After adding the acid to the milk, the bottles should be 

 placed in the machine and whirled. Care should be taken 

 to have the machine well balanced, that is, for every bottle 

 on one side of the machine there should be a corresponding 

 bottle on the opposite side. The bottles are whirled for 

 five minutes and then filled with hot water up to the base of 

 the neck. Whirling is then continued for two minutes more 

 and hot water is added to bring the fat into the graduated 

 neck to about 9 % so that it can be easily read. The whirling 

 is then continued for one minute. 



AT REST 



BABCOCK TESTER 



The bottles are ready to read, and in case of whole 

 milk one should read between the extreme points of the fat 

 column. The bottles should be read at the temperature 

 of 120 F. 



The skimmed milk is tested in the same way as the 

 whole milk, except that the skim milk bottle is used instead 

 of the whole milk bottle. If time permits, cream may be 

 tested for butter fat. It is weighed instead of measured. 



02 



