. Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom. Butter; Milk. 86 BUTTER-MAKING. free the fat. The contents of the bottle should be well shaken at once after the acid has been added. The bottle with its contents is then whirled about five minutes in a centrifugal machine at a rate depending upon the diameter of the machine, usually about 850 to 1000 revolutions Fig. 33. Skim-milk test-bottle. Fig. 34. Whole-milk test-bottle. Fig. 35. Cream test- bot
. Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom. Butter; Milk. 86 BUTTER-MAKING. free the fat. The contents of the bottle should be well shaken at once after the acid has been added. The bottle with its contents is then whirled about five minutes in a centrifugal machine at a rate depending upon the diameter of the machine, usually about 850 to 1000 revolutions Fig. 33. Skim-milk test-bottle. Fig. 34. Whole-milk test-bottle. Fig. 35. Cream test- bottle. Fig. 36. 9-gram cream test-bottle. Fig. 37. Cream test-bottle. Babcock Test-bottles. per minute. The machine is then stopped and filled to the neck of the bottle with pure hot water. Distilled water is preferred. The bottles are then whirled two minutes, and hot water added again until the fat rises in the neck where it can be read. The bottles are then whirled againJor about one minute. The machine is then stopped and the fat read in percentage direct from the bottle. By using a pair of dividers. 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 McKay, George Lewis; Larsen, Christian, 1874- , joint author. New York, J. Wiley & sons; [etc. , etc. ]
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyo, bookyear1915
