THE Mojonnikér TEst 365 
Fat. 
The Babcock Test Method.—Dissolve ten grams of milk 
powder in 90 c.c. of water. Warm and mix until a complete solu- 
tion is effected. Then proceed as directed under “Milk,” and mul- 
tiply the result by 10. 
“Roese-Gottlieb Method.—\\ecigh one gram of the powder 
in a 30 c.c. lipped beaker. Rub up with 9 c.c. of water and 2 c.c. of 
concentrated ammonium hydroxid, digest on steam bath until the 
casein is well softened and the whole resembles milk. Cool, transfer 
to Rohrig tube or similar apparatus, using 10 c.c. of 95 per cent 
alcohol for rinsing, followed, after shaking contents of tube, by 25 
c.c. of washed ethyl ether. Shake vigorously for one-half minute 
and proceed as in the determination of fat in sweetened condensed 
milk.” 
CHAPTER XXXI. 
THE MOJONNIER TEST FOR FAT AND SOLIDS:.' 
The Mojonnier test for fat and solids in milk and milk prod- 
ucts represents the use of chemical apparatus and mechanical de- 
vices of a high degree of precision, ingeniously invented, scientific- 
ally modified and especially adapted for accurate tests of dairy prod- 
ucts. It offers methods of fat and solids estimations that combine 
the accuracy of official chemical analysis with the rapidity of fac- 
tory tests. It has been introduced in and is successfully used by 
most of the progressive milk-condensing factories in the country, 
and it is admirably filling a long-felt demand for reliable and accu- 
rate methods of testing milk, condensed milks and milk powders 
and for standardizing these products under factory conditions. 
EQUIPMENT. 
Install the tester on a solid foundation in a room protected 
against excessive fluctuations in temperature. 
1. Tester for butter fat. 
2. Tester for total solids. 
3. Fat extraction flasks. 
1 Directions furnished through courtesy of Mojonnier Bros. Co., Milk 
Engineers, Chicago. 
