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Schoenman, Adolph / Milk testing : instructions for testing milk and dividing money for creameries, cheese factories and dairymen
(1894)

Chapter II. Making the test,   pp. 11-16 PDF (1019.6 KB)


Page 15


MILK TESTING.
pair of dividers, one point of which is placed at the
bottom and the other at the upper limit of the fat.
The dividers are then removed, and one point being
placed at the o mark of the scale on the bottle used,
the other will be at the per cent. of fat in the milk
examined.
  Sometimes bubbles of air collect at the upper sur-
face of the column of fat and prevent a close reading;
in such cases a few drops of strong alcohol (over go
per cent.) put into the tube on top of the column of
fat, will cause the bubbles to disappear and give a
sharp line between the fat and alcohol for the reading.
Whenever alcohol is used for this purpose, the reading
should be taken directly after the alcohol is added, as
after it has stood for a time, the alcohol partially
unites with the fat and increases its volume.
  19. Testing Skim Milk, Butter Milk and Whey.
As a small amount of fat is usually present in the
above products, you can get more accurate results by
the use of a special test bottle, which contains twice
as much as the ordinary bottle (generally known as
skim milk bottle). In such a bottle twice the usual
amount of milk and acid can be taken, and the column
of fat being doubled, the reading can be taken with
greater accuracy. Less acid is required for whey than
milk.
  20. Testing Cream. Cream can be tested with
the regular Babcock test bottle, by dividing one pi-
pette of cream into two bottles and diluting said cream
with the same amount of water, and finish the test
exactly as with milk, and add the fat of the two bot-
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