TESTING MILK. 



49 



2 I 



30 at 56 degrees, the correct reading would be 29.6 at 

 60 degrees. 



Between 60 and 70 degrees, one-tenth should be 

 added for every degree above 60 degrees ; e. g., when 

 lactometer reading is 30 at 66 degrees, the correct 

 reading would be 30.6 at 60 degrees. The reading 



should be taken as soon 



as possible after placing 



the lactometer in the 



milk. It is not necessary 



to read closer than one- 

 half a degree, or half way 



between two lines of the 



scale. 



3. The Creamometer, 



Lactoscope, Lactobuty- 



rometer, Lactocrite, and 



Pioskop,may be regarded 



as obsolete tests, along 



with several others which 



preceded the Babcock 



test, for fat. A popular 



milk test must be ac- 

 curate, cheap, durable, 

 rapid, safe, and simple. The Gerber 

 in Europe and the Babcock in America 

 combine most of these qualities. The 



r i- J j. ! ' *. -J LACTO- PIP- 



Gerber is used to a very limited extent SCOPE. ETTE. 

 in Canada ; hence we shall speak in 

 detail only of the Babcock. Both tests depend upon 

 chemicals to dissolve the caseous matter surround- 



