TESTING SKIM MILK, BUTTERMILK, ETC. 99 



from the neck without breaking the lump of curd. 

 Then an addition of 10 cc. of water is made to the 

 test-bottles, the curd is shaken up to wash out more 

 sugar, and again 3 cc. of sulphuric acid added. The 

 bottles are again whirled and the liquid portion de- 

 canted. Then the test is completed by adding 10 cc. 

 of water, 17.5 cc. of sulphuric acid, and proceeding as 

 usual. Correct the fat-reading by multiplying by 18 

 and dividing by 7. 



METHOD OF TESTING DRIED MILK, MILK 

 POWDER, ETC. 



Successful means of drying milk have recently been 

 devised, and products are appearing on the market in 

 the form of dried skim-milk and whole milk. These 

 materials are in the form of fine flaky or powdery 

 substances. Owing to the great advantages of hand- 

 ling milk in such forms, these products are destined 

 to find extensive use, and the desirability of testing 

 them is obvious. 



The Babcock test, when applied to these materials, 

 gives results much below the truth. Various attempts 

 have been made to adopt the Babcock test to these 

 products, the most satisfactory of which is that of 

 Redmond (Journal of Industrial and Engineering 

 Chemistry, Vol. 4 (1907), page 544). Weigh 2.5 

 grams of milk powder and transfer it to an ordinary 

 10 per cent. Babcock milk-bottle. A small glass funnel 

 is useful in transferring the powder. Add 31 cc. of 

 dilute sulphuric acid (made by pouring 395 cc. of con- 

 centrated acid into 605 cc. of water) and place the 

 bottle upright in a dish of gently boiling water. Shake 



