
 25 . 
 
 26 
 
 25. 2i 25.2 
 
 25 . 3 
 
 25.4 
 
 25 . 5 
 
 25 . 6 
 
 25.7 
 
 25.8 
 
 25 . 9 
 
 26.0 
 
 27 
 
 21;. 1! 2f;.2 
 
 26.3 
 
 26 . 4 
 
 26.5 
 
 26 . 
 
 26.7 
 
 26 . 8 
 
 26.9 
 
 27.0 
 
 2S 
 
 27.1' 27.2 
 
 2/ . 3 
 
 27.4 
 
 27 .5 
 
 27.1; 
 
 27.7 
 
 27 8 
 
 27 . 9 
 
 28 . 
 
 211 
 
 28.1' 28.2 
 
 28.3 
 
 28.4 
 
 28.5 
 
 28 . 6 
 
 ''L'6 . 7 
 
 28 '. s 
 
 28 . 9 
 
 29 
 
 30 
 
 20.1 20.1 
 
 29 2 
 
 29.3 
 
 29.4 
 
 29 6 
 
 29 . 7 
 
 29 s 
 
 29 . 9 
 
 .30.0 
 
 31 
 
 30.0 30.1 
 
 30.2 
 
 30 . 3 
 
 30.4 
 
 .30.5 
 
 30,6 
 
 30 '. 8 
 
 30.9 
 
 31.0 
 
 32 
 
 31.0 31.1 
 
 :-; 1 . 2 
 
 31.:; 
 
 31 .4 
 
 .31 .5 
 
 31 .6 
 
 31.7 
 
 3 1 . 9 
 
 32.0 
 
 33 
 
 31.11 
 
 32.0 
 
 3::.l 
 
 i J 2 , .' ! 
 
 32.4 
 
 ■32. -J 
 
 32 6 
 
 ?>■' ~ 
 
 92.9 
 
 33.0 
 
 34 
 
 32.9 
 
 33 . 
 
 33.1 
 
 33 . 2 
 
 .'i3 . 3 
 
 33 5 
 
 3.3.6 
 
 ■'")>') . / 
 
 33 . 9 
 
 .34.0 
 
 35 
 
 33.8 
 
 33.9 
 
 34 . 
 
 34.2 
 
 34.3 
 
 34 ^5 
 
 34.6 
 
 .34.7 
 
 34.9 
 
 35.0 
 
 
 61 
 
 iVi 
 
 03 
 
 04 
 
 65 
 
 66 
 
 67 
 
 68 
 
 69 
 
 70 
 
 20 
 
 20.1 20.2 
 
 20.1; 
 
 20 . 3 
 
 20 . 4 
 
 20 . 5 
 
 20 . 6 
 
 20 7 
 
 20.9 
 
 21.0 
 
 21 
 
 21.1 21 
 
 V 
 
 21 .3 
 
 21 .4 
 
 21.5 
 
 21 .6 
 
 21 .7 
 
 21.8 
 
 22 . 
 
 23.1 
 
 22 
 
 22. r 22 
 
 •1 
 
 22.3' 31;. 4 
 
 '' ■' .5 
 
 22 . 6 
 
 2'* 7 
 
 22 . 8 
 
 23 . (1 
 
 23.1 
 
 '^3 
 
 23. ]i 23 
 
 •i 
 
 2'"J -i 
 
 23.4 
 
 23 5 
 
 2.'. 'i 
 
 33 . ' 
 
 23 8 
 
 24.0 
 
 24.1 
 
 24 
 
 24.1 
 
 24 
 
 
 
 24^3 
 
 24.4 
 
 24.5 
 
 21.6 
 
 24 . 7 
 
 34^9 
 
 25 . 
 
 25 . 1 
 
 25 
 
 25 . 1 
 
 25 
 
 'J 
 
 25 . 3 
 
 25 . 4 
 
 2') . ■) 
 
 25 . 6 
 
 25 . 7 
 
 2) . 9 
 
 26.0 
 
 26 . 1 
 
 26 
 
 26.1 
 
 20 
 
 Q 
 
 20.3! 211.5 
 
 36 'i 
 
 26 . 7 
 
 2''. 8 
 
 27 . 
 
 27.1 
 
 2~ '^ 
 
 27 
 
 27.1 
 
 27 
 
 
 37 . I 
 
 27.5 
 
 27 .0 
 
 '27 7 
 
 27.8 
 
 28 .0 
 
 28.1 
 
 2 s . 2 
 
 2-S 
 
 28. 1 
 
 28 
 
 3 
 
 28.4 
 
 28 . 5 
 
 28 . 6 
 
 28.7 
 
 38 , S 
 
 2ll.( 
 
 30.1 
 
 29 . 2 
 
 21) 
 
 29.1 
 
 29 
 
 
 29.4 
 
 29 . 5 
 
 29.6 
 
 29.7 
 
 29,9 
 
 30.1 
 
 30.2 
 
 30.3 
 
 30 
 
 30.1 
 
 30 
 
 
 311. 1 
 
 3.0.5 
 
 311.7 
 
 3.(1,8 
 
 30.1 
 
 3,1.1 
 
 3 1 . 2 
 
 3,1.3 
 
 31 
 
 31.2 
 
 ;;i 
 
 
 3.1 .4 
 
 3 1 . 5 
 
 31 .7 
 
 31 .s 
 
 3 1 . 1 
 
 32 . 1 
 
 32.1 
 
 32 . 4 
 
 • •o 
 
 32 2 
 
 '>■) 
 
 
 ".» r 
 
 '."■) (' 
 
 . 1 .> - 
 
 ; \ -J \ 
 
 .' ', 3 ( 
 
 33 . 3 
 
 33 3 
 
 3,3 . 4 
 
 
 
 
 
 
 
 
 
 
 
 33, 
 
 :;:; " 
 
 3:; 
 
 
 
 
 3.3. ,8 
 
 WW . 1 
 
 :! 1 . 1 
 
 .31.2 
 
 :; 4 . 3 
 
 34.5 
 
 34 
 
 31. -J :;i 
 
 
 3 1.5 
 
 ;;i.c 
 
 31.8 
 
 w\.\ 
 
 35 . 1 
 
 35 . '_ 
 
 35.: 
 
 35.5 
 
 35 
 
 :jo . ii 
 
 35 
 
 ■'• 
 
 3.) .5 
 
 -■ ! 5 . ' i 
 
 3.5. S 
 
 3.1.9 
 
 3,6.1 
 
 36.2 
 
 36.4 
 
 36 . 5 
 
 ll[KKrrnnNs. — liriiiK Hi'- l<_Mji]icr;ilLireof llic luilk to witliiu lO"^ from C,iP p. 
 Tyk<: t,ln'. reinlirij^' of tlio l;H:t,oiiii.-i<T and ihat. ol' the teniperat uru of the milk; find 
 i\\t-, foriiier in ttic (irat vert ical cnlunin of the tatde and the latter in the first ho ri- 
 zotilal row of fitjiir.'H; the fiKure wliei-e tbe horizontal and vertical columns meet is 
 tliH corrected lactometer reading; e. g., observed, 3L0 at G7° F ; corrected reading 
 31 'J. 
 
Afficudix 
 
 209 
 
 Table V. Percent of solids not fat, corresponding to 
 o to 6 percent, of fat, and lactometer readings of 
 
 26 to 36. (See p. 85). 
 
 
 
 
 
 L,\CTOMKTER 
 
 ^EADINii.S AT 60° 
 
 F. 
 
 
 
 
 
 -' 
 op 
 
 26 
 
 27 
 
 28 
 
 29 
 
 30 31 
 
 32 
 
 33 
 
 34 
 
 35 
 
 30 
 
 ^- 
 
 fc 
 
 
 
 
 
 
 
 
 
 
 
 -- 
 
 
 
 6.50 
 
 3.75 
 
 7 . 00 
 
 7 . 25 
 
 7.507.75 
 
 8.00 
 
 8.25 
 
 8.50 
 
 8.75 
 
 9.00 
 
 
 
 0.1 
 
 6.52 
 
 6.77 
 
 7.02 
 
 7.27 
 
 7.527.77 
 
 8 02 
 
 8.27 
 
 8.52 
 
 8.77 
 
 9.02 
 
 0.1 
 
 0.2 
 
 6.54 
 
 6.79 
 
 7.04 
 
 7.29 
 
 7.54 7.79 
 
 8.04 
 
 8.29 
 
 8.54 
 
 8.79 
 
 9.04 
 
 0.2 
 
 0.3 
 
 6.56 
 
 6.81 
 
 7.06 
 
 7.31 
 
 7.56 
 
 7.81 
 
 8.06 
 
 8.31 
 
 8.56 
 
 8.81 
 
 9 06 
 
 0.3 
 
 0.4 
 
 6.58 
 
 6.83 
 
 7.08 
 
 7.33 
 
 7.58 
 
 7.83 
 
 8.08 
 
 8.33 
 
 8.58 
 
 8.83 
 
 0.08 
 
 0.4 
 
 0.5 
 
 6 . 60 
 
 6 . 85 
 
 7.10 
 
 7.35 
 
 7.60 
 
 7.85 
 
 8.10 
 
 8.35 
 
 8 . 60 
 
 8.85 
 
 9.10 
 
 0.5 
 
 0.6 
 
 6.62 
 
 6.87 
 
 7.12 
 
 7 .37 
 
 7.62 
 
 7.87 
 
 8.12 
 
 8.37 
 
 8.62 
 
 8.87 
 
 9.12 
 
 0.6 
 
 0.7 
 
 6.64 
 
 6.89 
 
 7.14 
 
 7.39 
 
 7.64 
 
 7.89 
 
 8.14 
 
 8.39 
 
 8 . 04 
 
 8 89 
 
 9.14 
 
 0.7 
 
 0.8 
 
 6.66 
 
 6.91 
 
 7.16 
 
 7.41 
 
 7.66 
 
 7.91 
 
 8.16 
 
 8.41 
 
 8 . 66 
 
 8.91 
 
 9.16 
 
 0.8 
 
 0.9 
 
 6.68 
 
 6.93 
 
 7.18 
 
 7.43 
 
 7.68 
 
 7.93 
 
 8.18 
 
 8.43 
 
 8.68 
 
 8.93 
 
 9.18 
 
 0.9 
 
 1.0 
 
 6.70 
 
 6.95 
 
 7.20 
 
 7.45 
 
 7.70 
 
 7.95 
 
 8 . 20 
 
 8.45 
 
 8.70 
 
 8.95 
 
 9.20 
 
 1.0 
 
 1.1 
 
 6.72 
 
 i.97 
 
 7.22 
 
 7.47 
 
 7.72 
 
 7.97 
 
 8 . 22 
 
 8.47 
 
 8.72 
 
 8.97 
 
 9 22 
 
 1.1 
 
 1.2 
 
 6.74 
 
 6.99 
 
 7.24 
 
 7.49 
 
 7.74 
 
 7.99 
 
 8.24 
 
 8.49 
 
 8.748.99 
 
 9^24 
 
 1.2 
 
 1.3 
 
 6 . 76 
 
 7.01 
 
 7.26 
 
 7.51 
 
 7.76 
 
 8.01 
 
 8.26 
 
 8.51 
 
 8.76'9.01 
 
 9 . 26 
 
 1.3 
 
 1.4 
 
 6.78 
 
 7.0- 
 
 7.2s 
 
 7.53 
 
 7.78 
 
 8.03 
 
 8.28 
 
 8.53 
 
 8.78 
 
 9 . 03 
 
 9.28 
 
 1.4 
 
 1.5 
 
 6.80 
 
 7.05 
 
 7.30 
 
 7.55 
 
 7.8u 
 
 8.05 
 
 8.30 
 
 8.55 
 
 8.80 
 
 9.05 
 
 9.3C 
 
 1.5 
 
 1.6 
 
 6.82 
 
 7.07 
 
 7 . 32 
 
 7.57 
 
 7.82 
 
 8 07 
 
 8.32 
 
 8.57 
 
 8.82 
 
 9.07 
 
 9.32 
 
 1.6 
 
 1.7 
 
 6.84 
 
 7.09 
 
 7.. 34 
 
 7.59 
 
 7.84 
 
 8.09 
 
 8.34 
 
 8.69 
 
 8.84 
 
 9.0919.34 
 
 -i . 7 
 
 1.8 
 
 6.86 
 
 7.11 
 
 7.36 
 
 7.61 
 
 7.86 
 
 8.11 
 
 8.36 
 
 8.61 
 
 8.86 
 
 9.11 
 
 9.37 
 
 1.8 
 
 1.9 
 
 6.88 
 
 7.13 
 
 7.38 
 
 7.63 
 
 7.88 
 
 8.13 
 
 8.38 
 
 8.63 
 
 8.88 
 
 9.13 
 
 9.39 
 
 1 . 9 
 
 2.0 
 
 6.90 
 
 7.15 
 
 7.40 
 
 7 . 65 
 
 7.90 
 
 8.15 
 
 8.40 
 
 8.66 
 
 8.91 
 
 9.16 
 
 9.41 
 
 2.0 
 
 2.1 
 
 6.92 
 
 7.17 
 
 7.42 
 
 7.67 
 
 7.92 
 
 8.17 
 
 8.42 
 
 8.68 
 
 8.93 
 
 9.18 
 
 9 . 43 
 
 2.1 
 
 2.2 
 
 6.94 
 
 7.19 
 
 7.44 
 
 7 69 
 
 7.94 
 
 8.19 
 
 8.44 
 
 8.70 
 
 8.95 
 
 9.20 
 
 9.45 
 
 2 '' 
 
 2.3 
 
 6.96 
 
 7.21 
 
 7.46 
 
 7.71 
 
 7 . 96 
 
 8.21 
 
 8.46 
 
 8.72 
 
 8.97 
 
 9 . 22 
 
 9.47 
 
 2 3 
 
 2.4 
 
 6.98 
 
 7.23 
 
 7.48 
 
 7.73 
 
 7.98 
 
 8.23'8.48 
 
 8.74 
 
 8 . 99 
 
 9 . 24 
 
 9.49 
 
 2^4 
 
 2.5 
 
 7.00 
 
 7.25 
 
 7.5C 
 
 7.75 
 
 8.00 
 
 8.258.50 
 
 8.76 
 
 9.01 
 
 9.26 
 
 9.51 
 
 2.5 
 
 2.6 
 
 7.02 
 
 7.27 
 
 7.52 
 
 7 .77 
 
 8.02 
 
 8.278.52 
 
 8.78 
 
 9.03 
 
 9.28 
 
 9.53 
 
 2 . 6 
 
 2.7 
 
 7.04 
 
 7.29 
 
 7.54 
 
 7.79 
 
 8.04 
 
 8.2918.54 
 
 8.80 
 
 9.05 
 
 9.30 
 
 9 . 55 
 
 2.7 
 
 2.8 
 
 7.06 
 
 7.31 
 
 7.56 
 
 7.81 
 
 8.06 
 
 8.31I8.57 
 
 8.82 
 
 9.07 
 
 9 . 32 
 
 9.57 
 
 2.8 
 
 2.9 
 
 7.08 
 
 7.33 
 
 7.58 
 
 7.83 
 
 8.08 
 
 8.33 8.59'8.84 
 
 9.09 
 
 9.34 
 
 9.69 
 
 2 . 9 
 
2IO Tcstinfr Alilk and lis Products. 
 
 Table V. Percent, of solids not fat (Continued) 
 
 o 
 
 Lactometer readings at 60^ F. 
 
 o 
 
 
 26 27 28 
 
 29 
 
 30 
 
 31 
 
 32 
 
 33 
 
 34 
 
 35 
 
 36 
 
 
 .3.0 
 
 7.10 
 
 7.357.60 
 
 7.85 
 
 8.10 
 
 8.36 
 
 8.61 
 
 8.86 
 
 9.11 
 
 9.36 9.01 
 
 3.0 
 
 3.1 
 
 7.12 
 
 7.377.62J7.87 
 
 8.13:8.38 
 
 8.63 
 
 8.88 
 
 9.13 
 
 9.38, 9.64 
 
 3.1 
 
 3.2 
 
 7.14 
 
 7.39 7.647.89 
 
 8.15 
 
 8.40 
 
 8.65 
 
 8.90 
 
 9.15 
 
 9.41 9.66 
 
 3.2 
 
 3.3 
 
 7.16 
 
 7. 4]'7. 6617.9218. 17 
 
 8.42 
 
 8.67 
 
 8.92 
 
 9.18 
 
 9.43; 9.68 
 
 3,3 
 
 3.4 
 
 7.18 
 
 7.43 
 
 7.69!7.94 
 
 8.19 
 
 8.44 
 
 8.69 
 
 8.94 
 
 9.20 
 
 9.45 9.70 
 
 3.4 
 
 3.5 
 
 7.20 
 
 7.45 
 
 7.71 
 
 7.96 
 
 8.21 
 
 8.46 
 
 8.71 
 
 8.96 
 
 9.22 
 
 9.47 
 
 9.72 
 
 3.5 
 
 3.6 
 
 7.22 
 
 7.48 
 
 7.73 
 
 7 . 98 
 
 8.23 
 
 8.48 
 
 8.73 
 
 8.98 
 
 9.24 
 
 9 . 49 
 
 9.74 
 
 3.6 
 
 3.7 
 
 7.24 
 
 7.. 50 
 
 7.75 
 
 8.00 
 
 8.25 
 
 8.50 
 
 8.75 
 
 9.00 
 
 9.26 
 
 9.51 
 
 9.76 
 
 3.7 
 
 3.8 
 
 7.26 
 
 7.52 
 
 0.77 
 
 8.02 
 
 8.27 
 
 8.52 
 
 8.77 
 
 9.02 
 
 9.28 
 
 9.53 
 
 9.78 
 
 3.8 
 
 3.9 
 
 7.28 
 
 7.54 
 
 7 79 
 
 8.04 
 
 8.29 
 
 8.54 
 
 S.79 
 
 9.01 
 
 9.30 
 
 9.55 9.80 
 
 3.9 
 
 4.0 
 
 7.30 
 
 7.56 
 
 7.8li8.06 
 
 8.31 
 
 8.56 
 
 8.81 
 
 9.06 
 
 9.32 
 
 9.57' 9., S3 
 
 4.0 
 
 4.1 
 
 7.32 
 
 7.58 
 
 7.838.0a 
 
 8.33 
 
 8.58 
 
 8.83 
 
 9.08 
 
 9.34 
 
 9.59 9 85 
 
 4.1 
 
 4.2 
 
 7.34 
 
 7.60 
 
 7.85 
 
 8.10 
 
 8.35 
 
 8.60 
 
 8.85 
 
 9.11 
 
 9 . 36 
 
 9.62 9.87 
 
 4.2 
 
 4.3 
 
 7 . 36 
 
 7 . 62 
 
 7.87 
 
 8.12 
 
 8.37 
 
 8.62 
 
 8.88 
 
 9.13 
 
 9.38 
 
 9.64 
 
 9.89 
 
 4.3 
 
 4.4 
 
 7.38 
 
 7.64 
 
 7.89 
 
 8.14 
 
 8.39 
 
 8.64 
 
 8.90 
 
 9 . 15 
 
 9.40 
 
 9.60 
 
 9.91 
 
 4.4 
 
 4.5 
 
 7.40 
 
 7.66 
 
 7.91 
 
 8.16 
 
 8.41 
 
 8.66 
 
 8.92 
 
 9.17 
 
 9.42 
 
 9 . 68 
 
 9 . 93 
 
 4.5 
 
 4.6 
 
 7.43 
 
 7.68 
 
 7.93 
 
 8.18 
 
 8.43 
 
 8.68 
 
 8.94 
 
 9.19 
 
 9.44 
 
 9.70 
 
 9,95 
 
 4.0 
 
 4.7 
 
 7.45 
 
 7.70 
 
 7 . 95 
 
 8.20 
 
 8.45 
 
 8.70 
 
 8.96 
 
 9.21 
 
 9.46 
 
 9 72 
 
 9.97 
 
 4.7 
 
 4.8 
 
 7 47 
 
 7.72 
 
 7.97 
 
 8.22 
 
 8.47 
 
 8.72 
 
 8.98 
 
 9.23 
 
 9 . 48 
 
 9.74 
 
 9.99 
 
 4.8 
 
 4.9 
 
 7.49 
 
 7.74 
 
 7.99 
 
 8.24 
 
 8.49 
 
 8.74 
 
 9.00 
 
 9 . 25 
 
 9.50 
 
 9.76 
 
 10.01 
 
 4.9 
 
 5.0 
 
 7.51 
 
 7.76 
 
 8.01 
 
 8.26 
 
 8.5] 
 
 8.76 
 
 9.02 
 
 9.27 
 
 9.52 
 
 9.78 
 
 10.03 
 
 5.0 
 
 5.1 
 
 7.53 
 
 7.78 
 
 8.(3 
 
 8.28 
 
 8,53 
 
 8.79 
 
 9.04 
 
 9.29 
 
 9.54 
 
 9.80 
 
 10.05 
 
 5.1 
 
 5.2 
 
 7.55 
 
 7.80 
 
 8.05 
 
 8.30 
 
 8.65 
 
 8.81 
 
 9.06 
 
 9.31 
 
 9 . 56 
 
 9.82 
 
 10.07 
 
 5.2 
 
 5.3 
 
 7.57 
 
 7.82 
 
 8.07 
 
 8.32 
 
 8.57 
 
 8.83 
 
 9.08 
 
 9.33 
 
 9.58 
 
 9.84 
 
 10.09 
 
 5.3 
 
 5.4 
 
 7.59 
 
 7.84 
 
 8.09 
 
 8.34 
 
 8.60 
 
 8.85 
 
 9.10 
 
 9.36 
 
 9.61 
 
 9.86 
 
 10.11 
 
 5.4 
 
 5.5 
 
 7.61 
 
 7 . 86 
 
 8.11 
 
 8.36 
 
 8.62 
 
 8.87 
 
 9.12 
 
 9 . 38 9 . 63 
 
 9 . 88 
 
 10.13 
 
 5,5 
 
 5.6 
 
 7.63 
 
 7.88 
 
 3.13 
 
 8.39 
 
 8.64 
 
 8.89 
 
 9.15 
 
 9.40,9.65 
 
 9.90 
 
 10.15 
 
 5.6 
 
 '» . / 
 
 7.65 
 
 7.90 
 
 8.15 
 
 8.41 
 
 8.66 
 
 8.91 
 
 9.17 
 
 9.42,9.67 
 
 9.92 
 
 10.17 
 
 6.7 
 
 5.8 
 
 7 . 67 
 
 7.92 
 
 8.17 
 
 8.43 
 
 8.68 
 
 8.94 
 
 9.19 
 
 9.44 9.09 
 
 9.94 
 
 10.19 
 
 5.8 
 
 5 . 9 
 
 7.69 
 
 7.94 
 
 8.20 
 
 8.45 
 
 8.70 
 
 8 . 96 
 
 9.21 
 
 9.469.71 
 
 1 
 
 9.96 
 
 10.22 
 
 5.9 
 
 6.0 
 
 7.7! 
 
