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)
Chapter III. Testing cheese, pp. 16-17 PDF (346.3 KB)
MILK TESTING. ties for the per cent. of fat in the cream. If the cream is quite rich use three bottles, by dividing one pipette of cream into three bottles, diluting it by adding two pipettes of water equally divided among the three bottles, and then proceed with each bottle as in testing milk, and when completed add the fat of the three bottles for the per cent. of fat in cream. Where a delicate scale is available cream may be tested by weighing about five grams in the bottle, and then multiply the reading by i8, and divide by the weight in grams taken, same as in cheese. 21. A G(ood Gathered Cream Test. Cream may be tested in ordinary bottles by using a pipette having a capacity of 6. o4 c. c. which will deliver about six grams of average cream or one third of the weight of the usual sample. When this pipette is used about 12 C. C. water should be added to the cream in the bottle be- fore adding the acid. The usual amount of acid should be taken and the test completed in exactly the same way as with milk. The reading should be multiplied by three to obtain the per cent. of fat in the cream. TESTING CHEESE. 22. Row to Take the Sample. Where the cheese can be cut a narrow wedge reaching from the edge to the center of the cheese will more nearly represent the average composition of the cheese than any other sample. This may be chopped quite fine, with care to avoid the evaporation of water, and the portion for analysis taken from the mixed mass.
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