MILK TESTING 



15 



bath of warm water, temperature 100°, to liquefy the 

 fat before mixing. Milk 

 which shows the pres- 

 ence of clots of cream or 

 small particles of butter 

 formed during the shak- 

 ing of the sample bottle 

 is not in condition to 

 be measured with the 

 pipette. If the sam- 

 pling of the milk has not 

 been carefully done, the 

 work of testing is of little 

 value, as the sample 

 taken fails to represent 

 the milk tested. 



16. Measuring Milk 

 with the Pipette. — The 

 apparatus used for meas- 

 uring the milk is called 

 a pipette (see Fig. 4). In 

 order to fill the pipette 

 put the pointed end into 

 the milk, apply suction 

 with the mouth until 

 the milk rises just above 

 the point a on the stem ; 

 then close the end with 

 the index finger of the 

 right hand, holding the pipette in the May shown 



Fig. 4. — Measuring milk with the 

 pipette. 



