Cheese yield investigations: The sampling of cheese milk

Abstract

Some methods of sampling cheese milk, including those commonly used in Queensland, were examined. The results obtained by these methods have been compared with those obtained by using an experimental sampler designed and made for the purpose. The fat content of a series of samples has been taken as the criterion of sampling efficiency. Multiple samples at all levels on each side of the vat were used to provide a "fat standard" for each vat. The experimental sampler gave results which agreed most closely with the standard, but a sample composed of 12 equal quantities of milk from 12 positions on the surface of the vat, six from each side, also gave a good result. In normal factory practice starter is added to the vat and a correction for this must be made to the result given by the experimental sample. A "drip" sample obtained in a bucket hung under a loosened pipe joint gave a very
unreliable sample. The construction of the experimental sampler is outlined.