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Les diagrammes suivants illustrent la m6thode. 1 2 3 1 2 3 4 5 6 MICROCOPY RESOIUTION TEST CHART (ANSI and ISO TEST CHART No. 2) m ill 2.8 1^ ^ 1^ m St. m .^—'Is L^^^ E"'' Main SIreeT ' - •~~~ ("6) 268 - 5989 - Fax I Cob PUBLIS 4- Milk 5^<^:(^^ MM Compo8.t,o„ofnulk . Odor and taste. , Variations in the quality of milk truL i' ^^*">°'/«°« of «»k and care to be taken of it..Cofos trum. Frauds and adulteration of milk. • Analysis of milk Use of the lactodensimeter and creamometer. • Use ' of the lactodensimeter and of the babcock. Acidimeter. « Transportation of milk. « Allotment. ^ PUBLISHED BY THE DEPARTMENT OF AGRICULTURE or THE PROVINCE 3r QUEBEC 4- COMPf ITY about ' 3 'A Po a poim Tl tlie mi] liquid, necessii larcrest li,i;hter ccnirse llie sm^ Tlie qv, Bulletin No 2 MILK CHAPTER I Composition OK Mii.K.— Odor and tastk.— Variations in the quaiv ITY OK MII.K.— CaISHS OK THH DKTERIOKA'riON OK MII.K AND CARK TO BK lAKKN OK IT. — COI.OSTRUM. — KraiDS AND ADULTERATION OK MII.K.— Analysis OK mh.k.- Use ok the i..\ctouensimeter AND CREA.MO.METER. — USE OK I HE I.ACTODENSIMETER AND OK THE DABCOCK.— ACIDIMETER. — TrANSPOR TATION OK .MII.K. — ALLOTMENT. Composition of the milk — One hundred pounds of <,rood milk contain about 87 pounds of water, 4 pounds of butter fat, 5 pounds of sugar of milk, 3. '3 pounds of nitrogenous substances, the cliief one being caseine, and % of <\ pound of mineral .salts. Tlie quantit>- of water may var>- from 80';^' to 9034:%. Fat is found in the milk in the shape of small globules of variable dimensions floating in the liquid. Their size is such that, to cover a length of one inch, it would be necessary to put 12000 of the smallest, one behind the o»'-er, 1500 of the largest and 5000 of the medium sized. When the milk is at .-., as the\- are lighter than water, these globules rise to the surface and form cream. Of course the largest rise the quickest and are the first to reach the surface ; the smallest rise with much difficulty owing to the viscosit>- of the milk. The quantity of fat in milk may vary from 1]/^% to 6y,Yo. The .utro>fe„o„.s subsfuices i„ ,nilk arc uu>r. .,r less dissolved u: in suspense ,n U l,„t the ch.ef one a.non^. tl,e,„, caseine, can easilv be preeipitatad by nuxM.Kyennet or an acid with the n.ilk and therebv we obtain uhat is ca led cnrd and ,s nsed in niakin^^ cheese. The qnantitv of nitro,euo„s substances in nnlk vanes fro.n 2.07 IKs to 6.4 ll,s per hundred ponn.ls? SuKMr of n.ilk is a su^^ar sinuhu- to connnon su^^ar ; it is also known ,„,der the name of lactose Tins is what ,nves n.ilk its sweet taste. It is dissoh ed in nnlk from which ,t can be extracted .solely bv evaporation. The qunuitx of .siiRar ni n.ilk may varv iVom 2 to r, |l,s per luuidred ponnd.s. ' ' _ The mineral substances in milk are ashes which are obtained when milk is evaporated and the residue is calcined. Tlie.se a.shes contain potash, .oda hme. masnes.a, pho.sphoric acid, snlphur, chlorin, iron. Their miautitv i„' milk may vary from ', II, to i -, II, per Inindre.l pounds of milk. Ill addition to the constituents above mentioned, milk also contains a host of \nm^ «erms, many species of microbes, that fall or are introduced into 1 in some way or another durinn: or after the milkin^r and we shall see that these microbes play an important part in connection with the preservation ot milk and the manufacture of butter and cheese. By M,r/ Ms of the milk is meant the entiretN- of the nitrooenous substances, of the sus:ar of milk, of the mineral substances and of the fat The quantity of these .solids in milk may varv from 9 te 20 ft.s per u« l',s of milk. ' By »on fatly solids of the milk is meant the a<,.{rre^.ate weight of the nitrogenous sub.stances, of the sugar of milk and of the mineral substances tne weight of the fat not being computed in this aggregate. It will be .seen that the composition of milk mav varv within verx- wide limits. It depends upon the breed, the temperament, the state of health, the time that has elap.sed since calving, the food given the cows nnd the season. In the United States, most of the states and towns establish, j„ comiccti.,., with the sale ot milk, the limits which the percentage of tlie.se \arious elements must not exceed. As soon as their percentage exceeds these limits, the milk IS coiLsidered in law as adulterated though, in realitN- it mav be natural if it come from cows yielding very poor milk. — 5 — ;<: 1 u ., / ^ ''• ' ''^"*^" '■e(|iiirtMiuiits of the law -in- iti«i ■fied^bv .„. ,„c. .„„. U i., .„„e „„//,/,, and ,„H .nu-, ,„a, ,.,„, .L ;;:u,'":^ t . re„,a„„lcr ,s of but li.tle val„e. Tl,i, is a„ „„„, ,„„„„, , ,1 ,' , J : *r'''r i;'V''^' '"■" '•- " ;t> """ -" - ■■•■'"""■ ■■'-■«- rr;re;t,:::f:;::;'::,:i:r;;;i'.:'™''' ^''''—'-''^'.--..a,. Jn a collection of 2400 samples of America,, milk, the nercent-u^e ot f-.t ^^Ir "h , '" '"" *'^ '^'^'^ ""'^^ ^'^" ^'— • 'l^at a milk ncher ,„ fat ,s also richer m caserne and that when the richness of the milk n. fat increases, Us richness in sn.ar of n.ilk or in ashes incr:::.: l^u ," u!!; Odor and taste of milk.— In its natnral om- -in.i frn«i, , . X 'liable „"T ■; •"'• '" r'°^ "^' '''-''' "*■ """^ -^ ^- things e mi,! Iv hable to de enoration ; thns. it ma>- be said that fi,st onalitv milk is "«>t as common a thing as may generally be believed. yariations in the quality of milk.- A good ,nilk shonld contain a onsiderable proportion of fat and of no„.fatt^• sdids ; contai, ompa u" K w microbes and have that odor and flavor that are pecliar to 3d i k shonld have no foreign taste or smell and have a ^•er^• nnifo™ wli is'i' o ye lowish tinge When cows are in good health, well care for k'! I. The sivin^ to c„«s ,.f f„„,ls tl.at ,„av co.,u„„„icate a l,a,l n,tc to tl,o th..t ha. becotne too sour or has bee,, batll, „,ade, „,o„Ik t«kL a,?"! „.n e. Cesses capable of ,ivi„, it a special flavor aid n,";', . .... .a,,,,,,,,.... .o tlieir milk. re.i.lers it ....fit for ..iakii.i! Imtter or drce«. ,. U„clea„H„«s of the cows, ot the .nilkhrK-pails a.,,1 of the person who milks the cows. 5. State of the cow's health ; calving, heat, tuberculosis, fevers, diseases of the udder, etc. U-e hive atreadv considered these canses of the production of ba.l n.ilk i„ ..,!t;:r.n,„e.,n to .hici. .e «'" *— ^irero:: iv.iSf:;^: ;°,:t,:.ro7ttT.';w':n.r.3th ^.