Principles and practice of butter-making . Fig. 19.—Trocmners 15abcock cream-testing scales. RECEIVING AND GRADING OF MILK AND CREAM 97 adhered to. A small portion of the sample to be tested is putinto a tin cup, and the cup is put into hot water or over a jet ofsteam. When the milk is hot its characteristics are noticed. 5. Use of Babcock Test and Lactometer.—These tests areof special value in detecting watered or skimmed milk. When-ever a sample of milk appears watery or blue, it is fair to presumethat water has been added. The test for specific gravity and thetest for fat can then be applie
Principles and practice of butter-making . Fig. 19.—Trocmners 15abcock cream-testing scales. RECEIVING AND GRADING OF MILK AND CREAM 97 adhered to. A small portion of the sample to be tested is putinto a tin cup, and the cup is put into hot water or over a jet ofsteam. When the milk is hot its characteristics are noticed. 5. Use of Babcock Test and Lactometer.—These tests areof special value in detecting watered or skimmed milk. When-ever a sample of milk appears watery or blue, it is fair to presumethat water has been added. The test for specific gravity and thetest for fat can then be applied to such samples of milk. As a rulecomposite samples are taken daily at creameries, and the patrons. Fig; 20.—Acid carboy trunnion. Fig. 21.—Acid hydrometer. paid according to the fat delivered. For this reason water adul-teration is not very common at creameries, but is practiced to agreater extent in the milk-supplies of cities. The use of the lac-tometer in connection with the Babcock test has already beenreferred to under the heading of Specific Gravity of Milk. The Babcock test is now in such general use in America fordetermining the per cent of fat in milk and cream that no otherwill be dealt with here. At one time the Oil-test Churn was usedquite exclusively for testing cream, but it has gone almost entirelyout of use. 98 GRADING AND TESTING MILK AND CREAM The Babcock test always deals with weight. For instance,when we say that a sample of milk tests per cent or that asample of cream tests per cent, we mean that in 100 poundsof the milk there are 4 pounds of fat, or in 100 pounds of thecream there are 30 pounds of fat. For the sake of convenience a sample may be m
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