xt7mpg1hk558 https://exploreuk.uky.edu/dips/xt7mpg1hk558/data/mets.xml   Kentucky Agricultural Experiment Station. 1960 journals 009 English Lexington. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Regulatory series, bulletin. n.9 text Regulatory series, bulletin. n.9 1960 2014 true xt7mpg1hk558 section xt7mpg1hk558  iRegulotory Bulletin 9-A June l96O J { i -
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i Testing Milk ancl Cream iQ ¤
B i   l
 j for Butterfat J  i
J l il
 i By J. D. FOSTER, G. E. WILLIAMSON,    
  and J. B. BROWN y    
  together with L    
 .» The Administration of J  
i l
. l I
 , Kentucky’s Creamery License Law ~ l
 W si OQ/r . ·
 y 5;;* \ll7%2 i
 ` /86*5* E
 V 4 i
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  (Filing Code: 6) } l  
 is i University of Kentucky 7 l   i  
 i Kénfucky Agriculturol Experiment Station r l  
Y Lexington ‘ i  

 ll) in
, Q q Test
  ° l commrs
  l   Tl
· * PACE *6
l Q I _ 7-
T E Testing Milk and Cream for Butterfat 5 lm mt
y    ·_ all cont
{ p   Precautions ........................................................................ 3 · Law. 'I
I`? _ V to persc
i Equ1p1nent .......................................................................... 4  i the qua
Q The Cream Test ................................................................ 5 T _ Yell
  . lll OPEN
  Procedures Required for Weighing, Sampling,  I may te:
`F anod Testing Milk in Kentucky .............................. l2 T €X?ml¤=
  iu orma
` The Pay Test for Milk ...................................................... 25 in wm.
. * " f · ( ‘
"`~` Check Tests ........................................................................ 26 Olmm
l _ proved
Required Procedure for Sampling and Measuring · °P€I`¤ti*
i Milk in Farm Bulk Tanks in Kentucky .................. 27 _  léolwlr
. Xp(’l'll
g Procedure to Follow when Composit Samples from T
Bulk Tank Milk are of Doubtful Accuracy .......... 30
l Required Procedure in Sampling and Weighing _ bi llw
l Milk Received in Cans at Buying Places ................ 31 i Liz?]
pcmls 1
  l lz L
l Appendix U  
Summary of Kentucky Creamery License Law ............ 33 eliclm
, VG OPS.
Summary of Administrative Regulations Under r D0
E the Kentucky Creamery License Law .................   34 g Alu
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 . Testing Milk and Cream for Butterfut ,
By J. D. FOSTER,* G. E. WILLIAMSON,    
’ and J. B. BROWN    
J lj z
PACE _ The purpose of this bulletin is to acquaint operators of the Babcock     I
.test with the proper methods of testing milk and cream, and to advise p 2 E I
gall concerned of the provisions of the Creamery and Tester’s License il L
,... 3 Law. The requirements of this law and the regulations under it apply I 1   .  
» to persons engaged in the purchase of milk and cream on the basis of I I   I
···· 4  ¤ the quantity of butterfat contained therein. [ f   l
  5 ‘ Verbal instruction in setting up the equipment and its proper use       Q
' in operating the test is advisable. After this is done the new operator l   ’ Z I
may test without further assistance but is not qualified to pass the ,  
____ 12 examination for a license to test. He can, however, get the necessary   Q
information and training by study and practice, The required accuracy l   I
··-· 25  pin testing cannot be attained by operators who, through lack of in-    
26  V-lOl`lllElllOI1 or desire to make a more rapid test, do not follow the ap- 1 5
I ``'`  pfvved methods. It is believed that all necessary information in the     I
 operation of the Babcock test is included in the following pages. If,  
  gy  lwwever, other problems develop write to the Kentucky Agricultural , i
Experiment Station for information. y I
' · · I
..... 30 Y PRECAUTIONS TO BE OBSERVED BY OPERATORS  
' lleatl carefully the instructions given in the following pages before  
31   lkfgilliiiiig to test, Proceed slowly at first, avoiding rush or confusion.