^nst .»,,, andi,, the fifteenti. report of the Dairymen's association, for the year 1896. Tn this paragraph, we can but summarize in a few lines the causes a c more ample y interesting; ■, in the nuni- arv iH*j6. It nilk." uuniniited \va- ilains a multi- certain iiifee- ;rs. The bad transmitted to lir is unwliole- [liseases which ■ air penetrate 11 the air, espc- iine of milkinjv reservation and the person who fevers, diseases tion of bad milk infection of milk iple information, rAgriciilluri^, in in the fifteenth lines the causes at a glance how 1 first class milk. rho have any ten- milk, cheese and hiittcr. This is a serious (jucstion especially as regards llu- iff and lu Mlth of children. Caries of the deterioration of milk and oare to be given it.— Milk issues from the teat at a temperature of about Ho '. Xo nuitter what max be done, it always contains a multitude of liviu)^' j^erms. As it is a liquid emi« nently favorable to the development atul multiplication of j^jerms, especially at the temperature of the milking, it will easily be uuilerslood that unless the development of these >,'erms be at once arrested, they will deteriorate it. Those which develop most rapidly are the microbes of lactic acid. These microbes iiave the peculiarity of nourishinjj tiiemselves with the suyar of milk, lactose, which they rapidly transform in^o an acid called lactic acid. This acid is, as it were, the product of their dejections and is what makes milk sour. We have seen that the peculiar property of acids is to curdle milk , consequently if this fermentation be not arrested, the milk will .soon contain enoUjrh lactic acid to make it curdle and make it unfit for the manu- facture of butter and even oi chee.se. ( )ther jrerms which attack the nitrogenous sub.stances of the milk in particular and also the sugar of milk may, at the .same time, commence to nmltiply and produce ga.seous milk for instance, which is .so injurious to chee.semaking, or deteriorated milk, known as vi.scous milk, blue milk, red milk etc. Milk always contains bad odors to a greater or less degree and is liable to absorb tho.se contained in the surrounding air. Finally it contains impurities. As the farmer must deliver to the factory or to the consumer milk as sweet and as pure as possible, he should alwa\s observe the following rules : 1. Take, in connection with the milking, all the precautions we have mentioned in the bulletin respecting the feeding of milch cows. 2. vStrain the milk as soon as the milking is done l<^ remove an>- im- purities it may contain. 3. All the pails, cans and other ustensils with which the milk conies into contact should be of tin ; the .strainers may be of linen. Never use wooden pails for milking or for keeping milk. 8 — fm 4. All the pails, cans and other nstensils nnist be carefnlly washed in lukewarm water, then scalded or steamed and finally aired and dried in some plaCvj where the air is pure and free from dust so that thej- nia\- be clean and smell good and so that any germs the)- may contain in their fissures or crevices will be destroyed. 5. The milk should be aired as soon as it is strained. This is done to drive away bad smells. The oxygen of the air which is also introduced into it plays an important role in this operation. At the same time it has a good effect as regards arresting the development of certain harmful germs. Of course, the aeration must be effected in pure air and, as far as possible, in a room separate from the stable in order that it may have is full effect and not contam- inate the milk. It should always be done while the milk is still hot. It P, Fi£ should be done not after straining and mixing all the milks together and by stirring them up in tiie c;.n, but separateh- for the milk of each cow ; this takes no longer and is more effective when one is provided with a good aerating strainer. There are several kinds of good economical utensils of this kind. Figures i and 2 are two samples, the latter whereof is exten- sively u.sed. The milk of cows that are in heat should be milked, aerated and cooled .separately ; it is liable to affect the making of butter and cheese. 6. The aeration and cooling of milk must not be confounded together. Aeration cools the milk a little, it is true, but not sufficiently in the summer — 9 _ heat. This operation slionld always be followed bv cooling, the object whereof ,s to arrest the development of n.icrobes until the moment when the imlk .s nsed. It is done by placing the cans in ver>- cool water, hv stirring the m, k, b>- renewing the cold water as soon as it becomes heated, especially at the beginning of the operation. It should always be done qnickh Witii regard to cheese, manufacturers object to too much' cooling because it dela^•s the ripening of the milk at the factory and thereby lengthens the time of mamifacturing ; others assert that energetic cooling increases the quantit^• of gas in the milk and that the cold prevents the bad odors which it may contain from being noticed when it is received. With reference to cheese it is recommended that the milk should not be cooled below 60°, but, for butter It IS better to cool it energetically. Cooling should alwa^-. follow aeration' but not precede it. As in the case of aeration, it should always be done in a place where the air is not contaminated b>- dust and l)ad smells. 7. After these three operations, (straining, airing and cooling) the milk must be kept 111 a place where the air is pure, «. Never let the can remain over night in a tub of cold water unless the milk has previously been cooled down to 60° and the water chan-ed or cooled with ice. *^ 9. Never close the cans herme allowed to enter freely. lly for the night. The air should be 10. Never mix the morning and evening's milk. II. Never have skim-milk or whey in a more or less advanced state of termentation in the cans until two or three o'clock in the afternoon for it thereby becomes almost impossible to completely remove from the cans the evil germs that they contain and such a practice is very blameworthy It would be good to have special cans for the whe>- or skim-milk. Colostrum.-Kx- colostrum or beestings is meant the milk of a cow that has just calved. It contains less fat and more caseine and mineral substances than ordinary milk. It is thicker and is curdled by heat. It is not good either for selhng as milk or for making butter and cheese. The milk of a cow should neither be sold nor taken to a factory until five or six daNs after ner calving. lO Adulteration of milk. Bad milk.