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

Chapter I. The glassware and machinery of the Babcock test,   pp. [8]-11 PDF (544.8 KB)


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


Page 11


MILK TESTING.
  12. Weak Acid. If acid is only a trifle too weak
you will get good results by warming the milk to 700
or 750 each test. If your acid is so weak that when
testing milk at 50' you have a white sediment in
the lower end of the fat column, you may get good
results by testing the milk at 70° or 750 with the same
acid.
  13. Boiling Water. Boiling water should be pro-
vided for filling the bottles after they have been
whirled for the first time, and for warming the con-
tents of the bottles in cool weather. Distilled or rain
water is the best for filling the bottles.
                MAKING THE TEST.
  14. Samplingthe lilk. Every precaution should be
taken to have the sample represent as nearly as pos-
sible the whole lot of milk from which it is taken.
  Milk fresh from the cow while still warm and be-
fore the cream is separated in a layer may be
thoroughly mixed by pouring three or four times from
one vessel to another. Milk that has stood until a
layer of cream has formed should be poured more
times, until the cream is thoroughly broken up and
the whole appears homogeneous.
  No clots of cream should appear upon the surface
when the milk is left quiet for a moment. Milk should
not be poured more times than is necessary, as ex-
tended mixing in this way is liable to churn the cream
forming little granules that quickly rise to the sur-
face. When this occurs it is impossible to obtain a
I I


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