Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . wMiP^ m^^. Fk;. )2.—Tlie Agos steam tester. RECEIVING, STAMPING, AND GRADING. 93 Sampling of Milk.—The sampling of milk and cream forfat tests is one of the most delicate problems with which thecreamery operator has to deal. If a proper sample is notobtained, the ultimate test will not be correct, no matter howcarefully the succeeding steps may be carried out. There aretwo methods of sampling in use: F
Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . wMiP^ m^^. Fk;. )2.—Tlie Agos steam tester. RECEIVING, STAMPING, AND GRADING. 93 Sampling of Milk.—The sampling of milk and cream forfat tests is one of the most delicate problems with which thecreamery operator has to deal. If a proper sample is notobtained, the ultimate test will not be correct, no matter howcarefully the succeeding steps may be carried out. There aretwo methods of sampling in use: First, sampling with a smalldipper, and second, sampling with a sample-tube, or milk-
Size: 1748px × 1429px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookpublish, bookpublisheretcetc
