OCR Text |
Show DAIRYING - - 11 . . MAKING MILK TESTS . Many samples of milk arc sent to the Utah Agricultural Co'lcgc to be tested for buttcrfat and a large proportion pro-portion of these arrives in a bad condition con-dition so that accurate results arc difficult to obtain. The principal troubles arc that the milk will clabber clab-ber or churn en route. To obviate this difficulty- take the sample as follows: Procure a bottle holding not less than two, nor more than four ounces, place in it to kc"p the milk from souring corrosive sublimate tablet or five drops of formalin, fill to the cork to prevent churning, shake the bottle gent!y to dissolve the tablets and then send the sample by mail to the Dairy Department A. C of U., Logan, Utah. The same directions will apply ap-ply for cream. Of course care should . be exercised to get a thoroughly representative re-presentative sample of the milk or cream to be tested. The milk from individual cows or herds should be sampled for at least one whole day on account of the- great variation which may occur in the fat content between mornings' and evenings' milk. T. E. Woodward, Dairyman, U. A. C. |