226 DAIRYING. 



many tests are made at a time, and the room is cold, place 

 the bottles in a pail with hot water and keep them warm 

 until results are recorded. 



Application of Babcock's Test. — The method maybe used 

 to advantage in determining the fat content of full milk, 

 skim-milk, buttermilk, whey, cream, condensed milk, and 

 cheese. It cannot be recommended for the estimation of 

 fat in butter, since the error of analysis in this case is too 

 large. In testing separator skim-milk, buttermilk, and whey 

 by this method, no reading should be taken lower than one- 

 tenth of one per cent. If only a small drop or two of liquid 

 fat appears in the neck of the bottles after finished whirling, 

 the result is therefore to be put down as .i per cent, instead 

 of estimates of .05, and still lower, which are sometimes 

 made. (See Bull. No. 52, Wis. Experiment Station.) 



Lactometer. — The Quevenne lactometer, with the ther- 

 mometer tube extending into the narrow stem of the instru- 

 ment, is recommended for dairy work. In the N. Y. Board 

 of Health lactometer, often used, the scale is divided into 

 120 divisions, the mark 100 corresponding to a specific 

 gravity of 1.029, a-^d that of 120 to a specific gravity of 

 1.0348. These lactometer degrees can be converted into 

 Quevenne lactometer degrees by multiplying by .29. The 

 following table gives the readings of the two scales be- 

 tween 6q and 120 on the Board of Health lactometer; 



