FARM DAIRYING 



pour from one vessel to another and immediately 

 put the required amount in the test bottle ; but do 

 not add the acid till the temperature is reduced. 

 The test is never as reliable. 



THE LACTOMETER 



The lactometer is an instrument to determine 

 the specific gravity of milk. The Quevenne lactom- 

 eter is in most general use. It consists of a hol- 

 low glass cylinder weighted by means 

 of mercury or fine shot, so that when 

 floated in milk it takes an upright po- 

 sition. From the upper end of the 

 cylinder there is a narrow stem con- 

 taining a graduated scale to show the 

 specific gravity, and also a thermom- 

 eter column. 



The term specific gravity means the 

 weight of a solid or liquid compared 

 with an equal volume of water at 

 39.2° F. Average whole milk has a 

 specific gravity of 1.032, which indi- 

 cates that milk is .032 heavier than 

 water. 



When the lactometer is placed in 

 milk it displaces a portion of the 

 liquid and the scale on the stem of lactometer 



[270] 



