The ranch. [volume] (Seattle, Wash.) 1902-1914, 1905-10-01
THE DAIRY
Suggestions for Testing Milk.

H. G.. Hansen writes in the Dairy
Record as follows A few words about
testing might not come wrong espec-
tally as it is the one job at the cream
cry that causes much trouble and dis
content among the patrons and 1t is
sad to say that very often they have
good cause for kicking in this respect.
| have seen butter-makers taking the
sample out of the jars containing COM
posite samples from one to four weeks
and in examining the jars, l have
found the cream sticking to the sides
enough to make from "a to l per cent.
lower test than it should have been,
had it been done right. | have seen
these boys shake the jar trying to
loosen the cream and mixing it, with
the result of churning the milk and
thus making it even more difficult to
get a correct sample. Now we know
that it is not likely that the same per-
centage of cream will adhere to each
jar, and it is plain that great in
justice is done the patrons and much
trouble, even to the point of breaking
up the creamery, has resulted from
such careless testing for it is really
carelessness and nothing else as it can
easily be prevented by little extra
thinking and work.
I will give my method of testing and
caring for sample jars. In hot weather
| remove all the pars to the cooler over
night. This will tend to prevent the
leathery condition of cream rising and
exposed to a dry hot air. My jars are
placed on removable racks so they are
easily carried to and back from the
T ,;xy Ia 10 oont1n rot
motion every time a sample is added,
tending to keep the cream mixed as
much as possible, but l have found
these precautions not entirely PROOF
against cream adhering to sides OF jar
and refusing to mix by shaking, SO L
provided myself with small stiff
bristle brush just long enough to
enter the jar snugly with this brush.
| give a couple of turns and all the
cream will easily come off the sides,
and mix readily by a gentle shaking.
The brush being rather stiff brlstle,
cream or milk will not adhere to 1t,
and be drawn from the jar when the
brush is removed. I dip the brush into
hot water, shake it with a quick mo-
ton a couple of times and go to the
next jar, and so on.
I have found this to give very good
results, and when testing is finished L
feel satisfied that it is correctly done
as far as my work goes and ii pat
ron's test is low I don't have to apollo
gize, and promise to do better next
time, which the boys who test in hap
hazard manner really are obliged to
do as they are not sure they have done
justice to the patron.
Another source of trouble is cloudy
test that is difficult to read. This may
be caused by acid of improper strength
or too low speed of tester, but aside
from this, have found that in turbine
testers especially the temperature is
too high, and will darken or cloud the
column of fat; using cold water, ice
water, or melted ice is the best. Add
this after first and second whirling.
The steam from the turbine will heat
it sufficiently to liquify the fat for cor
rect reading and every bottle will be
of bright golden color with very dis
tinct outlines easy to read and satisfy
the operator that he is not merely
guessing. | test only once month,
both summer and winter, but have no
trouble whatever. I consider once
month, carefully and thoroughly done,
is of far more value than weekly or
semi-monthly testing in more or less
guessing, and quick finished manner.
Testing is the measure whereby exact
value should be given to all patrons,
and it cannot be too carefully done.
The Water Content in Butter.
1t has been demonstrated by expert
ments that excessive churning means
excessive moisture in butter, and also
high per cent. of casein, says Prof.
G. L. Mackay in the Canadian Dairy