30 



Testing^. M'ilk and Its Products. 



three times, so that every portion thereof will 

 contain a uniform amount of butter fat (29). 

 The measuring pipette (fig. 6), which has a 

 capacity of 17.6 cubic centimeters, 1 is filled with 

 the milk immediately after the 

 mixing i completed, by suck- 

 ing 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 pi- 

 pjette 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 just reaches the 

 mark on the stem ; the quantity 

 of milk contained in the pi- 

 pette will then, if this is cor- 

 rectly made, be exactly 17.6 cc. 

 The finger should be dry in 

 measuring out the milk so that 

 the delivery of milk may be 

 readily checked by gentle pres- 

 sure on the upper end of the 

 It 1 ill pipette. 



The point of the pipette is 

 now placed in the neck of a 

 test bottle (fig. 5), 



FIG. 5. Bibcock milk,-. , , 



testbottio. n.'incock 



n 



pette. 



1 See p. 45, foot note. 



