. Dairy laboratory guide. Dairying. 12 DAIRY LABORATORY GUIDE to balance the machine. Oil tester and see that it runs steadily. Revolve at listed speed for three minutes. Then fill to the lower part of the neck with hot water 150° to 200° F. Whirl again for two minutes and fill to the upper part of the graduated neck. Then whirl for one minute to a minute and. Fig. 15. — Combined Acid Bottle and Pipette a half, and read result at once before fat column begins to cool and shrink. Read the per cent of fat at about 120° F. If warmer it will be too high; if colder too low. Butter fat solidifies at
. Dairy laboratory guide. Dairying. 12 DAIRY LABORATORY GUIDE to balance the machine. Oil tester and see that it runs steadily. Revolve at listed speed for three minutes. Then fill to the lower part of the neck with hot water 150° to 200° F. Whirl again for two minutes and fill to the upper part of the graduated neck. Then whirl for one minute to a minute and. Fig. 15. — Combined Acid Bottle and Pipette a half, and read result at once before fat column begins to cool and shrink. Read the per cent of fat at about 120° F. If warmer it will be too high; if colder too low. Butter fat solidifies at 80° F. The speed of the tester required to produce the necessary centrifugal force depends upon the diameter of the wheel containing the cups. The less the diam- eter the greater the number of 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 Melick, Charles Wesley, 1877-. New York, D. Van Nostrand company
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