THE ANALYSIS OF MILK 27 



cream was tested, its percentage of fat is found in the 

 column headed " Undiluted " ; if thick cream was 

 examined, the column headed " Diluted " will give the 

 percentage of fat. 



TABLE III 



FOR CALCULATING FAT IN CREAM 



The Table should be checked by a gravimetric method, and may 



require a slight correction added or subtracted which may 



vary with each pipette. 



In the " Sinacid," " Sal," and " Neusal " methods an 

 alkaline solution is substituted for the acid of the 

 Gerber process, and iso-butyl alcohol for the amyl 

 alcohol. Gerber bottles are used for these methods ; 

 ii c.c. of alkaline solution, 10 c.c. of milk, and 0.6 c.c. 

 of iso-butyl alcohol (which is usually coloured by a 

 dye) are measured into the tubes. The mixing and 

 centrifuging are done as in the Gerber method, but 

 the temperature of the water-bath is 45 C. The 

 coloured alcohol passes into the fat, and colours the 

 layer, which is consequently easy to read. 



