Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . ork satisfactorily in case of sour, loppered, orpartially churned milk. The machine placed on themarket both by Dr. Gerber and the De Laval Companyare more expensive than the Babcock testers sold in thiscountry; theDe Laval test requires a high speed, 5-6000revolutions per minute; and therefore places greater de-mands for solidity in the machine than does the Babcocktest. 14. Fjords centrifugal cream testeri (fig. 3) is exten-sively used in Denmark and is mentio
Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . ork satisfactorily in case of sour, loppered, orpartially churned milk. The machine placed on themarket both by Dr. Gerber and the De Laval Companyare more expensive than the Babcock testers sold in thiscountry; theDe Laval test requires a high speed, 5-6000revolutions per minute; and therefore places greater de-mands for solidity in the machine than does the Babcocktest. 14. Fjords centrifugal cream testeri (fig. 3) is exten-sively used in Denmark and is mentioned in this connec-tion as it furnishes, as arule, a reliable method forcomparing the quality ofdifferent lots of milk. Themethod was published in1878,by the late N. ,director of the state experi-ment station in Copenhagen, through whose exertions Fjordscentrlfugaloream and on whose authority it was introduced into Danish creameries in the middle ofthe eighties. Ifo chemicals are added in this test, the milkbeing simply placed in glass tubes, seven inches longand about two-thirds of an inch in diameter,and whirled. .state Danish .experiment station, Copenhagen, sixth and ninth re-ports, 1885-7. 10 Testing Milk and Its Products. for twenty minutes at a rate of 2000 revolutions perminute at 55° 0 (131° F.)- The reading of the creamlayer thus obtained gives the per cent, of cream, andnot of butter fat, in the sample tested. One hundredand nine-two samples of milk can be tested simultan-eously. Within the limits of normal Danish herd milk,the results obtained correspond to the percents of fatpresent in the samples, one per cent, of cream beingequal to about per cent, of fat; outside of these limitsthe test is, however, unreliable, especially in case ofvery rich milk and strippers milk. Only sweet milkcan be tested by this method. The recent introductionof milk tests proper into Denmark, like the Gerber, Bab-cock and De Laval tests may, however, in time force the
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Keywords: ., bo, bookcentury1900, bookdecade1900, booksubjectmilk, bookyear1904