— The following may be considered bad milk : 1. That which has been watered ; 2. That from which the cream has been removed ; 3. That to which the strippings have not been added ; 4. That which, without being skimmed or watered, contains less than 3% of fat ; 5. That which is too sour or stale ; 6. That to which soda, borax or any other substance has been added with the vicA' of destroying the acidity as it is formed ; 7. That which contains blood or pus ; deteriorated milk such as red milk, blue milk, viscous milk, etc. 8. Milk brought in dirty cans and that has been milked in an uncleanh" manner, badly strained and badly aerated ; 9. The milk of a too recently calved cow. 10. The milk of cows drinking contaminated water, of sick cows and above all of those that are attacked by consumption or typhus ; milk contain- ing the germs of diseases such as diphtheria and other similar fevers or other ferments harmful to the manufacture of butter or cheese ; that which has been milked by persons attacked by contagious diseases, especially consump- tion. 11. Milk having a bad taste derived from the food consumed by the cows. Some of these milks are dangerous to consume while the others are injurious to the manufacture of first-class butter or cheese. It is always most reprehensible to sell stich milk and all the more .so that these defects may be avoided with a little good will. Examiningandtestingmilk.— The object of this is to discover the defects we have just pointed out. The majority of these defects are more readily observed when the can is opened and with a slight use of the .senses of ta.ste and smell, with a little attention and practice, most of them will — II be considered ains less than ;unied h\ the easily be recognizee. Hy enipt. ing the can, examining and smelling the bottom, It will soon be seen whether one has to deal with a carefnl and cleanly farmer. As regards milk infested with hurtful germs, it is difficult to discover them without special instruments. However, bv examining the cows from which suspected milk is obtained, the water' they drink the persons who mill: tnem and the places where the>- are generally milked it will be easy to "s . ,un positively whether any milk is infested with dLn- gerous germs. . . to the germs that arejnjurious to the manufacture of ':;:z;^z:.:' ''''''' '''''''''' '''- -'' ---^^ ^ -^^^-bie To know whether milk has been watered or skimmed, to ascertain its richness in fat, its degree of sourness or acidit>- several methods lna^• be adopted and we .shall proceed to describe thein. II Use of^ihe Lactometer.— The specific gravit\- of milk varies between 1029 and 1033 ; that is to say that if, in a vessel containing 1000 li)s of pure water we substitute for that water an equal volume of milk, that milk will weigh between 1029 and 1033 It.s if it be pure and at a temperature of 60° Fahrenheit. If adulterated, it will weigh le.ss than 1029 or more than 1033 ^'s- To determine the density of milk without using scales, a small in.strument called a lactometer (fig. 3.) is used. It consi.sts of a small glass bulb with a^'very slender graduated stem. The base of this bulb is weighted so that it may remain in a vertical position with the stem more or less above tiie water. The heavier the milk, the less the instrument sinks ; tlie lighter the milk, the more it sinks. , The graduations are marked in various ways. The lactometer is generally graduated from o to 120. o is the point to which the instrument sinks in pure water at 6o» F. and 100 that to which it sinks in a liquid having a specific gravity of 1029 at 60° F. This instrument caii_^onl\- give approximate and rough indications. It is hardlv ever used now. (Fig. 3) i urn I I mm — 12 — Simultaneous use of the lacto-densimeter, the creamometer and thermometer. — To obtain accurate indications, it is necessary to use simulta- neously a Quevenne's lactodensi meter, a thermometer and a creamometer. [Mcto-densimctcr. — This has the same outward shape as the lactometer (fig. 3) but the graduation is different and is based on the following data : 1. At the temperature of 6o" F., the specific gravity of normal and pure milk varies between 1029 and 1033. 2 At the same temperature the specific gravity of skimmed but umvatcred milk varies between 1032 and 1036. Cream being lighter than milk, the specific gravity of skimmed milk should in fact be greater. 3 If we add increasing proportions of water to milk that has or has not been .skimmed, the specific gravity of the mixture goes on decreasing. Quevenne has inscribed on the stem of his lactodensimeter the two lines of floatation corresponding to the of specific gravities 1029 ^"^ 1036 ; he divides the interval into four parts and continues the division above and below these two lines. The lactodensimeter has two scales : one colored yellow for the unskim- med milk which is at first pure and then watered to the extent of one tenth, two tenths, three tenths etc. ; the other is colored blue for the skimmed milk taken under the same conditions as the foregoing. The weights inscribed on the stem correspond to the specific gravity of the milk. Thus pure milk marking 25° on the lactodensimeter has a specific gravity of 1025, that is to say it weigiis 25 ft)s more than pure water for a volume of milk equal to that ocupied by 1000 Hjs of water. ' In the case of mixed milk obtained from different cowS, it may be ad- mitted that all milk whose specific gravity is below 1029, is milk adulterated b\- the addition of water, but in the case of the milk of a single cow it is dif- ferent. In fact the richer a milk is in fat the lighter it is ; consequently thc greater chance has it of bei.ig considered watered according to the lactoden- simeter, and some cows give very rich milk. Moreover the lactodensimeter may to a certai". extent .serve as a guidi to the adulterator ; the latter may begin b}- skinnning his milk (the specific iamometer and ry to use simulta- creamometer. is the lactometer jllowinji;^ data : normal and pure — 13 — ^^ravity of the liquid iucreases) ; ],e theu pluuges tlie lactodensitneter into it and adds water (the specific j^ravity decreases) uutil tlie line of floatation corresponds to that of pure unskinnned milk. C,rn,no>ncfn-~ro find out tliis adulteration, the creamometer must be n..ed at the same tnne. This instrument consists of a c^radnated eprouvette or measunn,. glass graduated in degrees giving its capacity in hundredths and starting from a hue traced circulr^ly around the upper' portion of the d but iiinvati'ird ■ than milk, the at has or has not ecreasing. iter the two lines 1036 ; he divides : and below these V for the unskim- ;ent of one tenth, lie skimmed milk /eights inscribed Thus pure milk f 1025, that is to f milk equal to S, it may be ad- milk adulterated igle cow it is dif- consequently the to the lactoden- ;erve,as a guidi milk (the specific (Fig. 4.) tT% .'