122 Testing Milk and Its Products. 



always added for each ounce of water: four tablets in a 

 four-ounce bottle; six, in a six-ounce bottle, etc., the 

 amount of tablet solution prepared depending on the 

 number of tests to be made at a time. The bottle is 

 filled up to its neck with clean soft water, and the solu- 

 tion prepared in the manner previously given (137). 



144. Operating the test. As each lot of milk is brought 

 to the creamery in the morning and poured into the 

 weigh can, it is weighed and the cartridge- shell dipper 

 filled with the milk is emptied into the white cup. The 

 same or another No. 10 shell is now filled twice with the 

 tablet solution and emptied into the milk in the cup. 

 Instead of dipping twice with one measure or a No. 10 

 shell, a tin measure can be made holding as much as two 

 No. 10 shells, or the tablet solution may be made of 

 double strength, that is, two tablets to each ounce of 

 water and the same sized measure for both the milk and 

 the tablet solution used. The liquids are then mixed 

 in the cup by giving this a quick, rotary motion, and 

 the color of the mixture noticed. If the milk remains 

 white it contains more than two-tenths of one per cent, 

 of acid and should not be used for pasteurization. If it 

 is colored after having been thoroughly mixed with two 

 measures of tablet solution, it contains less than this 

 amount of acid and may, as far as acidity goes, be 

 safely used, for pasteurization or for any other purpose 

 which requires thoroughly sweet milk. The shade of 

 color obtained will vary with different lots of milk; the 

 sweetest milk will be most highly colored, but a milk 

 retaining even a faint pink color with two measures of 

 tablet solution or one measure of the double strength 



