ON MILK AND MILK-TESTIN 5 1 



2. That all lumps or dried particles are dissolved 

 and evenly distributed. This may be accomplished 

 by warming the sample not higher than 105° to 

 110° F. and mixing. Then, if necessary, pass the 

 cream through a fine sieve and mix before drawing 

 the sample. 



3. Take extra care to have all casein dissolved, 

 as the presence of a preservative makes it less 

 soluble. 



What special points should be observed in testing 

 cream ? 



1. The bottles in a set should all be. of the same 

 make. 



2. They should be graduated to two-tenths of 

 I per cent. 



3. The bottles should have a plain distinguish- 

 ing mark. 



4. Secure a representative sample of the cream. 



5. Use the same quantity of cream in each test. 



6. Make tests in duplicate. 



7. Weigh out samples. on balances accurate to 

 Yio of a gram. 



8. Do not destroy the sample until the results of 

 the test are written down. 



9. The volume of acid used should be the same 

 as the volume of substance to which it is added. 



10. Shake the bottles for some time after the 

 casein is all dissolved. 



11. Be sure the temperature of the fat is right at 

 the time of reading. 



12. Read the scale from the bottom of the fat 

 column to the bottom of the meniscus. 



