Show TERMS COMMONLY USED IN DAIRYING la Is practically a new it to ninny many farmed fan ners and it Is well that they become familiar with the terms commonly used to in d dairying practice says saya II 11 it tolstrup associate s s 0 c t ri te p protessor r loce 9 cl of dairying at clemson e n i s 0 n e college 0 e south carolina who explains below ome gome of the common terms the babcock test Is a quick simple inexpensive tind and accurate means of finding the butter fat content in the various dairy products namely butter cheese ice cream cream whole milk sum skim milk buttermilk and whey the sedr sediment ment test la Is a simple de oce by use of which it Is possible to nod the amount of impurities con tattled rained in milk tile the purpose of the test Is to improve cleanliness in pro lacing milk tile the moisture test to I 1 a simple test to determine the amount of moisture contained in butter the federal government limit the amount to ac 16 par r rent ent or loss less the salt test Is an easy and inexpensive geuns of 0 telling how much wit salt there to g in butter the alie acidity test lest Is a particular to tn expensive and rapid means of telling whether Tb ether milk and cream are sweet by determining the percentage of acidity ahat it contains overrun over run lit in butter making means tile the difference between the number of pounds of butter fat put into the churn and the number of pounds of finished butter made from same the difference Terence dil Is made up of water salt wid casein or curd standardization of dairy products product niell nican riv brin bringing ging them to a certain desired coni composition mitlon it li is used especially lit in ice cream making in market I 1 ice ce cream and in some places in market and modified milk |