Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . ted for this pur-pose. The machine gives sat-isfactory results by the Bab-cock test as well, providedthe acid used is , orif the bottles containing theacid-milk mixturebe placed in hotwater for five or tenminutes prior tothe whirling. Asthe bottles are cali-brated for only 5 Fig. 30. Test bottle tor cc. of milk and the physiiians centrifuge, ngck of the bottles,with scale, is correspondingly fine, testing milk with thismachine requires some nicety of m
Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . ted for this pur-pose. The machine gives sat-isfactory results by the Bab-cock test as well, providedthe acid used is , orif the bottles containing theacid-milk mixturebe placed in hotwater for five or tenminutes prior tothe whirling. Asthe bottles are cali-brated for only 5 Fig. 30. Test bottle tor cc. of milk and the physiiians centrifuge, ngck of the bottles,with scale, is correspondingly fine, testing milk with thismachine requires some nicety of manipulation not calledfor in case of testers constructed for the use of farmersand dairymen. in one flUing, In place of water after the whirling. A clear separation of thefat is facilitated by both these changes, but when properly conducted thereis no dlfllculty whatever in obtaining a clear fat column in the Babcock testas described in this book, and the modiflcatlon will not therefore be likelyto be introduced in American factories. It has become quite generallyadopted in North German creameries where the Babcock^test
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Keywords: ., bo, bookcentury1900, bookdecade1900, booksubjectmilk, bookyear1904
