106 Milk and Its Products 
chine is stopped, and the bottles are filled with 
warm water to the bottom of the neck. They are 
then whirled a second time for two minutes, when 
water is again added up to about the 8 per cent 
mark on the neck of the bottle, after 
which they are given a whirl for one min- 
ute. The bottles are then taken out and 
f--cread as rapidly as possible. oy 
Reading.—The reading should be taken 
at a, temperature between 110° and 140° 
F., at which temperatures the fat will be 
completely fluid. The test should be made 
in a room at a temperature not less than 
70 ¥F., or if the room is much colder 
some means should be taken to prevent 
the bottles from becoming cool until all are 
read. Much skill’ and facility can be 
attained by practice in reading the bottles 
rapidly and accurately. In reading the 
bottles, the reading should be made as 
shown in the diagram, the lower reading 
Fig.15. Dia. from the extreme lower curved surface 
gram of neck 
of Babeock (a, Fig. 15), and the upper reading from 
test bottle ; 
the reading the extreme top of the column of fat, 
should be 
made be (b, not c, Fig. 15), the difference between. 
tween the . as 
points a-b, the lower and upper reading giving the 
percentage of fat. The reason for read- 
ing in this way is that a small amount of residual 
fat is left mixed with the other fluids in the bottle. 
This is composed of the smaller globules of fat, and 
the amount is practically uniform, and has been 
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