^''^^P''^"^-^"^ '-^ fill-^1 ^vitl, milk up to zero on the scale and the hqtnd ,s allowed to stand for 24 hours in a cool place ; then the nun ber of degrees occupied b>- the layer of cream is noted. \;ood milk hou d s ow an average ot from X2° to r;^ in this province after standing 24 h2s. .I^^./«./- .y>w..^,^^^^^ i, n„,, ^,^^ lactodensimeter, the creamo- "•etei (fig. 4) and the thermometer should be used simultaneousl>-. almost fTtll' 't'!!^^ ''u' 'T^ " introduced into a creamometer which is filled almost full , the milk IS brought to the temperature of 60° Fahrenheit bx- lungnig the creamometer in hot or iced wateJ according as the "k h " mperature lower or higher than 60° and hs sl:aking it When the m Ik 14 — # 2. The excess of milk is emptied from the creamometer until it is flush with the line o ; then the creamometer is carried to a cool place where it is left until the following day at the same hour. At the end of that time the number of divisions corresponding to the thickness of the cream that has formed, is noted. In the case of pure milk this mnnber should be between 12 and 17. . 3. With a small spoon the entire la>er of cream is removed iu such a manner as not to become again mixed with the milk \ 'hich is brought back to the temperature of 60'' P\, by the same process as before ; the lactodeiisimeter is once more plunged into il and the specific gravity is noted. In this second reading the instrument must have .sunk to the point correspotiding to the word pure on the blue scale, that is to sa\- to 1033 at least. If these three conditions be fulfilled, the milk may be considered pure. If the milk be verj- rich in butter we may get, at the first reading, o)i llie yellow scale a specific gravity- less than 1029 and in that case the creamo- meter should indicate a great richness in fat and the lactodensimctei should mark pure milk only at the second reading, that is to say on the blue scale. Should the creamometer indicate a slight richness in fat that is to say less than 7 divisions, although the lactodensinieter indicates pure milk on the yellow scale at the first reading, it ma>- be concluded from this that the milk has been skimmed and watered ; in such ca.se, at the .second reading, after removing the layer of cream, the lactodensinieter will indicate a specific gravity less than 1033 and the line of floatation will be outside the marks indicating pure milk on the blue .scale. We have seen that for the readings it is nece.s.sary to bring the milk to a temperature of 60° F. but this may be dispensed with by correcting the .specific gravities obtained according to the temperature of the milk. Thus o, I will be added to the reading as often as there are degrees abo\e 60 and o, I will be subtracted for each degree of heat below 60°. Supptxsing the lactodensinieter tc mark 32.5 at a temperature of 67°, the true densit\' will then be 32.5 -f- 0.7 = 33- 2. If the temperature of the milk were onlv 56" and the density 31, it would be neces.sar\- to subtract 0.4 and the real densit\- would then be 29.6. If the variations of temperature exceed 10° it is better to warm up or cool the milk before the reading if no correction table are available. nsidered pure. — 15 — coclf'^'loTeT';? "'" ?/ '^,' lactodensimeter. thermometer and bab- cock.- lo test the „ulk when a babcock can be procured it is bette- to replace the crea„.on,eter by that i„stru,„e„t whicl, Lu.ble.s o e to ob^;^^ .nore ,ufor,„at.o„ ou the niilk than with the creanK>n,eter, as we shall see ' The babcock serves to determine the richness of the milk in fat It con^sts of a ce„tnfu,.al „,achine worked either by hand or b^. stean," • o bottles w.th a Ion,., .rad.uUecl neck ; of a sn,al] u.easure foracid j of a pipet for measuring the milk and of a bottle of sulphuric acid. These various instruments are shown in %„re 5,, and when a babcock is purchased they are always supplied with the centrifujral machine. Mixing of the milk.-'Vo make use of this instrument, we bejrin bv thoroughly mixing the milk to be tested by shaking it or pouring it succe^- siveh- from one vessel to another cautiously and so as not to churn it or make a,n- small butter globules rise to the surface, which would make the test inaccurate. This operation, which is frequenth- neglected, is more im- portant than IS generall)- imagined and if accurate tests be desired the m.xmg mu.t be carefulh- done. It is necessary here to call special attention to tins point, the importance whereof is frequently but little i-.iderstood. Measuring the ;«//X-.-When the milk is well mixed, a sample is taken from n with the pipette. For that purpose, the lower pointed end of the pipette IS introduced into the vessel containing the milk and suction is effected at he other end until the milk rises above the mark on the stem ; then this er end is closed with the forefinger, the pipette is withdrawn from the Ik and a few drops are allowed to escape by loosening the finger until the T '^1 \ '" "'" ''''" °^''^^ P'P^"" '^^'"^^des exactlv with the mark. Ihc pointed end of the pipette is then placed in the neck of one of the test — i6 — bottles, the pipette is held in a slightly inclined position so that the milk may easily flow into the bottle without beinj^^ thrown out b\' the air seeking; to escape. The finj^er is then removed. After waiting a little until the milk has run out and the pipettte is drained, blow lightly into the latter to cause the drop held in the pointed end to fall into the bottle. If the pipette be not dry when u.sed, it must first be filled once with milk and the latter is thrown aside before taking the sample. The use of the pipette requires s- dangerous and ver\ cor- rosive liquid. The acid is then mi.xed with the milk by carefully shaking the bottle. The liquid becomes very hot and the acid dissolves the caseine. When all the curd which has at first formed, is completeh- di.ssolved, the bottle is ready for the centrifugal machine. Once the milk is measured it is not necessary to add the acid at once ; for this we may even wait several da}s or several weeks but it is preferable not to wait too long. The specific gravity of the acid .should be from 1.82 to 1.83. If it be too weak, all the