Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . Its Products. neck thus cleared of adhering milk. By pouring theacid into the middle of the test bottle, there is alsoa danger of completely filling this with acid, in whichcase the plug of acid formed will be pushed over theedge of the neck by the ex-pansion of the air in the bot-tle, and may be spilled on thehands of the The milk and the acid inthe test bottle should be intwo distinct layers, withouta black portion of partiallymixed liquids between
Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . Its Products. neck thus cleared of adhering milk. By pouring theacid into the middle of the test bottle, there is alsoa danger of completely filling this with acid, in whichcase the plug of acid formed will be pushed over theedge of the neck by the ex-pansion of the air in the bot-tle, and may be spilled on thehands of the The milk and the acid inthe test bottle should be intwo distinct layers, withouta black portion of partiallymixed liquids between a dark layer is often fol-lowed by an indistinct separa-tion of the fat in the finalreading. The cause of thismay be that a partial mixtureof acid and milk before theacid is diluted with the waterof the milk may bring abouttoo strong an action of theacid on the milk, and the fatin this small por-tion maybe slightlycharred by thestrong acid. Theappearance ofblack flocculent matter in or below the column of fatwhich generally results, in either case renders a correctmeasurement of fat difficult and at times even impos-. FlQ. 8. The wrong way of emptying pipetteInto test botlle. The Bdbcock Test. 33 sible; if the black specks occur in the fat column itself,the readings are apt to be too high; if below it, the diffi-culty comes in deciding where the column of fat Mixing milk and acid. After adding the acid, this iscarefully mixed with the milk by giving the test bottle arotary motion. In doing this, care should be taken thatnone of the liquid is shaken into the neck of the test once begun, the mixing should be continued untilcompleted; a partial and interrupted mixing of the liquidswill often cause more or less black materialto separate with the fat when the test isfinished. Clots of curd which separate atfirst by the action of the acid on the milk,must be entirely dissolved by continued andcareful shaking of the bottle. Beginnerssometimes fail to m
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Keywords: ., bo, bookcentury1900, bookdecade1900, booksubjectmilk, bookyear1904
