302 MANUAL OF MILK PRODUCTS 



50 c.c. of which is sufficient to make 2300 c.c. of a ^ normal 

 alkaline solution. This small amount is not costly and can 

 be sent through the mails for a few cents. When tightly corked, 

 this solution will retain its strength indefinitely, so that it can 

 be kept in stock in almost any place. 



The indicator is made by dissolving 5 grams of dry phenol- 

 phthalein in 100 c.c. of 50 per cent alcohol. The commercial 

 alcohol, which is about 95 per cent pure, can be used by diluting 

 50 c.c. of it with 50 c.c. of water. It can be purchased ready 

 for use from dairy supply houses. 



The preparation and successful handling of a good commer- 

 cial starter for use in cheese-making or butter-making depends 

 very largely on the amount of acid allowed to develop in the 

 starter from day to day. Uniformity is one of the great fac- 

 tors of success in dairy work, especially in the manufacturing 

 department, and one need only know this to appreciate the 

 value of any simple test that will enable him to measure the 

 acid in his product as closely as J^-Q of one per cent. 



By the use of such a test one is guided in controlling temper- 

 ature and bacterial life associated with the manufacturing 

 process, so that if the raw material reaches the cheese-maker 

 or butter-maker in good condition there is no reason why he 

 should not be able to turn out butter or cheese of uniform qual- 

 ity each day. 

 Directions for using the acidimeter. 



In a convenient place erect a small shelf to support the large 

 bottle. Cut a notch in the front or back of the shelf to allow 

 the brass pipe to pass through. 



Then add the contents of the small bottle of alkali to the 

 large bottle, rinsing the small bottle several times, and each 

 time pouring the rinsings into the large bottle. Then add soft 

 water to the large bottle until the level reaches the mark filed 

 on the bottle. You will then have 2300 c.c. of a ^ normal 

 alkaline solution. 



