30 



Testing Milk and Its Products. 



three times so that every portion thereof will 

 contain a uniform amount of butter fat (29). 

 The measuring pipette which has a capacity of 

 17.6 cubic centimeters (see fig. 6), is filled with 

 the milk immediately after the mixing is com- 

 pleted, by sucking the milk into it until this 

 rises a little above the mark around the stem of 

 the pipette; the forefinger is 

 then quickly placed over the end 

 of the pipette before the milk 

 runs down below the mark. By 

 slightly releasing the pressure of 

 the finger on the end of the 

 pipette, the milk is now allowed 

 to run down until it j ust reaches 

 the mark on the stem; the quan- 

 tity of milk contained in the 

 pipette will then, if this is cor- , 

 rectly made, be exactly 17.6 cc. / 

 The finger should be dry in 

 measuringout the milk sothatthe 17 1< 

 delivery of milk may be readily 

 checked by gentle pressure on 

 the upper end of the pipette. 



The point of the pipette is now . 

 placed in the neck of a Babcock \ 

 test bottle (fig. 5), and the milk * 

 is allowed to flow slowly down 

 the inside of the neck. Care 

 must be taken that none of the 

 milk measured out is lost in this 

 transfer. The portion of the 

 life. l^iliP milk remaining in the point of 

 FIG. 5. Babcock the pipette is blown into the FlG - 



mUk test bottle. test bottle . " 