 7.96 
 
 8.22 
 
 8.47 
 
 8.72 
 
 8.98 
 
 9.23 
 
 9.48 
 
 9.73 
 
 9.98 
 
 10.24 
 
 6.0 
 
Affcndix. 21 1 
 
 Directions for Use of Tables VI, VII, and IX. 
 
 TABLE VI. Find the test of the milk in the first or last hori- 
 zontal row of figures; the amounts of fat in ten thousand, thou- 
 sands, hundreds, tens, and units of pounds of milk are then given 
 in this vertical column. By adding the corresponding figures in 
 any given quantity of milk, the total quantity of butter fat con- 
 tained therein is obtained. 
 
 Erample. Howmany poands of fat iscoDtained in S925 lbs. of milk testing 3.65 
 percent? On p. 2i:}, second column the test 3.65 is iound, and by going downward 
 in this column we have: 
 
 8000 lbs 292. lbs. 
 
 900 " 32.9 " 
 
 20 " 7 " 
 
 5 " 2 " 
 
 8025 lbs. of milk. 325 8 lbs. of fat. 
 
 892.5 lbs. of milk testing 3.65 percent, therefore, contains 325.8 lbs. of butter fat. 
 
 TABLE VII. The price per pound is given in the outside ver- 
 tical coIumns.°and the weight of butter fat in the upper and lower 
 horizontal row of figures. The corresponding tens of pounds are 
 found by moving the decimal point one place to the left; the units, 
 bj' moving it two, and the tenths of a pound, by moving it three 
 places to the left. The use of the table is, otherwise, as explained 
 above. 
 
 ExampleX IIow much money is due for 325,8 lbs. of butter fat, at 15J-2 cents per 
 pound? In the horizontal row of figures beginning with \h]i, we find: 
 
 300 lbs J46.50 
 
 20 " 3.10 
 
 5 " 77 
 
 .8 " 12 
 
 325. 8 lbs. $.50.49 
 
 325.8 lbs. of butter fat ;it 15^2 cents per pound, therefore, is worth $50.49. 
 
 TABLE IX. Find the test of milk in the upper or lower hori- 
 zontal row of figures. The amount of butter likely to be made 
 fromten thousand, thousands, hundreds, tens, and units of pounds 
 of milk are then given in this vertical column. The use of the 
 table is, otherwise, as explained above in case of table VI. 
 
 Example, How much butter will 5845 lbs. of milk testing 3.8 percent be apt to 
 make under good creamery conditions? In the column headed 3.8, we find: 
 
 5000 lbs 209.0 lbs. 
 
 800 ■• 33.4 " 
 
 40 " 1.7 " 
 
 5 " 2 " 
 
 5845 lbs. 244. 3 lbs. 
 
 5845 lbs. of milk testing 3.8 percent of fat will make about 244.3 lbs. of butter, 
 under conditions similar to those explained on pp. 168-69 of the present work. 
 
212 Testing Milk and Its Products. 
 
 Table VI. Lbs. of fat in i to 10,000 lbs. of milk, testing 
 3.0 to 5.35 percent. (See p. 211). 
 
 B 
 
 3.00 
 
 3.05 
 
 3.10 
 
 3.16 
 
 3.20 
 
 3.25 
 
 3.30 
 
 3.36 
 
 3.40 
 
 3.45 
 
 3.60 
 
 3.55 
 
 S 
 
 Milk 
 
 jniic 
 
 lbs. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ]bs. 
 
 10, COO 
 
 300 
 
 305 
 
 310 
 
 315 
 
 320 
 
 326 
 
 330 
 
 336 
 
 340 
 
 345 
 
 360 
 
 366 
 
 10,000 
 
 9, 000 
 
 270 
 
 276 
 
 279 
 
 284 
 
 289 
 
 293 
 
 297 
 
 302 
 
 300 
 
 311 
 
 316 
 
 320 
 
 9, 000 
 
 8,000 
 
 240 
 
 244 
 
 248 
 
 252 
 
 266 
 
 200 
 
 264 
 
 268 
 
 272 
 
 276 
 
 280 
 
 284 
 
 8, 000 
 
 7,000 
 
 210 
 
 214 
 
 217 
 
 221 
 
 224 
 
 228 
 
 231 
 
 236 
 
 238 
 
 242 245 
 
 249 
 
 7, 000 
 
 6, 000 
 
 ISO 
 
 183 
 
 180 
 
 189 
 
 192 
 
 196 
 
 198 
 
 201 
 
 204 
 
 207, 210 
 
 213 
 
 (•), 000 
 
 5, 000 
 
 loO 
 
 163 
 
 155 
 
 158 
 
 160 
 
 163 
 
 166 
 
 168 
 
 170 
 
 173 
 
 176 
 
 178 
 
 6, 000 
 
 4, 000 
 
 120 
 
 122 
 
 124 
 
 126 
 
 128 
 
 1.30 
 
 132 
 
 134 
 
 1.36 
 
 138 
 
 140 
 
 142 
 
 4, 000 
 
 3, 000 
 
 90.0 
 
 91.6 
 
 93 . 
 
 94.6 
 
 90.0 
 
 97.5 
 
 99.0 
 
 101 
 
 102 
 
 104 
 
 106 
 
 107 
 
 3, 000 
 
 2, 000 
 
 60.0 
 
 61.0 
 
 62.0 
 
 63.0 
 
 04. 
 
 66.0 
 
 66 . 
 
 67.0 
 
 68.0 
 
 69 . 
 
 70.0 
 
 71.0 
 
 2, 000 
 
 1,000 
 
 .30.0 
 
 30.6 
 
 31.0 
 
 31.6 
 
 32.0 
 
 32.5 
 
 33.0 
 
 33.5 
 
 34.0 
 
 34 . 5 
 
 36.0 
 
 35.6 
 
 1,000 
 
 900 
 
 27.0 
 
 27.5 
 
 27.9 
 
 28.4 
 
 28.8 
 
 29.3 
 
 29.7 
 
 30.2 
 
 .30.6 
 
 31.1 
 
 31.5 
 
 32.0 
 
 900 
 
 800 
 
 24.0 
 
 24.4 
 
 24.8 
 
 25.2 
 
 26.7 
 
 26.0 
 
 26.4 
 
 26.8 
 
 27.2 
 
 27.6 
 
 28.0 
 
 28.4 
 
 800 
 
 700 
 
 21.0 
 
 21.4 
 
 21.7 
 
 22.1 
 
 22.4 
 
 22.8 
 
 23.1 
 
 23 . 6 
 
 23.8 
 
 24.2 
 
 24.5 
 
 24.9 
 
 700 
 
 600 
 
 18.0 
 
 18.3 
 
 18.0 
 
 18.9 
 
 19.2 
 
 19.6 
 
 19.8 
 
 20.1 
 
 20.4 
 
 20.7 
 
 21.0 
 
 21.3 
 
 600 
 
 500 
 
 15.0 
 
 15.3 
 
 16.5 
 
 15.8 
 
 16.0 
 
 16.3 
 
 16.5 
 
 16.8 
 
 17.0 
 
 17.3 
 
 17.6 
 
 17.8 
 
 500 
 
 400 
 
 12.0 
 
 12 2 
 
 12.4 
 
 12.6 
 
 12.8 
 
 13.0 
 
 13.2 
 
 13.4 
 
 13.0 
 
 13.8 
 
 14.0 
 
 14.2 
 
 400- 
 
 300 
 
 9.0 
 
 9.2 
 
 9.3 
 
 9.6 
 
 9.6 
 
 9.8 
 
 9.9 
 
 10.1 
 
 10.2 
 
 10.4 
 
 10.6 
 
 10.7 
 
 300 
 
 200 
 
 6.0 
 
 C.l 
 
 6.2 
 
 6.3 
 
 6.4 
 
 0.6 
 
 6.6 
 
 6.7 
 
 6.8 
 
 6.9 
 
 7.0 
 
 7.1 
 
 200 
 
 100 
 
 3.0 
 
 3.1 
 
 3.1 
 
 3.2 
 
 3.2 
 
 3 . 3 
 
 3.3 
 
 3.4 
 
 3.4 
 
 3.5 
 
 3.6 
 
 3.6 
 
 100 
 
 90 
 
 2.7 
 
 2.8 
 
 2.8 
 
 2.8 
 
 2.9 
 
 2.9 
 
 3.0 
 
 3.0 
 
 3.1 
 
 3.1 
 
 3.2 
 
 3.2 
 
 90 
 
 80 
 
 2.4 
 
 2.4 
 
 2.6 
 
 2.5 
 
 2.6 
 
 2.6 
 
 2.6 
 
 2.7 
 
 2.7 
 
 2.8 
 
 2.8 
 
 2.8 
 
 80 
 
 70 
 
 2.1 
 
 2.1 
 
 2.2 
 
 2.2 
 
 2.2 
 
 2.3 
 
 2.3 
 
 2.3 
 
 2 4 
 
 2.4 
 
 2.5 
 
 2.5 
 
 70 
 
 60 
 
 1.8 
 
 1.8 
 
 1.9 
 
 1.9 
 
 1.9 
 
 2.0 
 
 2.0 
 
 2.0 
 
 2.0 
 
 2.1 
 
 2.1 
 
 2.1 
 
 60 
 
 50 
 
 1.5 
 
 1.5 
 
 1.0 
 
 1.6 
 
 1.6 
 
 1.0 
 
 1.7 
 
 1.7 
 
 1.7 
 
 1.7 
 
 1.8 
 
 1.8 
 
 50 
 
 40 
 
 1.2 
 
 1.2 
 
 1.2 
 
 1.3 
 
 1.3 
 
 1.3 
 
 1 .3 
 
 1.3 
 
 1.4 
 
 1.4 
 
 1.4 
 
 1.4 
 
 40 
 
 30 
 
 .9 
 
 .9 
 
 .9 
 
 .9 
 
 1.0 
 
 I.O 
 
 1.0 
 
 1 
 
 1.0 
 
 1.0 
 
 1.1 
 
 1.1 
 
 30 
 
 20 
 
 .6 
 
 .6 
 
 .6 
 
 .6 
 
 .6 
 
 .7 
 
 .7 
 
 .7 
 
 .7 
 
 . / 
 
 .7 
 
 .7 
 
 20 
 
 10 
 
 .3 
 
 .3 
 
 
 
 .3 
 
 . 
 
 .3 
 
 .3 
 
 . 
 
 .3 
 
 . y 
 
 .4 
 
 .4 
 
 10 
 
 9 
 
 . ■> 
 
 3 
 
 
 
 .3 
 
 .3 
 
 
 
 
 . 
 
 ;; 
 
 ;".; 
 
 .3 
 
 - 
 
 .3 
 
 9 
 
 8 
 
 .2 
 
 2 
 
 2 
 
 .3 
 
 3 
 
 ^3 
 
 .3 
 
 .3 
 
 
 , 
 
 .3 
 
 .3 
 
 8 
 
 ; 
 
 2 
 
 '~1 
 
 ri 
 
 .2 
 
 '2 
 
 .2 
 
 2 
 
 2 
 
 '2 
 
 2 
 
 9 
 
 .2 
 
 i 
 
 6 
 
 .1 
 
 Q 
 
 
 .2 
 
 2 
 
 
 
 • 2 
 
 .2 
 
 
 
 2 
 
 . 2 
 
 
 
 6 
 
 5 
 
 
 
 
 
 >■} 
 
 
 
 '2 
 
 9 
 
 ' 2 
 
 . 2 
 
 2 
 
 
 
 2 
 
 
 
 6 
 
 4 
 
 J 
 
 J 
 
 .1 
 
 A 
 
 .1 
 
 '.] 
 
 .1 
 
 .1 
 
 J 
 
 .1 
 
 .1 
 
 J 
 
 4 
 
 3 
 
 .1 
 
 .1 
 
 .1 
 
 .1 
 
 .1 
 
 .1 
 
 .1 
 
 .1 
 
 . 1 
 
 .1 
 
 .1 
 
 .1 
 
 
 2 
 
 .1 
 
 .1 
 
 . 1 
 
 .1 
 
 .1 
 
 .1 
 
 .1 
 
 .1 
 
 .1 
 
 .1 
 
 .1 
 
 .1 
 
 
 
 1 
 
 3 . 00 
 
 3.06 
 
 3.10 
 
 3 . 1 5 
 
 3 . 2i 1 
 
 3 . 25 
 
 3.30 
 
 3.35 
 
 3.40 
 
 3.45 
 
 3.50 
 
 3.55 
 
 1 
 
 r.. 
 
 2 
 
 B 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Appendix. 
 
 213 
 
 Table YI 
 
 . Lbs. of fat 
 
 ill 1 to 10,000 lbs. of milk [Continued] 
 
 6 
 
 H 
 
 3 . 00 
 
 ;.65 
 
 5.70 
 
 >.75 
 
 J. 80 3. 85 
 
 3 .903. 95 4 . 00 4 . 05 4.104.15 t 
 
 Milk 
 
 
 Mlik 
 
 lbs. 
 
 
 
 
 
 
 111.'-. 
 
 10, 000 
 
 360 
 
 365 
 
 370 
 
 375 
 
 380 385 
 
 390 395 400 405 410 415 10, 000 
 
 9, 000 
 
 324 
 
 329 
 
 333 
 
 338 
 
 342 347 
 
 351 356 360 366 369 374 9,000 
 
 S, OOU 
 
 288 
 
 292 
 
 296 
 
 300 
 
 304 308 
 
 312 316 320 32'1 328 332 8,000 
 
 7, 000 
 
 252 
 
 256 
 
 259 
 
 263 
 
 266 270 
 
 273 277 280 284 2s7 291 7, 000 
 
 6,000 
 
 216 
 
 219 
 
 222 
 
 225 
 
 228, 231 
 
 234 237 240 243 246 249 6, 000 
 
 5, 000 
 
 ISO 
 
 183, 
 
 185 
 
 188 
 
 190 193 
 
 195 198 200 203 205 208 5,000 
 
 4, 000 
 
 144 
 
 146 
 
 148 
 
 150 
 
 152 154 
 
 156 158, 160 162 164 Kill 4,000 
 
 r,, 000 
 
 108 
 
 110 
 
 111 
 
 113 
 
 114 116 
 
 117 119 120 122 123 125 3,000 
 
 2,000 
 
 72.0 
 
 73.0 
 
 74.0 
 
 75.0 
 
 76.077.0 
 
 78.079.080.081.0 82 . 83 . 2, 000 
 
 1,000 
 
 30.0 
 
 36.5 
 
 37.0 
 
 37.5 
 
 38 . 38 . 5 
 
 39 . 39 . 5 40 . 40 . 5 41 . 41 . 5 1 , 000 
 
 900 
 
 .32.4 
 
 32 9 
 
 3:! . 3 
 
 33.8 
 
 34 . 2 34 . 7 
 
 35 . 1 35 . 6 36 . 36 . 5 36 . 9 37 . 4 900 
 
 SCO 
 
 28.8 
 
 29.2 
 
 29.6 
 
 30.0 
 
 30.430.8 
 
 31 .231. 6'32 . 32 . 4 32 . 8 33 . 2 80O 
 
 700 
 
 25.2 
 
 25.6 
 
 25.9 
 
 26.3 
 
 26.6 27.0 
 
 27. 327. 7,28. 0|28. 4128.7 29.1 700 
 
 600 
 
 21. (! 
 
 21.9 
 
 22 2 
 
 22.5 
 
 22.8 23.1 
 
 23 4:23. 7:24. 024. 324.624. 9 60O 
 
 500 
 
 18.0 
 
 18.3 
 
 18'5 
 
 18.8 
 
 19.019.3 
 
 19.519.8 20.0 20.3 20.5 20.8' 500 
 
 400 
 
 14.4 
 
 14.6 
 
 14.8 
 
 15.0 
 
 15.2 15.4 
 
 15.6 15.8|16.(!l6.2!l6.4 16 6 400 
 
 :;00 
 
 10.8 
 
 11.0 
 
 11.1 
 
 11.3 
 
 11.441.6 
 
 11.711.912.012.242.312.5 300 
 
 200 
 
 7 2 
 
 7 . 3 
 
 7.4 
 
 7.5 
 
 7.6 7.7 
 
 7.8 7.9i 8.0! S.l: 8.2 8.3 200 
 
 100 
 
 3 . 
 
 3.7 
 
 ■"' . ( 
 
 3.8 
 
 3.8 3.9 
 
 3.9 4.0; 4.0' 4,1 4.1 4.2 100 
 
 90 
 
 3.2 
 
 3 3 
 
 
 
 3.4 
 
 3.4 3.5 
 
 3.5' 3.6 3.6 3.7' 3.7 3.7 90 
 
 80 
 
 2.9 
 
 2 . 9 
 
 3^0 
 
 3.0 
 
 .3.0 3.1 
 
 3.1 3.2 3.2 3.2 3.3 3.3 80 
 
 70 
 
 2.5 
 
 2.6 
 
 2.6 
 
 2.0 
 
 2.7 2.7 
 
 2.7 2.8 2.8 2.8 2.9 2.9 70 
 
 00 
 
 '» '") 
 
 2 2 
 
 2 2 
 
 2.3 
 
 2 3 2 3 
 
 2^3 2.4 2.4 2.4 2'5 2.5 60 
 
 50 
 
 1.8 
 
 1^8 
 
 1^9 
 
 1.9 
 
 1^9 1.9 
 
 2.0 2.0 2.0 2.0 2.1 2,1 50 
 
 40 
 
 1.4 
 
 1.5 
 
 1.5 
 
 1.5 
 
 1.5 1,5 
 
 1,6 1.6 1.6 1.6 1.6 1.7 40 
 
 30 
 
 1.1 
 
 1.1 
 
 1.1 
 
 1.1 
 
 1.1 1.2 
 
 1.2 1.2 1.2 1.2 1.2 1.2 30 
 
 20 
 
 . 7 
 
 . i 
 
 . / 
 
 .8 
 
 .8 . ^ 
 
 .8 .8 .8 .8 .8 .8 20 
 
 10 
 
 .4 
 
 A 
 
 .4 
 
 .4 
 
 ^4 '.4 
 
 .4 .4 .4 .4 .4 .4 10 
 
 9 
 
 
 . 3 
 
 3 
 
 3 
 
 0; 3 
 
 .4 .4' .4 .4 4' .4 9 
 
 s 
 
 
 ,3 
 
 •}, 
 
 3 
 
 3 3 
 
 .3 .3 .3 .3 .3 .3 8 
 
 ; 
 
 ;:^ 
 
 ^3 
 
 .3 
 
 
 ^3 ^3 
 
 .3 .3 .3 .3 .3 .3 7 
 
 G 
 
 
 
 
 
 
 
 
 
 
 
 '1 9 (? 
 
