62 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 
aaa which they are given a whirl for one min- 
ah ee ute. The bottles are then taken out and 
fw} --cread as rapidly as possible. 
~ 
Readiny.—The reading should he taken 
at a temperature between 120° and 150° 
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 
aad 
@ 
MLE} 
bottles, the reading should be made as 
shown in the diagram, the lower reading 
Fig. 6. Dia- from the extreme lower curved surface 
gram of neck i Z 
of | Baheoek (uw, Fig. 6), and the upper reading from 
test bottle ; 
the reading the extreme top of the column of fat, 
should be 
made | be- (vb, not «, Fig. 6), the difference between 
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 
Digitized by Microsoft® 
ane the bottles from becoming cool until all are 
= read, Much skill and facility can he 
= attained by practice in reading the bottles 
[3 |- ---A s . e 
= rapidly and accurately. In reading the 
Law 
