Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . ©ylmdep (s^liadep Fig. 42. Apparatus used for determining the acidity of cream or milk. process has reached the proper stage for churning thecream. The apparatus used (see fig. 42) is as follows: 1 Babcock cc. pipette. 1 white cup. 1 Mllchzeltung, 1895, pp. 513-16. Testing the Acidity of Milk and Oream. 115 300 cc. graduated cylinders; it is well to provide twoor thrf e of these, although only one is strictly necessary. 134. Preparation of the solution. The
Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . ©ylmdep (s^liadep Fig. 42. Apparatus used for determining the acidity of cream or milk. process has reached the proper stage for churning thecream. The apparatus used (see fig. 42) is as follows: 1 Babcock cc. pipette. 1 white cup. 1 Mllchzeltung, 1895, pp. 513-16. Testing the Acidity of Milk and Oream. 115 300 cc. graduated cylinders; it is well to provide twoor thrf e of these, although only one is strictly necessary. 134. Preparation of the solution. The tablet solutionformerly used was prepared by dissolving five tablets in50 CO. of water; with 20 cc. of cream each cubic centi-meter of this solution represents .017 per cent, of acid(lactic acid) in the sample tested. The amount of acidin a given sample is then obtained by multiplying thenumber of cubic centimeters of the tablet solution usedby .017. 135. According to a suggestion made by Mr. C. the strength of the solution was changed insuch a manner that the percentages of acidity are indi-cated directly by the num
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Keywords: ., bo, bookcentury1900, bookdecade1900, booksubjectmilk, bookyear1904
