. Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers. 234 Testing Milk and Its Products. 1906 (305) ; these measures have rendered the question of guarding against an excessive water content in the butter one of the greatest importance to all butter- makers. Most of the methods suggested for this purpose are essentially the common method of chemical analysis, modified to meet the demands of every-day factory con- ditions. Eeferences to descriptions of the dif- ferent methods pro- posed are given below, and a few t
. Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers. 234 Testing Milk and Its Products. 1906 (305) ; these measures have rendered the question of guarding against an excessive water content in the butter one of the greatest importance to all butter- makers. Most of the methods suggested for this purpose are essentially the common method of chemical analysis, modified to meet the demands of every-day factory con- ditions. Eeferences to descriptions of the dif- ferent methods pro- posed are given below, and a few that are now used ia factories and outside of chemical lab- •'^oo oratories, are described Fig. 58b. Scale for weighing but- ter for testing. in detail. In all these rapid methods of determining the water content in butter, the sample of butter must be pre- pared so as to accurately represent the lot of butter sampled (see 102), and must be carefully weighed on a delicate scale (see figures 58a and b). The directions, in so far as they are given in detail in the following, therefore, presuppose that a carefully prepared, fair sample has been obtained in all cases. 373. Among the methods proposed for the rapid de- termination of the per cent, of water in butter that are adapted for use in creameries may be mentioned: Richmond's method,^ Carroll's tester,^ Geldard's but- »Dairy Cliemistry, p. 252. " Dept. of Agr., Ottawa, Dairy Com'r Branch, bull. 6, pp. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Farrington, Edward Holyoke, 1860-; Woll, Fritz Wilhelm, 1865-1922. Madison, Wis. , Mendota Book Company
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