656 THE MOJONNIER TEST 



(2). Cool solids dishes in cooling oven for five minutes, with 

 pump turned on and bell set at five minutes. 



(3). Weigh solids dish, with cover on. Return dish to cool- 

 ing oven. "*' " 



(4). Fill one two-gram pipette with the milk from properly 

 mixed sample, place upon weighing cross, weigh and record. 



(5). Transfer contents of pipette to tared solids dish, return 

 pipette to weighing cross, reweigh and record. 



(6). Place solids dish with contents on solids hot plate, tem- 

 perature 180 C. 



(7). When evaporation has been completed (in about two 

 minutes) place dish in solids oven, temperature 100 C. 



(8). Turn on vacuum and set bell for ten minutes. 



(9). When bell rings, transfer dish to cooling oven and set 

 bell for five minutes. 



(10). When bell rings, weigh dish and calculate per cent total 

 solids by dividing net weight of dry solids by net weight of milk 

 taken (2 grams) and multiplying result by 100. 



Cream 



Preparation of Sample. Mix sample thoroughly in the con- 

 tainer. Homogenized cream requires no special treatment. Very 

 thick, lumpy or churned cream should be warmed sufficiently to se- 

 cure uniform and homogeneous mixture. Heat till butterfat is all 

 just barely melted. 



Fat Determination 



(1). Prepare fat dishes as directed in paragraphs 1 to 3, in- 

 clusive, for Butterfat Determination of Fresh Milk. 



(2). Weigh one gram of the sample into the tared butter boat, 

 or directly into the tared extraction flask. 



(3). .Remove flask from holder and add enough water to make 

 a total of 10 c.c. Insert cork and mix thoroughly by shaking. 



(4). Add 1.5 c.c. (one charge) of ammonia in the case of 

 sweet cream, or 3 c.c. of ammonia in the case of sour cream. This 

 is very important. 



(5). From this point on to the end of the test continue as per 

 directions for Butterfat Determination of Fresh Milk, paragraphs 

 7 to 20, inclusive, with the following exceptions : 



