. Productive dairying . Dairying. 364 TESTS NECESSARY IN CREAMERIES white cup and the rinsings of the pipette added to the cream in the cup. Three or four drops of phenolphthalein indicator are then added to the sample. The lime water is then added from a graduated cylinder or a burette until a delicate permanent pink color is reached. So long as. the mixture remains colorless, acid. FiQ. 121.—Dairy School students checking up their work by means of tlie Babcock test. predominates. When a constant pink color appears it may be judged that the free acid has been destroyed by the lime water. The
. Productive dairying . Dairying. 364 TESTS NECESSARY IN CREAMERIES white cup and the rinsings of the pipette added to the cream in the cup. Three or four drops of phenolphthalein indicator are then added to the sample. The lime water is then added from a graduated cylinder or a burette until a delicate permanent pink color is reached. So long as. the mixture remains colorless, acid. FiQ. 121.—Dairy School students checking up their work by means of tlie Babcock test. predominates. When a constant pink color appears it may be judged that the free acid has been destroyed by the lime water. The quantity of lime water used may then be read from the cylinder. The amount of acid in the cream will be indicated by. 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 Washburn, Robert Mann, 1874-. Philadelphia ; London : J. B. Lippincott Company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairying, bookyear191