''`·. _L?il€1‘, with experience, more speed can be attained. Ef`l?1Ci€nCy d€- I ·
pearls to a large degree on proper organization of the work and care- I
ful attention to details. ; _  
i Where electricity is used for operating, the tester should call in an I I
_____    l eliclllcllln if any wires become exposed or trouble in the Circuit Cl€-   A
 _ ve ops. I f
Do not use a centrifuge with exposed gears. g _
...... 34  ` Always be careful with acid so as not to spill or spatter it in your I   1
Q elm OU y0ur face, hands or clothing, To counteract acid wash quickly _ I  
with plenty of water; then apply a solution of baking soda or of wash- * E r
·q mg powder. 1 I I
VA  Always keep the centrifuge closed while it is in operation (bottles I ¤  
r S0metimes break). =        
 s   Centrifuge bolted down securely to a firm, level base. I . I . l
 V ° Deceased ]uly 11, 1960. ri l l I
3 I , I
. i I ` .

 II` `
. l p ` 4 Kentucky Agricultural Experiment Station
l I Gas (natural or artificial), gasoline and kerosene should burn wil} pm
¤ blue flame in the heater. A yellow {lame indicates imperfect combi;. "S.<
1 . Y tion with possible formation of carbon monoxide which is deadly cir:
iq _ `_ in a relatively small amount. Follow the directions of the manulii-
i ' turer of your heater.  `
i I Do not allow a flame of any kind or anything that will produce ir , We
1 electric spark near open or spilled gasoline. V numlic
Be sure there is sufficient ventilation in the test room.  _ by law
. . _. In handling heavy cans do not jerk or strain; when lifting doi  ' the be:
Y with your leg muscles rather than your back. This is done by keepin; Stir
i your body upright, bending down at the knees.  . sisienc.
 » dilferei
  EQUIPMENT NEEDED FOR MAKING THE BABCOCK mflk°S_
Z AND OTHER TESTS  l pkt L
E _ · l _ I z St' . .
The followmg apparatus and materials are necessary for i€Slll¤i mel,
· . re
‘ milk and cream:1 ; lm`!]
stir un
aq, A. Required for both milk and cream: lumps
A Babcock tester or centrifuge capable of developing the proper speed. l gampli
A supply of clean, soft water and a heater for it. ._1_ _.
A water bath for test bottles, at least 6 inches deep, and a heater or hot wllif _ 15 IMS
’ supply for it. p NU
' A thermometer that registers to 212° F. ` am] fi]
. Dividers or calipers that have sharp points and will hold the spread bctwecai li i t€St_
' points. ’ S'
Commercial sulfuric acid of specific gravity 1,82-1,8:3, HS tor
V < B. In addition to those listed under "A," the following are required for cream tesisi All
· A cream stirrer of proper size and construction. V wmglll
A cream test scale (balance) sensitive to 30 mg and a firm, level base for it unless
A 9—gram weight stamped “S.C.K.”2 _' _ , lmtim
Cream test bottles, 6- or 9—inch, with 0.5% gradations, stamped "9 gram if
“S.G.K.”
Cream pipettes, 9 ml.  I
Sample jars with tops, preferably 2 or 4 oz. HC
An acid measure, 9 ml. or 17.5 ml. spl 1
Clymol or other light—colorcd oil that will form a layer above the fat. f{ml)'
ow r
, C. ln addition to those listed under "A," the following ore required for milk restsi 4tO Sl
J A sample dippcr or tube of proper size and eonstmction. H., r
i Sample bottles, S- or 16-oz size, preferably rubber stoppered. , 0 ‘
Milk test bottles, 8%, with 0.1% gradations, stamped “S.G.K.” to con
. Milk pipettes, 17.6 ml stamped “S.C.K." ' ciauy
. An acid measure, 17.5 ml. ‘
temps
D. A substitute test for the Babcock test is the TeS¤ test for butterfat in mlll<· r sampl
Tcstware used in making the TeSa test for butterfat in milk when uS<‘¢l for lf  ' emug
  1 The equipment and supplies may be purchased from dairy supply   has m
1 2 Milk test bottles, cream test bottles, 17.6 ml pipettes and 9·gm"‘   I mh U
~ - are required to be inspected for accuracy and stamped "S_G_K," (Standafil   i 7
‘ ._ l ware Kentucky) by the Kentucky Agricultural Experiment Station.  . M
I ’ A
l

 Testing Milk and Cream for Butterfat 5 Y . .