 5 
 
 
 2 
 
 
 
 9 
 
 -") 
 
 2 '"^ '"• •'> 7} 
 
 4 
 
 .1 
 
 '\ 
 
 J 
 
 2 
 
 <■") 
 
 2 2 " 22 2 4 
 
 ;; 
 
 .1 
 
 .1 
 
 .1 
 
 .1 
 
 ''\ .1 
 
 '1 '1 '1 '1 A '.\' 3 
 
 
 
 .1 
 
 .1 
 
 .1 
 
 .1 
 
 .1, .1 
 
 .1 .1 .1 .1 .1 .1! 2 
 
 1 
 
 
 
 
 
 
 1 
 
 H 
 
 H" 
 
 3.65 
 
 3.7C 
 
 3.76 
 
 3.80 3.85 
 
 1 ; , 
 
 3.903.954.004.064.104.15 f 
 
214 Tcstino- Milk and lis Products. 
 
 Table VI. Lbs. of fat in ] to 10,000 11)S. of milk (Continued) 
 
 i . 204 . 25,4 . 30 4 . 35 4 . 40 4 . 45 ,4 . 50 4 . 55,4 . GO 4 . G5 
 
 Milk 
 
 lbs. 
 
 10, 
 
 9, 
 
 000 
 000' 
 000, 
 
 ooo' 
 
 420, 425, 
 378' 3S3' 
 33G! 340: 
 294 298 
 
 7 
 
 6, 000:l 252 255' 
 
 5, 
 
 4 
 
 3, 
 
 2, 
 
 1, 
 
 430 
 387 
 344 
 301 
 
 435 
 392 
 348 
 305 
 
 ,000 
 ,000 
 
 210 213 
 IGS' 170 
 OOOii 12G 128 
 000 84.0 85.0 
 000 42.0'42.5 
 
 258^ 261 
 218 
 174 
 
 215 
 
 172 
 
 129 131 
 86 . 87 . 
 43 .043.5 
 
 440 
 396 
 352 
 308 
 264 
 220 
 170 
 
 4.7014.75 
 
 445: 
 401 
 
 35G| 
 312 
 
 267J 
 
 2231 
 178' 
 
 450, 455: 460i 
 405| 410! 414' 
 3G0| 364 308 
 
 315 
 270 
 225 
 
 900 37 . 
 800'!33. 
 700|,29. 
 600l'25, 
 500,2!, 
 400 16 
 300 12 
 200,1 8 
 100 4 
 
 8 38.3 
 0i34.0 
 4 29.8, 
 2'25.5 
 0|21.3| 
 8 17.0 
 6I12.8' 
 4 8.5 
 2 4.3 
 
 38.7 
 34.4 
 1 
 
 132 134] 
 88.089.0 
 44.044.5 
 
 319 322 
 273 276 
 
 228| 230 
 
 ISO' 1821 184 
 
 135, 137| 138' 
 
 90.0,91.0,92.0 
 
 45.0'45.5 46.0 
 
 465 
 419' 
 
 372| 
 326' 
 2791 
 233| 
 186' 
 140 
 93.0 
 46.5 
 
 470, 475i 
 423' 428'' 
 3761 380:1 
 329 333 
 2821 285'! 
 235, 238, 
 188' 190 
 141 ! 143' 
 94.0 95.0 
 47.0'47.5 
 
 Milk 
 lbs. 
 
 10, 000 
 9, 000 
 8, 000 
 7, 000 
 6, 000 
 5, 000 
 4,000 
 3, 000 
 2, 000 
 1, 000 
 
 90 
 80 
 70, 
 
 60, 
 50! I 
 40, 
 30!' 
 
 20,1 
 10 
 
 I 
 
 9,1 
 
 8 
 
 7 
 
 6: 
 
 5' 
 
 4, 
 
 2I 
 1 
 
 3.8 
 3.4 
 
 ■ 4 
 
 3.4 
 3.01 
 2.6' 
 2.li 
 
 1.7| 
 
 I.3I 
 
 .9j 
 
 .4! 
 
 30 
 
 25 
 21 
 
 17 . 2! 
 
 12.9! 
 8.6| 
 4.3, 
 
 3.9 
 3.4' 
 3.0| 
 
 2.6 
 2.2| 
 
 !| 
 
 .4 
 
 39 . 2 39 . 6 40 . 1 40 . 5'41 . 41 . 4 41 . 9 42 . 3;42 . 8 
 34.8|35.2|35.6!l36.0|36.4l36.8'37.2'37.6'38.0l,' 
 30. 5,30. 8:31. 2 131.5,31. 9,32. 2:32. 6 32. 9j33. 3 
 
 26 . l|20 . 4|26 . 7 '27 . 0'27 . 3 27 . 6!27 . 9!28 . 2'28 . 5 
 21. 8122. 0J22. 3, 22. 5122.8123.0,23.3,23. 5123. 8 
 17. 4 17. 6ll7. 8' 18. 18. 2' 18. 4' 18. 6 18. 8 19.0 
 13.1 13.2!13.4 13.5 13.7ll3.844.0 14. 114.3 
 8.7 8.8! 8.9|| 9.0, 9.1, 9.2 9.3 9.4, 9.5, 
 4.4 4.4 4.5 4.5' 4.6' 4.6 4.7 4.7 4.8' 
 
 .4, 
 .3' 
 .3 
 .3, 
 .2! 
 .2 
 .1 
 .1 
 
 3.9 
 3.5 
 3 . 0, 
 
 2.6, 
 
 2.2I 
 1.7 
 
 i.s! 
 
 .91 
 
 .4 
 
 .4 
 .3 
 .3 
 
 4.0: 
 
 3.6'| 
 
 3.1i, 
 
 2.7 
 
 2.2'l 
 
 1.8,, 
 
 1.3 
 
 ■9|i 
 .4', 
 
 .4;; 
 .4 
 
 .3 
 
 4.1; 
 3.6l 
 3.2i 
 2.7 
 
 2.31 
 
 4.1! 4.1 
 
 3.g! 3.7I 3.71 
 3.2; 3.2i 3.3, 
 2 S' 
 
 4.2 4.2' 
 3.8 
 3.3, 
 
 .1 .1 
 
 .11' .1 
 
 4 . 20 4 . 25 4 . 30,4 . 35,4 . 40,4 . 45 ,4 . 50 
 
 2.7 
 2.3| 
 
 1.8 
 I.4I 
 
 ■9| 
 .5, 
 
 :i 
 
 .31 
 .3 
 
 '.•2\ 
 .1 
 
 .it 
 
 2.8 
 
 2.4I 
 
 1.9, 1.9, 
 
 1.4' 1.4' 
 
 .9 9', 
 
 .5 .5 
 
 4.3 
 3.8 
 3.3, 
 2.9 
 2.4 
 1.9 
 1.4 
 1.0 
 
 .4; 
 .3i 
 .3, 
 .2I 
 
 .3! 
 
 .1 
 
 .1 
 
 4.55 4.60 4.65,4.70 
 
 •4'! 
 .4 
 .3 
 .3, 
 
 .2, .2 
 .1 .1, 
 
 .] .1|! 
 
 4.75,1 
 
 900 
 800 
 700 
 600 
 500 
 400 
 300 
 200 
 100 
 
 90 
 80 
 70 
 GO 
 50 
 40 
 30 
 20 
 10 
 
 9 
 8 
 7 
 6 
 5 
 4 
 3 
 2 
 1 
 
Appendix. 215 
 
 Table TI. Lbs. of fat in 1 to tO,000 lbs. of milk ( Continued] 
 
 Test. 
 
 4.80 4.85 4.90 
 
 4.95 
 
 '', . 00 
 
 5.05 
 
 5.10 
 
 5.15 
 
 5 . 20 5 . 25 5 . 30 5 . 35 
 
 H 
 p 
 
 Milk 
 
 
 
 
 
 
 
 
 
 
 Milk 
 
 lbs. 
 
 
 
 
 
 
 
 
 ! 
 
 
 lbs. 
 
 10, 000, 
 
 480 4S5 490 
 
 495 
 
 500 
 
 505 
 
 510 
 
 515 
 
 520, 525| 530 535 
 
 10,000 
 
 9, 000' 
 
 432 J 37 441 
 
 441; 
 
 450 
 
 455 
 
 459 
 
 464 
 
 468 473 477' 482 
 
 9,000 
 
 8,000 
 
 384 3881 392 
 
 396 
 
 400 
 
 404 
 
 408 
 
 412 
 
 416 420 422! -±28' 
 
 8,000 
 
 7, 000 
 
 336 340 343 
 
 347 
 
 350 
 
 354 
 
 357 
 
 361 
 
 364, 368 371 1 375,, 
 
 7, 000 
 
 6, OOq! 
 
 2881 29 ll 294 
 
 297 
 
 300 
 
 303 
 
 306 
 
 309 
 
 312' 315' 318 
 
 3211 
 
 6,000 
 
 5, 000 
 
 240 
 
 243| 245 
 
 248 
 
 250 
 
 243 
 
 255 
 
 258 
 
 260, 263 265 
 
 26811 
 
 5,000 
 
 4, 000 
 
 192 
 
 194' 196 
 
 19H 
 
 200 
 
 202 
 
 204 
 
 206 
 
 208 210 212' 214 
 
 4,000 
 
 3,000 
 
 144 
 
 1461 147 
 
 149 
 
 150 
 
 152 
 
 153 
 
 155 
 
 156 1581 159' 161r 
 
 3, 000 
 
 2, OOC 
 
 96.0 
 
 97.0,98.0 
 
 99.0 
 
 100 
 
 101 
 
 102 
 
 103 
 
 104| 105; 106, 107 
 
 2, 000 
 
 1, 000 
 
 48.0 
 
 48.549.0 
 
 49.5 
 
 50.0 
 
 50.5 
 
 51.0 
 
 51.5 
 
 52 . 52 . 5 53 . 53 . 5 
 
 1,000 
 
 900 
 
 43.2 
 
 43.744.) 
 
 44.6 
 
 45.0 
 
 45.5 
 
 45.7 
 
 46.4 
 
 46 . S 47 . 3 47 . 7 48 . 2 
 
 900 
 
 800 
 
 38.4 
 
 38 . 8 39 . 2 
 
 39 . 6 
 
 40.0 
 
 40.4 
 
 40.8 
 
 41.2 
 
 41 .642. 0'42 .442,8 
 
 800 
 
 700 
 
 33.6 
 
 34.034.3 
 
 34.7 
 
 35.0 
 
 35.4 
 
 35.7 
 
 36.1 
 
 36 4 36.8,37.1 37.5 
 
 700 
 
 600 
 
 28.8 
 
 29.129.4 
 
 29.7 
 
 30.0 
 
 .30.3 
 
 30.6 
 
 30.9 
 
 31.231.531.832.1 
 
 600 
 
 500 
 
 24.0 
 
 21.324.5 
 
 24.8 
 
 25 
 
 25.3 
 
 25 . 5 
 
 25 . 8 
 
 26.0 26.3 26.5 26.8 
 
 50(1 
 
 400 
 
 19.2 
 
 19.4,19.6 
 
 19.8 
 
 20.0 
 
 20.2 
 
 20.4 
 
 20 . 6 
 
 20.8 21.0 21.2 21.4 
 
 400 
 
 300 
 
 14.4 
 
 14.0 14.7 
 
 14.9 
 
 15.0 
 
 15.2 
 
 15.3 
 
 15.5 
 
 15.6 15.8 15.9 16.1 
 
 300 
 
 200 
 
 9 6 9.7| 9.8 
 
 9.9 
 
 10.0 
 
 10.1 
 
 10.2 
 
 10.3 
 
 10.410.5|10.610.7 
 
 200 
 
 100 
 
 4.8 4.9 
 
 4.9 
 
 5.0 
 
 5.0 
 
 5.1 
 
 5.1 
 
 5.2 
 
 5.2 5.3 5.3 5.4 
 
 100 
 
 90 
 
 4.3, 4.4 
 
 4.4 
 
 4.5 
 
 4.5 
 
 4.5 
 
 4.0 
 
 4.6 
 
 4.7 4.7, 4.8 4.8 
 
 90 
 
 80 
 
 3.8 3.9 
 
 3.9 
 
 4.0 
 
 4.0 
 
 4.0 
 
 4.1 
 
 4.1 
 
 4.2 4.2 4.2 4.3 
 
 80 
 
 70 
 
 3.4| 3.4 
 
 3.4 
 
 3.5 
 
 3.5 
 
 3.5 
 
 3.6 
 
 3 . 6 
 
 3.6^ 3.7' 3.7 3.7 
 
 70 
 
 60 
 
 2.9, 2.9 
 
 2.9 
 
 3.0 
 
 3.0 
 
 3.0 
 
 3.1, 3.1 
 
 3.1| 3.2 3.2 3.2 
 
 60 
 
 50 
 
 2.4I 2.4 
 
 2.5 
 
 2.0 
 
 2.5 
 
 2.5 
 
 2.6 2.6 
 
 2.6' 2.6' 2.7' 2.7 
 
 50 
 
 40 
 
 1.9| 1.9 
 
 2.0 
 
 2.0 
 
 2.0 
 
 2.0 
 
 2.O1 2.1 
 
 2.11 2.1 2.1 2.1 
 
 40 
 
 30 
 
 1.4, 1.5 
 
 1.5 
 
 1.5 
 
 1.5 
 
 1.5 
 
 1.5, 1.5 
 
 1.6 1.6 1.6 1.6 
 
 30 
 
 20 
 
 1.0 1.0 
 
 1.0 
 
 1.0 
 
 1.0 
 
 1.0 
 
 1.0 
 
 l.Q 
 
 1.0' 1.1 1.1 1 1 
 
 20 
 
 10 
 
 .5i .5 
 
 .5 
 
 .5 
 
 .5 
 
 .5 
 
 ■ 5 
 
 .5 
 
 .5, .5, .5 .5 
 
 10 
 
 9 
 
 .4 .4 
 
 .4 
 
 .4 
 
 .5 
 
 .5 
 
 .5 
 
 .5 
 
 .5 .5 .51 .5 
 
 9 
 
 S 
 
 .4 .4 
 
 .4 
 
 .4 
 
 .4 
 
 .1 
 
 .4 
 
 .4 
 
 A .4 .4 .4 
 
 s 
 
 _ 
 
 0! 
 .0 . '-> 
 
 3 
 
 . 3 
 
 .4 
 
 .4 
 
 .4 
 
 .4 
 
 .4' .4 .4 .4 
 
 7 
 
 6 
 
 .3 .3 
 
 . -J 
 
 ;-5 
 
 . 
 
 
 
 . 3 
 
 . 
 
 .3 .3 .3 .3 
 
 6 
 
 5 
 
 .2, . '2 
 
 
 
 • > 
 
 . 
 
 , r> 
 
 . 'Z 
 
 . 3 
 
 .3 .3 .3 .3 
 
 5 
 
 4 
 
 yl 2 
 
 9 
 
 
 
 
 
 2 
 
 2 
 
 . "2 
 
 .-) 2 2 
 
 4 
 
 3 
 
 !l| A 
 
 .1 
 
 .1 
 
 '"2 
 
 
 
 
 
 
 
 ' 2, 2 2 2 
 
 3 
 
 2 
 
 .1 .1 
 
 .1 
 
 .1 
 
 .] 
 
 '.\ 
 
 .1 
 
 .1 
 
 A A A A 
 
 2 
 
 1 
 
 
 
 
 .1 
 5.00 
 
 .1 
 
 5.05 
 
 .1 
 
 5.10 
 
 .1 
 
 5 . 15 
 
 A A A A 
 
 1 
 
 
 1 
 
 4.9f 
 
 4.95 
 
 1 
 
 
 H 
 
 4.80 
 
 ! 
 4.85 
 
 5.20'5.25 5.3( 
 
 1 
 
 H 
 
2l6 
 
 Tcstino- Milk and Its Products. 
 
 Table VII. Amount due for butter fat, in dollars and cents, at 12 
 to 35 cents per pound. 
 
 S3 ° 
 
 Pounds of butter fat. 
 
 ^ CI 
 
 2 -a- 
 
 1,000 
 
 900 
 
 800 
 
 700 
 
 600 
 
 500 
 
 400 
 
 300 
 
 200 
 
 100 
 
 
 
 $ 
 
 $ 
 
 $ 
 
 % 
 
 $ 
 
 « 
 
 $ 
 
 $ 
 
 f 
 
 $ 
 
 
 12 
 
 120.00 
 
 108.00 
 
 96.00 
 
 84.00 
 
 72.00 
 
 60.00 
 
 48.00 
 
 36 . 00 
 
 24.00 12.001 
 
 12 
 
 12J 
 
 122.50 
 
 110.25 
 
 98.00 
 
 85.75 
 
 73.50 
 
 61 . 25 
 
 49.00 
 
 36 . 75 
 
 24.50 
 
 12.25 
 
 Vi\ 
 
 12J 
 
 125.00 
 
 112.50 
 
 100.00 
 
 87.50 
 
 75.00 
 
 62.50 
 
 50.00 
 
 37 . 50 
 
 25.00 
 
 12.60 
 
 m 
 
 12? 
 
 127.50 
 
 114.76 
 
 102.00 
 
 89.25 
 
 76.50 
 
 63.75 
 
 51.00 
 
 38.25 
 
 25.50 
 
 12.75 
 
 12? 
 
 13 
 
 130.00 
 
 117.00 
 
 104.00 
 
 91.00 
 
 78.00 
 
 65 . 00 
 
 52 . 00 
 
 39.00 
 
 26 . 00 
 
 13.00 
 
 13 
 
 13:1 
 
 132.50 
 
 119.25 
 
 106.00 
 
 92.75 
 
 79.50 
 
 66.25 
 
 53.00 
 
 39.75 
 
 26 . 50 
 
 13.25 
 
 131- 
 
 Vil 
 
 135.00 
 
 121.50 
 
 108.00 
 
 94.50 
 
 81.00 
 
 67 . 50 
 
 54.00 
 
 40 . 50 
 
 27.00 
 
 13.50 
 
 13i 
 
 131 
 
 137.50 
 
 123.75 
 
 110.00 
 
 96.25 
 
 82.50 
 
 68.75 
 
 55.00 
 
 41 . 25 
 
 27 . 50 
 
 13.75 
 
 13? 
 
 14 
 
 140.00 
 
 120.00 
 
 112.00 
 
 98.00 
 
 84.00 
 
 70.00 
 
 56.00 
 
 42.00 
 
 28.00 
 
 14.00 
 
 14 
 
 U\ 
 
 142.50 
 
 128.25 
 
 114.00 
 
 99.75 
 
 85.50 
 
 71.25 
 
 57.00 
 
 42.75 
 
 28.50 
 
 14.25~ 
 
 14J- 
 
 14J 
 
 145.00 
 
 130.50 
 
 116.00 
 
 101.50 
 
 87. (JO 
 
 72.50 
 
 58.00 
 
 43.50 
 
 29.00 
 
 14 50 
 
 14.1 
 
 14| 
 
 147.50 
 
 132.75 
 
 118.00 
 
 103.25 
 
 88 . 50 
 
 73.75 
 
 59.00 
 
 44 . 25 
 
 29 . 50 
 
 14.75 
 
 14? 
 
 15 
 
 150.00 
 
 135.00 
 
 120.00 
 
 105.00 
 
 90 . 00 
 
 75.00 
 
 60.00 
 
 45.00 
 
 30.00 
 
 15.00 
 
 15 
 
 15-4 
 
 152.50 
 
 137.25 
 
 122.00 
 
 106.75 
 
 91.50 
 
 76 . 25 
 
 61.00 
 
 45.76 
 
 30.50 
 
 15.25 
 
 15J- 
 
 \^ 
 
 155.00 
 
 139.50 
 
 124.00 
 
 108.50 
 
 93.00 
 
 77 . 50 
 
 62.00 
 
 46 . 50 
 
 31.00 
 
 15.50 
 
 15i 
 
 15?- 
 
 157. 5C 
 
 141.75 
 
 126.00 
 
 110.25 
 
 94.50 
 
 78.75 
 
 63 . 00 
 
 47 . 25 
 
 31.50 
 
 15 75 
 
 15? 
 
 16 
 
 160.00 
 
 144.00 
 
 128.00 
 
 112.00 
 
 96.00 
 
 80.00 
 
 64 . 00 
 
 48.00 
 
 32.00 
 
 16.00 
 
 16 
 
 161 
 
 1 62 . 50 
 
 146.25 
 
 1 30 . 00 
 
 113.75 
 
 97.50 
 
 81.25 
 
 05 . 00 
 
 48.75 
 
 32.50 
 
 16.25 
 
 16i 
 
 16J 
 
 165.00 
 
 148.5C 
 
 132.00 
 
 115.50 
 
 99.00 
 
 82.50 
 
 66.00 
 
 49.50 
 
 33.00 
 
 16.50 
 
 16i 
 
 16? 
 