caseine will not be dissolved and the test will be imperfect ; if it be too strong, a black deposit will be formed which will prevent the reading of the fat. The acid must be kept in a bottle hermeticalh- corked with a glass of rubber stopper otherwise it rapidly becomes too weak. Whirling the bottle.s — After adding the acid, the bottles are placed in the centrifugal machine in even numbers, one opposite the other, in order that the equilibrium of the apparatus may not be disturbed and that it may revolve with as little vibration as possible. It should re\olve at a speed of not less than 1200 revolutions a minute. A bal)cock wheel should not have a diameter of less than 12 nor more than 20 inches. The test should never be made unless the cover be on in order to prevent the cooling of the bottles and to protect the operator from fragments of glass and from the acid in the event of the bottles breaking. If, after adding the acid, the bottles are allowed to cool below 100° F., they must be heated up to 200° F., by placing them in hot water previous to whirling them. It is a good thing to put hot water in the bottom of the babcock box during this operation to prevent the cooling of the samples. $!. ~ I? — The great defects of the hand babcock consist in : i the want ..f speed • 2 the vibration (those instrnments are often attached to nnsteadx tables when n,- ' for testing) ; 3 tlie cooling of the bottles when the outside teini.eratnre It .<.. warm. Steam babcocks are preferable because, with them, the requisite speed can always be obtained and the steam warms up the samples ; but as thev revolve rapidly, they must in order to avoid vibration, be permanenth at- tached to a very firm table. Want of speed as well as vibration alwavs cause defective tests • this is the source of many difficulties in the bacock test. The bottles must be whir led around for at least five minutes. The use of a massive babcock with a cast iron box is recommended in preference to others. The apparatus is then stopped and the bottles are filled up to near the figure 7 on the stem with hot water b>- means of a vessel pro^•ided with a rubber tube and without removing the bottles from the apparatus ; tlie coxer is then put on and the bottles are whirled two minutes more. Measrrrw^ //le /a/.-When measured, the fat should be Nerx liquid and the higher the temperature of the bottles the better. The measurino is done with a pair of dividers. One of the points is placed at the foot of th^ column of fat, the other point at the other end ; the dividers are then withdr wn one point is put at o at the foot of the scale and the other indicates thJ number of divisions of fat. If, for instance, one of the points of the dividers being at o, the other reaches to two small divisions above the figure 3 this will mean that the milk in question contains 3.4'^ of fat. Kach large division represents i and each small division two tenths of one per cent A// the test botiles musl he verified by a eompetent „m„ before be, 'no „ .ed because their graduation may not be eorreet. This reniarl: is important. The reading should be done at the point where the upper surface of the at meets the side of the tube. The reading mav be done to half divisions that IS to say about one tenth of one per cent. Remarks on the use of the babcock.— m^^^^ babcock tests are made we get either a very clear separation of the fat or a separation of the fal with a — i8 itiore or less black and flaky substance, especially at the base of the colnniii of fat ; or else a separation very similar to the second except that the substance that prevents proper readinjr is white instead of black. The black substance indicates too stronj^ action of the acid on the milk. The white indicates either too weak action of the acid or incomplete sepa- ration by the instrument. When the temperature of the milk is too hijjh and the acid too strong, black spots are produced and the milk must then be cooled before the acid is added. If the acid be too weak or the temperature of the milk too low, white spots appear. The renredy then consists in warminjj the milk before adding the acid. Acid having a specific gravity of 1.S2 to 1.83 must be used and the temperature of the milk at the moment when the acid is added must be from 60 to 70. In pouring the acid into the test bottle, keep the bottle at an angle .so that the acid may flow along its side to the bottom and not fall through tlu- milk in the centre. If it be poured in ,)roperly there will be two distinct layers of milk and acid without any black line between them. Mix the acid and milk thoroughly at once without waiting. The separation by whirling is imperfect when the speed is not suflRcient or the apparatus vibrates too much ; two things which must strenuously bi- avoided. Do not whirl the bottles when cold. The whirling should always be done with hot bottles and do not forget to warm them if necessary before the operation and also to put hot water in the babcock box. Steam babcock> are the best for this as the steam directly heats the bottles. After whirling from five to ten minutes, instead of adding hot water ail at once, a better separation of the fat is effected by first filling the bottles up to the neck onlv, whirling for a minute, completing the filling up to near the figure 7 and whirling again for a minute or two. Adding hot water twice greatly assists the separation of the fat. When the whirling is over, the fat must be very liquid to allow of its being read correcth- ; for that purpose the temperature of the bottles must be somewhat high. When a steam babcock is used the bottles are taken out onlv at the moment for reading, in order not to coo] them. If a hand bab- e of the coliutin at the substance cid on the milk, ncotnplete sepa- icid too strong, before the acid i milk too low, the milk before e used and the ed must be from at an anjrle so fall throujrh tin be two distinct :ing. 1 is not sufficient strenuously hi ig should al\va> - necessary befon Steam babcock> ing hot water ali ig the bottles u|' iig up to near tin hot water twicr to allow of it- the bottles must :les are taken ott If a hand bal - — 19 — cock be used, they nuist be placed in water heated to 140'' or 160'' l-'. until the reading is done. When the bottles cool, the fat solidifies, ilu liiiuid contracts and the reading becomes impossible. The babcock shows at once the quautit\ of fat a milk contains and there- fore, '--y comparing it with the ordinary- milk of the countrx, it is eas\ to ascer'nin \^'hether the tested milk has been skimmed. Calailalions.