I
bumut purposes shall be tested for accuracy and those found accurate, stamped V
t coinbui  s “S.G.K." A j
““Y°"* ‘ THE CREAM resr   l
manufur- ‘ _ _ _ li i
_ Weighing and Sampling the Cream :3 j
ygduceuyv  _ Weigh. the cream and enter on the report the patron’s name, sample f    
4 number and gross weight. Accurate weights and records are required y     i
bylaw. Keep the scales on a firm, level place and balanced; that is,   @
ting do 1; — the beam swings ce11ter whe11 the counterpoise is at zero. V :    
.y keepin; · Stir the cream thoroughly from bottom to top until of equal con- ’ V   1
 ‘ sistency throughout. Fat in cream rises to the top on standing; also, V   l
2 different lots that are added together may differ i11 content of fat. This   Y l L
K — makes it necessary to thoroughly mix the cream before taking the sam- 1 E 1 l l
·ple. Use the regular cream stirrer except 011 small lots. Force the y  
.Ol_ tem stirrer from top to bottom then to the top again on the opposite side,   {
i removing thicker portions from the side of the container. Continue to t   f
1 Stir until the cream is uniform in texture throughout, and free from   it
ilumps and thicker portions. Frozen cream must be thawed before   i
- ° Sirmpliiig. Accurate tests depend upon correct sampling. Mixing cream 1   1
II. 1,0tm; . is lrard work, especially in cold weather, but must not be slighted. A  
- Number the sample jar to correspond with the entry on the report    
bctwcmdv j will fill it about 2%, full (2 og jar). Always take suflicient cream for 3 , i
_ tests. Number all samples correctly a11d keep tl1e tops screwed 011 so i f
  as to prevent evaporation, spilling, collection of dirt, etc. r I
M me After emptying and washing the can, weigh it and subtract its V  
. weight (tare) from the gross weight. This should be done each time l
e farit. unless certain of the weight of the ca11. Trusting to memory or esti- y
gmuf mj I mating the weight of containers often causes €1'1`O1`S· ? A
_ Preparing the Sample and Weighing 9 Grams ~ . Q
 I Heat the sample in warm water, but not abooe 110° F. Thick  
 i samples should be warmed until they are thi11 enough to mix easily a11d ,  
Ik me  ; HOW readily fl‘01n the pipette. The pipette, when full, should empty in  
Mig $€C0nds. Do not heat over 1100 F as so doing 1nay cause fioiliug f   r
. OH- The most satisfactory way is to use a warming pan large enough    
. ff? Cmilairr several samples, In eeld weather water cools rapidly, €SP€· . L    
  Ely lf H Small Container, as a pint cup, is used. Vary the 2`llHOllllt 8l'1(l    
milk _ saml;T;afuYۥ0f Water and time to fit conditions but be sure to warm 1 2  
lm] {arti:  p €n0& hf tulip]- th€”C1`€9·IT1 1S thin enough to How freely, but·not warm 2 t l   y
Ay Comm  ·V has g 0 01l Off the fat. (Oiled samples are those 111 wlnch the fat r l l A  
imm “·a;l·i~ _ melted and C0llected on the surface as visible oil. They are diffi- · ` i ` r
ndmd Gl#"‘ Y Cult to fest accurately) _A f f
 _ N“mb€7‘ tl. test bottle the game as the sample and l2¢1l(l.71C€ if (ICON- ` i  
. . I '

 ll` 1 A ` 6 Kentucky Agricultural Experiment Station
t rately on the test scale. After placing the bottle in the bottle—li0ldt; » Shaking
l ° on the scale, release the locking knob and pull or push the balaact  partial]
· . V rod until approximately balanced, then screw in or out until exactly _ upon St
  1 l balanced. The scale is balanced if when the locking knob is releasctl · mitom-
i ‘   the pointer comes to rest in front of the center mark on the index.  l little W
l g The scale should be on a level, steady base, free of vibration, drall; _ tilnes is
l i and excessive moisture. D0 not oil the inner mechanism. Xl/hen tliw  is {med
,   scale is balanced a drop of water or cream from the pipette on eithcir l vjgm-OU
. .5 bottle-holder or pan should cause the pointer to move about one spaci T0
__ on the scale of the index. Also, when balanced and a weight is place.? . method
E on either side to depress that side, the scale should return to lialaiict at the
g when the weight is removed. . cream
  Use only clean test bottles free from grease. If they are empticil I disttjbt
_, and washed before the fat is allowed to cool usually a brush is mol he test.