 167.50 
 
 150.75 
 
 134.00 
 
 117.25 
 
 100.50 
 
 83.75 
 
 67.00 
 
 50.25 
 
 33.50 
 
 16.75 
 
 16? 
 
 17 
 
 170.00 
 
 153.00 
 
 13G.0C 
 
 119.00 
 
 102.00 
 
 85.00 
 
 68 . 00 
 
 51 . 00 
 
 : ;4 . 00 
 
 17.00 
 
 17 
 
 171 
 
 172.50 
 
 155.25 
 
 138.00 
 
 120.75 
 
 103.50 
 
 86 . 25 
 
 (59 . 00 
 
 51.75 
 
 34 . 50 
 
 17.25 
 
 17i 
 
 17i 
 
 175.00 
 
 157.50 
 
 140.00 
 
 122.50 
 
 105.00 
 
 87.50 
 
 70.00 
 
 52.50 
 
 35.00 
 
 17.50 
 
 17 {■ 
 
 17? 
 
 177.5(i 
 
 159.75 
 
 142.00 
 
 1 24 . 25 
 
 106.5f 
 
 87.75 
 
 71.00 
 
 53.26 
 
 35.50 
 
 17.75 
 
 17? 
 
 18 
 
 ISO.Of 
 
 162.0( 
 
 144. Of 
 
 1 26 . 00 
 
 108 00 
 
 90.00 
 
 72.00 
 
 54. Of 
 
 36 . Of 
 
 18.00 
 
 18 
 
 181 
 
 182.50 
 
 l(il.25 
 
 1 46 . OC 
 
 127.7r 
 
 109.50 
 
 91.25 
 
 73. Of 
 
 54.75 
 
 36 . 50 
 
 18.25 
 
 183- 
 
 m 
 
 185.00 
 
 166.5C 
 
 148.00 
 
 129. 5f 
 
 111. Of 
 
 92 . 50 
 
 74.00 
 
 55. 5( 
 
 37.00 
 
 18.50 
 
 18.i 
 
 IS? 
 
 1 87 . 5( 
 
 168.75 
 
 150. Of 
 
 131.25 
 
 112. 5f 
 
 93.75 
 
 75.00 
 
 56.25 
 
 37 . 50 
 
 18.75 
 
 18? 
 
 
 1,000 
 
 900 
 
 800 
 
 700 
 
 600 
 
 500 
 
 400 
 
 300 
 
 200 
 
 100 
 
 
Apfciidix. 
 
 217 
 
 Table VII. Anuniiif diic for Imttor fal 1 Continued. 
 
 t.1 
 
 Toiiuds of butter fat. 
 
 
 
 
 tg 
 
 aS 
 
 
 
 
 
 
 O.S 
 
 Z-6 
 
 
 
 
 
 
 
 
 
 
 3-i 
 
 ^9 
 
 1, 000 
 
 900 
 
 800 
 
 700 600 
 
 500 
 
 400 
 
 300 
 
 200 
 
 100 
 
 & 
 
 
 $ 
 
 ij! 
 
 $ 
 
 ^ 
 
 $ 
 
 s 
 
 $ 
 
 $ 
 
 $ 
 
 $ 
 
 
 19 
 
 190.00 
 
 171.00 
 
 152.00 
 
 133.00 
 
 114.00 
 
 95 . 00 
 
 76.00 
 
 57 . 00 
 
 38.00 
 
 19.00 
 
 19 
 
 19} 
 
 192.50 
 
 173.25 
 
 154.00 
 
 134.75 
 
 115.50 
 
 96 . 25 
 
 77.00 
 
 57 , 75 
 
 38 . 50 
 
 19.25 
 
 19] 
 
 19} 
 
 195.00 
 
 175.50 
 
 150.00 
 
 136.50 
 
 117.00 
 
 97 . 50 
 
 78 . 00 
 
 5S.50 
 
 39.00 
 
 19.50 
 
 19} 
 
 195 
 
 197.50 
 
 177.75 
 
 158.00 
 
 1 38 . 25 
 
 118.50 
 
 98.75 
 
 79.00 
 
 59 . 25 
 
 39.50 
 
 19.75 
 
 195 
 
 20 
 
 200.00 
 
 180.00 
 
 160.00 
 
 140.00 
 
 120.00 
 
 100.00 
 
 80 . 00 
 
 60 . 00 
 
 40.00 
 
 20 . 00 
 
 20 
 
 20] 
 
 202 . 50 
 
 182.25 
 
 162.00 
 
 141.75 
 
 121.50 
 
 101.25 
 
 81.00 
 
 60 . 75 
 
 40.50 
 
 20.25 
 
 20] 
 
 20J 
 
 205.00 
 
 184.50 
 
 164.00 
 
 143.50 
 
 123.00 
 
 102,50 
 
 82.00 
 
 61.50 
 
 41.00 
 
 20 . 50 
 
 20.1, 
 
 20| 
 
 207 . 50 
 
 180.75 
 
 166.00 
 
 1 45 . 25 
 
 124.50 
 
 103.75 
 
 83.00 
 
 62.25 
 
 41.50 
 
 20.75 
 
 20] 
 
 21 
 
 210.00 
 
 1S9.00 
 
 168.00 
 
 147.00 
 
 1 26 . 00 
 
 105.00 
 
 84.00 
 
 63.00 
 
 42.00 
 
 21.00 
 
 21 
 
 21-1 
 
 212.50 
 
 191.25 
 
 170.00 
 
 148.75 
 
 127.50 
 
 106.25 
 
 85.00 
 
 63.75 
 
 42.50 
 
 21 . 25 
 
 2U 
 
 21} 
 
 215.00 
 
 193.50 
 
 172.00 
 
 150.50 
 
 129.00 
 
 107.50 
 
 86.00 
 
 64.50 
 
 43.00 
 
 21.50 
 
 2H 
 
 21| 
 
 217.50 
 
 195.75 
 
 174.00 
 
 152.25 
 
 130.50 
 
 108.75 
 
 87.00 
 
 65.25 
 
 43.50 
 
 21.75 
 
 2Vl 
 
 OQ 
 
 220 . 00 
 
 198.00 
 
 176.00 
 
 154.00 
 
 1 32 . 00 
 
 110.00 
 
 88 . 00 
 
 66 . 00 
 
 44.00 
 
 22 00 
 
 22 
 
 22] 
 
 222.50 
 
 200.25 
 
 178.00 
 
 155.75 
 
 133.50 
 
 111.25 
 
 89.00 
 
 66.75 
 
 44.50 
 
 22.25 
 
 22] 
 
 22o 
 
 225 . 00 
 
 202.50 
 
 180.00 
 
 157.50 
 
 135.00 
 
 112. 50 
 
 90.00 
 
 67 . 50 
 
 45 . 00 
 
 22 . 50 
 
 22} 
 
 22-"^ 
 
 227.50 
 
 204.75 
 
 182.00 
 
 159.25 136.50 
 
 113.75 
 
 9 1 . 00 
 
 68 . 25 
 
 45 . 50 
 
 22.75 
 
 22! 
 
 23 
 
 230 . 00 
 
 207.00 
 
 184.00 
 
 161.00 
 
 138.00 
 
 115.00 
 
 92.00 
 
 69.00 
 
 40.00 
 
 23.00 
 
 23 
 
 23] 
 
 232 . 50 
 
 209 . 25 
 
 180.00 
 
 162.75 
 
 139.50 
 
 116.25 
 
 93.00 
 
 69 . 76 
 
 46.50 
 
 23 . 25 
 
 23] 
 
 23i 
 
 235.00 
 
 211.50 
 
 188.00 
 
 164.50 
 
 141.00 
 
 117.50 
 
 94.00 
 
 70.50 
 
 47 . 00 
 
 23.50i 
 
 23} 
 
 23i| 
 
 237.50 
 
 213.75 
 
 190.00 
 
 166.25 
 
 142.50 
 
 118.75 
 
 95.00 
 
 71.25 
 
 47 . 50 
 
 23 . 75 
 
 237 
 
 24 
 
 240.00 
 
 216.00 
 
 192.00 
 
 168.00 
 
 144.00 
 
 120.00 
 
 96.00 
 
 72.00 
 
 48 . 00 
 
 24.00 
 
 21 
 
 243 
 
 242 . 50 
 
 218.25 
 
 194.00 
 
 169.75 145.50 
 
 121.25 
 
 97 . 00 
 
 72.75 
 
 48.50 
 
 24.50 
 
 24] 
 
 24 J 
 
 245.00 
 
 220.50 
 
 196.00 
 
 171 .50 147.00 
 
 122.50 
 
 98 00 
 
 '-.', . 50 
 
 49.00 
 
 24. 6C 
 
 24.', 
 
 24^ 
 
 247.50 
 
 222.75 
 
 198.00 
 
 173.25 148.50 
 
 123.75 
 
 99 . 00 
 
 74.25 
 
 49 . 50 
 
 24.75 
 
 24]' 
 
 25 
 
 250.00 
 
 225 , 00 
 
 200 . 00 
 
 175.00 150. oil 
 
 125.00 
 
 100.00 
 
 75.01 
 
 50 . 00 
 
 25. 0( 
 
 25 
 
 
 1,000 
 
 900 
 
 800 
 
 700 
 
 lioO 
 
 500 
 
 400 
 
 30O 
 
 200 
 
 100 
 
 
 (For dirertiuus fur uye, see ]"iagf 'Jlli. 
 
2l8 
 
 Tcs/iiii/- Milk (ind /Is Products. 
 
 Table VIII. Relative value tables. 
 
 (Fur directions fur irf;, s.:': i;p. ]8('-8]). 
 
 □ , 
 
 
 
 
 
 
 
 
 
 
 
 
 0.1 — 
 
 
 Pkich IIP ^ 
 
 n.K I'E 
 
 i 100 1- 
 
 JlfNDS, 
 
 IN DOI, 
 
 LARS AND <_fiNTS, 
 
 
 3.0 
 
 .30 
 
 .31 
 
 .33 
 
 .3 + 
 
 .30 
 
 .37 
 
 39 
 
 .40 
 
 .42 
 
 .43 
 
 .45 
 
 3.1 
 
 .31 
 
 .33 
 
 .34 
 
 .36 
 
 .37 
 
 . 39 
 
 ^40 
 
 .42 
 
 .43 
 
 .45 
 
 .40 
 
 3.2 
 
 32 
 
 .34 
 
 .35 
 
 .37 
 
 .38 
 
 .40 
 
 .42 
 
 .43 
 
 .45 
 
 .46 
 
 .48 
 
 3.3 
 
 '.ZV, 
 
 .35 
 
 .30 
 
 .38 
 
 .40 
 
 .41 
 
 .43 
 
 .45 
 
 .46 
 
 .48 
 
 .49 
 
 3 . 1 
 
 .34 
 
 .30 
 
 .37 
 
 .39 
 
 .41 
 
 .42 
 
 .44 
 
 .40 
 
 .48 
 
 .49 
 
 .51 
 
 3.5 
 
 .35 
 
 .37 
 
 . 38 
 
 .40 
 
 .42 
 
 .44 
 
 .45 
 
 .47 
 
 .49 
 
 .51 
 
 .52 
 
 3 . (i 
 
 .30 
 
 .38 
 
 .40 
 
 .41 
 
 .43 
 
 .45 
 
 .47 
 
 .49 
 
 .50 
 
 .62 
 
 .54 
 
 3.7 
 
 .37 
 
 . 30 
 
 .41 
 
 .43 
 
 .44 
 
 .40 
 
 .48 
 
 .50 
 
 .52 
 
 .54 
 
 .55 
 
 3.8 
 
 .38 
 
 .40 
 
 .42 
 
 .44 
 
 .40 
 
 .47 
 
 .49 
 
 .51 
 
 . 53 
 
 .65 
 
 . 0/ 
 
 3.!) 
 
 .3!) 
 
 .41 
 
 .43 
 
 .45 
 
 .47 
 
 .49 
 
 .51 
 
 .53 
 
 .f5 
 
 .57 
 
 . 58 
 
 4.0 
 
 .40 
 
 .42 
 
 .44 
 
 .40 
 
 .48 
 
 .50 
 
 .52 
 
 .54 
 
 .50 
 
 .58 
 
 . 00 
 
 4.1 
 
 .41 
 
 .43 
 
 .45 
 
 .47 
 
 .49 
 
 .51 
 
 . 53 
 
 .65 
 
 .57 
 
 .59 
 
 .01 
 
 4.2 
 
 .42 
 
 .44 
 
 .40 
 
 .48 
 
 .50 
 
 .52 
 
 . 55 
 
 .57 
 
 . 69 
 
 .(;i 
 
 .03 
 
 4.3 
 
 .43 
 
 .45 
 
 .47 
 
 .49 
 
 .52 
 
 .54 
 
 . 50 
 
 . 58 
 
 .r,o 
 
 .62 
 
 .04 
 
 4.4 
 
 .44 
 
 .40 
 
 .48 
 
 .51 
 
 . 53 
 
 . 55 
 
 . '>/ 
 
 . 59 
 
 .02 
 
 .64 
 
 .00 
 
 4.r, 
 
 .45 
 
 .47 
 
 .49 
 
 .52 
 
 .54 
 
 . 50 
 
 .68 
 
 .01 
 
 .03 
 
 . 6 ) 
 
 .07 
 
 4.0 
 
 .40 
 
 .48 
 
 .51 
 
 .53 
 
 . 55 
 
 .57 
 
 .60 
 
 ,62 
 
 .64 
 
 .67 
 
 .09 
 
 4.7 
 
 .47 
 
 .09 
 
 .52 
 
 .54 
 
 .60 
 
 . 59 
 
 .01 
 
 .63 
 
 .66 
 
 .68 
 
 .70 
 
 4..S 
 
 .48 
 
 .50 
 
 .53 
 
 .55 
 
 . 58 
 
 . 00 
 
 .02 
 
 .65 
 
 .67 
 
 .70 
 
 .72 
 
 4.9 
 
 .4!) 
 
 .51 
 
 .54 
 
 .50 
 
 . 59 
 
 .Bl 
 
 .04 
 
 .i;o 
 
 .69 
 
 .71 
 
 .73 
 
 5.0 
 
 .50 
 
 .52 
 
 .55 
 
 .57 
 
 .00 
 
 .02 
 
 .05 
 
 .07 
 
 .70 
 
 .72 
 
 . 75 
 
 5.1 
 
 .51 
 
 .54 
 
 .50 
 
 .59 
 
 .01 
 
 .04 
 
 .00 
 
 .09 
 
 .71 
 
 .74 
 
 .70 
 
 5 . 2 
 
 .52 
 
 .55 
 
 .57 
 
 .00 
 
 . 02 
 
 . 05 
 
 .OS 
 
 .70 
 
 .73 
 
 .75 
 
 .78 
 
 5.3 
 
 . 53 
 
 .50 
 
 .58 
 
 .01 
 
 .04 
 
 .60) 
 
 .09 
 
 .72 
 
 .74 
 
 . / 7 
 
 .79 
 
 5.4 
 
 .54 
 
 .57 
 
 .59 
 
 .02 
 
 .65 
 
 .07 
 
 ,70 
 
 .73 
 
 .76 
 
 .78 
 
 .81 
 
 5 . 5 
 
 . 55 
 
 .58 
 
 . 00 
 
 .03 
 
 .00 
 
 .09 
 
 .71 
 
 .71 
 
 . 1 / 
 
 .SO 
 
 82 
 
 5.0 
 
 . 50 
 
 .59 
 
 .02 
 
 .04 
 
 .07 
 
 .70 
 
 . iW 
 
 .70 
 
 .78 
 
 .81 
 
 .84 
 
 5.7 
 
 .67 
 
 .00 
 
 .0.3 
 
 . 00 
 
 OS 
 
 .71 
 
 .74 
 
 .77 
 
 .80 
 
 .83 
 
 .85 
 
 5 . s 
 
 .5.S 
 
 .01 
 
 .01 
 
 .07 
 
 .70 
 
 .72 
 
 . / '' 
 
 .7S 
 
 .81 
 
 .S4 
 
 .87 
 
 5.0 
 
 .50 
 
 .O'J 
 
 .05 
 
 .08 
 
 .71 
 
 .74 
 
 .77 
 
 .so 
 
 .83 
 
 . S(i 
 
 .S8 
 
 0.0 
 
 .00 
 
 .(■,;; 
 
 .00 
 
 .(iO 
 
 7') 
 
 . ; •' ) 
 
 .7s 
 
 .SI 
 
 .84 
 
 .87 
 
 .90 
 
Apfcudi.x. 219 
 
 Tiilde VIII. Relative valiio tallies {Continued). 
 
 3.0 
 3.1 
 •i.-l 
 3.3 
 3.4 
 
 3.5 
 
 3.S 
 3.9 
 
 4.0 
 4.1 
 4.2 
 4.3 
 4.4 
 
 4.5 
 4.6 
 4.7 
 4.8 
 4.9 
 
 5 
 5.1 
 5.2 
 5.3 
 5.4 
 
 5.5 
 5.6 
 5.7 
 5.8 
 5.9 
 6.0 
 
 Price of milk i'kk IGO polwi^s, in i>oli.ars and tents 
 
 .46 
 
 .48 
 
 .49 
 
 .51 
 
 .52 
 
 .54 
 
 .55 
 
 .57 
 
 .58 
 
 .48 
 
 .511 
 
 .51 
 
 . o3 
 
 .54 
 
 .56 
 
 . 57 
 
 .59 ' .60 1 
 
 .50 
 
 .51 
 
 .53 
 
 .54 
 
 .56 
 
 .58 
 
 , 59 
 
 .61 
 
 . 62 
 
 .51 
 
 . 'j'^ 
 
 .54 
 
 . 56 
 
 .58 
 
 . 59 
 
 . 6 ; 
 
 . 63 
 
 .64 
 
 . 53 
 
 .54 
 
 .56 
 
 .58 
 
 .59 
 
 .61 
 
 .63 
 
 .65 
 
 .66 
 
 .54 
 
 .56 
 
 .58 
 
 . 59 
 
 .61 
 
 .63 
 
 .65 
 
 .66 
 
 .68 
 
 .56 
 
 . 58 
 
 .59 
 
 .61 
 
 . 63 
 
 . 65 
 
 .67 
 
 .68 
 
 .70 
 
 .57 
 
 . 59 
 
 .61 
 
 .63 
 
 . 65 
 
 .67 
 
 . 68 
 
 .70 
 
 .72 
 
 .59 
 
 .61 
 
 .63 
 
 . 65 
 
 .66 
 
 .68 
 
 .70 
 
 .72 
 
 .74 
 
 .60 
 
 .62 
 
 .64 
 
 .66 
 
 .68 
 
 .70 
 
 -0 
 
 .74 
 
 .76 
 
 .62 
 
 .64 
 
 .66 
 
 . 68 
 
 .70 
 
 .72 
 
 .74 
 
 .76 
 
 .78 
 
 .64 
 
 . M") 
 
 .68 
 
 .70 
 
 .72 
 
 .74 
 
 .76 
 
 .78 
 
 .80 
 
 . 65 
 
 . 67 
 
 . 69 
 
 .71 
 
 . * 3 
 
 .76 
 
 .78 
 
 .80 
 
 82 
 
 .67 
 
 .69 
 
 .71 
 
 .73 
 
 .75 
 
 .77 
 
 .80 
 
 .82 
 
 .84 
 
 . 68 
 
 .70 
 
 .73 
 
 .75 
 
 . 1 1 
 
 .79 
 
 .81 
 
 .84 
 
 .86 
 
 .70 
 
 -.> 
 
 .74 
 
 .76 
 
 .79 
 
 .81 
 
 .83 
 
 .85 
 
 .88 
 
 .71 
 
 :74 
 
 .,6 
 
 .78 
 
 .SO 
 
 .83 
 
 .85 
 
 .87 
 
 . 90 
 
 .73 
 
 .75 
 
 .78 
 
 .80 
 
 .82 
 
 .85 
 
 .87 
 
 .8'.! 
 
