OCR Text |
Show Temperature In Testing Milk. ' A difference in temperature when testing cream of, say from 15 to 25 per cent, butter fat, will make a difference dif-ference of one-fourth of one per cent, in reading; in cream of from 25 to 35 per cent, fat it will make a difference of one-half o one per cent. In cream of from 35 to 45 per cent, tne difference' differ-ence' will be close to one per cent. In some experiments, recently, I found that with cream running from 45 to 55 per cent, fat the difference ran from 1V4 per cent, up to two per cent, says a writer in Ranch and Range. This is certainly a subject that needs investigation. It is a matter of dollars and cents to both shipper and receiver of cream. It also means that all testers ought to be fitted with a thermometer so that the temperature, tempera-ture, when testing, can be watched. Also, some sort of damper arrangement arrange-ment and steam Inlet are' needed, so that the temperature can be regulated while the test Is being run. This matter of the regulation of temperature tempera-ture is one to which sufficient attention atten-tion is not usually paid. To prevent errors and to get tests out accurately It must be carefully attended to. |