. Dairy chemistry. Agricultural chemistry; Dairying. MILK TESTING 15 bath of warm water, temperature 100°, to liquefy the fat before mixing. Milk which shows the pres- ence of clots of cream or small particles of butter formed during the shak- ing of the sample bottle is not in condition to be measured with the pipette. If the sam- pling of the milk has not been carefully done, the work of testing is of little value, as the sample taken fails to represent the milk tested. 16. Measuring Milk with the Pipette. — The apparatus used for meas- uring the milk is called a pipette (see Fig. 4). In ord
. Dairy chemistry. Agricultural chemistry; Dairying. MILK TESTING 15 bath of warm water, temperature 100°, to liquefy the fat before mixing. Milk which shows the pres- ence of clots of cream or small particles of butter formed during the shak- ing of the sample bottle is not in condition to be measured with the pipette. If the sam- pling of the milk has not been carefully done, the work of testing is of little value, as the sample taken fails to represent the milk tested. 16. Measuring Milk with the Pipette. — The apparatus used for meas- uring the milk is called a pipette (see Fig. 4). In order to fill the pipette put the pointed end into the milk, apply suction with the mouth until the milk rises just above the point a on the stem ; then close the end with the index finger of the right hand, holding the pipette in the May shown. Fig. 4. — Measuring milk with the 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 Snyder, Harry, 1867-1927. New York, The Macmillan Company; London, Macmillan & Co. , Ltd
Size: 995px × 2512px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, booksubjectagricul, bookyear1906
