THE MOJONNIER TEST 657 



(a). For the second extraction, paragraph 13, use 25 c.c. of 

 each ether, instead of 15 c.c. 



(b). At the end of the second extraction it may be necessary 

 to add quite a little more alcohol, in order to bring the dividing line 

 up to the required height. 



Total Solids Determination 



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

 inclusive, for Total Solids Determination of Fresh Milk. 



(2). Use a one gram sample. Add 1 c.c. distilled water to 

 the sample in the dish. 



(3). Place not more than two dishes at once upon hot plate. 

 Allow all visible moisture to evaporate. During evaporation, turn 

 the dishes around with crucible tongs, slowly, so as to produce an 

 even boiling over the whole bottom surface of the dishes. Evapora- 

 tion should require not more than two minutes. The end point is 

 reached when bubbling and cracking ceases and sample shows first 

 trace of brown. 



(4). Place dishes into vacuum oven at 100 C., and turn on 

 vacuum. Heat for 10 minutes. The gauge should register not less 

 than 22 inches of vacuum. If for any reason the vacuum is lower 

 than 22 inches, leave dishes in oven for 20 minutes. 



(5). Transfer dishes to cooler. Allow them to cool for five 

 minutes. 



(6). Weigh dishes with covers on, being careful to weigh 

 quickly and very exactly. 



(7). Net weight of dried solids divided by net weight of 

 cream taken, multiplied by 100, represents per cent total solids. 



Butter 



Preparation of Sample. Method I. Remove about one-half 

 pound butter from different parts of churn, or tub, or other pack- 

 age, with a butter trier, to a widemouth bottle or Erlenmeyer flask, 

 insert rubber stopper which carries a thermometer that reaches 

 down into the mass of butter. Heat bottle with contents in hot 

 water to 40 C. (104 F.). Do not heat to higher temperature. 

 Shake vigorously. Or, Method II. Transfer butter from churn, 

 tub or other package into mason jar, beaker or glass tumbler, 



