. Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers. The Babcock Test. 33. with the water of the milk will bring about too strong an action of the acid on this small portion of the milk, and thus char the fat contained therein. The appear- ance of black flocculent matter in or below the col- umn of fat which generally results, in either case renders a correct measurement difficult and at times even impossible; if the black specks occur in the fat column itself, the readings are apt to be tob high; if below it, th
. Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers. The Babcock Test. 33. with the water of the milk will bring about too strong an action of the acid on this small portion of the milk, and thus char the fat contained therein. The appear- ance of black flocculent matter in or below the col- umn of fat which generally results, in either case renders a correct measurement difficult and at times even impossible; if the black specks occur in the fat column itself, the readings are apt to be tob high; if below it, the difficulty comes in decid- ing where the column of fat begins. 38. Mixing milk and acid. After add- ing the acid, this is carefully mixed with the milk by giving the test bottle a rotary motion. In doing this, care should be .... Fic. 11. ')cc. taken that the liquid is not .shaken into acid cylinder, the neck of the test bottle. When once begun, the mix- ing should be continued until completed; a partial and interrupted mixing of the liquids will often cause more or less black material to separate with the fat when the test is finished. Clots of curd which separate at first by the action of the acid on the milk, must be entirely dissolved by continued and careful shaking of the bot- tle. Beginners sometimes fail to mix thoroughly the milk and the acid in the test bottle. As the acid is much heavier than the milk a thin layer of it is apt to be left unnoticed at the bottom of the bottle, unless this is vigorously shaken toward the end of the operation. The mixture becomes hot by the action of the acid on the -water in the milk and turns dark colored, owing to the effect of the strong sulfuric acid on the nitrogenous constituents and the sugar in the 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
Size: 1013px × 2467px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookpublishermadisonwismendotab
