THE: MOJONNIDR TEST 651 







Determination of Lactose. 1 



"The lactose in butter is never determined direct, but always by 

 difference, unless adulteration of the sample with sugar is suspected, 

 in which case the water extract of the curd may be examined by the 

 polariscope or by the copper reduction method. 



Determination of Acid. 2 



Weigh 5 grams of butter into a 250 cc. tall beaker, and add 

 25 cc. of distilled water free from CO 2 . Warm the mixture to about 

 40 degrees C., or until the butter is all melted. Add .5 cc. of a 1 

 per cent solution of phenolphthalein and titrate to a sharp pink with 



The Mojonnier Test for Fat and Solids in Milk, Skim Milk, 

 Buttermilk and Cream, and for Fat and Moisture in Butter 



Equipment. Install the tester on a solid foundation in a 

 room protected against excessive fluctuations in temperature. 



1. Tester for butter fat. 



2. Tester for total solids. 



3. Fat extraction flasks. 



4. Eight 3^ -inch aluminum dishes without covers and with 

 tall counterpoise which tares the eight dishes, for fat tests. 



5. Eight 3-inch aluminum dishes with covers and short coun- 

 terpoise for solids tests. 



6. Fat oven. Keep temperature at 135 C. 



7. Cooling chamber. 



8. Solids oven. Keep temperature at 100 C. 



9. 250 C. thermometer for solids oven. Have mercury bulb 

 fit snugly into brass mercury well. Brass mercury well must always 

 form good contact with hot plate. 



10. 250 C. thermometer for fat oven. Observe same pre- 

 cautions as in (9). 



11. Vacuum gauge on main suction line, registers either or 

 both ovens. 



12. Solids plate. Must be level and held at 180 C. 



13. Fat plate. Hold at 135 C. 



1 United States Bureau of Chemistry, Information by Correspondence, March, 

 1919. 



2 Hunziker, Spitzer and Mills, Pasteurization of Sour, Farm-Skimmed 

 Cream for Butter Making-. Purdue Bulletin 203, 1917. 



