The Bryan daily eagle. (Bryan, Tex.) 1895-1898, 1897-04-18

aAN ago the analysis o
" milk was almost
entirely confined "a
the chemists lab
oratorles. but at the
present time thousands OF people who
possibly would not have a clear under
standing Of the expression milk an
alysia" not only comprehend what Ia
meant by milk testing but can make
the test for you and from their owa
experience in testing milk ind Il an
Interesting subject OF conversation as
well as discussion. AZ nearly every
meeting Of COW owners. or dealers In
milk and It's products. some persons
VIII be seen comparing notes with each
other on their own practice IN the
work. OF the POS 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 10 Madison.
other Institutions could doubtless re-
port the same familiarity with the sub
)eet among their students. A thorough
course In milk testing Is generally con-
hidered an important part OF the In
s'ruetion now given At all dairy
schools, as well as in the agricultural
departments Of al American UNIVERSE
Ties. Al the Wisconsin Dairy School
about one-third ~ the students In
tiruetlon Is devoid 10 mix testing. or
laboratory work Of which this sub
jet Is tho principal feature. Il SON
tlsis not only Of the twenty-four lee
lures given by Mr.. Babcock. the lnven-
'or OF the process. but about six hours
each week Of actual work In the milk
testing laboratory. The students work
begins with an the apparatus. acid.
etc., In as nearly a perfect condition
o. We can supply them. After they
nave become acquainted with the eight
different testers. which we have this
winter. and arc sufficiently familiar
with the operations 10 become conf
cent they can make accurate tests
when every thing works right. they are
given a drill In the various conditions
which are found 20 give inaccurate
tests With instructions regarding the
pest way OF overcoming milk testing
iiiheulties In this department OF the
dairy school they are also taught how
10 use the lactometor IN connection
With the milk test. and By its use 70
determine the total solid substances IN
milk and 10 detect the adulteraiion OF
milk which has been either skinned
Or watered. This. together with the IN.
structlon In testing the acidlty Of
milk and cream. occupies. as previous
" stated, about one-third Of the dairy
Students time AZ the Wisconsin Dairy
School. The remaining two-thirds Of
the instruction is given IN practical
and theoretical butter and eheese-mak-
Ing. The necessity Of thoroughly and
properly mixing a sample Of milk be-
fore testing Il ls clearly demonstrated
BY comparing the tests Of the top and
the bottom % a quantity OF milk about
ten inches IN depth that has stood
quietly for about fifteen mlnutea II
a ten quart pail Il allied with milk and
allowed 10 stand undlsturhcd for about
a quarter Of an hour. Il VIII be found
that tests Of the top layer Of this milk
viii be percepdbly higher than those
made o. the last inch Of milk len IN
the pail after the bulk OF Il has been
poured out Neglect OF this simple
OF thorough mixing OF The
sample before testing Il. and failure TO
that some OF the TAT glohules
viii rise 10 the surface very quickly.
are the causes Of many surprises IN |
milk testing. Anyone familiar with |
milk will also understand the necessity |
OF pouring 4 from one vessel 20 an
other In order % evenly MIX the fat
globules throughout the whole sample. |
II milk Is stirred with a dipper or nut |
Into a covered vessel and shaken for
The purpose Of evenly mixing the Fat. |
i very often happens that some Of the /
iat r. separated by this churning PRO-
cess. and an accurate test OF thls milk |
Is Impossible. as any amount Of pour.
Ing win fail 20 evenly distribute this
'hurned fat throughout the milk. This
property Of the lat. to separate BY aei-
alton. should always be remembered
~ persons sending samples Of milk
'y mail or express 10 be tested at some
lther place, We have received many
Iueh samples and almost always md
lump Of butter floating on is surface
when the sample arrives II the t-st
u such a ehurned sample Is very i'm
'ortant and another one cannot be- OBJ.
aimed, this lump OF butter can some
lines be dissolved and mixed wlth tho
milk by adding about toaspoonful
y ether % the milk. then By corklnr
he bottle and shaking Il until the butt
er dissolves In the ether. This ether
lolution Of the fat win mix fairly well
With the milk, and Il will probably rem.
resent more nearly the original mlx.
.ure OF the "a, In the milk than the
,hurned sample with a lump Of butter
boating on Is surface. The dllutlon
n the milk by the ether introduces an
'rror In the testing. and only the SMALL /
~ quantity OF ether necessary 10 dis /
'olve the lump OF lat should be used /
AT this trouble Of churnlng samples /
n bottles could be avoided n the sen. /
ler would an the bottle full OF milk /
Ihe agitation by transportation viii /
hot ehurn out the fat when the bottle
3 tull This simple precautlon OF COM
'letely hlling a bottle when milk is
Ient 70 other parties Tor testing will
prevent lie churnlng and save many a
to The sender
. a.. u.....t.- A. ts-..at