Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . 9i. Scales for weighing the a small, delicate balance isused, cream can be weighed rapidlyinto the bottles. ^ -f 7 1 1 11 1 =:30 E;26=?24=22 ~zoE-18 |^ Cii - MIH El6 11 1 1 11 r^l4E-12=?10= 8 E- 4 i i — 0 1 A 1! 1 1 v_ J ^—- li Either of the scalesshown in the accompanying illustra-tions (fig. 34-35), will be foundsufficiently accurate for this pur-pose; a small scale of this kind is also convenient and Fig. 38. The creamtest bottle. Cream Trsiing. 79
Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . 9i. Scales for weighing the a small, delicate balance isused, cream can be weighed rapidlyinto the bottles. ^ -f 7 1 1 11 1 =:30 E;26=?24=22 ~zoE-18 |^ Cii - MIH El6 11 1 1 11 r^l4E-12=?10= 8 E- 4 i i — 0 1 A 1! 1 1 v_ J ^—- li Either of the scalesshown in the accompanying illustra-tions (fig. 34-35), will be foundsufficiently accurate for this pur-pose; a small scale of this kind is also convenient and Fig. 38. The creamtest bottle. Cream Trsiing. 79 helpful in testing cheese, butter and condensed milk,in determining the strength of sulfuric acid, and theaccuracy of test bottles and pipettes (q. v.)- Intesting cream by weight, the test bottle is firstweighed empty, and again when 9 or 18 grams ofcream have been placed in it; the difference between thetwo weights gives the weight of cream taken for the testIf the cream contains less than 30 per cent, of fat, theregular milk test bottle can be used for testing thecream, if not much more than 5 grams are weighed out;. Pio. 3J and 85. Scales used for weighing cream, cheese, elc, in theBabcock test. if more cream is taken, or if this is richer than 30 percent., it is advisable to use the cream bottle. - The cream scale shown in fig. 35 permits the weighingof six samples of cream on each pan with only one taringof the bottles, which greatly facilitates the work of test-ing the cream. The operator should be careful in weighing the creamnot to spill it on the outside of the test bottle. If lessthan 18 grams of cream has been weighed into the bottle,sufficient water is added to the bottle to make the totalvolume about 18 cc. The usual quantity of acid ( cc.)is then added, and the test completed in the ordinarymanner. The reading of the amount of fat in the neckof the test bottle will not show the correct per cent, of 80 Testing Milk and Its Products. fat in the cream, unles
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Keywords: ., bo, bookcentury1900, bookdecade1900, booksubjectmilk, bookyear1904
