288 Tut MojoNNiER TesT 



The pipette must be perfectly clean and dry before being used. 

 Wash frequently with sulphuric acid, water, alcohol and ether to 

 insure having a clean pipette. 



(2) Make extractions exactly as in test for butter fat in con- 

 densed milk, excepting that in second extraction only 15 c.c. of each 

 ether need be used. 



(3) Percentage butter fat is obtained by multiplying the 

 weight of the extracted butter fat by 10. 



(4) If any of these products have soured badly, double the 

 quantity of ammonia in the regular extraction and shake until all 

 particles are dissolved. 



TOTAL SOLIDS DETERMINATION 



(1) Determine total solids as in evaporated milk, excepting 

 that a two-gram sample is weighed out, and no water need be added 

 to spread the milk over the bottom of the dish. 



SWEETENED CONDENSED MILK, EVAPORATED MILK 

 AND CONDENSED BULK MILK 



BUTTER FAT DETERMINATION 



(1) Remove flask from holder and run 4 c.c. water (one 

 charge on water burette) into each flask. Be careful not to add 

 more. Shake well until all of sample is mixed with water. This 

 can be done without inserting cork. 



For Sweetened Condensed Milk, if not diluted with water, add 

 6 c.c. of hot water with a pipette. To get hot water place fat dish 

 filled with distilled water upon solids plate. If sweetened milk has 

 been previously diluted with water and a ten-gram sample has been 

 used, it is. not necessary to add water- 

 It is very necessary to shake the flasks containing the sweet- 

 ened condensed milk very thoroughly after the addition of each 

 reagent. Sweetened condensed milk requires more shaking than 

 any other liquid milk product. 



(2) Before replacing flask into holder, add Ij/^ c.c. c.p. am- 

 monia. Shake well so that all of sample is well mixed with am- 

 monia. This can be done without inserting cork. 



(3) Add 95 per cent alcohol up to base of top bulb of extrac- 

 tion flask. Insert cork, using best quality corks only. Replace 



