The MojoNNiiiR Test 283 



FAT 



The Babcock Test Method. — Dissolve ten grams of milk 

 powder in 90 c.c of water. Warm and mix until a complete solu- 

 tion is effected. Then proceed as directed under "Milk," page 269, 

 and multiply the result by 10. 



"Roese-GottliEb Method. — Weigh one gram of the powder 

 in a 30 c-c. lipped beaker. Rub up with 9" c.c. of water and 2 c.c. of 

 concentrated ammonium hydroxid, digest on steam bath until the 

 casein is well softened and the whole resembles milk. Cool, transfer 

 to Rohrig tube or similar apparatus; using 10 c.c. of 95 per cent 

 alcohol for rinsing, followed, after shaking contents of tube, by 25 

 c.c. of washed ethyl ether. Shake vigorously for one-half minute 

 and proceed as in the determination of fat in sweetened condensed 

 milk." 



Chapter XXXII. 

 THE MOJONNIER TEST FOR FAT AND SOLIDS ^ 



r 



The Mojonnier test for fat and solids in milk and milk prod- 

 ucts represents the use of chemical apparatus and mechanical de- 

 vices of a high degree of precision, ingeniously invented, scientific- 

 ally modified and especially adapted for accurate tests of dairy prod- 

 ucts. It offers methods of fat and solids estimations that combine 

 the accuracy of official chemical analysis with the rapidity of fac- 

 tory tests. It has been introduced in and is successfully used by 

 most of the progressive milk-condensing factories in the country, 

 and it is admirably filling a long-felt demand for reliable and accu- 

 rate methods of testing milk, condensed milks and milk powders 

 and for standardizing these products under factory conditions. 



1 Directions furnished through courtesy of Mojonnier Bros. Co., Milk Engi- 

 neers, Chicago. 



