146 



VOLUMETRIC AND INDIRECT ESTIMATION OF FAT. 



that the lower curved line at the top is thirty-six smaller 

 divisions above that. 



All pipettes are graduated to run out ; therefore the liquids 

 must not be blown out. 



Separated milks require to be whirled for a somewhat longer 

 time and at the highest attainable speed, and 0-05 per cent, 

 must be added to the reading. 



Condensed milks, both sweetened and unsweetened, may be 

 tested by weighing about 20 to 25 grammes, making up to 100 c.c., 

 and treating as a milk ; a higher speed or longer whirling is, 

 however, necessary to get up all the fat. The percentage of fat 

 found must be multiplied by 100 and divided by the weight 

 taken. 



Cream. Cream containing not more than 32 per cent, of fat 

 can be measured with great accuracy. In the case of thin cream 

 i.e., one with not more than 32 per cent, of fat after the 

 acid has been added, add 8-2 c.c. water, measure the cream 

 with a 3 c.c. pipette, filling it up accurately to the mark while 

 in a vertical position, turn the pipette in a nearly hoiizontal 

 position, and wipe the stem perfectly dry ; hold it over the 

 bottle in a vertical position and, removing the finger from the 

 top, let the cream run out freely ; after the quick succession 

 of drops has run out, allow three more drops to enter the bottle ; 

 add 1 c.c. of amyl alcohol, and then proceed as in analysing milk. 



Calculate the results from Table XXVI., column 2. 



TABLE XXVI. FOR CALCULATING FAT IN CREAM. 