 .92 
 
 .74 
 
 77 
 
 .79 
 
 .82 
 
 .84 
 
 .86 
 
 .89 
 
 .91 
 
 .94 
 
 .76 
 
 .78 
 
 .81 
 
 . 83 
 
 .86, 
 
 .88 
 
 .91 
 
 .93 
 
 .96 
 
 . / i 
 
 .80 
 
 82 
 
 .85 
 
 .87 
 
 .90 
 
 .92 
 
 .95 
 
 .97 
 
 .79 
 
 .82 
 
 .84 
 
 .87 
 
 . 89 
 
 . 92 
 
 ,94 
 
 .97 
 
 .99 
 
 .81 
 
 .83 
 
 .86 
 
 .88 
 
 .91 
 
 . 94 
 
 . 96 
 
 . 99 
 
 i .01 
 
 .83 
 
 .85 
 
 .87 
 
 .90 
 
 .93 
 
 . 95 
 
 .98 
 
 1.01 
 
 1.03 
 
 .84 
 
 .86 
 
 .89 
 
 .92 
 
 .91 
 
 .97 
 
 1.00 
 
 1.03 
 
 1.05 
 
 .85 
 
 .88 
 
 .91 
 
 . 93 
 
 .96 
 
 99 
 
 1.02 
 
 1.04 
 
 1.07 
 
 .87 
 
 . 90 
 
 .92 
 
 .95 
 
 . 1'8 
 
 1.01 
 
 1.04 
 
 1 . 06 
 
 1 . 09 
 
 .88 
 
 .91 
 
 .94 
 
 .97 
 
 i!oo 
 
 1.03 
 
 1.05 
 
 1.08 
 
 1.11 
 
 .90 
 
 .93 
 
 .96 
 
 .99 
 
 1.01 
 
 1.04 
 
 1.07 
 
 1.10 
 
 1.13 
 
 .91 
 
 .94 
 
 .97 
 
 1.00 
 
 1.03 
 
 1.06 
 
 1.09 
 
 1.12 
 
 1.15 
 
 .93 
 
 .96. 
 
 .99 
 
 1 . 02 
 
 1.05 
 
 1.08 
 
 1.11 
 
 1.14 
 
 1.17 
 
 . 60 
 .62 
 .H4 
 .66 
 .68 
 
 .70 
 72 
 ^74 
 .76 
 .78 
 
 .82 
 .84 
 ..S6 
 
 .88 
 
 .90 
 .92 
 .94 
 .96 
 .98 
 
 1.00 
 
 1.02 
 
 .04 
 
 1.06 
 
 1.08 
 
 1.10 
 1.12 
 1.14 
 1.16 
 1.18 
 1.20 
 
2 20 Tcsiino- Milk and lis Products. 
 
 Table Vlir. Reliitive value tables [Continued). 
 
 
 
 Feice 
 
 OF SULK I'ICR 100 I'0UND3. IN 
 
 DOLLARS AND CENTS. 
 
 3.0 
 
 .61 
 
 .63 
 
 .64 
 
 .66 
 
 .67 
 
 .69 
 
 .70 
 
 .72 
 
 . / o 
 
 .75 
 
 3.1 
 
 .64 
 
 .65 
 
 .67 
 
 .68 
 
 .70 
 
 .71 
 
 73 
 
 .74 
 
 .76 
 
 .78 
 
 3.2 
 
 .66 
 
 .67 
 
 .69 
 
 .70 
 
 .72 
 
 .74 
 
 ^75 
 
 . / / 
 
 .78 
 
 .80 
 
 3.3 
 
 .68 
 
 .69 
 
 .71 
 
 . 73 
 
 .74 
 
 .76 
 
 .78 
 
 .79 
 
 .81 
 
 .83 
 
 3.4 
 
 .70 
 
 .71 
 
 .73 
 
 .75 
 
 .76 
 
 .78 
 
 .80 
 
 .82 
 
 .83 
 
 .85 
 
 3.5 
 
 . * li 
 
 .73 
 
 .75 
 
 .77 
 
 .79 
 
 .80 
 
 .82 
 
 .84 
 
 .86 
 
 .88 
 
 3.6 
 
 .74 
 
 .76 
 
 . / / 
 
 .79 
 
 .81 
 
 .83 
 
 85 
 
 .86 
 
 .88 
 
 .90 
 
 M . 7 
 
 .76 
 
 78 
 
 .80 
 
 .81 
 
 .83 
 
 .85 
 
 .87 
 
 .89 
 
 .91 
 
 .93 
 
 .3 . 8 
 
 .78 
 
 .80 
 
 .82 
 
 .S4 
 
 .85 
 
 .87 
 
 .89 
 
 .91 
 
 . 93 
 
 .95 
 
 3.9 
 
 .80 
 
 .82 
 
 .84 
 
 .86 
 
 .88 
 
 .90 
 
 .92 
 
 .94 
 
 .96 
 
 .98 
 
 4.0 
 
 .82 
 
 .84 
 
 .86 
 
 .88 
 
 .90 
 
 .92 
 
 .94 
 
 .96 
 
 .98 
 
 1.00 
 
 4.1 
 
 .84 
 
 .86 
 
 .88 
 
 .90 
 
 .92 
 
 .94 
 
 .96 
 
 .98 
 
 1.00 
 
 1.03 
 
 4.2 
 
 .86 
 
 .88 
 
 .90 
 
 .92 
 
 .94 
 
 .97 
 
 99 
 
 1.01 
 
 1.03 
 
 1.05 
 
 4.3 
 
 .88 
 
 .90 
 
 .92 
 
 . 95 
 
 .97 
 
 .99 
 
 1.01 
 
 1.03 
 
 1.05 
 
 1.08 
 
 4.4 
 
 .90 
 
 .92 
 
 .95 
 
 .97 
 
 .99 
 
 1.01 
 
 1.03 
 
 1.06 
 
 1.08 
 
 1.10 
 
 4.5 
 
 92 
 
 .94 
 
 .97 
 
 .99 
 
 1.01 
 
 1.03 
 
 1.06 
 
 1.08 
 
 1.10 
 
 1.13 
 
 4.G 
 
 .94 
 
 .97 
 
 .99 
 
 1.01 
 
 1.03 
 
 1.06 
 
 1.08 
 
 1.10 
 
 1.13 
 
 1.15 
 
 4.7 
 
 .96 
 
 99 
 
 1.01 
 
 1.03 
 
 1 06 
 
 1.08 
 
 1.10 
 
 1.13 
 
 1.15 
 
 1.18 
 
 4.8 
 
 .98 
 
 1.01 
 
 1.03 
 
 1.06 
 
 1.08 
 
 1.10 
 
 1.13 
 
 1.15 
 
 1.18 
 
 1.20 
 
 4.9 
 
 1.00 
 
 1.03 
 
 1.05 
 
 1.08 
 
 1.10 
 
 1.13 
 
 1.15 
 
 1.18 
 
 1.20 
 
 1.23 
 
 5.0 
 
 1.02 
 
 1.05 
 
 1 07 
 
 1.10 
 
 1.12 
 
 1.15 
 
 1.18 
 
 1.20 
 
 1 . 23 
 
 1.25 
 
 5.1 
 
 1.05 
 
 1.07 
 
 1.10 
 
 1.12 
 
 1.15 
 
 1.17 
 
 1.20 
 
 1 oo 
 
 1.25 
 
 1.27 
 
 5.2 
 
 1.07 
 
 1.09 
 
 1.12 
 
 1.14 
 
 1.17 
 
 1.20 
 
 1.22 
 
 l'25 
 
 1.27 
 
 1.30 
 
 5.3 
 
 1.09 
 
 l.U 
 
 1.14 
 
 1.17 
 
 1.19 
 
 1.22 
 
 1 . 25 
 
 1.27 
 
 1.30 
 
 1.32 
 
 5.4 
 
 1.11 
 
 1.13 
 
 1.16 
 
 1.19 
 
 1.21 
 
 1.24 
 
 1.27 
 
 1.30 
 
 1.32 
 
 1.35 
 
 5.5 
 
 1.13 
 
 1.15 
 
 1.18 
 
 1.21 
 
 1.24 
 
 1.26 
 
 1.29 
 
 1.32 
 
 1,35 
 
 1.38 
 
 5.6 
 
 1.15 
 
 1.18 
 
 1.20 
 
 1.23 
 
 1.26 
 
 1.29 
 
 1.32 
 
 1.34 
 
 1.37 
 
 1.40 
 
 5.7 
 
 1.17 
 
 1.20 
 
 1.23 
 
 1.25 
 
 1.28 
 
 1.31 
 
 1.34 
 
 1 . 37 
 
 1.39 
 
 1.43 
 
 5.8 
 
 1.19 
 
 1.22 
 
 1.25 
 
 1.28 
 
 1.30 
 
 1.33 
 
 1 . 36 
 
 1 . 39 
 
 1.42 
 
 1 . 45 
 
 5.9 
 
 1.21 
 
 1.24 
 
 1.27 
 
 1 . 30 
 
 1.33 
 
 1.36 
 
 1 . 39 
 
 1.42 
 
 1.45 
 
 1.48 
 
 C.O 
 
 1 . 23 
 
 1.26 
 
 1 .29 
 
 1.32 
 
 1.35 
 
 1.38 
 
 1.41 
 
 1.44 
 
 1.47 
 
 1.50 
 
Ap_pemb'x. 221 
 
 'aide VIII. Relative value tallies [Continued] 
 
 - 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Price 
 
 MF MILK PEK 
 
 ]Oil pr.tL'NDS, IN 
 
 LiOr.LA 
 
 ;.< .\NI, 
 
 ■ENT = , 
 
 
 3.0 
 
 .7ti 
 
 .78 
 
 .79 
 
 .81 
 
 .82 
 
 .84 
 
 .85 
 
 .87 
 
 ,88 
 
 .90 
 
 :;.! 
 
 .79 
 
 .81 
 
 .82 
 
 S4 
 
 . 8.'i 
 
 .87 
 
 .88 
 
 . 90 
 
 ,01 
 
 . '. 1 ■ '■ 
 
 3.ii 
 
 .82 
 
 .83 
 
 .85 
 
 .80, 
 
 .88 
 
 .90 
 
 .91 
 
 ,93 
 
 .94 
 
 . ,10, 
 
 3 . 3 
 
 .84 
 
 . SO 
 
 .87 
 
 . 8; 1 
 
 .91 
 
 .92 
 
 .94 
 
 , 90 
 
 ,97 
 
 99 
 
 3.4 
 
 .87 
 
 .88 
 
 . 90 
 
 '.]'! 
 
 . 93 
 
 .95 
 
 ,97 
 
 .99 
 
 1 , 00 
 
 1 , 02 
 
 3.5 
 
 . 89 
 
 .91 
 
 . 93 
 
 .94 
 
 . 90 
 
 .98 
 
 1,00 
 
 1.01 
 
 1 , 03 
 
 1.05 
 
 3.0 
 
 .92 
 
 .94 
 
 . 95 
 
 .97 
 
 .99 
 
 1 , 00 
 
 1,0:'. 
 
 1.04 
 
 1 . 00 
 
 1.08 
 
 3 . i 
 
 .94 
 
 . 90 
 
 . 98 
 
 1.00 
 
 1.02 
 
 1,03 
 
 1 . 05 
 
 1.07 
 
 1 . 09 
 
 1.11 
 
 3.8 
 
 .97 
 
 . 99 
 
 1.01 
 
 1.0:; 
 
 1.04 
 
 1.00 
 
 1 . 08 
 
 1 . 10 
 
 1.12 
 
 1 .14 
 
 3.9 
 
 .99 
 
 1.01 
 
 1 . 03 
 
 1 . 05 
 
 1.07 
 
 1 . 09 
 
 1.11 
 
 1.13 
 
 1.15 
 
 1.17 
 
 4.0 
 
 1.02 
 
 1.04 
 
 1.06 
 
 1.08 
 
 1.10 
 
 1,12 
 
 1.14 
 
 1.16 
 
 1.18 
 
 1.20 
 
 4.1 
 
 1.05 
 
 1.07 
 
 1.09 
 
 1.11 
 
 1.13 
 
 1.15 
 
 1.17 
 
 1.19 
 
 1.21 
 
 1.23 
 
 4.2 
 
 1.07 
 
 1.09 
 
 1.11 
 
 1.13 
 
 1.15 
 
 1 .18 
 
 1 . 20 
 
 1.22 
 
 1 .24 
 
 1.20 
 
 4.3 
 
 1.10 
 
 1.12 
 
 1.14 
 
 1.10 
 
 1.18 
 
 1,20 
 
 1.2.3 
 
 1 . 25 
 
 1.27 
 
 1.29 
 
 4.4 
 
 1.12 
 
 1.14 
 
 1.17 
 
 1.19 
 
 1.21 
 
 1 . 23 
 
 1 . 25 
 
 1.28 
 
 1.30 
 
 1 . 32 
 
 4.5 
 
 1.15 
 
 1.17 
 
 1 .19 
 
 1.21 
 
 1.24 
 
 1.20 
 
 1.28 
 
 1.30 
 
 1.33 
 
 1.35 
 
 4.0 
 
 1.17 
 
 1.20 
 
 1 . 22 
 
 1 . 24 
 
 1 . 20 
 
 1 . 29 
 
 1.31 
 
 1.33 
 
 1 . 36 
 
 1 . 38 
 
 4.7 
 
 1.20 
 
 1 22 
 
 1.25 
 
 1.27 
 
 1.29 
 
 1.32 
 
 1 . 34 
 
 1.36 
 
 1..39 
 
 1.41 
 
 4.S 
 
 1.22 
 
 L25 
 
 1.27 
 
 1..30 
 
 1.32 
 
 1.34 
 
 1 . 37 
 
 1,39 
 
 1.42 
 
 1.44 
 
 4.9 
 
 1 . 25 
 
 1.27 
 
 1 . 30 
 
 1 . 32 
 
 1 . 35 
 
 1.37 
 
 1.40 
 
 1.42 
 
 1.45 
 
 1.47 
 
 5.0 
 
 1.27 
 
 1 . 30 
 
 1.32 
 
 1 . 35 
 
 1.37 
 
 1.40 
 
 1,42 
 
 1.45 
 
 1.47 
 
 1 . 50 
 
 5.1 
 
 1.30 
 
 1.33 
 
 1.35 
 
 1.38 
 
 1.40 
 
 1.43 
 
 1.45 
 
 1.48 
 
 1.50 
 
 1 . 5:'. 
 
 5.2 
 
 1 . 33 
 
 1.35 
 
 1.37 
 
 1.40 
 
 1.43 
 
 1 . 46 
 
 1.48 
 
 1.51 
 
 1 . 53 
 
 1 . 50 
 
 5.3 
 
 1.35 
 
 1.38 
 
 1 . 40 
 
 1 . 43 
 
 1 . 40 
 
 1.48 
 
 1.51 
 
 1,54 
 
 1.56 
 
 1.59 
 
 5.4 
 
 1.38 
 
 1.40 
 
 1.43 
 
 1 . 40 
 
 1.48 
 
 1.51 
 
 1.54 
 
 1.57 
 
 1.59 
 
 1.62 
 
 5.5 
 
 1.40 
 
 1.43 
 
 1 . 40 
 
 1.48 
 
 1.51 
 
 1.54 
 
 1.57 
 
 1 . (lO 
 
 1 . 62 
 
 1 . 65 
 
 5.(i 
 
 1.43 
 
 1.46 
 
 1.48 
 
 1.51 
 
 1.54 
 
 1.57 
 
 1 . 0,0 
 
 1 . 62 
 
 1 . 05 
 
 1 . 68 
 
 5.7 
 
 1.45 
 
 1.48 
 
 1.51 
 
 1.54 
 
 1.57 
 
 1 . 00 
 
 1 . 02 
 
 1.65 
 
 1 . t:,^ 
 
 1.71 
 
 5.8 
 
 1.48 
 
 1.51 
 
 1.54 
 
 1.57 
 
 1.59 
 
 1.62 
 
 1 . 05 
 
 1 . 68 
 
 1.71 
 
 1.74 
 
 5.9 
 
 1.50 
 
 1.53 
 
 1.50 
 
 1.59 
 
 1.62 
 
 1.65 
 
 1.68 
 
 1.71 
 
 1.74 
 
 1,77 
 
 6.0 
 
 1.53 
 
 1.50 
 
 1.59 
 
 1.02 
 
 1.65 
 
 1.0,8 
 
 1.71 
 
 1,74 
 
 1.77 
 
 1 . SO 
 
Tcs/iii!'- Milk and Its Prodiirls. 
 
 Table IX. Butter chart, showing calculated yield of but= 
 ter (in lbs.) from i to 10,000 lbs. of milk, testing 3.0 
 to 5.3 per cent. (Se(! directions for use, p. 211). 
 
 H 
 
 :; . 00 
 
 :;.io 
 
 :!.20 
 
 3 . 30 
 
 3 . 40 
 
 :i.50 
 
 3 . 60 
 
 3,7( 
 
 3 . 8f 
 
 3.90 
 
 4.00 
 
 4.1( 
 
 H 
 
 Milk 
 
 
 
 
 
 
 
 i 
 
 Mlik 
 
 lb3. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 lbs 
 
 10, Ono 
 
 .32.5! .336 
 
 318 
 
 360 
 
 371 
 
 383 
 
 394 
 
 406 
 
 418 
 
 429 
 
 441 
 
 452 
 
 10, 000 
 
 9, 000 
 
 293 302' 3131 324^ 334' 345 
 
 355 1365 
 
 376 
 
 386 
 
 397 
 
 407 
 
 9, 000 
 
 8, 000 
 
 260 269 278 288 297 306 
 
 31.V 325 
 
 334 
 
 :;43 
 
 3-53 
 
 362 
 
 8,000 
 
 7, 000 
 
 228; 235; 244 
 
 252 260' 268 
 
 276 
 
 284 
 
 293 
 
 300 
 
 .309 
 
 316 
 
 7, 000 
 
 6,000 
 
 196 202 
 
 209 
 
 216 
 
 22:-! ; 230 
 
 236 
 
 244 
 
 251 
 
 2.57 
 
 265 
 
 271 
 
 6, 000 
 
 .5, 000 
 
 163' 168 
 
 174 
 
 180 
 
 186; 192 
 
 197 
 
 203 
 
 209 
 
 216 
 
 221 
 
 226 
 
 5, 000 
 
 4, 000 
 
 130 134 139 
 
 144' 148' 1.53 
 
 158 
 
 102 
 
 167 
 
 172 
 
 176 
 
 181 
 
 4, 000 
 
 Z, OCO 
 
 '.17.5 101 104; 108 111 115 
 
 118: 122 
 
 125 
 
 129 
 
 132 
 
 1.36 
 
 3, 000 
 
 2,000 
 
 65.0 67.2 69.0 72.0 74.2 76.6 
 
 78.8 81.2 
 
 83.6 
 
 85.8 
 
 88.2 
 
 90.4 
 
 2, 000 
 
 1,000 
 
 32.5 33.6.34.8 
 
 :i6. 0.37. 1,38. 3 
 
 39.4I4O.6 
 
 41.8 
 
 43,9 
 
 44.1 
 
 45.2, 
 
 1,000 
 
 900 
 
 29.3.30.2 31.3 
 
 .32.4.33.4.34.5 
 
 .35.5!:!6.5 
 
 37.6 
 
 :3S.6 
 
 .39.7 
 
 40.7' 
 
 900 
 
 800 
 
 26.026.927.828.829.7.30.6 
 
 31.5.32.5 
 
 33 . 4 
 
 34 . 3 
 
 35 . 3 
 
 36.2 
 
 800 
 
 700 
 
 22.823.524.4 
 
 25.2 26.0|26.8 
 
 27.6 28.4 
 
 29.3 
 
 .30.0 
 
 .30.9 
 
 Jl.C 
 
 700 
 
 600 
 
 19.520.220.9 
 
 21.6 22.3|23.0 
 
 23.6 24.4 
 
 25.1 
 
 25.7 
 
 26.5 
 
 27.1 
 
 600 
 
 500 
 
 10.316.817.4 
 
 18.0'l8.619.2 
 
 19.7:20.3 
 
 20.9 
 
 21.5 
 
 22.1 
 
 22.6' 
 
 500 
 
 400 
 
 13.0 13.4 1.3.9 14.4 14.8 1.5.3 
 
 15.8 16.2 
 
 10.7 
 
 17.2 
 
 17.6 
 
 18.1 
 
 400 
 
 .300 
 
 9.7 10.1 10.410.811.1 11.5 
 
 11.812.2 
 
 12.6 
 
 12.9 
 
 13.2 
 
 13.6 
 
 300 
 
 200 
 
 6.5; 6.7i 6.9 7.2, 7.4 7.6 
 
 7.9, 8.1 
 
 8.3 
 
 8.6 
 
 8.8 
 
 9.0 
 
 200 
 
 100 
 
 3.2! 3.4 
 
 1 
 
 3.5 3.6: 3.71 3.8 
 
 3.9 4.1 
 
 4.2 
 
 4.3 
 
 4.4 
 
 4.5, 
 
 100 
 
 90 
 
 2 9 3.0 
 
 3.1 3.2 3.3 3.4 
 
 3.5 3.6 
 
 3.7 
 
 3.8 
 
 3 9 
 
 4.1 
 
 90 
 
 80 
 
 2.6 2.7J 2.8 2.9 3.0 3.1 
 
 3.2 3.3 
 
 3.4 
 
 3.4 
 
 3.5 
 
 3.6 
 
 80 
 
 70 
 
 2.3: 2.3 
 
 2.4 2.5 2.6 2.7 
 
 2.8 2.8 
 
 2.9 
 
 3.0 
 
 3.1 
 
 3.2 
 
 70 
 
 60 
 
 1.9 2.0 
 
 2.1 2.2 2.2 2.3 
 
 2.4 2.4 
 
 2.5 
 
 2 . 6 
 
 2.7 
 
 2.7 
 
 60 
 
 50 
 
 1.6' 1.7 
 
 ].7i 1.8' 1.9' 1.9 
 
 2.0 2.0 
 
 2.1 
 
 2.2 
 
 2 2 
 
 2 . 3 
 
 50 
 
 40 
 
 1.3 1.3 1.4 1.4 1.5 1.5 
 
 1.6 1.6 
 
 1.7 
 
 1.7 
 
 \'^i 
 
 1.8 
 
 40 
 
 30 
 
 1.0 1.0 1.0 1.1 1.1 1.2 
 
 1.2 1.2 
 
 1.3 
 
 ].:: 
 
 1.3 
 
 1.4 
 
 30 
 
 20 
 
 .6 .7 .7 .7 .7 .8 
 
 8 .8 
 
 .8 
 
 ,9 
 
 .'.1 
 
 .1.1 
 
 20 
 
 10 
 
 .3 .3j .4 .4 .4 .4 
 
 .4, ,4 
 
 4 
 
 .4 
 
 .4 
 
 , .5 
 
 10 
 
 9 
 
 3 .3 .3 .3 .3 .3 
 
 .4' .4 
 
 .4 
 
 . 1 
 
 .4 
 
 .4 
 
 9 
 
 X 
 
 '3 :.: ':■', ^3 .:-; .3 
 
 . 3 . 3 
 
 .;:; 
 
 _ :; 
 
 A 
 
 .4 
 
 8 
 
 7 
 
 .2 .2 .2 .3 ..3 .;'. 
 
