Principles and practice of butter-making . ixed by giving the bottle arotary motion. The acid acts upon and digests all the solids ofthe milk, excepting the fat, and heats the sample to a desirablehigh temperature. The bottle is then placed in the centrifugaltester and whirled for five to six minutes, at a speed suitableto the diameter of the machine, usually 8co to 1000 revolutionsper minute. The bottle is then filled to the bottom of the neckwith hot water (soft or distilled) and whirled for about two min-utes. A second addition of hot water is then made to float the RECEIVING AND GRADING OF
Principles and practice of butter-making . ixed by giving the bottle arotary motion. The acid acts upon and digests all the solids ofthe milk, excepting the fat, and heats the sample to a desirablehigh temperature. The bottle is then placed in the centrifugaltester and whirled for five to six minutes, at a speed suitableto the diameter of the machine, usually 8co to 1000 revolutionsper minute. The bottle is then filled to the bottom of the neckwith hot water (soft or distilled) and whirled for about two min-utes. A second addition of hot water is then made to float the RECEIVING AND GRADING OF MILK AND CREAM 99 fat into the neck to about the 8 per cent mark, after which thesample is given a final whirling of one minute. The sample isthen set in hot water at i30°-i4o° F. to bring it to the right tem-perature for reading. A pair of dividers is generally used formeasuring the fat column in taking the reading. With milk,the reading is taken from the highest to the lowest point, that is,the meniscus of the fat column is Fig. 22. Fig. 23. Fig. 24. Fig. 25, Skim-milk Whole-milk Cream test- 9-gram cream test-bottle. test-bottle. bottle. test-bottle Babcock Test-bottles.
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Keywords: ., bookcentury1900, bookdecade1920, bookpublisheretcet, bookyear1922
