TESTING SKIM-MILK, WHEY, CHEESE, ETC. 



Improved form of Gray's 

 apparatus. The Wagner Glass 

 Works, of New York, has de- 

 vised an improved form of ap- 

 paratus for Gray's test (Fig. 

 36b. It is simple, durable and 

 conveniently operated. The wa- 

 ter content of the butter is col- 

 lected in the graduated bore as 

 rapidly as distilled from the 

 butter, and the result may be 

 read directly from the grad- 

 uated bore without swinging or 

 otherwise changing the position 

 of the apparatus. There are no 

 stoppers to remove, to replace, 

 or to lose. Steps (8) and (9) 

 (pp. 89-90) are obviated by 

 this improved apparatus. 



FIG. 36b 



METHODS OF TESTING WAGNER ^ S IM PROVED FORM 

 CONDENSED MILK OF GRAY - S WATER . TEST 



For condensed milk containing no added sugar. 



(1) Weigh 9 grams into a milk-testing bottle, add 

 about 10 cc. of water, then the usual amount of acid. 

 Complete test as for milk. Multiply fat-reading by 2. 



(2) Weigh 40 grams of the well-mixed sample into 

 a 100 cc. glass cylinder, such as is used in the alkaline- 

 tablet test (Fig. 38, p. 104). Add water to the 100 cc. 

 mark and shake until well mixed. Then, with a 17.6 

 cc. pipette, take for testing a sample of this solution, 

 representing 7 grams of the undiluted sample, and 



