108 A Neiv Dairy Industry. 



fat. The dividers are then removed, and one point 

 placed at the mark of the scale on the bottle used, 

 the other will be at the per cent, of fat in the milk ex- 

 amined. 



Skim milk, buttermilk and whey are tested in the 

 same general manner as full milk, except that skim 

 milk and buttermilk require about one-fourth more acid 

 and should be whirled about two minutes longer than 

 whole milk, while whey requires only about two- 

 . thirds as much acid as milk. Where the amount of 



Fig. 14-STEAM TURBINE WHIRUNG MACHINE. 



fat is less than two-tenths per cent, it often assumes a 

 globular form instead of a uniform layer across the 

 tube ; where this occurs, the per cent, of fat must be 

 estimated. In doing this, it must be remembered 

 that any appearance of fat in the tube indicates as 

 much as .05 per cent. It is nof possible, with the 

 Babcock test, to detect less than .05 per cent, of fat. 



CREAM. 



Special bottles are provided for testing cream. The 

 operation is the same as with milk, except that the 



