Archive image from page 343 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 27 DAIKV I'AU-MLXG. We do not say that this is an aljsohiti'ly correct test, for the milk of different cows, or of tlie same cow at different times, varies very much as to the proportion of cream it contains. And the cream of the milk of some breeds of cows, or of indi- vidual cows that differ from the fenerality of the breed, rises so much more slowly than that of others, that to make the cream-fjauge test at all a fair one the milk m
Archive image from page 343 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 27 DAIKV I'AU-MLXG. We do not say that this is an aljsohiti'ly correct test, for the milk of different cows, or of tlie same cow at different times, varies very much as to the proportion of cream it contains. And the cream of the milk of some breeds of cows, or of indi- vidual cows that differ from the fenerality of the breed, rises so much more slowly than that of others, that to make the cream-fjauge test at all a fair one the milk must stand for a very lonc time to cream. And, ajrain, some milk will not throw up more than a portion of its cream, however long it may stand, while other milk will throw up nearly the whole of it in a c()mj)aratively short time. But if mixed milk from ten or fifteen cows, all of which is known to be treuuiue, is taken as a standai-d, all other milk produced under similar conditions, on the same day, in the same district, on similar land, and from cows of the same breed, ought when tested to a])proach pretty near to it in quality. So the test is not by any means an unfair one, its results are tolerably trust- worthy, and it is the quickest and cheapest test that an ordinary' person can employ, providing it is used intelligently and with care. A lactometer, however, requires to be used with the greatest nicety, if its record is to be of any value, for a comparatively small change in the density of a fluid frequently represents a consider- able change in its composition. If we take milk as an instance of this, we find—leaving cream out of consideration—that 9'2 per cent, of milk-solids raise the density of milk only ;3'0 to 3'5 per cent, above that of water. Mineral substances dissolved in water raise the density more rapidlj than or- ganic substances, and the mineral matters in milk amount only to about 0'75 per cent., while the milk-sugar and casein amount to about D-O per
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