Kansas agitator. [volume] (Garnett, Kan.) 1890-1905, 1897-04-09

oratories, but at the
present time thousands of people who
possibly would not have clear under
standing of the expression milk an
alysis" not only comprehend what Is
meant by milk testing but can make
the test for you and from their own
experience in testing milk find 1t an
interesting subject of conversation as
well as discussion. At nearly every
meeting of COW owners, or dealers IN
milk and its products, some persons
Will be seen comparing notes with each
other on their own practice IN the
work. Of the 205 students connected
with the agricultural department OF
the University of Wisconsin during the
past winter only one has been reported
as having never heard of the Babcock
milk test before coming to Madison.
Other institutions could doubtless re-
port the same familiarity with the sub
Ject among their students. A thorough
course in milk testing is generally con-
sidered an important part OF the IN
struction now given at all dairy
schools, as we'll as in the agricultural
departments of all American UNIVERSE
ties. At the Wisconsin Dairy School
about one-third Of the students in
struction is devoted to mix testing, or
laboratory work of which this sub
1ect is the principal feature. 1t con-
sists not only of the twenty-four lee
I lures given by Mr.. Babcock, the inven-
tor of the process, but about six hours
each week of actual work in the milk
testing laboratory. The students work
begins with all the apparatus, acid,
etc., in as nearly perfect condition
as we can supply them. After they
have become acquainted with the eight
different testers, which we have this
winter, and are sufficiently familiar
with the operations to become conf
dent they can make accurate tests
when every thing works right, they are
given drill in the various conditions
which are found to give inaccurate
tests, with instructions regarding the
best way of overcoming milk testing
difficulties. In this department of the
dairy school they are also taught how
with the milk test, and by its use to
determine the total solid substances in
milk and to detect the adulteration of
milk which has been either skinned
, or watered. This, together with the in
,Struction in testing the acidity of
milk and cream, occupies, as previous
ly stated, about one-third of the dairy
30 ha Wiconncin Dairv
School. The remaining two-thirds of
the instruction is given in practical
and theoretical butter and cheese-mak-
ing. The necessity Of thoroughly and
properly mixing a sample of milk be-
fore testing it is clearly demonstrated
by comparing the tests Of the top and
the bottom of quantity Of milk about
ten inches in depth that has stood
quietly for about fifteen minutes. If
d ten quart pail is filled with milk and
allowed to stand undisturbed for about
q quarter of an hour. it will be found
that tests of the top layer of this milk
will be perceptibly higher than those
made of the last inch of milk left in
the pail after the bulk of it has been
poured out. Neglect of this simple
precaution of thorough mixing of the
sample before testing it, and failure to
remember that some Of the fat globules
will rise to the surface very quickly
are the causes of many surprises in
milk testing. Anyone familiar with
milk will also understand the necessity
or pouring it from one vessel to an
other in order to evenly mix the fat
globules throughout the whole sample.
If milk is stirred with dipper or put
into covered vessel and shaken for
the purpose of evenly mixing the fat,
1t very often happens that some of the
fat is separated by this churning pro-
cess, and an accurate test of this milk
is impossible, az any amount Of pour
Ing will fail to evenly distribute this
:hurned fat throughout the milk. This
property of the fat, to separate by agi-
tation, should always be remembered
by persons sending samples Of milk
by mail or express to be tested at some
other place. We have received many
such samples and almost always find
lump of butter floating on its surface
fnen the SdUplc dIIiNco. IL IhO Icoe
Of such churned sample is very i'm
eortant, and another one cannot be OBJ
tanned, this lump Of butter can some
times be dissolved and mixed with the
milk by adding about a teaspoonful
of ether to the milk, then by corking
the bottle and shaking it until the but
fer dissolves in the ether. This ether
solution of the fat will mix fairly we'll
with the milk, and 1t will probably rep
resent more nearly the original mix
ture of the fat in the milk than the
churned sample with lump of butter
floating on its surface. The dilution
of the milk by the ether introduces an
error in the testing, and only the small
est quantity of ether necessary to dis
solve the lump of fat should be used
All this trouble of churning samples
in bottles could be avoided if the SEN
der would fill me bottle full Of milk
The agitatior by transportation will
not churn OIL: the fat when the bottle
is full. This simple precaution of COM
pletely filling bottle when milk is
sent to other parties for testing will
prevent it's churning and save many a