—The: di.scovery of the addition of water is based on ilie fact that the removal of cream reduces the percentage of fat and slightl\ increases the percentage of non-fatty solids in the remaining milk. ( )n the other hand tlie addition of water reduces the percentage (.f fat and of uon-fattN solids in proportion to the quantit\' of water added. To test milk with these instru- ments : I. take a good .sample; 2. ascertain its specific gravitv with the lactodensimeter as we have explained abo\e ; 3. test it with the babcock which will give the quantity of fat contained in the milk ; 4. wit!; these two figures, the specific gravity and the fat, determine tlie non-fatt> solids in the milk. There are tables giving the quantity of these non-fattv solids in milk l)nt when we hav« none of these tables at our disposal, we mav calculate it directly, as follows : add to the number of degrees found by (Juevenne's lacto- densimeter at 60^, the percentage of fat ; then take the fouTtli of this smn ■ for instance if a milk show 3.6 by the babcock and 32 b>- the lactodensimeter at 6o«' F., the quantity of non-fatty .solids will be '^ ( 32+3,6)= S.9. As a rule when the total formed b>- adding the de«,^ree of Oue\eniie's lactoden.si meter at 60° F. to the percentage of fat does not'reacli ^1, tlte milk is not pure. Now, in order to a.scertain the quautit>- of water added to a milk when the non-fatty .solids of that milk are known, these non-fattv .solids must be divided by the non-fatty solids of a normal milk and tlie 'product l^e mul- tiplied by 100. For instance if a milk contain onlv 7 of non-fattx- solids and tlie ordinary unadulterated milk of the country contain 9, hx dividing 7 by '^ and multiplying the product by 100 we get the numlier 77.7 which i:idicates that there is y-j.-j'/o of good milk in the milk tested and consequenth ico— 77-7 = 22.3'^ of water, if we take the normal milk of the conntrx- as a basi.s. "f comparison. When it is desired to test a patron's milk with reference to skimmed or watering, we must take asa basis of coinpari.son .some milk from ihc .«ame patron which has been neither skimmed nor watered and whereof ^PP? — ao — the ndincss ill latam! tlu- .|uantit\ of nnn-nitty solids will also he (leU-ritiined wliilf dttcniiiniuK that ..f the suspected milk ; tlun the noii-fattv solids of the siis|K-eted milk will be divided by those of the normal milk and the product will be multiplied by loo which will ^rive the perceiitajrc of ^ro«d milk in the susperttd milk as slu)wn above. "^Bating skim-milk, buttermilk and whey by the babcock.— With 1.. itl- such a tlu-,*-, which jrcuerally contain less than i/ of fat, we obt,> more accural* i-fsults by employing a Lottie contai.iin^r twice as much as the . rcliiiary bottle. In such a bottle twice the usual amount of milk and acid can be taken and the colnjuri of fat beinjr double in hei^dit mav be read with j^rrnter accuracy. In this case the real quaiititv of fal will be only one half of thai '.own on the scale. Less acid is required for whey than for milk. If onh traces of fat appear in the r.cck of the bottle, the milk examined contains onl\- one tenth of one i)er cent, and this readinjr will l)e more nearh correct than esf.imates of one hundredths or five hundredths of one per cent. Testing cream with the babcock. -The chief difficultv in testing cream lies in the .sampling. Cream that is sour or has been exposed (o tlie air until the surface has dried, cannot be accurately sampled. The same is true of centrifugal cream that is badly frothed. The amount of fat in the cream is so lar „nate of p..tassiui- j.ac in the Ix.tto.n of each of these -ars; thecpiantity to be um d is what will liecm the blade ..f a [mi- kmfe, lo the U-nK'th of half an ii.di or half of what will lie on a ten cent pi^.ce With a small tin measure containing abont one or two cubic inches ,iud al- waNs the same, a sample is Uuj-n every day from the milk of each cow or trom the milk deli\ered by each patron and this .siuuph is pnt in the proiw jar which is shaken in <.rder to mi.v tlu whole. At the eml uf a week or a fortniRht the milk in these jars is tested by the ordinary method. Richromate of potassium ptcserves the milk from couKulatiou This is railed Mie composite test because the milk in the jars represents the average milk oi the week or fortnight. The jars must be hermetically closed everv dav as soon as each sample is put in and be kept in a col place. If kept in a warm place, the cream would harden and could no loujrer be mixed with the milk when the time came for taking samples. i The percentage of fat in the milk in these jars is the aN erage of the percentage of fat in the milk during the week or fortnight Setween the tests. Supposing that a cow gave 450 Ihs of milk during a f(, might and that the composite sample N'ielded, by the babcock, 4% of fat at tlu end of the ^-)rtnight, we might conclude that the cow had given 4.5 X 4 := i.s fts of fat during the fortnight. If a pntron brought to a factorv 3,000 lbs of milk and the test ot the composite sample showed a richness of 3.8%, we niicdit -onclude that the patron had brought to the factory 30 X 3.8 = 114 ll,s of fa. durimr tlie fortnight. , In taking samples in factories when payment is made according to the richness ot the milk in fat, the makers must thoroughlv stir the milk 'n the weighing can with a dipper before taking the sample, fo^ otherwise ndien they pour the milk from the patron's can into that on the scales the milk will not mix Mifficiently to allow of a good sample being taken i?,y| — 22 — When they take a sample cf skim-milk as it leaves the cciitrifujjal separator, they must let it stand for some time before taking the sample with the pipette. The same applies when a sample is taken at the moment of milking. In both cases after the milk has been allowed to settle, it must be shaken so as to mix it before taking the sample, for the fat has a tendency to rise when the milk stands. Every information respecting the use of the babcock will be found in Hnlletin No 36 of the Experimental Farm-station of the I'niversity of Wiscon- sin published in the loth report of the Dairymen's Association, 1894. Determination of the degree of acidity of milk.