Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . Fig. 1. The Gerber acid-butyrometer. 8 Testing MUk and Its Products. a source of error whicli may become serious, when theresults obtained with a new lot of amyl alcohol can notbe checked against gravimetric analysis or againsttests made with amyl alcohol known to give correctresults. This method is, however, extensively usedin European countries, having there practically re-placed the Babcock test or been adopted in preferenceto it. 12. The Lactocrite was one o
Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . Fig. 1. The Gerber acid-butyrometer. 8 Testing MUk and Its Products. a source of error whicli may become serious, when theresults obtained with a new lot of amyl alcohol can notbe checked against gravimetric analysis or againsttests made with amyl alcohol known to give correctresults. This method is, however, extensively usedin European countries, having there practically re-placed the Babcock test or been adopted in preferenceto it. 12. The Lactocrite was one of the earliest practicalmilk tests introduced. It was invented by De Laval in1886. The acids used in this test are lactic acid (origi-nally, acetic acid) with a mixture of hydrochloric andsulfuric acids. This test is now but rarely met with. 13. In the De Laval butyrometer (fig. 2) the same acidis used as in the Babcock test, but the tubes employed andthe manipulations of the method differ materially from. Fig. 2. De Lavals butyrometer. Introduction. 9 this test; a smaller sample of milk is taken (only 2 cc.)and a correspondingly small quantity of acid used. Wherea large number of milk samples are tested every day,as is the case, for instance, in European milk control sta-tions, the butyrometer may be preferable to the Babcocktest; but it requires more skill of the operator and doesnot work satisfactorily in case of sour, loppered, orpartially churned milk. The machine placed on themarket both by Dr. Gerber and the De Laval Companyare more expensive than the Babcock testers sold in thiscountry; theDe Laval test requires a high speed, 5-6000revolutions per minute; and therefore places greater de-mands for solidity in the machine than does the Babcocktest. 14. Fjords centrifugal cream testeri (fig. 3) is exten-sively used in Denmark and is mentioned in this connec-tion as it furnishes, as arule, a reliable method forcomparing the quality ofdifferent lots of milk. Themethod was pu
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Keywords: ., bo, bookcentury1900, bookdecade1900, booksubjectmilk, bookyear1904
