370 Tue Moyonnier Test 
(2) Make extractions exactly as in test for butter fat in 
condensed milk, excepting that in second extraction only 15 c.c. 
of each ether need be used. 
(3) Pereentage butter fat is obtained by multipling the 
weight of the extracted butter fat by 10. 
(4) Tf any of these products have soured badly, double the 
quantity of ammonia in the regular extraction and shake until 
all particles are dissolved. 
Total Solids Determination. 
(1) Determine total solids as in evaporated milk, excepting 
that a two-gram sample is weighed out, and no water need be 
added to spread the milk over the bottom of the-dish. 
SWEETENED CONDENSED MILK, EVAPORATED MILK 
AND CONDENSED BULK MILK. 
Butter Fat Determination. 
(1) Remove flask from holder and run 4 c.c. water (one 
charge on water burette) into each flask. Be careful not to add 
more. Shake well until all of sample is mixed with water. This 
can be done without inserting cork. 
For Sweetened Condensed Milk, if not diluted with water, 
add 6 c.c. of hot water with a pipette. To get hot water place fat 
dish filled with distilled water upon solids plate. If sweetened 
milk has been previously diluted with water and a ten-gram 
sample has been used, it is not necessary to add water. 
It is very necessary to shake the flasks containing the sweet- 
ened condensed milk very thoroughly after the addition of each 
reagent. Sweetened condensed milk requires more shaking 
than any other liquid milk product. 
(2) Before replacing flask into holder, add 1% c.c. cp. am- 
monia. Shake well so that all of sample is well mixed with 
ammonia. ‘This can be done without inserting cork. 
(3) Add 95 per cent alcohol up to base of top bulb of ex- 
traction flask. Insert cork, using best quality corks only. Re- 
place flask into flask holder. Shake thoroughly and see that no 
milk adheres to any part of flask undissolved. In case particles 
of milk stick to side of flask, shake thoroughly until these are 
