Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . Fio. 29. Physicians centrifugethat may be used for milk testing CHAPTEK TESTINQ. 85. Cream may be tested by the Babcock test in thesame manner as milk, and the results obtained are accu-rate when the necessary care has been taken in samplingthe cream and measuring the fat. The composition ofcream varies greatly according to the process of cream-ing, temperature of milk during the creaming, quality. Fir, 31Students te^tin^ daiij products and composition
Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . Fio. 29. Physicians centrifugethat may be used for milk testing CHAPTEK TESTINQ. 85. Cream may be tested by the Babcock test in thesame manner as milk, and the results obtained are accu-rate when the necessary care has been taken in samplingthe cream and measuring the fat. The composition ofcream varies greatly according to the process of cream-ing, temperature of milk during the creaming, quality. Fir, 31Students te^tin^ daiij products and composition of the milk to be creamed, etc. Thecream usually met with in separator creameries will con-tain from 25 to 50 per cent., or on the average about 35per cent, of fat. Cream from hand separators may be as 74 Testing Milk and Its Products. rich as this, but as delivered to creameries it often con-tains only 20 per cent, of fat. An average grade of marketcream as retailed contains abont 25 per cent, of fat. If 18grams of 25 per cent, cream is measured into an ordinaryBabcock test bottle, there will be grams(or, since the specific gravity of butter fat is about .9,A^=5 cc.) of pure butter fat in the bottle. It is shown,however, (p. 38), that the space from 0 to 10 in the neckof these bottles holds exactly 2 cc. The neck of the milktest bottles will not be large enough to show the per cent,of fat in a sample of cream if 18 grams are taken for test-ing, and it is therefore necessary to adopt special meas-ures when cream is to b
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Keywords: ., bo, bookcentury1900, bookdecade1900, booksubjectmilk, bookyear1904
