INDEX TO CHAPTER III. 



Par. No. I'age. 



17. Temperature of sulphuric acid .'iij(i milk 23 



18. Measuring millc Into the test bottle 2.'! 



19. The mixing of milk and acid 2.'5 



2<^). Apparatus used for measuring arid into test 



bottles 24 



21. Whirling the bottles and adding hot walcr 24-2fi 



22. Accuracy in testing cream a ncfcKS-ity 20 



2:5. How often should cream be tested V 20 



24. Composite cream samples 26-27 



2.5. Handling fresh cream samples 27 



2(;. Weighing cream for testing 27 



27. Kind of cream sciile to use ; 28 



28. Temperature of creara and acid. 28 



29. (a) Causes of defects in the le.M 28 



(b) Causes of a cloudy and wnvy fat column... 2!) 



(c) Causes of black flakes and black fat column 29 



'■',(). Mixing cream and acid 29-.30 



.'Ji. Whirling the bottles and addiii'^ hot water "0 



;!2. How to get a clear reading .'iO-.'!! 



.'!.'!. Temjicrature during' first whirlini.' :il 



:'A. How to read milk ((^sts .Sl-r)2 



'■'■^1. How some crcameryuien read hiilk tcsis I'2 



.'!<). I'i'<'p;iring Hanii)lcH for testing crfaiii '■'>'■'> 



'•',1. Ciire of f-rcMMi sanijilr's '■','.', 



.38. I'l-cpaiing samples for meuKuring into a test 



bottle .•',:! 



'■'>'■). Weigiiing eream ln(o tiie test liutlle '.'.W-'.'A 



40. Maliing a cream lest '.'A 



41. XuggeslioiiH on re,'\ding ei-eani tests ''A-'.'i^t 



42. Coloi-i'd aleolio] in reading crenm tests '.Tt 



