Deming graphic. (Deming, N.M.) 1903-1948, 1913-04-04
SAMPLlNG MILK AND CREAM
FOR BUTTER FAT TEST
Babcock System Explained by n. n.
Simpson OF New Meclxo Col.
Iege of Agriculture

portant that the farmer take his first
steps rather cautiously. The sue.
cess or failure will depend not so
much on the price of feeds or the
price received for butter and milk,
MS ii will depend upon the careful
management of his herd. II is neces-
Sary that the COWS be kept that make
the best utilization of their feed in
the production of butter fat and milk.
The "boarder COW" is not going to
do "A great deal toward developing
the dairy interests in New Mexico;
neither is she going to fatten the
pocketbook of the farmer. Careful
selection must be the watchword, and
this can only be followed by keeping
accurate records of production.
The Babcock system of testing milk
and cream for fat is the one univers
ally used at present, and gives salts
factory results when properly con,
Quoted. A number of farmers in New
Mexico are ALREADY providing them
selves with small testing outfit. and
requests have come from number at
others during the past year for the
college to test their milk and cream.
Taking Samples. The most impor.
lant part of the test is the securing
OF representative samples. Unless
this is done with great caution the
test becomes valueless.
The milk or cream from which the
sample is to be taken should be thor
oughly mixed 50 as To get the fat
evenly distributed throughout the
milk. This is best done by provid
ing an ,mpty can and pouring the
milk or cream from one can to the
other at least four or five times. II
is impossible to thoroughly mix the
contents Of n can that is almost full
by any attempt at shaking. When
the sampl:ng is done at the cream
cry or on route, thorough stirring
j. sufficient.
There are two ways commonly used
for sampling and testing milk ana
cream. First by taking n sample OF
each milking, or of each can of cream
and testing this. This method gives
the actual amount of butter fat in
the milk or cream. Second, by taking
a sample consisting of proportion
ate amount from each milking or
from each can of cream, and adding
these together in one sample bottle.
\ sample taken by the latter method
is called a composite sample and
represents the average per cent of
butter fat in the milk or cream for
the period udring which the sample
was gathered. BY the use of this
second method a great saving of
work j. accomplished. and when ali
quot parts are taken for sample, eX-
pcrimentS show that quite accurate
results are obtained.
I'm order to secure an aliquot part
Tor Il composite sample some form
Of a sample tube is best One form
j. II graduated glass or Tin tube and
sample is taken whose reading on
this tube corresponds 10 the number
Of pounds Of milk or cream in the
can. Another form is II long metal
tube. about thrcr-quartcrs of an inch
in diameter. On one side is u more
or less continuous opening which can
be- opened and closed before with d.
drawn. With this form it is neces b.
~ary always to put the milk or cream
IN a vessel of the same size. The
ordinary method of sampling is by
use of a sample dipper. If the milk
or cream is thoroughly mixed and
when II composite sample is not
wanted this method answer, quite
well.
Care of Samples. The samples of
milk and cream must be- handled
carefully If accurate results are en-
pcctcd, \ glass jar of about one pint
capacity, fitted with II tight cover,
and to such form rs to be- thor
oughly cleaned. is satisfactory. II
should be- kept perfectly clean, and
when putting in the sample care must
be- taken mol to allow the milk to spill
over the outside and about the
mouth, as this usually starts molding,
which may interfere with the testing.
Keep the Jar set in elena, fairly
cool place, and shake it well each
day. "a rotating motion is best for
this. as it does not produce the
rhurning effect. This is to keep the
cream from raising and forming
lcathery film over the surface, which
would be very hard TO dissolve again
in the milk. In case n film does form.
heat the sample To about no or ll5
degrees Fahrenheit, placing in vessel
of warm water This melts the fat
and il separates more easily, but the
sampling must be done quickly rs
cnma Of iha p,altaI Cot Coos, .oll..,..