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Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the tenth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thurs. and Fri., January 27 and 28, 1910
(1910)

Hart, T. B.
Variations in the amount of casein in cows' milk and the operation of the casein test,   pp. 44-53 PDF (1.9 MB)


Page 53


SOUTHERN WIS. CHEESEMAKERS' & DAIRYMEN'S ASS'N 53
plus casein and not 3.(. pounds of fat. In this way each
patron is paid for the actual cheese making value of the
milk to be delivered at the factory.
To secure best results with the casein test:
1. Watch temperature closely.
2. Have reagents of correct strength.
3. Measure reagents and milk carefully.
4. Keep composite samples in brown bottles, cool, awav
from strong light and well mixed.
5. Make at least two coniposites a month.
6, Follow directions for testing.
SUMMARY.
1. The relation of casein to fat in cows' milk in a vari-
able one.
2. One of the prime factors controlling its relation it
individuality.
3. The relation of casein to fat varies among animals of
different breeds among animals of the same breed.
4. Direct determination of both fat and casein seems
necessary inl determining the value of the milk of any
single cow for cheese production.


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