  necessary in cleaning them. \Vash in a good cleansing solution of hcl  I All
  water, rinse in clear water and drain. Do not soak the test bottle iii very Gt
{ alkali solution as the enamel on the graduation marks will be I'LI1ll€ll»  A the tes
  Place the 9-gram weiglitl on the scale pan opposite the test boriliw °°“$€(1
Q Keep the weight clean, dry and away from acid. Cream test bottle.  · Wil
5 milk test bottles, 9-gram weights and 17.6 cc milk pipettes are illegal 1 lo bam
g in Kentucky unless stamped “S.G.K.” (Standard Glassware KentuCh"   lust Sh
J by the Kentucky Agricultural Experiment Station. See Begulati011i· l ieache
` page 86.  1 Ol P"“l
The tWO—bOttl€ scale operates on the same principle as thc 011** » lm? b
g Y bottle scale, a bottle is placed in each bottle-holder, the scale baliiiwwl . l°_ lm
`   then the weight is placed on the scale with the second bottle. Alle g shghtll
_l weighing 9 grams in the first bottle the weight is removed and 9 will the pll
. from the next sample is weighed into the other test bottle. _
You must remember that failure to balance the bottle on the Sfkllly . Adi
A before weighing the cream gives an inaccurate test. Get the lialhlllll downl
_ examining the scale immediately before weighing to gee that the l><¤lll¤ _ Until I
_ is balanced. T tp[aS;,_
5 Slzake and stir the sample tliorouglily tnnéil unify;-in tliz·<1ii;1ll¤”*l (Cmd;
{ t The fat rises to the top of the sample, therefore, it is necessary tlllll  A lighter
l 136 llUit0l‘mly mixed in ()1'(l€1` to get an accurate test, Pouring l)21l'l{ lll'*‘ ` depem
forth several times to another container is a recommended inefl1<¤l": ‘ (tt
mixing. If the top fits tight and the container is not 0\'t‘i' ici lull  , action,
lrl`h<* lllL‘ll`lL' systcm of weights and measures is used in thc l}z1h€'U¢‘l* l"’l‘    i  
; this systcm 1 cubic ccntimctcr of water at 4“ C wt-ighg 1 gram. Milk i\i1(l"l";' ` lc
l pipcttcs are marked 17.6 and 9 ml, respectively M1 is tht- alil>rt·vi21l1*I‘“; l21Ster
" I milliliter which is thc same as the cubic centimeter, i.c.. inl Il §'<';   l`]  td
I     pécll to l`Cl1l(‘l11l7Cl` that 1 tcaspoonful 1 about 5 ml and 1 ounce (15 l ml  ` LC
E ; 3 ;.).6 ml.
' 1 l

 i Testing Milk and Cream for Butterfat 7 I ‘ i t ~
le-li0ln ciilltii `vigorously. _ l   l
ine spurt ` To get best results with oiled samples it is necessary to use the z l   {
is lilwil :_ method of drawing in and blowing out, together with vigorous stirring   g
> lmlililtt ?at the same time. The pipette must be Filled for the test while the l   l
fcream is in motion sufficiently great to keep the melted fat equally `   l  
empiitl  _ distributed. This requires considerable practice. Oiled samples should l l  
Sli is lll L be tested in duplicate and the average of the two tests taken. l   .
an of ln! An electric mixer, such as is used for mixing malted milk, etc., is   l
bottleiu 1 very eiiective for mixing cream samples. Since the amount used for   l
e ruinal. JY the tests (9 gm) is weighed, incorporation of air is of little or no l l
mt bowl; ~ consequence. l   ,
lt bottlgt  Q Without delay transfer into test bottle with the pipette an amount i  
Ie mcga  i to balance the 9-gram weight exactly. To save time in weighing, stop l
Gntwtll . just short of 9 grams, then add a drop at a time until the pointer i l
Jlation j_ i reaches the center. If too much is put into the bottle use a long stick l l
; or pencil and remove small amounts until balanced. After the scales { l
the (mt.  L ll?1V€ been in use for some time the cream often will not Cause tlieln  
balancul.  I tv “break” or move toward balance; to counteract this sticking move ‘ i
.16 Alta  ip Slightly by pushing the pointer toward center, tap the test bottle Witli A
1 9 gmm§ i the pipette, or use the locking knob to cause the same effect.   l i
the Sm Adding the Acid Q 3
ghabityl _ I   about   ml Of acifl u)hil€ llOt(l·ti7lg tllg I]OttlC SO (IS to [(j(lSll `  
the boat,  . (Guin Clléam lldliwing to ilk? 11€Cl<; then Sliake with a rotary movement !
