MILK-TESTING AND DAIKY KECORDS. 



11 



which explains why they vlioiild In- )I|MCI><I in the hot water. This allows the 

 volume of fat to adjust itself and become uniform throughout before the final 

 readings are made. 



NOTE. -Care should be taken that the water in the tempering-vat stands above 



the fat column in Ihe necks of the test-bottles. 



READING THE TEST. 



To read the amount of fat, take out one bottle at a time and hold in an 

 upright position with the graduated scale on the bottle on a level with the eye. 

 The difference between the highest 

 and lowest points of the butter-fat 

 column is the amount of butter-fat 

 expressed in per cent, direct. Fig (5 

 illustrates the method of reading the A - 

 test in the ordinary 10-per-cent. bottle. 

 The use of dividers greatly facilitates 

 the reading of the test, in that one 

 point of the dividers can be placed at 

 the lower end of the fat column and B 

 the other point at the upper end of 

 the column, after which the lower 

 point is placed at the zero mark and 

 the percentage read direct at the point 

 where the upper point touches the 

 graduated scale. 



The scale on the neck of the 10- 

 per-ceut. bottle is divided into ten 

 large divisions. Each of these is 

 divided into five small divisions. 



Bach large division represents 1 per Fig 6 Reading . g made from A to R A 

 cent, and the small division 0.2 per of dividers simplifies the reading of the fat 

 cent. column - 



Example. If the fat column covers three large and three and a half small 

 divisions on the neck of the bottle, the test would be 3.7 per cent. This means tbat 

 100 Ib. of milk testing :\.l per cent, contains 3.7 Ib. of butter-fat. 



XOTK. To find the number of pounds of butter-fat in any given quantity of milk, 

 multiply the pounds of milk by the test, and divide by 100. 



Example. 340 Ib. milk testing 4.3 per cent.= j^L^! ^.-I4.r,i> lb. fat. 



COLOUR OF THE TEST. 



If the testing has been properly curried out. the hutter-fat column will be per- 

 fectly clear and of a rich, golden colour, and free from charred material or curd, 

 the line separating it from the acid being perfectly clear and distinct. 



P.nrnt or cloudy readings may be caused by: 



(1.) .Milk or acid at too high a temperature: 



(2.) To., much or too strong acid: 



(3.) Acid falling directly on the milk; 



(4.) Shaking too violently in mixing. 



Light-coloured readings and font ing particles of curd are due to: 



(1.) Milk or acid at too low temperature: 



i -. ) Too little or too weak acid: 



.'{. i Insnthcieiii shaking of the bottle to unite the milk and acid thoroughly. 



l.ubbles and foam sometimes appear on the surface of the fat column. These 

 are caused chielly by the use of hard water. The carbonates, when acted on by the 



