Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . asfound possible to mix a solid alkali car-bonate and coloring matter, and com-press the mixture into a small tablet,which would contain an exact amount ofalkali. The advantage of the tablets liesin the fact that they will keep far betterthan a standard alkali solution, andthey can be easily and safely sentby mail; they also require less ap-paratus and are considerably Fig. 41. Apparatus used in Manns test. cheaper than standard alkali solu- tions; 1000 of these
Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . asfound possible to mix a solid alkali car-bonate and coloring matter, and com-press the mixture into a small tablet,which would contain an exact amount ofalkali. The advantage of the tablets liesin the fact that they will keep far betterthan a standard alkali solution, andthey can be easily and safely sentby mail; they also require less ap-paratus and are considerably Fig. 41. Apparatus used in Manns test. cheaper than standard alkali solu- tions; 1000 of these tablets, costing $, will makeabout 400 tests. Similar alkaline tablets were placed 1 Devardas acidimeter (Milchzeitung, 1896, p. 785) is based on the sameprinciple as Manns test; one-tenth soda solution is added to lOOcc. of milkin a glass-stoppered graduated flask, 2 cc. of a 4 per cent, phenolphtaleinsolution being used as an indicator. The graduations on the neck of theflask give the degrees acidity directly. 2 Illinois experiment station, bulletin No. 32, April, The tablets are sold by dealers^in^dairy^ 114 Testing Milk and Its Products. on the market in Europe at about the same time, viz.,Stokes Acidity Pellets in 1893, and Eichlers SceurepiUen(acid-pills) in 1895. Two methods of using the tablets have been proposed,one, for the titration (determination of acidity) of ripen-ing cream in the manufacture of sour-cream butter; andthe other, for determining the approximate acidity ofdifferent lots of apparently sweet milk or cream. 133. Determination of acidity in sour cream. Themethod is equally applicable for the determination of theacidity of sour cream, sour milkand butter-milk, but is most fre-quently employed in testing theacidity of ripening cream, to ex-amine whether or not the ripening
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Keywords: ., bo, bookcentury1900, bookdecade1900, booksubjectmilk, bookyear1904
