330 THE BOOK OF CHEESE 



and carefully raising the forefinger, allow the milk to run 

 down until the surface is exactly level with the gradua- 

 tion. To obtain an accurate reading, the pipette should 

 be on a level with the eye. Then with the left hand, 

 hold the milk test bottle in a slanting position and place 

 the tip of the pipette into it about one-third of an inch 

 and at a slight angle. Now let the milk slowly flow down 

 the side of the neck of the bottle, making certain that 

 none is blown out by the escaping air. When all has run 

 out of the pipette, blow out the drop which remains in 

 the tip. Then measure out another sample in the same 

 way, as the test should be made in duplicate. 



310. Adding the acid. The sulfuric acid should have 

 a specific gravity between 1.82 and 1.83. It should 

 be kept in glass-stoppered bottles or carboys to prevent 

 the absorption of moisture from the air, which will reduce 

 its strength. Acid that is too strong might burn the fat. 

 The acid is a strong poison and will burn if it comes in 

 contact with the flesh or the clothing. In such case, it 

 should be removed by washing with plenty of water. An 

 alkaline substance such as ammonia or bicarbonate of soda 

 should be applied to remove any acid not washed away. 



The acid measure holds 17.5 c.c. and it should be filled to 

 the graduation. Then this acid should be added to the test 

 bottle. The bottle should be held at an angle and slowly 

 rotated so that the acid will rinse down any milk remain- 

 ing in the neck of the bottle. Immediately mix the acid 

 and milk by whirling the body of the bottle in a circle five or 

 six inches in diameter. The mixture should not be allowed 

 to go into the neck of the bottle while mixing. Continue 

 shaking for about a minute after all the curd has disap- 

 peared. One should avoid pointing the neck of the bottle 

 toward any person in the mixing operation. The acid 



