ON MILK AND MILK-TESTING 55 



3. All bottles should be placed in water of about 

 140° F. after removal from the machine if accurate 

 and uniform results are desired. 



How should the fat column appear when the test 

 is completed? 



It should be a light golden yellow throughout its 

 length, with no specks or particles of undissolved 

 matter near its base, and the liquid in the neck 

 under the fat should be as transparent as the air 

 above it, thus giving the fat the appearance of 

 resting in the neck without support. 



If the column of fat is darkened and contains black 

 specks or black substance at its bas** what does 

 it indicate? 

 It indicates one or more of the following condi- 

 tions : 



1. That the acid is too strong. 



2. That the temperature of the milk or acid, or 

 both, was too high. 



3. That too much acid was used. 



4. Improper mixing. 



If the fat column is light in color, containing white 

 specks or a clouded or white mass at the base, 

 what does it indicate? 



It indicates one or more of the following condi- 

 tions : 



1. That the acid is too weak. 



2. That not enough acid was used. 



3. That the milk and acid were too cold at the 

 time of mixing. 



