RECEIVING AND GRADING OF MILK AND CREAM 99 



fat into the neck to about the 8 per cent mark, after which the 

 sample is given a final whirling of one minute. The sample is 

 then set in hot water at I3o-i4o F. to bring it to the rightlem- 

 perature for reading. A pair of dividers is generally used for 

 measuring the fat column in taking the reading. With milk, 

 the reading is taken from the highest to the lowest point, that is, 

 the meniscus of the fat column is included. 



FIG. 22. FIG. 23. FIG. 24. FIG. 25. 



Skim-milk Whole-milk Cream test- g-gram cream 



test-bottle. test-bottle. bottle. test-bottle 



Babcock Test-bottles. 



FIG. 26. 

 Cream 

 test-bottle 



In the Babcock test of cream either a 9- or an 1 8-gram bottle 

 is used. The drift has been decidedly towards the use of the 

 bottle graduated to read per cent for 9 grams. A 9-gram sample 

 of cream is weighed into the bottle by means of a special cream 

 scale. To this are added about 9 c.c. of commercial sulphuric 

 acid, and the contents are mixed by giving the bottle a rotary 

 motion. When the action of the acid has proceeded far enough 



