The Coalville times. [volume] (Coalville, Utah) 1894-1923, 1897-04-16

possibly would uo, have clear UNDER
stunning OF Che expression milk an.
alySis not only comprehend what Is
meant by milk testing hut can make
the test Tor you and from their owh
experience In testing milk ind II an
interesting subject OF conversation as
wen as discussion A. nearly every /
meeting OF COW owners. or dealers In
MIX ana Us products. some pcrsoss |
VIII De seen comparing notes with each |
o'her on their own practice In the |
WORK W 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 |
MIX test before coming 10 Madison. |
Other institutions could doubtless re- |
port the same familiarity with the sub |
Ject among their students. A thorough !
course In milk testing IL generally con-
sidered an Important part Of the in
struetion now given at all dairy
SCHOOLS % we'll ~ In the agricultural
departments Of an American universal
tes' AZ the Wisconsin Dairy School
about one.thIrd II the students in
Htructlon is dove I'd to mix tcsting or
laboratory work VI which this sub
Ject Is the principal feature II som
hists not only Of the twcnty.four lee
lures given By Mr.. Babcuck. the lnycn-
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 az nearly a perfect condition
as we can supply them After they
have become acquainted with the eight
diHerent 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 tcstlng
difficulties. In this department OF the
dairy school they are also taught how
TO use the lnctOmcter in connection
with the milk test. and by rs use 10
determine the total solid substances IN
milk and to detect the ndultcru'lon of
milk which has been either Skinned
or watercd. This. together with the in
struction In testing the nridity of
milk atd cream. occupies aa previous.
~ stapd about one-thlrd oi the dairy
students time at the Wisconsin Dairy
School. The remaining tWO-thirds Of
tho instruction Is given In practical
and theoretical butter and chcCse-mnk'
ing. The necessity OF thoroughly and
properly mixing a sample OF mill; he
fore testing II ~ clearly Gywuh IRA cd
by comparing the tests OF ,ac top and
the bottom OF a quantity Ut milk about
ten inches In depth that has stood
quietly for about fifteen minutes. l.
a ten quart pail Is iillol VITA m,ik end
allowed 10 stand uudislurlvi for uhaut
a quarter Of an hour. II Will Dec found
that tests II the top layer OF tHis MILL
will be porcoptibly higher than those
made OF the last inch OF wi,k lett ~
the pail after the bulk OF d has been
poured out. Neglect OF this staple
precautlon OF thorough miy,lg OF 40,
sample before toatiug IT, ara failure tu
remember that some Of the iai glOlulo.
will rise TO the surface ycIy quickly
are the causes OF many surprises In
milk testing. Anyone familiar with
milk will also understand the necessity
OF pouring Il from one weasel TO an
other In order TO evenly mix the ial
Rlobules throughout the whole sample
II milk II stirred with a dipprr or put
into a covered vessel and shaken fol
- la NaHNt hs. Ia
It very often happens that some Of The
fat Is separated by this churuing pro
cess. and an accurate test OF this mill
IN impossible. as any amount N pour
ing will fail TO evenly distribute Thu
churned fat throughout the milk. Thil
property OF the fat. to separate by ngi
tRtlon. should always be remembers,
by persons sending samples OF mill
by mail or express 10 be- tested at som,
other place. We have received man!
such samples and almost always fnt
lump Of butter floating on ils surface
when the sample arrives. II the tes
OF such churned sample is very im
portant. and another one cunuot be- OBJ
talned. this lump OF butter can fomc
times be dissolved and mixed with a.
milk by adding about taasplonm
OF ether 10 the milk. then by c1rfln
tho bottle ana shaking n until thr.bul
ter dlssolyos In the ether This othc
solution Of the fat win mix fairly vel
with the milk, ami 1t viii probably REP
resent more nearly the original mix
ture OF the fat In the milk than IA
churned sample with a lump OF butte
floating on It's surface The diluJio
OF the milk by the ether introduces "a
error In the testing, and only the small
est quantity Of ether necessary 10 dis
solve the lump OF fat should be usct
All this trouble OF churning sample
In bottles could be avoided II the sen
der would nh the bottle fun OF mill
The agitation by transportation wi
not churn out the fat when the bottl
Is full, This simple precaution OF con
pletely filling a bottle when milk
sent TO other parties for testing wi
prevent It's chlrning and save many
disappointment 10 the sender