A DAIRY LABORATORY GUIDE 47 



EXERCISE VII 

 BABCOCK TEST AND ACID TEST 



1. (a) Test by the Babcock method, butter, cream 



and whole milk. Compute the weight of 

 the fat column in the cream test. 

 (b) Retest the whole milk, putting 9 grams in 

 one bottle and 5 grams in the other. Re- 

 duce each reading to a basis of 18 grams. 



2. (a) Test the skimmed milk for per cent of 



acid, using n/io alkali solution, and 

 using 18 grams of milk. 



(b) Retest the skimmed milk, using 25 cc. of 



milk and compare with first test. 



(c) Measure out 18 grams of skimmed milk and 



add to this 17.6 cc. of water. Test for 

 acid and compare with the first test. 



(d) Measure out 20 cc. of skimmed milk from 



same sample as used in above experi- 

 ments and add to it 3 cc. of buttermilk 

 or starter and test for acid. What is 

 the object of using different amounts in 

 (a) and (b) ? What is the object of 

 adding water to (c) ? 



3. Take the B. of H. lactometer reading of the 



whole milk and compute per cent of T. S. and 

 S. N. F. 



4. Take a lactometer reading of skimmed milk. 



Cool the milk as low as possible and compute 

 what the reading would be at this tempera- 

 ture. Then compare your computation with 

 the actual reading. 



