. Dairy laboratory exercises on testing and composition of dairy products. Dairying; Milk; Milk. THE BABCOCE FAT TEST amounts. Care also should be taken to keep such samples in a cool place, but they should not be allowed to freeze. If transported by mail, express or otherwise, the sample bottle should be completely filled, tightly stopped and sealed. Immediately before testing, the sample must be mixed gently until it is homogeneous. Composite or other than fresh samples must be placed in water warm enough to soften all lumps of cream and cream attached to the inside of the jar. Then mix gent
. Dairy laboratory exercises on testing and composition of dairy products. Dairying; Milk; Milk. THE BABCOCE FAT TEST amounts. Care also should be taken to keep such samples in a cool place, but they should not be allowed to freeze. If transported by mail, express or otherwise, the sample bottle should be completely filled, tightly stopped and sealed. Immediately before testing, the sample must be mixed gently until it is homogeneous. Composite or other than fresh samples must be placed in water warm enough to soften all lumps of cream and cream attached to the inside of the jar. Then mix gently until the sample is homogeneous and pipette at once, using 18 grams of milk. Avoid incorporating air bubbles while mixing the sample. Curdy and churned samples are not de- pendable. Operation: Mix the milk by pouring, allow- ing it to flow down the side of the vessels to avoid incorporating air bubbles. Vigorous shak- ing should be avoided. See that all cream is removed from the sides of the sample bottle and that it is evenly distrib- uted thruout the milk. Then holding the pi- pette between the thumb and the second finger of the right hand, place its tip well under the surface and draw in the milk by suction with the lips on the upper end until it is filled well above the graduation. Quickly place the fleshy pad of the forefinger over the opening and at right angles to the pipette. By rolling the pipette a little between the thumb and the second finger sufficient air will enter to allow the milk to run out slowly until the upper surface. Fig. 61. correct position of the pipette and test bottle while transferring the MILK. 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 Troy, Hugh Charles, 1867- [from old catalog]; McInerney, Thomas Joseph, [from old catalog] joint author. Ithaca, N. Y. , Ithaca publishi
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Photo credit: © Central Historic Books / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, booksubjectdairyin, bookyear1921
