Testing Milk And Its Products a Manual for Dairy Students Creamery And Cheese

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Testing Milk And Its Products a Manual for Dairy Students Creamery And Cheese
E H Edward Holyoke Farrington
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A small quantity of preservative (bi-chromate of potash, corrosive sublimate, etc. , see 190) is added to each jar; these are placed on shelves or somewhere within easy reach of the operator who inspects and weighs the milk as it is received at the factory. When all the milk delivered by a patron is poured into the weighing can and weighed, a small portion thereof, usually about an ounce, is put into the jar labeled with the name or number of the patron. The samples are conveniently taken by me...ans of a small tin dipper hold- ing about an ounce. This sampling is continued for a week, ten days, or sometimes two weeks, a portion of each patron's milk being added to his particular jar every time he delivers milk. A test of these composite samples takes the place of separate daily tests and gives information regarding the average quality of the milk delivered by each patron during the period of sampling. The weight of butter fat which each patron brought to the factory in his milk during this time, is obtained by multiplying the total weight of milk delivered dur- ing the sampling period by the test of the composite sample, dividing the product by 100.

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