30 How to Make Creamery Butter on the Farm 



To Test Milk. 



Apparatus : 17.6 c.c. pipette, 17.5 c.c. acid measure, 

 test bottles, dividers, water bath, centrifuge, sulphuric 

 acid (specific gravity 1.83 to 1.84). The milk to be 

 tested and the acid used should be brought to a tem- 

 perature of about 70 degrees ; this can best be done by 

 the use of the hot water bath. 



1. Pour sample of milk to be tested from one vessel 

 to another at least five times. 



2. Take pipette between thumb and second and 

 third fingers, leaving the index finger free. Draw milk 

 into pipette immediately after stirring, and place the 

 index finger over the top of the pipette; now release 

 the finger very slightly until top of the milk column 

 is even with the mark on the pipette. 



3. Hold milk bottle on a slant and place end of 

 pipette in the neck of bottle, leaving an opening for 

 air, so that air bubbles cannot form and throw milk 

 out of neck, and release finger and allow the milk to 

 flow into the bottle, blowing the last drop from the 

 pipette. 



4. Fill acid measure to mark (never draw acid into 

 pipette), take milk bottle by the neck between thumb 

 and fingers of the left hand, so that the bottle can be 

 turned; now bring the lip of acid measure to mouth 

 of bottle, and pour acid into the bottle, rotating the 

 bottle so that all of the milk will be washed from the 

 neck into the bottle. Hold the bottle at a slant so that 

 the acid will not fall directly on the milk and form 

 pieces of charred curd. 



5. Give bottle a rotary motion in order to cause a 

 gradual mixing of milk and acid; sudden mixing will 

 cause large amounts of heat and gas and will throw 



