Testing Milk and Its Products: A Manual for Dairy Students, Creamery and Cheese Factory Operations, Food Chemists and Dairy Farmers (Classic Reprint)

Testing Milk and Its Products. INTRODUCTION. i'he need of a rapid, accurate and inexpensive method of determining the amount of unttcr fat in milk and otl1el' dairy pr~dncts became more and more apparent, in this cOllntry und abroad. with tile progress of the dai ry industry, and. especially with the growth of the factory system of butter and cheese muking dlring the fast few decades. So long as each farmer made his, own butter Rnd sold it to private customers or at the village grocery, it was not a matte~ of much importance to others whether the milk produced by his cows was rich 0(' poor. But as crearn~ries )tOll cheese factories, condensaries and city milk plants multiplied, and farmers in the dairy sections of our country became to a large extellt patron-s of one or the other of these, a system of eql1ita hl c paymen t for the .milk or cream oelivered became a vital question. I. Nearly aU the cream~ries in existence in thLq cuun· try up to about 1890 were co

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