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TESTING SOUND MILK.

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TESTING SOUND MILK. -In order to secure milk, cream, and but- ter or cheese of fine flavour, the first point of importance is that of healthy cows, while the second and most determining factor is that of cleanliness. No milk that contains much dirt can have the same fine flavour as that in which extraneous matter is absent. In determining the superiority of the milk, {two tests that should be made are—first to ascertain its flavour, and secondly to deter- mine the actual amount of dirt and foreign matter or minute articles present. This latter can be done in two ways, either by the adoption of the centrifugal test-in which some milk is put in a test tube and rotated in a centrifugal machine at a high rate of speed—or by warming and passing it through a Gerber dirt-in-milk tester. This last is an excellent practical test, for which the apparatus merely consists of a large glass vessel, in the bottom of which is fixed a small piece of cotton wool pad and some wire gauze. The milk flows through the pad and gauze, and the dirt is retained on the cotton pad thus the relative pro- portion of dirt present in any milk can be quickly determined. There are many objectionable tastes and taints often found in milk. Many flavours are derived from the foods given the cows, in some cases from the food consumed by the animal actually passing some volatile strong-smelling substance into the milk, or, as is the case in the majority of instances, the milk absorbs some aroma of food from the atmosphere. Thus at different times milk may be found to taste of silage or gar- lic, or cowy" (due to the presence of manure, turnipy, etc. Generally speaking, however, such flavours ars usually pre- vented, though they cannot be remedied when once they have gained a hold in the milk, and the point, therefore, is to prevent rather than to seek a remedy.

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