MECHANICAL LOSSES 



193 



TABLE XVI 

 INFLUENCE OF TEMPERATURE ON READING OF TEST 



Babcock recommends that a milk test should be read from 

 the top of the meniscus to the bottom of the fat column. D. E. 

 Bailey, Iowa Experiment Station 1 found that the Babcock test 

 for milk when read from the top of the upper meniscus to the 

 bottom of the lower meniscus gave results which were higher 

 than those obtained by the gravimetric (Roese-Gottlieb) 

 method. On the average of 190 comparisons the difference 

 amounted to 0.06 per cent. Webster and Gray 2 recommend 

 reading a cream test as follows: 



1. See that line between fat and water is straight, and read 

 from bottom to extreme top of fat column. 



2. Read the depth of meniscus and deduct four-fifths of it 

 from previous reading. A careful operator can estimate this. 



3. Add 0.2 per cent to the result. 



4. For 9 gram sample, double reading before adding 0.2 

 per cent. 



5. Read at a temperature close to 120 F. 



6. If bottles are placed in bath to regulate temperature, 

 allow them to stand for fifteen minutes before reading. 



Farrington and Woll 3 recommend that the reading of a cream 

 sample be taken from the bottom of the fat column to the bot- 

 tom of the meniscus and that the reading be taken at 140 F. 



1 Journal of Dairy Science, Vol. II, No. 5, September, 1919. 



2 Bui. 58, B. A. I., 1904. 



3 Testing Milk and Its Products, 1910. 



