. Chemical testing of milk and cream . Fig. 27.—Desiccator. 26. Fig. 28.—Milk dish. Evaporating the water.—The dishes containing the milkare now placed in the oven, dried for about four hours, andthen placed in the desiccator until cool, when they areweighed. They are then returned to the oven for 30 min-utes, after which they are cooled and weighed as before. If there is no loss in weight,or if there is a slight gain inweight during the 30minutes, it indicates that allthe water is driven off, andthis last weight minus theweight of the empty dish isthe weight of the total solidsin the charge t
. Chemical testing of milk and cream . Fig. 27.—Desiccator. 26. Fig. 28.—Milk dish. Evaporating the water.—The dishes containing the milkare now placed in the oven, dried for about four hours, andthen placed in the desiccator until cool, when they areweighed. They are then returned to the oven for 30 min-utes, after which they are cooled and weighed as before. If there is no loss in weight,or if there is a slight gain inweight during the 30minutes, it indicates that allthe water is driven off, andthis last weight minus theweight of the empty dish isthe weight of the total solidsin the charge taken. This multiplied by 100 and dividedby the weight of the charge gives the percentage. If therewas a loss in weight during the 30 minutes, the dishes arereturned to the oven anddried for another period oruntil they cease to loseweight. Determination of solidsnot fat.—The percentageof solids not fat, or serumsolids, is found by sub-tracting the percentage offat from the percentage oftotal solids. DETERMINATION OFSPECIFIC GRAVITYOF MILK. For exact work
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