— To determine tlu degree of acidity of cream or milk the following instruments are used : a burette or graduated measuring glass with a scale of tenths of a centimeter : a stand for the same ; a porcelain capsule about 3 inches in diameter or reaction glass ; a glass rod for stirring the liquid ; a ten-c. c. measure for measuring the cream or milk, a bottle of a solution of caustic soda of such strength that i c. c. will neutralize a gramme of lactic acid or its equivalent ; finally a bottle of special liquid known as phenolphtalein. This liquid is obtained by dissolving >8 oz of phenolphtalein in four ounces of methylated spirits. To find the acidity of a sample of cream or milk take 10 c. c. of it, meas- ure with the small glass measure already spoken of and pour it into the porcelain capsule taking care that no cream or milk remains on the sides of the capsule and above the liquid it contains. To secure this the sides art- washed with a little water wliich is mixed with the remainder of t'le cream or milk. One or two drops of phenolphtalein are then added. Next, witji the measuring glass, the solution of caustic soda is added drop bv drop until the moment when agitating the liquid no longer dissipates the pink color produced in the cream by the solution. The amount of the solution added nuust be read on the measuring glass. If 10 c. c. of milk or cream be used. each cubic centimeter of soda used represents o.oi per cent of lactic acid in the cream or milk. Thus if 1 y, cubic centimeters of soda are needed t>i produce a permanent pink color in 10 c. c. of cream, tliis means tliat the cream contains 0.75 per cent of lactic acid and that it is ripe ctujugh f-iv churning. — 23 — The difficulty is to jret tlie solution of caustic soda strong- enough and to preserve it at that strength. It deteriorates rapidl}- if exposed to the air. Tlie deterioration is arrested by putting it into a flask with a few drops of paraffine oil on the surface of the liquid and drawing off the solution by means of a projier syphon. To determine the acidity of milk we may also use Farrington tablets, a common tea-cup, a 4, 6 or 8 ounce bottle, an empt>- brass cartridge case No 10 tliat will hold just one ounce of milk or any measure of a like capacity. Four ounces of the solution are prepared by filling a four ounce bottle with water and di.s.solving 4 tablets in it. Fill the N" 10 cartridge case with the milk or cream to be tested, then pour it into the cup adding one measure of the soda solution and shake the mixture vigorously. If tiiere be no change of color, add another measure of the solution. Continue this proceeding until the pink color appears permanent ; then add no more. Every ounce of the solution necessary to be added to one ounce of milk or cream before the pink color appears, represents an acidit>- of one tenth of one per cent. The Farrington method is only approximate, for the tablets sold in the trade are not all of the same strength. Different apparatus have been com- bined to facilitate the finding of the acidity of liquids. These apparatus are known as acidiuicters. There are different kinds which are more or less convenient among which we ma>- spec- ify the Dornic acidimeter shown in ( Fig. 6). A small pamphlet that is sent w ith the in.strument describes its u.se. (Generally speaking milk appears- sweet to both taste and smell as long as its acidity does not exceed three or \5 lii"i)y ^o"'' tenths of one per cent. Still, really first-rate milk ought not to con- tain more than two tenths of one per cent of acid. U'lR. 6) ti.; — 24 — Sweet cream contains no more than a tenth and a half of one per cent of acid. Cream is ripe when it contains six tenths of one per cent of acid. Its takes only a few niinntes to determine the aciditv of cream or milk This operation is necessary in the case of donbtful milk' as well as for satis- fying oneself as to the ripeness of any cream. Curd Test.— The methods pursued to determine whether milk has been watered or skimmed and to ascertain its richness in fattv matters as well as Its acidity, have been demonstrated. The followinjr method known under the name of the Wisconsin Curd Test is intended to find out if it is not infested with too many microbes injurious to tlie manufacture of cheese, if it was pro- perly milked and if it was well aired. This method, moreover, frequentlv leads to the discovery of the cause of the bad smells which depreciate the value of the cheese. It has been alread>- briefly described in the " Report on the Wisconsin Dairy Industry," published bj- the Quebec Department of Agriculture in 1897. Since that time, this method has been perfected and successfullv tested at the St. Hyacinthe Dairy School and tlie following description i's taken from the Report of the Dair>inen's Association of the Province of Quebec for the year 1898. (Fig. 7.) Home made Curd Test. Home-made test-apparatus. (Fig! 7)— This is a simple tub half-fuH of hot water ; asetof jam-pots or preserve-jars, holding about a pint each, l<^ hold tlu — 25 — samples (C), a pipette (P), to measure tlie rennet and a table-knife (K) with which to break up the curd. The apparatus invented for this test is, in some degrees, like the apparatus used foi the " Clerber test," and can be found at any of the dealers in dairy- fitting. However, a home-made aiTair can be used with good results. Hoxc to make the test.—V\\\ the sample-jars half full of the milk to be tested ; place them in the tub and half fill it with hot-water. As a general rule, if the water is at 115° P., it will be hot enough to raise the temperature of the milk to the proper degree. /, r., 98°. When the milk is very cold, care must be taken rot *.o use too hot water, for fear of cracking the jars. .. PlO urrioij ^*~ (Fig. 8.) niffrrfnt stages of the home curd-test. A, thi: milk ; B, the curd hrakcn-iip in the -a'hey ; C, the curcinn a lump. When the temperature of the milk reaches 98°, add, through the pipette, K) drops of rennet-extract and stir it in at once. Then, leave the jars alone until the milk is curdled, when, with knife, break up the curd into .small pieces to allow the whey to exude. When using either thermometer to take tlie temperature, or the pipette to add the rennet or to stir up the milk, or tile knife to break up the curd, be particulary carejul to rinse the implements 111 boiling water, to guard against transferring a crowd of germs from one sample to another. — 26 — When the curd has sunk to the bottom of the jars, the \vhe\- is poured or drawn off, and the operation is repeated till the curd is solidified into a lump. By this means, the excess of whey is got rid of, with the fermentable sugar it contains, and