. Dairy chemistry. Agricultural chemistry; Dairying. MILK TESTING 17 will be considered in another paragraph. Pour the sulphuric acid from the acid measure into the test bot- tle which contains the milk. The acid and the milk should be of nearly the same tempera- ture, 70° F. While the acid is poured in, ro- tate the test bot- tle so as to wash all of the milk down from the stem. After the acid is added, take the bottle by the stem and mix the acid and the milk by rotating. The solution be- comes a dark cof- fee color, due to ^'"â ^"Ttue"' **'^* ^^^ ^^^^ charring the sugar. The
. Dairy chemistry. Agricultural chemistry; Dairying. MILK TESTING 17 will be considered in another paragraph. Pour the sulphuric acid from the acid measure into the test bot- tle which contains the milk. The acid and the milk should be of nearly the same tempera- ture, 70° F. While the acid is poured in, ro- tate the test bot- tle so as to wash all of the milk down from the stem. After the acid is added, take the bottle by the stem and mix the acid and the milk by rotating. The solution be- comes a dark cof- fee color, due to ^'"â ^"Ttue"' **'^* ^^^ ^^^^ charring the sugar. The acid first precipitates the casein and then dissolves it. The acid does not act on the fat. The fat is separated from the milk serum by cen- trifugal action. There are a number of different kinds and sizes of centrifugal machines, but they all act on the same principle. The test bottles are placed in the pockets of the centrifugal Fig. 6. â Acid 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
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectagricul, bookyear1906
