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

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

Page 12

fair sample and it is useless to make the test. Milk
is sometimes churned by being transported long dis-
tances in vessels that are not full.
  15. Measuring the Milk. When the milk has been
sufficiently mixed the milk pipette is filled by placing
its lower end in the milk can and sucking at the up-
per end until the milk rises above the mark on the
stem; then remove the pipette from the mouth and
quickly close the tube at the upper end by firmly pres-
sing the end of the index finger upon it to prevent
access of air. Then carefully relieve the pressure on
the finger so as to admit air slowly to the space above
the milk. Always have the upper end of the pipette
and the finger dry when you measure milk, as it is
almost impossible to gradually lower the milk with a
wet finger. When the milk is lowered to the mark
on the pipette press suddenly with the finger to pre-
vent the milk from flowing out. Next place the point
of the pipette in the mouth of one of the test bottles,
held in a slightly inclined position so that the milk
will flow down the side of the tube, and remove the
finger allowing the milk to flow into the bottle. Then
blow into the upper end to expel the drop of milk
held in the point.
  16. Adding the Acid. When all the samples of
milk to be tested are measured ready for the test, the
acid measure is filled to the 17.5 c. c. mark with sul-
phuric acid and from this it is carefully poured into a
test bottle, containing milk, that is held in a slightly
inclined position. The acid being much heavier than
the milk sinks directly to the bottom of the test bot-

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