 . :; . '■'' 
 
 
 .:; 
 
 . .3 
 
 . !■> 
 
 7 
 
 6 
 
 2 2' 2 2. 2 2 
 
 . 2 . 2 
 
 , :; 
 
 .:; 
 
 . ;> 
 
 ..'1 
 
 6 
 
 .5 
 1 
 
 . ] .1 1 .2 .2 .2 
 
 M ''i 
 
 •_^ 
 
 ;: 
 
 2 
 
 2 
 
 5 
 4 
 
 ] 
 
 .1 -1 ,1 .1 .1 .1 
 .1 .1 .1 .] .1 .1 
 
 1 
 
 .1 .1 
 .1 .1 
 
 .1 
 
 .1 
 
 .1 
 .1 
 
 .1 
 
 .1 
 
 .1 
 .1 
 
 1 
 
 H 
 
 .■',.00 3.10 3.20 3.30::. 10.3.. ^,0 
 
 3.60 3.70 
 
 !.80 
 
 3 . 90 
 
 4.00 
 
 4.10 
 
 H 
 
Appendix. 
 Tablo rX. BiiUer fliarl i Continued] 
 
 "4 . 20'4 . 30 4 . 404 . 50 4 . CO 4.7(1 4 . SO 4 . 00 5 . 00 o .10 5 . 'Jn 5 . 30 
 
 Milk 
 
 ll's. 
 
 10,000 4G4 470 4S7 4011 r,10 
 
 9,0001 41S 4'J,^ 4:W 440 4ri9 47( 
 
 8,000 371 3S1 300 3011 40<S 4ls 42 
 
 7, 000 325 333j 341 340 357 305 
 
 6,000' 278 280' 292 299. 306 313 
 
 5,000 232 238' 244 250 255 201 
 
 4,000 180 190 195' 200' 204 200 
 
 3,000 139 143' 140 150 153 157 
 
 2, 000 92. 895. 297. 400. s 102 104 
 
 22 534 545 557 
 
 481 491 501 511 522 53:i 
 
 43(, 440 454 404 474 
 
 374 382 300 39s 400 414 
 
 334 341 34S :;55 
 
 279 284 2',i0 29(; 
 
 1 , 000 40 , 4 47 . 48 . 7 49 .951. 52.2 
 
 900 41.8 42 . 8 43 . 8 44 . 45.9 47 . 
 800''37.1 38.139.039.940.841.8 
 700i32.5|33.3 34.1 34.9,35.7 36.5 
 600 27 . 8,28 . 29 . 2 29 . 9 30 . 6 31 . 3 
 500'23.2'23.8'24.4 25.0 25.5 26.] 
 400| IS. 6| 19. 0,19. 5 20. 0,20. 4 20. 9 
 300'13.9]4.314.6 15.015.315.7 
 200': 9.3' 9.5' 9.7 10.0 10.2 10.4 
 100, 4.6 4.8, 4.9, 5.0, 5.1 5.2 
 
 40 
 30 
 20, 
 10 
 
 320 
 
 267 273 
 214 21,s 
 
 1(;0 164 167 17(1 174 178 
 107 109 111 114 110 lis 
 
 iOS 5s(i 592 10, 000 
 9, OOO 
 
 5, 000 
 7, 000 
 
 6, 000 
 5, 000 
 4,000 
 3, 000 
 2, 000 
 
 53 . 4 54 . 5 55 . 7 56 .858.059.2 1 , 000 
 
 4S.1 49.1 50.1 51.1 52.2 53.3 
 42.7 43.6 44.6 45.4 40.4 47.4 
 37. 438. 230. 039. ,s40. 641. 4 
 32.0 32.7 33.4 34.1 34.8 35.5 
 26 .727. 3 27 . 9 28 . 4 29 . 29 . 6 
 21 .4 21.8 22.3 22.7 23.2 23.7 
 10.0 16.4 16.7 17.0 17.4 17. S 
 10.7 10.911.1 11.4 11.611.8 
 5.3 5.5 5.6 5.7 5.8 5.9 
 
 90 
 80 
 70 
 
 4.3' 
 
 3.8, 
 
 O .O O.O 
 
 4.4 
 ;-. . 9 
 
 3.4 
 
 4.5 4.6 
 4.0 4.] 
 3.5 3.6 
 
 4.7 
 4.2 
 
 60 2..S 2.9 2.9' 3.0' 3.1 
 50 2.3, 2.4 2.4 2.5 2.6 
 
 1.9' 1.9 2.0 
 1.4 1.4 1.5 
 
 2.0 2.f 2.1 
 1.5 1.5 1.6 
 .9 1.0, 1.0, 1.0 1.0 1.0 
 
 4.8 
 4 . 3 
 
 .1 
 
 4.9 5.0 5.1 
 
 4.4 4.5 4.5 
 
 3.8 3.9 4.0 
 
 3.3 3.3 3.4 
 
 5.2 
 4 . 
 4.1 
 ■ '..5 
 
 2.8 
 
 1.6 1.6 1.7 1.7 
 
 1.1 1.1 1.1 1.1 
 
 ,5 .('. .6 .0 
 
 1 
 6 
 
 2 ',( 3 
 2.3 2.4 
 1.7 1.8 
 1.2 1.2 
 
 90O 
 800 
 700 
 600 
 500 
 400 
 300 
 200 
 100 
 
 90 
 
 SO 
 70 
 60 
 50 
 40 
 SO 
 20 
 10 
 
 .4 .5 
 .4 .4 
 
 .4 .4 
 
 3 .1 
 
 .1 
 
 .■J 
 
 .2 
 
 .*_ 
 
 2 .1 
 
 .1 
 
 .1 
 
 .1 
 
 .1 
 
 1. .1 
 
 .1 
 
 .1 
 
 .1 
 
 .1 
 
 .4 
 
 4.204, 30 4 . 40 4 . 50 4 . 60 4 . 7 4 . So 4 . 9( 1 5 . 00 5 . 1 5 . 20 5 . 3(1 
 
224 
 
 Tcsiims iM/Ik (Did lis Prudiicts. 
 
 Table X. Overrun table, showing pounds of but= 
 ter from one hundred lbs. of milk. See diiee- 
 tions for use, p. 1 70. 
 
 ■>.o 
 3 . G 
 
 .3.8 
 3.9 
 
 4.0 
 4.1 
 
 4.2 
 4 . 3 
 4.4 
 
 4.. 5 
 4.6 
 4.7 
 4.S 
 4.9 
 
 '>.\ 
 
 5.2 
 5.3 
 5.4 
 
 5.5 
 5.fi 
 5.7 
 5.S 
 5.9 
 CO 
 
 .10 
 
 3.30 
 3.41 
 3.52 
 3.63 
 
 3.74 
 
 3.S5 
 
 3 . 96 
 4.07 
 4.18 
 4.29 
 
 4.40 
 4.51 
 4.62 
 4.73 
 
 4 . Nl 
 
 4 . 95 
 
 5 . 06 
 5.17 
 5.28 
 5.. 39 
 
 5 . 50 
 5.61 
 
 5.72 
 5.83 
 5.94 
 
 6.05 
 0.16 
 
 6.27 
 
 6.38 
 
 6.49 
 
 60 
 
 1.11 
 
 3.33 
 3.44 
 3.55 
 3.66 
 3.77 
 
 .3.89 
 4.00 
 1 .11 
 4.22 
 4.33 
 
 .12 
 
 3.. 36 
 3.47 
 3.-58 
 3.70 
 3.81 
 
 3.92 
 4 . 03 
 4.14 
 4.20 
 4.. 37 
 
 4.444.48 
 4 . 55 4 . 59 
 
 4.66 
 
 4.77 
 
 4.70 
 4.82 
 
 4.884.9: 
 
 I .13 1.11 
 
 3.. 39 3.42 
 3.50 3.53 
 3.62 3.65 
 3.733.76 
 3.84 3.88 
 
 5.00 
 
 5.11 
 
 5.22 
 
 5. 
 
 5.44 
 
 5 . 55 
 5.66 
 5.77 
 5.88 
 
 5 . 99 
 
 6.11 
 
 (i.22 
 
 6 . 33 
 6.44 
 6.55 
 6 6i; 
 
 .04 
 
 .16 
 
 .26 
 
 5.38 
 
 5.49 
 
 5 . 60 
 5.71 
 5.82 
 
 5 . 94 
 (i.O. 
 
 i;.]6 
 6. 
 
 6 . 38 
 6 . 50 
 6.61 
 
 3.96 
 4.07 
 4.18 
 4.29 
 4.41 
 
 4.52 
 
 4 . 63 
 4.75 
 4.86 
 4.97 
 
 5 . 09 
 5 . 20 
 5.31 
 5.42 
 5 . 54 
 
 5.65 
 5.70 
 
 5 . 88 
 '5 . 99 
 0,10 
 
 6.22 
 6.3.3 
 
 6 . 44 
 6 . 55 
 6.67 
 6.7S 
 
 3.99 
 4.10 
 
 4 . 22 
 4.33 
 4.45 
 
 4.56 
 4.67 
 4.79 
 4.90 
 
 5 . 02 
 
 5.13 
 5.24 
 5.. 36 
 5.47 
 5 . 59 
 
 1 . 1 5 1 . 1 ( 
 
 3.45 3.48 
 
 3 . 57 3 . 60 
 
 68 3.71 
 
 80 3.83 
 
 3.913.94 
 
 4.03 4.00 
 
 4.14 
 4 . 26 
 4 . 37 
 4.49 
 
 4 . 60 
 4.72 
 4.83 
 4.95 
 
 5 . 06 
 
 5.18 
 5 . 29 
 5.4 
 5.52 
 5.64 
 
 5.705.75 
 5.81 5.8' 
 5.93 5.98 
 6.04 6.10 
 6.166.21 
 
 6. 27 '6.33 
 6.3s'6.44 
 6.50'6.56 
 6.61 6.67 
 6. 731;. 79 
 6, ,s I 6. '.10 
 
 18 
 
 29 
 
 4.41 
 
 4 . 52 
 
 64 
 
 76 
 
 4.87 
 
 4.99 
 
 5.10 
 
 5 . 22 
 5.. 34 
 5.45 
 'i . 57 
 5 . 68 
 
 5 . 80 
 5.92 
 6.03 
 6.15 
 6.2( 
 
 6 . 38 
 6 . 50 
 r,.61 
 6.7.3 
 6., SI 
 
 i.r 
 
 51 
 3.63 
 3.74 
 3.86 
 3 . 98 
 
 4.10 
 4.21 
 4.33 
 4.45 
 4.56 
 
 3.65 
 4.80 
 4.91 
 5 , 03 
 15 
 
 5.38 
 5 . 49 
 5.62 
 5.73 
 
 5 . .s5 
 5.97 
 
 6 . 08 
 6 . 20 
 6. 
 
 1.18 
 
 54 
 
 3.66 
 
 78 
 
 89 
 
 4.01 
 
 4.13 
 4.25 
 4.. 37 
 4.48 
 4 . 60 
 
 4.72 
 
 4.84 
 
 4 . 96 
 
 07 
 
 19 
 
 5 . 43 
 5 . 55 
 5 . 66 
 5.78 
 
 5.90 
 6,. 02 
 6.14 
 6.25 
 6.37 
 
 6.49 
 6.61 
 
 1 
 
 19 
 57 
 
 -J 
 
 68 
 
 V, 
 
 81 
 
 ?, 
 
 93 
 
 4 
 
 05 
 
 4 
 
 17 
 
 4 
 
 28 
 
 4 
 
 40 
 
 4 
 
 52 
 
 4 
 
 64 
 
 4 
 
 76 
 
 4 
 
 88 
 
 '0 
 
 00 
 
 5 
 
 12 
 
 •J 
 
 24 
 
 5 
 
 36 
 
 1.20' 
 
 .79 6.84 
 .90 6. '.16 
 .02 7.(l.s 
 
 60 
 3.72 
 
 84 
 
 96 
 
 4.08 
 
 4.26i 
 4.32, 
 
 4.44 
 4.56' 
 4.68! 
 
 4.S0| 
 4.92' 
 5.04 
 
 5.161 
 
 5. 28 1 
 
 5.4715.52 
 5.59|5.64 
 5.71 5.76 
 5.83 5.88 
 
 5 . 95 
 6.07 
 6.19 
 6.. 31 
 6, . 43 
 
 6 . 55 
 6 . 66 
 6.7S 
 6 . 90 
 7.02 
 7.14 
 
 3.0 
 3.1 
 
 3.4 
 
 3.6 
 
 3 . 7 
 3.8 
 3.9 
 
 4.0 
 4.1 
 4.2 
 4.3 
 4.4 
 
 4.5 
 
 4.6 
 4.7 
 4.8 
 4.9 
 
 6.001 5.0 
 
 6.12n 5.1 
 
 6.24| 5.2 
 
 6 . 36' 
 6.48' 5.4 
 
 6.60 
 6. 
 
 6.84 
 . 96 
 
 7 . OS 
 7.20 
 
- '/'/''" '"''''-^ 
 
 ^25 
 
 Table XI. Yield of cheese, corresponding to 2.5 to 6 percent 
 of fat with lactometer readings 26 to 36. (See p IT-I). 
 
 
 
 L.^i'ToMETRi: DEGRIiES. 
 
 
 -' "5 
 
 
 
 26 
 
 27 
 
 28 
 
 29 30 
 
 3 1 32 
 
 33 
 
 34 
 
 35 
 
 :iG 
 
 
 •2.0 
 
 7 . 2> 
 
 7.41 
 
 7.51 
 
 7.67 7.81 
 
 7. '.11, S.07 
 
 S.20 
 
 s. ;-;:;; s.47 
 
 s.oo 
 
 
 2 . r> 
 
 7.44 
 
 7 . 57 
 
 7.70 7. S3 7 
 
 91; 
 
 S.O'.I s 
 
 22 
 
 8 
 
 ■ ) - 1 1 S 
 
 40. S 
 
 02, S.76, 
 
 '2 7 
 
 7.5;) 
 
 7 72 
 
 7 .So 7 .'.I'.i S 
 
 12 
 
 S.l!.) S 
 
 ■ Is 
 
 s 
 
 51 ' s 
 
 64 S 
 
 77 
 
 S.'.U 
 
 •2 . S 
 
 7.74 
 
 7 .S7 
 
 s.oo! S. 14 S 
 
 ■_>; 
 
 s.4{il s 
 
 .-J 
 
 8 
 
 67' S 
 
 SO' s 
 
 9) 
 
 0.07" 
 
 2.9 
 
 7.!ii/ 
 
 s.(i>; 
 
 s. I6i s. :;o 
 
 8 
 
 31 
 
 S.56i S 
 
 69 
 
 s 
 
 S2l 8 
 
 05' 
 
 00 
 
 '..' . 22 
 
 3.0 
 
 8.0.-) 
 
 s . 1 s 
 
 s.:;i| s. 15 
 
 S 
 
 5S 
 
 S.71 s 
 
 SI 
 
 8 
 
 071 ',1 
 
 11| 
 
 24 
 
 0.37 
 
 3.1 
 
 S.21 
 
 s.:;4 
 
 8. 17 8.60 
 
 s 
 
 74 
 
 s S7 11 
 
 (.10 
 
 
 
 13; 
 
 26 
 
 :.;',! 
 
 9.5:;|| 
 
 '■> '^ 
 
 s hi; 
 
 S.49 
 
 s . 62 8.75 S 
 
 sw 
 
 0.02; 9 
 
 15 
 
 
 
 li^ 'J 
 
 !■■ 9 
 
 
 0.0S| 
 
 3^3 
 
 8.52 
 
 s.i;.-, 
 
 S.7sl S.'.il' ',.1 
 
 0"i 
 
 o.is' 
 
 :;i 
 
 
 
 44' '.1 
 
 57' '.1 
 
 70 
 
 0.S4 
 
 3.4 
 
 8.67 
 
 <s .so 
 
 X.113 ;i.n6' 11 
 
 20 
 
 9.:'.::! 
 
 -in 
 
 ',1 
 
 51 |i 9 
 
 7:;i 9 
 
 so 
 
 '.i.',!o!l 
 
 3 . 5 
 
 8.82 
 
 S.'.i6 
 
 ll.O'.li '.i.22i 9 
 
 '■>'< 
 
 0.4SI 9 
 
 62 
 
 
 
 751 
 
 SS 10 
 
 01 
 
 10.15!! 
 
 3.6 
 
 8 9S 
 
 9.11 
 
 6.-J4| ll.:;7| 11 
 
 50 
 
 '.i.6:;| 9 
 
 
 
 
 ',IO|10 
 
 0:; 10 
 
 17 
 
 10.30I 
 
 3.7 
 
 9,i:'. 
 
 9.26 
 
 
 !l 
 
 65 
 
 ',i,7S 9 
 
 !I2 
 
 10 
 
 05 10 
 
 ]'.l 10 
 
 ' '. ■ ' 
 
 10.46i| 
 
 3 . S 
 
 9 . 29 
 
 '.1.42 
 
 9.55 IM'iS 
 
 9 
 
 sl 
 
 0.9440 
 
 OS 
 
 10 
 
 21'! 
 
