Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . about the appearance of the finished Casein testto indicate that any error in method has occurred. Duplicatecasein tests frequently differ by .2% casein, when run withcare by an experienced person. (128) Hart Casein Test. For the casein test, samplespreserved with potassium bichromate are used, although forthe fat test the use of corrosive sublimate as a preservative ispreferable. The casein test milk samples are best held inbrown bottles to preserve them from the action of light. With
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . about the appearance of the finished Casein testto indicate that any error in method has occurred. Duplicatecasein tests frequently differ by .2% casein, when run withcare by an experienced person. (128) Hart Casein Test. For the casein test, samplespreserved with potassium bichromate are used, although forthe fat test the use of corrosive sublimate as a preservative ispreferable. The casein test milk samples are best held inbrown bottles to preserve them from the action of light. With reagents, milk samples and workroom at about 70degrees, the test bottles are filled with (1) 20 cc. of 34 %acetic acid, (2) 2 cc. of chloroform, (3) 5 cc. of the compositemilk sample run into the middle of the acid, not down the Payments for Cheese Factory Milk. 89 side of the test bottle. After mixing by shaking not over 20seconds, the samples are centrifuged in a special hand tester,for ll/2 to 8 minutes, at 55-56 revolutions of the handle perminute, with the aid of a metronome or pendulum. ? After. Fig. 19C.—The Hart Casein Test Outfit. centrifuging, the test bottles are left to stand for 10 minutesbefore reading the figures on the graduated part containingthe pellet of casein. (129) Correct Difference per Tenth Method ofPayment. Following the example of condensaries andcity milk dealers, a few factories pay an average price formilk of average test, and add to the average price a certainnumber of cents, 3, 4, 5, or 6, for each tenth percent of fattest above the factory average test, making a similar sub-traction from the price when milk is below the average infat test. This method gives correct payments, agreeing with theyield values of the milk, if the correct difference in price difference in fat test is figured out correctly each month,as this figure is likely to change every month, with thechanging price of cheese. The use of a fixed difference pertenth, as 3 ce
Size: 1881px × 1328px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