 p until uniformly mixed, being careful not to let any of the mixture = i
4 sPla$ll· out. The acid sets up a chemical action dissolving tlie C€iS€i1i .  
"""¥l“m`i  _ l_€UTt>1‘0¤t keptpt
_l mately) of operation, oil the bearings with light lubricating oil. Adil y as nee
only a few drops so as to prevent its overflowing onto the inolttt · the fat
brushes. It is important for the centrifuge to revolve at the c01`¤`t”tl  p Value
speed. (See page 19 for correct speeds for various size machines. tl A .~\d
t€ll(lGllCy for the motor to be sluggish or not operate normally Slittttltl ` fill col
~ be reason for further checks or repair or both, The presence at till l€’H:tlz
visible fat (very small drops) in the bulb of the test bottle attit · water
t whirling the proper length of time clearly indicates lack of sillhftftl   Fi p)_ DO iint open tlt e it din
machine until it comes to a stop, as opening Causes the test to ct`;  0 Put  
. off too much and may cause the bottles to break. The \V8t(`1' Slt*“‘l*  _— mix \\
  V be at least 1350 F. About 1600 F is preferable. Use clean soft “`t‘l‘l . ml Ft
I I- — free of sediment. It is of considerable advantage to have fl1<‘ t"`“Ul i d0"'tt
t I L   fuge heated to at least 1350 F. ° (.00] Y
l i

 » · . i
` ‘
Y Testing Milk a-ncl Cream for Butterfat 9 I ‘ 1
it wma   Whirl again for 3 minutes. The procedure of adding water to {ill 1 E
6Cl C0l0r  i the bulb only, whirling 2 minutes, then adding water until all fat is in p .  
. a Small l the neck and finally whirling 1 minute, is all right. This is the pre- ‘i i
k Wilhi {erred method in testing milk. In testing cream the shorter method is l i l
6 iYiCl0Ti '_ generally used. l   l
rximatell 5 Since fat found in the centrifuge after a run must have come from      
6aSp0011-   __ the tests, those tests are incorrect. Throwing out of fat may occur 1 ll l
t may lr ” when the centrifuge is brought to speed very quickly. \Ve have found ,      
36SlS allfl Y this characteristic of some belt—driven machines, especially those that 1 l   1
~’l1611 ll1P  ¢ attain sufficient speed in the lst and 2nd revolutions to cause the   4
 j bottles to take a horizontal position. Spilled tests are, of course, in- l   1
Ol` CWL1111   accurate and require retesting. The inside of the centrifuge should l   i  
G a6St   l  
itil {lll lll -l  FO ?l(l(l the glymol ffO]]'] gi] Oil can \Vlii()l1 (lO€S 1IOt Sqlllft. Do UOt (HOP l   l
VOPCH    ll (llT6Ctly Ol] the   l(jt   ful] (lO\Vl] tl]€ lHSi(lC of tlle   neck-     l
Sl ta (ll; p=  Plll glvmol on not more than 4 to 6 tests at one time as the oil will I · L *  
Off \\`1llUl‘   mld llelld at O]]C(;‘_   1'Q]']']OV€ S€V@[`Q_] tests {YOU'] tlT€ l)Zl.tl] gl-l_ld· Sct tllgllil 4 l   l
·  °0<·lrapir11y_ .. 1 .   - l l
, , I ` I

 ii  
; l l   10 Kentucky Agricultural Experiment Station `
l ll The test bottle should be held in an upright position (not slantedh reading
L It the bulb is set in the palm of the left hand the thumb of that hziiinl l fat and
l ‘ l can, to considerable advantage, be used to place and hold the lower lat coin
  r   leg of the dividers. It is also an advantage to sit at a table and rcs: uremen
i V .   the elbows on it. Persons with faulty eyesight should not attempt to  L opposit
l   test cream as the strain is too great and too many errors will be inadc. . column
T 3 With normal eyesight a good light is necessary. Test bottles which __ change
  have dim graduation marks (enamel worn oft) should be rubbed with  I which:
l T   carpenter’s chalk. It is inexpensive and can be bought at most genera] ._ The re:
  and hardware stores.  l ment xi
i Figure 1 shows the position of the dividers in measuring   and   is wroii
l Place t
  Y1- i_ the lov
i E   the poi
{ ; ll?tlfG(lI
`   longest
. site th<
.   ..   U T“
-   » Divide
    percen
i   ’ readin
' = he ina.