 34 10 
 
 48 
 
 10.61, 
 
 3.9 
 
 9.44 
 
 il.57 
 
 '.1.70 
 
 8 . 84 
 
 9 
 
 '.'7 
 
 Ml. 10 10 
 
 2" 
 
 10 
 
 :;o 10 
 
 ..0 
 
 10 
 
 64 
 
 10.77' 
 
 4.0 
 
 9.60 
 
 9.73 
 
 '.).86 
 
 10.00 
 
 10 
 
 13 
 
 10.26 10 
 
 :'.9 
 
 10 
 
 5:! 1 
 
 i;6 
 
 10 
 
 79 
 
 10.9::'l 
 
 4.1 
 
 9.75 
 
 9.8S 
 
 10.02 
 
 10.15 
 
 10 
 
 2S 
 
 10.30,10 
 
 54 
 
 10 
 
 r.s 10 
 
 Sl 
 
 10 
 
 94 
 
 1 1 osl 
 
 4.2 
 
 9 90 
 
 10.03 
 
 10.17 
 
 10.30 
 
 10 
 
 43 
 
 10.57 10 
 
 70 
 
 10 
 
 84|10 
 
 07 
 
 11 
 
 10 
 
 11.24(1 
 
 4.3 
 
 10.06 
 
 10.19 
 
 10.32 
 
 10.45 
 
 10 
 
 5S 
 
 10.7210 
 
 85 
 
 10 
 
 994 1 
 
 12 
 
 11 
 
 25 
 
 11 .39, 
 
 4.4 
 
 10.21 
 
 10.34 
 
 10.48 
 
 10.61 
 
 10 
 
 74 
 
 IO.S7I1I 
 
 00 
 
 n 
 
 14 11 
 
 27 
 
 11 
 
 41 
 
 11.55 
 
 4.5 
 
 10.36 
 
 10.49 
 
 10.63 
 
 10.76 
 
 10 
 
 79 
 
 11.03|ll 
 
 16 
 
 11 
 
 20' 11 
 
 42 
 
 11 
 
 56 
 
 11.70 
 
 4.6 
 
 10.52 
 
 10.65 
 
 10.78 
 
 10.92 
 
 11 
 
 05 
 
 11.18|11 
 
 31 
 
 11 
 
 4541 
 
 58 
 
 11 
 
 71 
 
 11.85l| 
 
 4.7 
 
 10.67 
 
 10.81 
 
 1 . 94 
 
 11.07 
 
 11 
 
 20 
 
 U 34|11 
 
 47 
 
 11 
 
 6011 
 
 73,11 
 
 87 
 
 12.01i| 
 
 4.8 
 
 10.83 
 
 10.96 
 
 11.09 
 
 11.22 
 
 11 
 
 36 
 
 11.4911 
 
 62 
 
 11 
 
 76,11 
 
 SO 
 
 12 
 
 02 
 
 12.16 
 
 
 4.9 
 
 10. 9~ 
 
 11.11 
 
 11.25 
 
 11.38 
 
 11 
 
 51 
 
 11.65ln 
 
 7s 
 
 11 
 
 91 
 
 12 
 
 04 
 
 12 
 
 18 
 
 12.32 
 
 
 5.0 
 
 11.14 
 
 11.27 
 
 11.40 
 
 11.54 
 
 11 
 
 67 
 
 n.80lll 
 
 93 
 
 12 
 
 07 
 
 12 
 
 20 
 
 12 
 
 34 
 
 12.48 
 
 
 5.1 
 
 n.29 
 
 11.42 
 
 11.55 
 
 11.69 
 
 11 
 
 82 
 
 Il.!l6il2 
 
 09 
 
 12 
 
 23 
 
 1 '^ 
 
 36 
 
 12 
 
 49 
 
 12.63 
 
 
 5.2 
 
 11.45 
 
 II.5.S 
 
 11,71 
 
 1 1 . 85 
 
 11 
 
 98 
 
 12.1M2 
 
 24 
 
 12 
 
 .■■;s 
 
 1 '^ 
 
 52 
 
 12 
 
 66 
 
 12.80 
 
 
 5.3 
 
 11.60 
 
 11.73 
 
 11.86. 
 
 1 1 . 99 
 
 12 
 
 13 
 
 12.2712 
 
 40 
 
 12 
 
 53 
 
 12 
 
 67 
 
 12 
 
 71 
 
 12.85 
 
 
 5.4 
 
 11.76 
 
 11.89 
 
 12.02 
 
 12.16 
 
 12 
 
 29 
 
 I2.42'r2 
 
 55 
 
 12 
 
 69 
 
 TO 
 
 83 
 
 12 
 
 97 
 
 13.01 
 
 
 5.5 
 
 11.91 
 
 12.04 
 
 12.17 
 
 12.31 
 
 12 
 
 44 
 
 12.5sll2 
 
 71 
 
 12 
 
 85 
 
 ]0 
 
 99 
 
 13 
 
 12 
 
 13.25 
 
 
 5.6 
 
 12.07 
 
 12.20 
 
 12.33 
 
 12.47 
 
 12 
 
 60 
 
 I2.73lr2 
 
 87 
 
 13 
 
 00 
 
 13 
 
 14 
 
 13 
 
 28 
 
 13.41 
 
 
 5.7 
 
 12.22 
 
 12.35 
 
 12.48 
 
 12.52 
 
 12 
 
 75 
 
 12.S9il3 
 
 02 
 
 13 
 
 16 
 
 
 30 
 
 13 
 
 44 
 
 13.57 
 
 
 5.8 
 
 12.38 
 
 12.51 
 
 12.64 
 
 12.77 
 
 12 
 
 91 
 
 13.05|13 
 
 is 
 
 13 
 
 ."1 
 
 13 
 
 15, ly 
 
 59 
 
 13.72 
 
 
 5.9 
 
 12.53 
 
 12.66 
 
 ll.79'l2.93 
 
 13 
 
 06 
 
 13.19,13 
 
 33 13 
 
 17 
 
 
 6.0 13 
 
 74 
 
 13.87 
 
 
 6.0 ' 
 
 12.69 
 
 12.82 
 
 12.95 
 
 1 2 . 09 
 
 1 3 
 
 -)0 
 
 13. 35' 13 
 
 4'l 
 
 13 
 
 62 
 
 13 
 
 75 
 
 13 
 
 89 
 
 14.02 
 
 
2 26 
 
 Tcsli 
 
 Milk and Its Producls. 
 
 Table XII. Comparisons of Farenheit and centigrade 
 (Celsius) thermometer scales. 
 
 Fiihren- 
 
 Centi- 
 
 Fahren- 
 
 (Jenti- 
 
 Faliren- 
 
 Centi- 
 
 lieit. 
 
 graile. 
 
 lieit. 
 
 graile. 
 
 licit. 
 
 grade. 
 
 + 212 
 
 + 100 
 
 + 170 
 
 + 80 
 
 + 140 
 
 + 60 
 
 211 
 
 99.44 
 
 175 
 
 79.44 
 
 1.39 
 
 •59.44 
 
 210 
 
 98.89 
 
 174 
 
 78.89 
 
 138 
 
 58 . 89 
 
 209 
 
 98 . 33 
 
 173 
 
 78.33 
 
 1.37 
 
 .58.33 
 
 208 
 
 97.78 
 
 172 
 
 77.78 
 
 1 30 
 
 .57 . 78 
 
 207 
 
 97.22 
 
 171 
 
 77.22 
 
 135 
 
 .57.22 
 
 200 
 
 96 . 07 
 
 170 
 
 70.07 
 
 1.54 
 
 60 . 67 
 
 20.-. 
 
 90 . 1 1 
 
 169 
 
 70.11 
 
 153 
 
 .56.11 
 
 204 
 
 95.55 
 
 108 
 
 75.55 
 
 1.52 
 
 .55.55 
 
 203 
 
 95 
 
 167 
 
 75 
 
 131 
 
 55 
 
 202 
 
 94.44 
 
 166 
 
 74.44 
 
 130 
 
 .54.44 
 
 201 
 
 93 . 89 
 
 105 
 
 73.89 
 
 1 29 
 
 .53.89 
 
 200 
 
 93.. 33 
 
 164 
 
 72.33 
 
 128 
 
 .53.33 
 
 ]<i9 
 
 92.78 
 
 163 
 
 72.78 
 
 127 
 
 52.78 
 
 198 
 
 92.22 
 
 162 
 
 71.22 
 
 126 
 
 .52.22 
 
 197 
 
 91.07 
 
 161 
 
 71.07 
 
 125 
 
 51.67 
 
 190 
 
 91.11 
 
 lOii 
 
 71.11 
 
 124 
 
 51 . 1 1 
 
 195 
 
 90.. 55 
 
 1.59 
 
 70.55 
 
 123 
 
 .50 . 55 
 
 194 
 
 90 
 
 1.58 
 
 70 
 
 122 
 
 50 
 
 193 
 
 89 . 44 
 
 1.57 
 
 09 . 44 
 
 121 
 
 49.44 
 
 192 
 
 88.89 
 
 1.50 
 
 68 . ,S9 
 
 120 
 
 48.89 
 
 191 
 
 88.. 33 
 
 155 
 
 (;8 . 33 
 
 119 
 
 48 . 33 
 
 190 
 
 .87.78 
 
 154 
 
 67.7,S 
 
 118 
 
 47.78 
 
 189 
 
 87.22 
 
 153 
 
 07.22 
 
 117 
 
 47.22 
 
 188 
 
 86.07 
 
 152 
 
 or,. 07 
 
 110 
 
 40.07 
 
 187 
 
 86.11 
 
 151 
 
 00.11 
 
 115 
 
 40.11 
 
 180 
 
 85.55 
 
 1.50 
 
 05.. 55 
 
 114 
 
 4 5.. 55 
 
 185 
 
 85 
 
 149 
 
 05 
 
 113 
 
 45 
 
 184 
 
 84.44 
 
 148 
 
 64. 11 
 
 112 
 
 44.44 
 
 183 
 
 83 . .89 
 
 147 
 
 03.89 
 
 111 
 
 43.89 
 
 182 
 
 83.33 
 
 140 
 
 03. .33 
 
 no 
 
 43.33 
 
 181 
 
 82.78 
 
 145 
 
 02.78 
 
 109 
 
 42.78 
 
 180 
 
 82.22 
 
 144 
 
 02.22 
 
 108 
 
 42.22 
 
 179 
 
 81.07 
 
 143 
 
 01.07 
 
 1 07 
 
 41.67 
 
 178 
 
 81.11 
 
 1 12 
 
 01.11 
 
 ] 06 
 
 41.11 
 
 177 
 
 80 . 5.-. 
 
 141 
 
 (;0..55 
 
 105 
 
 40.. 55 
 
Ajypendix. ii'i 
 
 Table XII, Comparisons of thermometer scales ( Continued) 
 
 Fahren- 
 
 Centi- 
 
 Fahren- 
 
 Centi- 
 
 Fahren- 
 
 Centi- 
 
 heit. 
 
 grade. 
 
 heit. 
 
 grade. 
 
 heit. 
 
 grade. 
 
 + 104 
 
 + 40 
 
 + 68 
 
 + 20 
 
 + 32 
 
 + 
 
 103 
 
 39.44 
 
 67 
 
 19.44 
 
 31 
 
 —0.55 
 
 102 
 
 38.89 
 
 66 
 
 18.89 
 
 30 
 
 1.11 
 
 101 
 
 .38.33 
 
 65 
 
 18.33 
 
 29 
 
 1.67 
 
 100 
 
 37.78 
 
 64 
 
 17.78 
 
 28 
 
 2 22 
 
 99 
 
 37.22 
 
 t3 
 
 J7.22 
 
 27 
 
 2^78 
 
 98 
 
 36.67 
 
 62 
 
 16.67 
 
 26 
 
 
 97 
 
 36.11 
 
 61 
 
 16.11 
 
 25 
 
 3.89 
 
 96 
 
 35.55 
 
 60 
 
 15.55 
 
 24 
 
 4.44 
 
 95 
 
 35 
 
 59 
 
 15 
 
 23 
 
 5 
 
 94 
 
 34.44 
 
 58 
 
 14.44 
 
 22 
 
 5.. 55 
 
 93 
 
 38.89 
 
 57 
 
 13.89 
 
 21 
 
 6.11 
 
 92 
 
 33.33 
 
 56 
 
 13.. 33 
 
 20 
 
 6.67 
 
 91 
 
 32.78 
 
 55 
 
 12.78 
 
 19 
 
 7.22 
 
 90 
 
 32.22 
 
 54 
 
 12.22 
 
 18 
 
 7.78 
 
 89 
 
 31.67 
 
 53 
 
 11.67 
 
 17 
 
 8.. 33 
 
 88 
 
 31.11 
 
 52 
 
 11.11 
 
 16 
 
 8.89 
 
 87 
 
 30.55 
 
 51 
 
 10.55 
 
 15 
 
 9.44 
 
 86 
 
 30 
 
 50 
 
 10 
 
 14 
 
 10 
 
 85 
 
 29.44 
 
 49 
 
 9.44 
 
 13 
 
 10. .55 
 
 84 
 
 28.89 
 
 48 
 
 8.89 
 
 12 
 
 11.11 
 
 83 
 
 28.33 
 
 47 
 
 8.33 
 
 11 
 
 11.67 
 
 82 
 
 27.78 
 
 46 
 
 7.78 
 
 10 
 
 1'7 QO 
 
 81 
 
 27.22 
 
 45 
 
 7.22 
 
 9 
 
 12!78 
 
 80 
 
 26.67 
 
 44 
 
 6.67 
 
 8 
 
 13.33 
 
 79 
 
 26.11 
 
 43 
 
 6.11 
 
 7 
 
 13.89 
 
 78 
 
 25.55 
 
 42 
 
 5.55 
 
 6 
 
 14.44 
 
 77 
 
 25 
 
 41 
 
 5 
 
 5 
 
 15.00 
 
 76 
 
 24.44 
 
 40 
 
 4.44 
 
 4 
 
 15.. 55 
 
 75 
 
 23.89 
 
 39 
 
 3.89 
 
 3 
 
 16.11 
 
 74 
 
 23.33 
 
 38 
 
 3.33 
 
 2 
 
 16.67 
 
 73 
 
 22.78 
 
 37 
 
 2.78 
 
 1 
 
 17.22 
 
 72 
 
 22.22 
 
 36 
 
 2.22 
 
 
 
 17.78 
 
 71 
 
 21.67 
 
 35 
 
 1.67 
 
 —1 
 
 18.33 
 
 70 
 
 21.11 
 
 34 
 
 1.11 
 
 2 
 
 18.89 
 
 69 
 
 20.55 
 
 33 
 
 0.55 
 
 3 
 
 19.44 
 
 To convert deg. Fahrenheit to corresponding deg. Centigrade : 
 Subtract 32, multiply difference bj' 5, and divide by 9. 
 Example: Which degree Centigrade corresponds to 110° F.? 110 — 32^78; 
 
 78 •: 5 = .390 ; 390 -^ 9 = 43.33. 
 
 To convert deg. Centigrade to corresponding deg. Fahrenheit : 
 Multiply by 9, divide product by 5, and add 32 to quotient. 
 Example : Which degree Fahrenheit corresponds to 95.5° C.'.' 95.5 X 9 — 859.5; 
 859.5 -i- 5 = 171,9 ; 171.9 + 82 = 203.6. 
 
Table XIII. Comparison of metric and customary weights and 
 
 measures. 
 
 riistoniary 
 
 wfiKlit.H and 
 
 Tiieasurf s 
 
 1 incli 
 
 \ foot 
 
 1 mile 
 
 1 square inch, 
 1 Sf|iiare foot. 
 1 S(]iu'Li'e 3'arc] 
 
 1 acre 
 
 t cubic inch.... 
 1 culiic foot.... 
 1 culjic yard... 
 
 1 bushel 
 
 1 fluid ounce... 
 
 1 quart 
 
 1 gallon 
 
 1 grain 
 
 1 ounce ( av. I.. 
 1 pound I av. I 
 
 E.,i 
 
 i\■al'■rlt.^ in iMclriraysteiii. 
 
 2 
 
 ."i-f centimeters. 
 
 
 31148 meter. 
 
 1 
 
 ('.(i!)4 kihimeters. 
 
 G 
 
 i'l'J sq. centimeters. 
 
 'J 
 
 -*J sf). decimeters. 
 
 
 s:!0 sq. meter. 
 
 
 f047 hectare. 
 
 10 
 
 .■',S7 c. c. 
 
 
 OL'83 cul). meter. 
 
 
 7(>~> culj. meter. 
 
 
 352,j hectoliter. 
 
 20 
 
 57 c. c. 
 
 
 9404 liter. 
 
 o 
 -J 
 
 7854 liters. 
 
 04.8 milHgrams. 
 
 2,8 
 
 35 grams. 
 
 
 4536 kilogram. 
 
 [r-lrir wci^ljt'i 
 
 arjil 
 
 m.jaMirc-s. 
 
 1 meter 
 
 1 meter 
 
 1 kilometer 
 
 1 S(|. centimeter. 
 
 1 ?i|uare meter.. 
 
 1 square meter., 
 
 1 hectare 
 
 1 c. c 
 
 1 cub. flecimeter, 
 
 1 cul). meter 
 
 1 hectoliter 
 
 1 c. c 
 
 1 liter 
 
 1 decaliter 
 
 1 gram 
 
 1 gram 
 
 1 kilogram 
 
 I -.toiiiary 
 
 .37 inclics. 
 ()!):iO vards. 
 021 f mile. 
 1 55 sq. incli. 
 70 t sq feet. 
 ] '.10 sq. 3'ards. 
 471 acres. 
 Ot>l cul)ic inch. 
 02.3 culjic inches. 
 314 cub. feet. 
 8377 bushels. 
 0338 fluid ounce. 
 .flv5G7 Cjuarts. 
 0417 quarts. 
 .43. grains. 
 0.3.5274 oLuice. 
 2046 pounds ( av. 
 
 1228 1 
 
Afpcndix. 229 
 
 SUGGESTIONS regarding the organization of co= 
 operative creameries and cheese factories. 
 
 When the farmers of a neighborhood are considering the estab- 
 hshment of a creamery or cheese factory, they should first of all 
 make an accurate canvasof the locality to ascertain the number of 
 cows that can be depended on to supply the factory with milk. 
 The area which ma^^ be drawn from, will vary according to the 
 kind of factor}' which it is desired to operate. A successful sepa- 
 rator creamer^' will need at least -tOO cows within a radius of 
 four to five miles from the proposed factor}'.* Snaall cheese fac- 
 tories can be operated with less milk, and gathered-cream and 
 butter factories, generally cover a much larger territory than that 
 inentioned. 
 
 In all cases, however, the question of the number of cows con- 
 tributing to the enterprise must be fully settled before further 
 steps are taken, since this is the vital point, and one upon which 
 success will largely depend. 
 
 Methods of organization. The farmers should form their own 
 organization, and not accept articles of agreement proposed by 
 traveling agents. An agreement to supply milk from a stated 
 number of cows should be signed bj' all who e.xpect to join the 
 association. When a sufficient number of cows has been pledged 
 to insure the successful operation of a factory, the larmers agree- 
 ing to supply milk should meet and form an organization. This 
 may be done according to either of the following plans which 
 have been known to give good satisfaction. 
 
 Raising money for building and equipment. 
 
 First. — Each member will sign an agreement to pay on or be- 
 fore a given date for a certain number of shares or stock in the 
 company at dollars per share ; or. 
 
 Second.— .\n elected board of directors may be authorized to 
 
 borrow a sum of monev not exceedieg thousand dollars 
 
 on their individual responsibility, and the sum of cents, 
 
 (usualh' five cents I per hundred pounds of milk received at the 
 factory shall be reserved for the payment of this borrowed money. 
 
 ' Bull, ofj, Wisconsin experiment station. 
 
230 Tcslino- Milk and lis Products. 
 
 Coiisl it iitioii and liy-lii«s of co-o]jcrativc associations are 
 flr.'iwii 11]) and sif^ned Ijy tlie ]jrospcctive members of the associa- 
 tion as soon as possil)le after it lias fieeii determinefl to form such 
 cin association. iVs it is imiiossiblc to include in an illustrtition 
 all the articles and rules th<-i.t may fie found useful in each partic- 
 ular instance, the following suggestions in regard to some of the 
 points to be included in the doeumeots are given as a guide only. 
 It may be found advisable to modify them in -i-arious ways to 
 meet the needs of the organization to be formed. 
 
 After the constitution and b3'-laws have been drawn up and 
 made plain to all the members of the association, they should be 
 jjrinted and copies distributed to all parties interested. 
 
 CONSTITUTION' 
 
 OR 
 
 Articles of Agreement oe the Associatio.n-.' 
 
 1. The undersigned, residents within the counties of , 
 
 state of hereby agree to become members of the 
 
 co-operative association, which is formed for the jjurjiose of man- 
 ufacturing butter or cheese from whole milk. 
 
 2. The regular meetings of the association shall be held annu- 
 ally on the day of the month of Special meetings 
 
 may be called by the president, or on written ref|uest ol one-third 
 of the members of the association, provided three days' notice of 
 such meeting is sent to all memfiers. 
 
 Meetings of the board of directors may be called in the same 
 way, either by the president, or by any two members of the board 
 of directors. 
 
 '.',. The members of the association, or three of the board of 
 directors, shall constitute a r|uorum for the transaction of busi- 
 ness. 
 
 4. The officers of the association shall include president, secre- 
 tary, treasurer, one of whom is also elected manager, and these 
 officers together with three other members of the association 
 
 * The followiuy j>ijl>lic:tt i'lus liave heeti freely ij,beii in prt-pariug this eon.stitii- 
 tioD and by-laws: WoM, Ilaudbook f. Farmers aod Dairyrueu; Minn, exporiment 
 station, bull. No. 3.5; Ontario Agricultural College, sjiecial bulletin, May 1897. 
 
Affoidix. 231 
 
 shall constitute the board of directors. Each of these six officers 
 shall be elected at the annual meeting and hold office for one 3'ear, 
 or until their successors have been elected and qualified. Any va- 
 cancies in the board of directors ma\' be filled by the directors un- 
 til the next annual meeting of the association. 
 
 5. The duties of the president shall be to preside at all meet- 
 ings of the association, and perform the usual duties of such pre- 
 siding officers. He shall sign all drafts and documents of any 
 kind relating to the business of the association, and pay all 
 money which comes into his possession by virtue of his office, to 
 the treasurer, taking his receipt therefor. He shall call special 
 meetings of the association whenever it is deemed necessarj'. 
 
 In the absence of the president, one of the board of directors 
 shall temporarihr fill the position. 
 
