152 



EVAPORATED MILK MOJONNIER CONTROLLER 



after the dial has made one 

 complete, and part of the 

 second revolution. The de- 

 gree at which the dial stops 

 will represent the viscosity 

 of the sample. The greater 

 the viscosity, the larger the 

 degree reading will be. 



Record the viscosity of 

 each of the sample cans 

 tested, as indicated above. 

 Further instructions will fol- 

 low as to the method of ap- 

 plying the information thus 

 obtained. 



Table for Correcting Viscosity of Evaporated Milk to 75 F. 1 



WHEN RELEASED, I DlRt CTVf POINTER. MAGNIFY^ 

 DIAL REVOLVE.5 IN I GLASS OVER PQINTLR A^WRW 

 THIS DIRECTION ACCURAQV. 



Tig. 67. 



Mojonnier-Doolittle viscosimeter dial, 

 graduated to 360 



Courtesy of Mojonnier Bros. Co. 



Importance of Proper Viscosity. The viscosity of evapo- 

 rated milk determines the body arid permanency of the emulsion 

 of the fat and other solid and liquid constituents of the product 

 and it further determines the extent to which the evaporated 



1 Courtesy of Mojonnier Bros. Co. 



2 R means degree retardation or viscosity. 