i   of the
· ; ‘ fat (ai
. 25 V A  - per in
j _ correc
? E a he
V to dar
l    . or cha
A ` with ie
  IB  _ opaqn
~ arc io
qllil`(‘(
¢ 5 ri
  p 35 pe
i milk i
V EIICY
as to 1
. (ill (Tl
‘    - iii
. · i l Dfiiiit
Q ii ; Fig. I.- How ro read the cream test.
I ’ g`

 l Testing Milk and Cream. for Butterfat 11 { .
— ' I
anterll,   reading (B) the test. Do not go above the average line formed by the ,
it hand L fat and water solution or include any of the glymol in measuring the .  
a lower tat column. More accurate results are obtained by making this meas- t   ;
nd rest urement on the side of the bottle neck which has no figures; ie., ll  
erupt to " opposite side from the graduations. After correctly measuring the fat   1
ematle, j column, the distance between the points of the dividers must not t    
; which _ change until the test is read. From this it will be seen that dividers T   r
ed with which are too loose to remain where they are placed must not be used.   l 1
general r The reading must be done on the same bottle from which the measure- j t t l t r
 g ment was taken. (To use a different bottle with more distinct figures   L i
A) arid  ~ is wrong, unless the graduations are exactly the same length on both.)   j   l
’ Place the lower leg (pointer) of the dividers on the zero mark, that is, ·   r i
the lowest graduation on the bottle neck. The reading is taken from 1       l
T the position of the upper leg (pointer) of the dividers on the grad- `   I
uated scale. The shortest graduation marks represent % percent. The    
 - longest graduation marks represent 5 percent, and have figures oppo—   l
site them or just above them giving the reading of the scale from zero.    
Tests containing more than 50 percent fat can be read as follows:   l
Divide the fat column into two parts; measure and read from the 25     l
 ` percent mark down, then from the 25 percent mark up; add these two , l
readings together for the correct percentage. Correct readings can i l
he made only when all the fat is in the cylindrical portion of the neck   l
ofthe test bottle. lf the neck will not hold it all then put part of the    
I fat (and mixture) into another bottle, add hot water, centrifuge, tem- l .
Q tl  . P€’1`ll1 hot water bath, read both and add the readings together for the -  
  correct percent of fat.
Accept and read only tests with fat columns that are light yellow   I
 . to dark amber in color, free of suspended particles, and without curd l I
or char at the bottom. The fat column must be clear, semitransparent, _ {
with an even lower meniscus above a clear (water) solution. Curdy, l ` Y
EB ; Opaque or off-colored tests usually are inaccurate. If the instructions   l
i are followed they should rarely occur. Since accurate results are re- r  
i quired all such tests must be retested. W  
li F¥lTm€1‘S Should be encouraged t0 have their cream test l)€t\V€CIl 3   i
 n 32 P€i`C€11t and 45 percent. Cream below 30 percent in fat has more l { ‘
milk lit lt than necesgary and ig more bulky to haul. Tll(’l`C is 21 t€‘11ll·   l  
  °“€§" to lose more fat iii the skimmilk when the milk is separated S0 V    
i M li) EN C1‘Cam testing ever 50 percent, Also an accurate test is tlilllCUlt l i  
lm Cl'(`?tli] with 50 high a percentage of tilt- t f   l  
I `
A. Culculutions, Payments ond Records . l · `
IH€'€`Ol'(l CH. the buying 1'(]})()l'l(` H10 exact I'(}(l(If7l,L{ of {IIC FCS!. l"l\'¢‘·   l l `
lllllm ml$tt\lY the Kentucky Agricultural Experiment Station within thc 9 l l
past 12 months. In the