this process is brought still nearer to the regular method of making cheese. The temperature of the water in the tub is to be kept up for 6 or 8 hours, to favour the rapid development of the germs present in the milk, etc. This improvised apparatus will enable any cheesemaker to conduct a test satisfactorily ; but a good deal of time and trouble can be saved b>- employing an apparatus epecially designed for the purpose of this test ; and as the curd-test should be in daily use in every cheesery, its utility full>- justifies the cost of a special apparatus, a description of which here follows : Improved curd-test. — The improved apparatus, fig. 9, has the follow- ing improvements over the one above described : I. A water-trough, with a tightly fitting cover, allows the water to be kept hot longer than an open tub ; an important thing in cold weather. w& no„.n,.c).l (Fig. 9.) Vertical section of an improved test-box ; 7/, TJ\ sample-jars showing tlu different stagesofthc operation ; WL, level of xvater in the box ; M, leve' of the milk ; F, frame to keep jars in place ; U'S, support of iron, to holJ the turned over cover; AI, drainage holes in the jar-lids ; JVC, exit oj the -vhev ; T^P, vessel !c catch the drippings of the jars. as the follow- 2. A tajj allows the water, when getting cool, to be draw n of and replaced 1)\ hot water, without shifting the jars, tliereby saving time and trouble. 3. A frame (F) keeps the jars (JJ) in place ; without this, they are very likely to lean over into the water when the whe>' is being abstracted from tlieni. 4. The mouths of the jars are large and the sides upright, which facil- itates the drawing off of the whey and the removal of the jars. , -DH- (Fig. 10) Impiovai test-jar ; A. perfected test-jar ; .S". strainer ; DH^ drainage- holes in the cover ; B^ test-jar shou - more parishes, the farmers combine in groups of 4 to 6, and each, in his turn, draws tlic milk of the others. This is a better system than the former, but is far fnMn being perfect. A far more sensible plan consists in entrusting the deli\ erv (it ihe milk to one or more carters, who undertake the work at a fixed price. At vSt. Denis, Kamouraska, the factor\- itself undertakes the carriage of ilie milk and returns the whey. It does the work with six waggons that take the milk from the farm-hoases twice a da v. Last \ear, these six wag- gons carted 1,562,510 tbs at a co.st of #6. 10 or 3.99 cts per 100 His. equal to i^ .4 — 30 — $3.oo per 10,000 His, nearl\- 60 cts a ton. The vehicles travelled : the first, I '.' mile ; the second i '.. mile ; the third, 5 miles, in the same direction as the second, but, further ; the fourth, i mile ; the fifth, i y^ mile, and the sixth, 5 miles in the same direction as the fifth, but, again, further. Making the journey twice a day, both going and returning, the first, second and fifth travelled, each, 6 miles, the third and sixth, 20 miles, and the fourth, 4 miles. liad roads are often a great hindrance to the economical carriage of milk, for they limit the load borne by the vehicles and render it necessary to add to their number. Besides, on bad roads, the jolting injures the quality of the milk. lu some parishes the farmers are obliged to keep their milk at home in autumn, on account of the bad state of the roads. A farmer states that, m his parish, the bad roads cause an increase of 2 cts per 100 ftis in the cost of the carriage of milk. Allotment of Profits. — F'ormerh- in all the factories, payment was made to the patrons for their milk proportionalh- to the weight delivered by each. But. of late years, since the use of the babcock especially, it has been found that not only the qnantit>- of the but .r, but also the quantity of the cheese made to every 100 ttis of milk, depends on the richness of the milk in fats. It has also been found that the quality of the milk supplied by the different patrons lias a ver\- wide range of variation, some milk containing only 3 per cent of fat and otiier specimens as much as 6 per cent and over. It is there- fore obvious that the old system of payment was absolutely unfair and that if there were a means of determining quickly and accurately the richness in fat of the milks delivered b>- the patrons, it would be preferable to pay for these not according to their weights but according to their richness in fat. Now, the babcock supplies this means of prompt determination in a way, which, if not absolutely exact, is at lea.st sufficiently so to render it much fairer to pay for the milk according to richness in fat than to weight indicated in each ca.se. f This mode of pa>-ment for the milk according to the richness in fat has become widespread of late \-ears and is spreading still further, so that farmers cannot be too strongly urged to adopt it. For the allotment of profits according to this system, begin : i. by deter- mining the average richness of the milk supplied b> each patron by the method of composite samples already referred to; 2. by multiplying, for 31 — each patron, tlie richness of his milk in fat by the weijrht delivered ; v the quantities of fat contributed by all the patrons are added up ; 4. tlic iK-t products in money obtained from the sale of Mie butter or the cheese made with the milk of all the patrons are found, and the cost of manufacture, sale .S:c., deducted ; 5. the net product in money is divided bv the total number of potmds of fat supplied by the patrons. 6. To find the amount pa sable to each patron, all that is necessary is to. multiply the quotient of the foregoiug divisions which is the net price of the sale of one pound of fat, successive! v l)y the number of pounds of fat supplied b\- each patron. Example : I'atron A has brought 2000 ll)sofmilk containing,' ;,. 25% of fat. " B " 750 " C D '275 i5o.-.,54 X 0,21839 --= $ 14.20 X " = 6.55 X " = i44« X " = II. 7H Total 47.01 If the milk had l)een sold at $0.75 per 100 tt)s containing 4% of fat, this would place the pound of fat at $0.75 -^- 4 = $0.1875 ^'"^ ^^^'^ patron would have had : Patron .V . . ..65 X 0.1875 = $12.1875 H . . ..30 X " = 5-6:^5 C . . ..66.3 X " = 12.431 I).. ••54 X " — 10.125 Total $40,368 The periods for which an average sample is taken to determine the fat ma\ be 8 or 15 days or even more. If the uliotment of profits be made for nture than one period, the fat should be calculated for each in particular and then, to divide the money, the .sum of the fat of all these periods should be made up to obtain the total fat. 0.\BRIEL HENRY.