i MILK 75 



far better to dilute the cream with water and use the ordinary 

 butyrometer. 



A. Hesse l has drawn up a table showing the amount of fat 

 corresponding to each division of the butyrometer for dilutions 

 ranging from 1 : 1 up to 1 : 5. This table is based not only upon 

 the multiplication of the height of the column of fat by the 

 degree of dilution, but also by the factor T03 (the specific 

 gravity of milk), for the specific gravity of diluted cream is 

 about 1. 



Where a balance cannot conveniently be used for weighing 

 out the cream, it may be measured in the following manner. 

 The apparatus which is employed (Fig. 39) consists of a small 

 50 c.c. round-bottom flask (a), the neck of which is drawn out 

 at b, where the mark is placed. In the neck of the flask is 

 fitted a ground hollow stopper provided 

 with a foot and made to hold 5 c.c. The 

 mouth of the hollow stopper is ground and 

 can be closed by a suitable glass disc (d). 



The flask is filled to the mark ~b with 

 water at 17 '5 C., a small funnel being 

 used, so that the sides of the flask above the 

 mark are not wetted. Then the well-mixed 

 cream (the mixing is done by pouring 



the cream from one vessel to another, 



.,.-., r , ' , FIG. 39. Measurer 



avoiding froth as far as can be done), as used in Analysis 



nearly as possible at a temperature of 17'5, of Cream, 

 is poured into the small measure which 

 the hollow stopper makes until it is quite full and the centre of 

 the cream stands above the level of the sides. The glass disc 

 is then placed on the top, care being taken to exclude any air- 

 bubbles. It is thus possible to place the stopper with the 

 adhering disc in the neck of the flask; so that it fits tightly. 

 When the flask is shaken the disc falls off, and the cream mixes 

 with the water. A thorough admixture of the two liquids is 

 assured by reversing the flask repeatedly, the disc which lies 

 above the constricted portion of the flask allowing the air to 

 pass down one side and the liquid up the other, and vice versa. 

 The results obtained by Gerber's method when testing separated 

 milk are always too low, and the same is found with other 

 1 Molkerei-Zeitung, 1902, p. 406. 



