Evening Republican, Volume 20, Number 131, Rensselaer, Jasper County, 1 June 1916 — SUGGESTIONS MADE FOR TESTING MILK [ARTICLE]

SUGGESTIONS MADE FOR TESTING MILK

Sample Should Be Taken Quickly in Order to Get Correct T*st— Plan Outlined. (By C. P. UNWIN, Oklahoma Experiment Station.) Testing milk Is the process of finding the amount of butterfat it contains. In order to make an accurate test a correct sample must be taken in this manner: The milk should be poured from one vessel to another and the sample quickly taken, for if the sample is not taken at once, more or less cream will rise, and a sample would not be correct. After getting the sample for testing the next step would be to measure 17.5 cc with the milk pipette into the milk bottle, and then add about the same amount of sulphuric acid, depending on the strength of the acid. The specific gravity of the acid should be 1.83 to 1.83 for the best results. The acid should be added with the acid cylinder, revolving the bottle while adding the acid. Mix acid and milk by rotary motion. Place them in tester so that the machine is balanced. Run the machine for about five minutes. Then add hot water until the fat rises into the neck of bottles. Then run the tester about two minutes and add enough water so the fat has risen above the zero mark on the neck of the bottle. The bottle may then bo read by using a pair of dividers to measure the fat column.