FARM DAIRYING 



the lactometer shows the specific gravity of that 

 milk at the temperature indicated by the ther- 

 mometer. The lighter the milk the farther the 

 lactometer sinks, therefore when water is added 

 to milk its presence is soon detected because it 

 makes the lactometer sink lower, owing to the 

 water making the milk lighter in weight. When 

 cream is removed, the opposite effect is produced. 

 By using the lactometer in conjunction with the 

 Babcock Tester, the percentage of solids-not-fat 

 and the percentage of water in milk may be 

 determined. 



Milk inspectors rely on the lactometer to detect 

 whether milk has been watered or skimmed, or 

 both, and to what extent. 



[271] 



