TESTING SKIM-MILK, WHEV, CHEESE, ETC. 



83 



point of a knife from different parts of 

 the sample of butter, prepared as above 

 described, small pieces of butter and 

 places them in the funnel until the sam- 

 ple weighs 5 grams. The bottle and 

 funnel are heated until the butter runs 

 into the test-bottle. The tube is then 

 rinsed with 10 cc. of hot water and the 

 same amount of acid is added. The test 

 is completed in the usual manner. The 

 final reading of fat should be at about 

 120° F., and the results corrected in the 

 usual manner. Instead of 5 grams one 

 can weigh 9 grams and divide it approx- 

 imately between two cream-bottles, add- 

 ing the final results, and multiplying the 

 sum by 2. 



METHODS OF TESTING 

 CONDENSED MILK 



FIG. 36 



GLASS FUNNEL 



FOR USE IN 



TESTING BUTTER 



For condensed milk containing no added sugar. — 



The following methods can be used: 



(i) Weigh 9 grams into a milk-testing bottle, add 

 about 10 cc. of water and then the usual amount of 

 acid. Complete the test as for milk. Multiply fat- 

 reading by 2. 



(2) Weigh 40 grams of the well-mixed sample into 

 a 100 cc. glass cylinder, such as is used in the alkaline- 

 tablet test (Fig. 38, p. 96). Add water to the 100 cc. 

 mark and shake until well mixed. Then, with a 17.6 

 cc. pipette, take for testing a sample of this solution, 

 representing 7 grams of the undiluted sample, and 



