BabcocTc Test for other Milk Products. 91 



same way as given under testing of cheese. It is not 

 necessary to add ammonia or to warm the condensed 

 milk in the test bottles, since the solution of this in 

 water is readily effected without any outside agency. 

 Enough water should be added to make the total volume 

 of liquid in the bottles 15-18 cc. 



If a scale is not available for weighing the sample, 

 fairly accurate results may be obtained by diluting the 

 condensed milk with water (1:3), and completing the 

 test in the ordinary manner. When this is done, the 

 results must be corrected for the dilution which the 

 sample received. 



105. Sweetened condensed milk. This presents pecul- 

 iar difficulties, whether it is to be tested by the Babcock 

 test or by chemical analysis. It may, however, be 

 readily tested by the Babcock test by introducing cer- 

 tain changes in the manipulation of the test as worked 

 out by one of us (F). 1 



A brief description of the manipulations adopted will 

 explain the method that has proved satisfactory. 



About sixty grams of condensed milk are weighed 

 into a 200 cc. graduated flask; to this 100 cc. of water 

 are added and the solution of the condensed milk 

 effected. The flask is then filled to the mark with 

 water and after mixing thoroughly, a 17.6 cc. pipette 

 full is measured into a Babcock test bottle. About 

 three cc. of the sulfuric acid commonly used for test- 

 ing milk are then added and the milk and acid mixed 

 by shaking the bottle vigorously. The milk is curdled 

 by the acid, and the curd and whey separated somewhat. 



(i) 17th Annual Report of Wis. Expt. Station,*pp. 86-89. 



