Simple Method of Testing Milk

Manawatu Standard, Volume XLI, Issue 8197, 25 May 1906, Page 3

Simple Method of Testing Milk

, A simple way of discovering if milk is up to tho standard, when scientific tests are not available, is to weigh a gallon of milk on a reliable balance, and to deduct the weight of the vessel. If the milk weighs lOJlbs—that is, Jib more than the same quantity of water — the milk may be accepted as containing the solid matter required. The specific gravity of good milk' is calculated at l'Ooß, which corresponds in weight to an increase of about 'Sh ounces on a gallon of milk at 60 degs. E. compared with the weight of a gallon of water at the same temperature. Of course it is more satisfactory to have milk tested scientifically, but if this cannot be done, an approximate idea of the value of milk may be obtained in the way described, if a iat test from the same sample of milk is also made. Of course, it must be remembered that if anyone desires to calculate the amount of butter it is possible to make from a given quantity of milk without the aid of scientific appliances, accuracy will depend on the temperature and promptitude. To gain some idea of the fat content of any sample of milk: Take an even sample of milk immediately after milking, set it from four to six inches deep in a dairy which registers 48 to 50 degrees, and let it stand undisturbed for 36 or 48 hours. Skim the milk, ripen the cream, and churn. A separator should be used for separating the cream from the milk when possible, as this test is valueless unless the dairy registers 50 degrees below new milk heat. It is necessary to know the exact amount of milk used with this test, as 10 gallons must produce at least Bibs of butter or the milk may be considered below the standard. — Dairyman.