282 



Chemical Tests and Analyses 



--B 



-jD 



Instead of weighing 4.5 grams into the test bottle, a 4.3 c.c 

 pipette may be used. After emptying the pipette into the bottle it 



should be rinsed twice and the rins- 

 ings discharged into the test bottle. 



For making numerous tests 

 from the same sample it is advis- 

 able to dilute the evaporated milk 

 with equal parts of water, by 

 weight; then weigh nine grams of 

 this dilution into the test bottle and 

 add one-half pipetteful of water. 



Read from A to D ^^^ RoesE-Gottueb Method 



Proceed as directed under 

 "Sweetened Condensed Milk," page 

 274. 



Milk Powder 



TOTAL SOLIDS 



Weigh 5 grams of the milk 

 powder in a drying bottle or evap- 

 orating dish and place in drying 

 oven at 100 to 105 degrees C. until 

 constant weight is secured. 



ASH 

 Weigh two grams of the milk powder in a weighed platinum 

 dish and proceed as directed under "Milk," page 262. 



PROTEIDS 

 Use five grams of the milk powder and proceed as directed 

 under "Milk," page 262. 



MILK SUGAR (LACTOSE) 

 Dissolve ten grams of milk powder in 90 c.c. of water. Warm 

 and stir until a satisfactory solution is eflFected and proceed as di- 

 rected under "Milk," page 266, and multiply result by 10. 



SUCROSE 

 For the determination of sucrose proceed as directed under 

 "Sweetened Condensed Milk," page 275. 



Fig. 62 

 Reading the Babcock test 



