74 Testing MUk and Its Products. 



7. Describe three different methods of calibrating milk test 

 bottles. 



8. Describe the proper construction of the milk-measuring 

 pipette; what weight of milk does it deliver? 



9. What is a Swedish acid-bottle? 



10. What speed is required for testers having a diameter of 

 8, 15, and 20 inches? 



11. Write an order for one gallon of sulfuric acid to be used 

 in testing. 



12. How can the strength of the acid be tested at the farm or 

 in a factory? 



13. State precautions to be taken in using an acid that is 

 (a) too strong, (b) too weak. 



14. What may the color of the fat indicate in regard to the 

 strength of the acid or temperature of either acid or milk? 



15. What is the cause of foam above the fat column, and how 

 may it be prevented? 



16. What causes white curd or black specks in the fat? 



17. Describe a few modifications of the Babcock test. 



18. In which two points does the Eussian milk test mainly 

 differ from the Babcock test? 



