THE MOJONNIER TEST 365 



Fat. 



The Babcock Test Method. Dissolve ten grams of milk 

 powder in 90 c.c. of water. Warm and mix until a complete solu- 

 tion is effected. Then proceed as directed under "Milk," and mul- 

 tiply the result by 10. 



"Roese-Gottlieb Method. Weigh one gram of the powder 

 in a 30 c.c. lipped beaker. Rub up with 9 c.c. of water and 2 c.c. of 

 concentrated ammonium hydroxid, digest on steam bath until the 

 casein is well softened and the whole resembles milk. Cool, transfer 

 to Rohrig tube or similar apparatus, using 10 c.c. of 95 per cent 

 alcohol for, rinsing, followed, after shaking contents of tube, by 25 

 c.c. of washed ethyl ether. Shake vigorously for one-half minute 

 and proceed as in the determination of fat in sweetened condensed 

 milk." 



CHAPTER XXXI. 

 THE MOJONNIER TEST FOR FAT AND SOLIDS. 1 



The Mojonnier test for fat and solids in milk and milk prod- 

 ucts represents the use of chemical apparatus and mechanical de- 

 vices of a high degree of precision, ingeniously invented, scientific- 

 ally modified and especially adapted for'accurate tests of dairy prod- 

 ucts. It offers methods of fat and solids estimations that combine 

 the accuracy of official chemical analysis with the rapidity of fac- 

 tory tests. It has been introduced in and is successfully used by 

 most of the progressive milk-condensing factories in the country, 

 and it is admirably filling a long-felt demand for reliable and accu- 

 rate methods of testing milk, condensed milks and milk powders 

 and for standardizing these products under factory conditions. 



EQUIPMENT. 



Install the tester on a solid foundation in a room protected 

 against excessive fluctuations in temperature. 



1. Tester for butter fat. 

 .- 2. Tester for total solids. 

 3. Fat extraction flasks. 



1 Directions furnished through courtesy of Mojonnier Bros. Co., Milk 

 Engineers, Chicago. 



