30 



Testing Milk 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 is 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- 

 pette 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 fairly dry 

 in measuring out the milk so 

 that the delivery of milk may 

 be readily checked by gentle 

 pressure on the upper end of 

 the pipette. 



The point of the pipette is 

 now placed in the neck of a 



FIG. 5. Babcock milk 



test bottle. Babcock test bottle (fig. 5), 





17 



FIG. 6. 



See p. 45, foot note. 



