The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1904-05-12
HOW MILK rs TESTED.
Fred Anderson OF KelIogg's Corners Cream
cry Glvss Interesting Information.

cry Glves Interesting Information.
The following article by Fred An.
derson, a tattermaker at the Ke1-
llogg's Corners creamery, will I'LL
doubted1y be of great interest to our
readers.
The milk is emptied by the butter
malker in the weigh can. The weigh
can is provided with a ha1f-round
strainer, covering half of the can,
The object of the strainer is to do
| away with the trouble of getting small
Jumps of cream in the sample dipper.
After each patrons milk is emptied
the sample is Immediately taken and
| put in the sample jar, each patron
having his jar and each jar numbered.
Each Jar contains a small corrosive
Isublimate tablet which keeps the milk
sweet two weeks. A sample like this
is taken each morning SO as to have a
sample of each days milk to test from.
When samples have been taken in
this manner for two weeks the sample
jars are taken from the shelf and
placed in tub of hot water to melt or
dissolve every particle of cream or fat
which might stick to the inside walls
of the sample jars. After the jars
have stood in the hot water until they
have become thoroughly heated, each
jar is placed, one at time, in shaker
run by the engine, each jar being
shaken while the sample is drawn
with the pipette from the one previ-
odsly shaken. This is, think, where
some buttermakers have trouble in not
getting correct tests, by not thor
ough1y shaking them.
After the samples are all drawn and
put into the test bottles, each one
having it's place in a rack provided
for the purpose, then the correct
amount Of acid, according to it's
strength, is put in each test bottle.
Then the bottles are taken from No. /
/ to the last one and placed in a board
with holes bored IN it to fit each bottle,
and they are then all shaken at once
for about a minute or two when the
milk parts all but the butter fat will
be eaten by the acid. The bottles are
then taken in rotation from No. to
the last and put in the Babcock tester
and whirled for five minutes, when
the tester is stopped and each bottle
is filled to the neck with hot water
and Whir1ed again for three minutes
and stopped. Then each bottle is
again filled with hot water within a
half of an inch or so from the top of
the neck and the tester whir1ed again
for three minutes and stopped and the
tester read from the neck by small
pair of dividers.
The tests are then posted in a suit
able place in the creamery where they
can be seen the next day. The re-
mainder of the sample not used in
each sample jar is kept for one day
after, SO if the patron is not satisfied
as to the correctness of his test he can
take part of his sample remaining in
his jar and send it to Madison Dairy
School, or some other dairy school.
The only objection have to taking a
sample to some neighboring creamery
is that so often it happens that the
neighboring creamery will raise the
test expecting to get the milk. That
is, if the buttermaker is not an honest
man. The sooner the buttermakers
who do this quit, the better it will be
for both patron and buttermaker. BY
all means take composite sample by
taking a sample every day, and not
once week or twice week.