 6. The secretary shall attend all business meetings of the asso- 
 ciation and of the board of directors, and shall keep a careful rec- 
 ord of the minutes of the meetings. He shall also give notices of 
 all meetings and all appointments on committees, etc. He shall 
 sign all papers issued, conduct the correspondence and general 
 business of the association, and keep a correct financial account 
 between the association and its members. He shall have charge 
 of all property of the association, not otherwise disposed of, give 
 bonds for the faithful performance of his duties, and receive such 
 compensation for his services as the board of directors maj' deter- 
 mine. 
 
 7. The treasurer shall receive and give receipt for all money 
 belonging to the association, and pay out the same upon orders 
 signed by the president and the secretarj-. He shall give such 
 bonds as the board of directors vas^y recjuire. 
 
 8. The board of directors shall audit the accounts of the asso- 
 ciation, invests its funds, ajjpoiQt agents, and determine all com- 
 pensations. They shall prescribe and enforce the rules and regula- 
 tions of the factorj'. They shall cause to be kept a record of the 
 weights and tests of the milk or cream recei%'ed from each patron, 
 the products sold, the running expenses, etc., and shall divide 
 among the patrons the money due them each month. They shall 
 
232 Tcsliiii^- Milk and /Is Products. 
 
 also make some provision for the withdrawal of anymember from 
 the association, and make a report in detail to the association 
 at the annual meeting. Snch report shall include the gross 
 amount of milk handled during the year, the receipts from prrj- 
 ducts sold, anJ all other receii)ts, the amount paid for milk, also 
 for running expenses, and a com[)]ete statement of all other 
 methods pertaining to the business association. 
 
 9. Among the rules and regulations to be enforced by the board 
 of directors may be included some or all of the following : 
 
 a. Patrons shall furnish all the milk from allthecows promised 
 at the organization of the association. 
 
 b. Onl^' sweet and pure milk will ht accepted at the factor_v, 
 and any tainted or sour milk milk shall be refused. 
 
 c. The milk of each patron shall be tested at least three times 
 a month. 
 
 d. ;\n3- patron proved to be guilty of watering, skimming or 
 otherwise adulterating the milk sent to the factor}', or by taking 
 more than SO pounds of skim milk or whey for every 100 pounds 
 of whole milk delivered to the factory, shall be fined as agreed tjy 
 the association. 
 
 e. A patron's premises may be inspected at any time by the 
 board of directors, or their authorized agent, for the purpose of 
 suggesting improvements in the methods ol caring for the milk or 
 the cows, in drainage and general cleanliness; or to secure sam- 
 ples of the milk of his cows tor examination when it is deemed 
 necessary. 
 
 10. Any changes or amendments to the by-laws or constitu- 
 tion of the association must be made in writing by the parties 
 proposing the same, and posted prominoitly in a conspicuous 
 place at the creamery at least two weeks jircvious to their being 
 acted u|)on. Such changes to be in lorce must be adopted by a 
 two-thirds vote of the stockholders. 
 
 11. In voting at any annual or special meeting ot the associa- 
 tion, the mi'ml)L-rs shall be entitled to one vote for each cow sup- 
 plying milk to the factory, or for e.ich share of the stock owned 
 by them, as agreed upon. 
 
NDEX. 
 
 The uumljers refer 
 
 Acid measuri'S, ■J-. 
 
 Acidity of cream, 104; estimation of, lOi;. 
 
 Acidity of milk, cause of, 04; determina- 
 tion of. 04, 105: metliods oftesting, 9.',. 
 
 Adulteratiou of milk, 8S; calculation of, 
 00. 
 
 Adulterated butter, 200: cheese, 2u;i. 
 
 Albumen lo, determiDation of, in milk, 
 101, 103. 
 
 Alliaminoids, 13. 
 
 Albumose, 14. 
 
 Alkaline tablet test, 09. 
 
 Alkaline tal)s, 100. 
 
 Am]iliotcric reaction of milk, 04. 
 
 Appendix, 20.j. 
 
 ArtifiL-ial batter, delection of, L'un. 
 
 Ash, determintitioti of. in buitur, ]'.<S; in 
 cheese. 2'i3: in milk, 17, 104. 
 
 Automatic milk scale, 121. 
 
 Babcork test, the, C, -ry, Bartlclt's modi- 
 heal ion of, 63: directions for, 'l-V. dis- 
 cussion of details, 34; for butter milk, 
 74, 77; for clieese, 77; for condensed 
 milk, 7'.i: Jor ei-eain, 64, 1-jl: fur ^kim 
 milk. 74; for whey, 74, 77; glassware 
 used in, 34: mudifii.- itions of, ii2; s<-.iles 
 for weighing cream, cheese, etr,, 71; 
 water to be used in, 00, 
 
 Bartlett's niodilioation of Biibcock test, 
 63. 
 
 Beimling test, G. 
 
 Bi-eirbonate of soda, detection of. in 
 milk. 101-.. 
 
 Bi-chromate of lutash, 141. 
 
 Board of health degrees, S3. 
 
 Eoracic acid, 105. 
 
 Borax, 105. 
 
 B. ct \V. bottle, 76. 
 
 Butter, artificial, 13; detection of. 2D0. 
 
 Butter chart, 222; use of, 168. 
 
 Batter, chemical analysis of, 197; com- 
 plete analysis in same sample, 190; 
 oompositiou of, 205; determination of 
 ash, 198; casein, 198; fat, lOS; water, 
 107: sampling lor analysis, 197: varia- 
 tions in imposition, 161; yield, cal- 
 culation of, ItJO. 
 
 to pages in the book. 
 
 Butter fat, conversion factor for, Ii"'>7; 
 determination of specific gravity, 20n; 
 volatile fatty adds, 2ui; exjiansion co- 
 efficient, 33; priee per pound, 174; 
 table showing amounts due for, at 12 
 to 25 eents )ier pound, 21i>; test and 
 yield of butter, 160. 
 
 Buiter milk, Babco^-k test for, 74, 77; 
 chemical analysis of, l'.t7: composition 
 of, 2J0. 
 
 CaloLilation of adulteralion, 00; of milk 
 solids, S5; of yield of Initter, 160, 167, 
 169; of cheese, 171; of dividends, at 
 creameries, 174; at eheese factories, 
 182. 
 
 f'aliljration of" glassware, 4.''. 
 
 Carbohydrates, 15, 
 
 Casein, 13; determination (A, in Initter, 
 108; in cheese, 203; in milk, 101, 102. 
 
 Centrifugal machines, 47. 
 
 Cliamberland fillers, 14. 
 
 Cheese, 77; calculating yield of, from 
 casein and fat, 17:;; from fat, 171: f/om 
 FOlids not fat and fat, 171, eomposhioD, 
 205: chemical analysis of, 202: deter- 
 mination of ash, 26^;; casein, 2')3: fat, 
 202; water, 202: 'iilled", detection of, 
 203; sampling. 77; yield, calculation of. 
 160,171; yield of, and -quality of milk, 
 relation between, 171. 
 
 Cheese factories, calculating dividends 
 at, lS2;co-operative, ls5; proprietary, 
 184. 
 
 Chemical analysis of butter, VJ~, 190: 
 butter milk, 107; cheese, 202: milk, 186; 
 skim milk, 197; whey, 197. 
 
 Cholesterin in milk. 10. 
 
 Citric acid in milk, 19. 
 
 Cleaning solutions for test of iiottles, 30. 
 
 Cleaning test bottles, 30; apparatus for, 
 38. 
 
 Cochran's test, 4. 
 
 Coloring matter, foreign, in milk, de- 
 tection of, 92. 
 
 Colostrum milk, 10; comjiosition of, 20.".. 
 
 Composite samples, 134, care of, 143; 
 
234 
 
 Tcslintc Milk and lis Products. 
 
 CUSr for Ik.Mmil', \'u. Tii.'lliu'ls (,f luk- 
 iDK, l-'-l; |.r<>si-i'vativ'_'H lor, 140. 
 
 Composile satupling, liy use of drip 
 f;;-irii|.le, KSi'.: one-tliinl .sample pipett*.'. 
 i;;s; Sovell HJimplinK tul>e, \'.\^\\ tirj 
 dipper, 134. 
 
 f 'oinpositiou of butler. 205; liutter luilk, 
 205; cheese, 205; colostrum milk, 20.^; 
 cream, 20'); milk, 205; skim milk, 205; 
 whey, 205. 
 
 Condensed milk, composition of, L'li.O; 
 testing of, 79. 
 
 €onve^.^ion factor for liutter fat, 107. 
 
 Conversion tallies for thermometer 
 scales, 22<'i; for weitjtils and measures, 
 22 H. 
 
 Cow. a, when to lest, 123. 
 
 Co PCS, nuiniicTof tests required in test- 
 ing, 121. 
 
 Cows' milk, composition of, 20.^, 
 
 Cream, acidity of, 104; avoiding errors 
 of Tiieasiiring in testing, 07; i-5ali''ijck 
 test for, I.'pI; hoLtli-s, the Inil h-neckcl, 
 O.S: the Winton , ';'.!; care in samiding, 
 nccfs>ity of. 154; determination of 
 acidity \\\, 100, 108; errors of mi/asur- 
 ing in testing, 05: separation of, in- 
 fluence of temjjerature, 159; Bfjaces, 
 15(1; specific gravity, 06; testing. 04; 
 testing out fit, 155; testing at cream- 
 eries, 150; use of 5 c. c pipette in, 71; 
 UHC of milk test Vjottles in, (;9: test 
 hi>t W'"^ 07-. weighing in cream testing. 
 71; weight delivered by a 17.0 r<-. pi- 
 pette. 00. 
 
 Creameries, calci dating dividends at, 
 174, 176; co-Ofierative, 175; eream rest- 
 ing at, 150; proi»rietary, 175. 
 
 Creamery inch, 1 , 
 
 Curd test, the Wisconsin. 111. 
 
 Dclyival's bulyromeler. H . 
 
 Devarda's atidimeter, If'.i. 
 
 Diameter of testtsr and SjKH'd reijuired . 
 
 relation bctwiMMi, :m. 
 Dividends. ..■alniiat ing, at elieese 
 
 factories. X'^'l-, at cr<'ar]u;t i.'s, 171. 
 I 'raining rark for tfst ).oi I Ics, :;!i. 
 
 J.x,,;., 
 
 ethcicnt for butter fat, :;rj. 
 
 i'ailyer and Willard's te.sf, I. 
 
 !■ arringtoti's alkaline tablet test, '.I'J. 
 
 i-'at, 12; color of, an iridc.x to slr<;ng(h 
 of acid used, 5S; content, causijs of 
 variation in, 120; determination of, in 
 bulier, 108; in cheH.4e, 202; in milk, 
 190; gloljules, 12; iufluenee of tem- 
 perature on separation of, 59; measur- 
 ing of, in cream testing. ?■!; in milk 
 testing, 32; pounds in 1-10,000 lbs. of 
 milk, testing 3 to 5.35 jier cent., 212; 
 sjH-cil re*|uired for complete sr>(para- 
 1 iou of, !>;. 
 
 Fermentation test, the, 113. 
 
 I'^illed cheese, detection of, 203. 
 
 Fjord's centrifugal cream test, 9. 
 
 Fluorids, detection of, in milk, 190. 
 
 I'Vjod, influence of, on quality of rjiilk. 
 131. 
 
 J'Vjol pipettes, 40. 
 
 Formaline, detei;tion of, in rjiilk, 197. 
 
 l-'rozen milk, sani idling of, 24 
 
 (iaugcs of crf'aijj. b'lO. 
 
 Gerber's acid-buty romei er, 7; lerrncnta- 
 
 tion test, 1 13. 
 'ilassware used in tlie liabcock test, 34; 
 
 calibration of, 43. 
 Globulin, 14. 
 
 Glycerides of fatty adds, 12. 
 Goat cheese. 1 4. 
 Grain leijding, heavy, induence of. on 
 
 quality of milk, 130. 
 
 Hand b-stcrs. 52. 
 
 Ilerni-alliumo^e, 1 1, 
 
 Herd milk, varial ions in, 12^; ranges in 
 
 variation, ol I 2,1, 
 Ilypoxanthir], 19. 
 
 lilt rodueli.jii, ] . 
 Iowa station test, 5. 
 
 Lactic acid in milk, 16. 
 
 LactoiTite, 5. 
 
 Lactose, 15. 
 
 I.,actochromc, 10. 
 
 I.,artometer, the, and its application, >^0; 
 
 degrc-cs, HI; N. V. board of health, ,S3; 
 
 'juevcnnc, HO; reading the, 84; time 
 
 of Liking j-cadings, H5, 
 
Index 
 
 Lecithin in milk, 19. 
 Lefi'manu and Beam test.o, 
 Lesal standards for milk, ^(',i, -i')'^i. 
 Lieltfirmann's metliud, ■",. 
 
 Manns' tfst, U6. 
 
 ileasuriij^r fat column in tc.sting Lream, 
 7;:i; ialestiug milk, 32. 
 
 MeiCLiry, calibration witli,4li; clt'aniuL;, 
 ■i-1. 
 
 r^Ietric ami i ustomary sy.stems of 
 weigliLs and measures. coni|iari.son of, 
 228. 
 
 Milk, acidity of, 94; adulteration of. S^; 
 amphuteric reaction of, 91; ash, com- 
 position of, IS; chemical analysis of, 
 186; cholesterin in, 19; citric acid in, 
 19; colostrum, 19; composition of, 11; 
 table showing composition of, 205; 
 composite sampling of, 134; condensed, 
 79, 20o; correction tahle for specific 
 gravity of, 208; detection of preserva- 
 tives in, 109; determinationof acidity, 
 106, 195; of ash, 194; of casein and 
 albumen, 191, 192, 193; of fat, 190; of 
 milk sugar, 193; of specific gravity, 
 186; of water, 188, 190; fat available for 
 butter in different grades of, 165; from 
 cows in heat, 89; from sick cows, 89; 
 from single cows, sampling of, 126; 
 variations in, 116; frozen, sampling ot, 
 24; gases, 19; hypoxaothin, 19; lacto- 
 cbrome, 19; lecithin, 19; mineral com- 
 ponents, 17; partially churned, sampl- 
 ing of, 21; quality of, influence of 
 food, 131; of heavy grain feeding, 130; 
 of pasture, 131; method of improving, 
 132; sampling, 20; scales, 124; serum, 
 11; skimming, 90; solids, 11; calcula- 
 tion of, 'i^\ sour, sampling of, 23, 26; 
 standards, 89, 206; sngar, 15; testing 
 purity of, 111; urea, 19; watering of, 
 91; watering and skimming, 91. 
 
 Milk test, a practical, need of, 1; re- 
 quirements of, 6; bottle, use of. in 
 testing cream, 69; Kussian, 62. 
 Milk tests, Beimling (Lelfmann and 
 Beam i 5; Cochran, 4; DeLaval 
 butyrometer, 8; Failyer and Wil- 
 lard, 4; Fjord^ 9; foreign, 7; Gerber 
 acid-butyrometer, 8; introduction of. 
 
 3; lactocrite, 5; Licbermaun, 5, Par- 
 sun, 4; Patrick (Iowa station te;-t.} 5; 
 Roese-Gottliclj, 5; Schmied, Tv. short, 
 4; Thoerner, 5. 
 Milk testing, 26; on the farm. ln;. 
 
 N. Y. board of health lactomch-r, 83; 
 
 degrees corresponding tu ^Mievt-nne 
 
 lactometer degrees, 207. 
 Non-fatty milk solids. 11. 
 Normal solution.^, 96. 
 "No-tin" test, 52, 
 Nuclein, 14. 
 
 Gil test churn, 2, 151, 
 
 Olilsson tp.,t butile, 76. 
 
 Oleomargarine, ilelection of. '.^nO; cheese, 
 detection of. 203, 
 
 One-third sani])ling pipette, use of, 138. 
 
 Organization of co-operative creauieries 
 and cheese factories, suggestiuns con- 
 cerning, 229. 
 
 Overrun, 163; calculation of. 167; faetors 
 influencing, 163; t?b]e, 224; use of. 170. 
 
 Parson's test, 4. 
 
 Pasture, influence of, on quality of 
 milk, 131 . 
 
 Patrick's test . 5. 
 
 Patron's dilemma, a, 146. 
 
 Percentages, average, methuds of cal- 
 culation, 145; fallacy of averaging, 
 144. 
 
 Phenolphtalein, 97. 
 
 Pipettes, 39; proper constrLictiun of 
 points, 40, 
 
 Potassium bi-chromate, 141. 
 
 Power testers, 53. 
 
 Preservaliue, 109; detection of, in milk. 
 109. 
 
 Preservatives, for romposite samples, 
 140; in milk, detcetiun of, 196. 
 
 Primost, 14. 
 
 Proteose, 14. 
 
 Quevenne lactometer, the, SO; degrees 
 corresponding to scale ofN. V. board 
 of health lactometer, 2o7. 
 
 Record of tests of cows, 126. 
 Reichert number, 202, 
 Iteichert-Wollny method, 2ul. 
 
Tcstiuij- Milk and //s Products. 
 
 >> 
 
 Reintive value tables, 17K, 180, 2is. 
 Reservoir fur water in Babcock teat, r,l. 
 Roese-iiottiifb metboil, .1. 
 Rus^iiiii milk test, the, fJ'J. 
 
 iSalicylii' Jicid, in milk, detection of, 
 
 SampliDg cheese, 77; niilk. 'JO. 2G; milk 
 from single cows, 120. 
 
 Schmied ruetliod, the, f>. 
 
 Scovell yampliog tube, l-'iG. 
 
 Serurn solids, 11. 
 
 Short's test, 4. 
 
 Skimming (jf milk, detection of, OD. 
 
 Skimiiiilk, Babcock test for, 74; chemi- 
 cal aualysis of, 197; composition of, 
 L'J"; ti-st bottles. 71";, 77. 
 
 Solids not fat, 11; foimulafor calculat- 
 ing, S6; table showing, corresponding 
 to 0-0 |ier cent, fat and 26-36 lacto- 
 meter degrees, 20'J. 
 
 Sour milk, sampling of, 23. 
 
 Spice system, the, LjO. 
 
 Specific gravity, 80; cylinders, 84; in- 
 fluence of temperature, 81; of butter 
 lat. determination of, 200: of milk, 
 determination of, ISd; temperature 
 correction table, 2ii8. 
 
 Speed required for com|ilele separation 
 of fat, 48 
 
 Spillmau'8 cylinder, VdT). 
 
 Steam turbine testers, G3. 
 
 Sulfuric acid,o4; table showing strength 
 of, 56; testing strength of, 54. 
 
 Swedish acid bottles. 42. 
 
 Swedish acid tester, 57. 
 
 Tank for cleaning test bottles, 40 
 Test botilep, 34; apparatus for clfianing, 
 38; cleaning, 86; douhle.-necked, 76; 
 drain ing-rack for, 30; marking. 35; 
 for cream testing. 07: for skim milk 
 testing. 70, 77; rack for use in cream- 
 eries and clieese lactorics, 130; tank 
 for clesining, 40. 
 
 Testers, hand, 52; p wer, 53. 
 
 Testing cows, number of tests required 
 
 duiing a period of lactation, 121 . 
 Testing milk and its products, 1; on the 
 
 farm, 116. 
 Test sample, size of, 128. 
 Tests of cows, record of, 126. 
 Thermometer scales, comparison of. 220, 
 Thoerner's method , 5. 
 Total solids in milk,)]; determination 
 
 of, 189. 
 
 Volatile acids, 201. 
 
 Waste acid jar, 37. 
 
 "Water, calibration with. 45; determina- 
 tion of, in butter, 107; in cheese, 202; 
 in milk, is"?, 190; reservoir for, 61 ; to 
 be used in the Babcock ttst, 00. 
 
 Watering of milk, detection of, 91. 
 
 Watering and skimming of milk, de- 
 tection of. 91. 
 
 Weights and measures, comparison of 
 metric and customary, 228. 
 
 Whey, Babcock lest for, 74, 7"; ch'-mical 
 analysis of, 197; composition of, 205. 
 
 Winton cream bottle, the, 69, 
 
 Wisconsin creamery butter, summary 
 of analyses, 102. 
 
 Wisconsin curd test, the, 111. 
 
 World's Fair breed tests, comji'isitioD of 
 butter from, 101. 
 
 Yield of butter, calculation of, 100. and 
 butter fat test, 160; from milk of dif- 
 ferent richness, 16^^; table showing, 
 from 1 to 10,000 lbs. of milk, testing 
 3 to 5 35 per cent.. 222 
 
 Yield of cheese, cabulation of, 160, 171; 
 relation between, and quality ofmilk^ 
 171; table sh'^'wing, corresponding to 
 2.5 (oii per cent, of fat, with laito- 
 im-ler readings ol 2i; to ::6, 225.