Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . creameries have now largely beenreplaced by the Babcock test in the more progressivecreameries in this country, and composite samples ofcream are collected and tested in a similar manner asis done with milk at separator creameries, and cheesefactories/ A very satisfactory method of arrangements for work-ing the Babcock test, in use in many eastern creameries,is described by Wintoh and Ogden in the Connecticutreport previously referred to. The cream gatherer whoc
Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . creameries have now largely beenreplaced by the Babcock test in the more progressivecreameries in this country, and composite samples ofcream are collected and tested in a similar manner asis done with milk at separator creameries, and cheesefactories/ A very satisfactory method of arrangements for work-ing the Babcock test, in use in many eastern creameries,is described by Wintoh and Ogden in the Connecticutreport previously referred to. The cream gatherer whocollects the cream in large cream cans is jupplied witha spring balance (1, see fig. 58), pail for sampling andweighing the cream (2), sampling tube (3), and collect-ing bottles (5). At each patrons farm he takes fromhis wagon the sampling pail and tube, the scales, and onesmall collecting bottle. He should find in the dairy ofthe patron the cans of perfectly sweet cream, kept at atemperature of 40° to 50° F., and protected from dirt andbad odors. Either sour or frozen cream must be rejected 170 Testing Milk and Its 11 Fig. 68. Outfit for cream testing by the Babcock test at gathered-cream factories. The patrons number should be painted in some conspic-uous place near the cream cans in his dairy house. Thegatherer hangs the scale on a hook near the cream to becollected; the scale should be so made that the hand ofthe dial will stand at zero when the empty pail is hung Testing Cream at Creameries. 171 on it. The cream is then poured at least twice from onecan to another in order to mix it thoroughly/ 206. When properly mixed, the cream is poured intothe weighing pail and is weighed and sampled. Theauthors give the following description of the cream sam-pling tube used, and directions for sampling and weigh-ing the cream. ^^Sampling Tube.—This tube, devised by Mr. Ogden, is ofstout brass, about ^^ of an inch thick, and a few inches longerthan the weighing pail which
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Keywords: ., bo, bookcentury1900, bookdecade1900, booksubjectmilk, bookyear1904
