220 Condensed Milk and Milk Powder 



Gravimetric Determination 



Dilute a measured portion of a 40 per cent, solution witl 

 equal volume of water, use 5 c.c. of the diluted mixture, corresp* 

 ing to 1 gram of the evaporated milk and proceed as directed u: 

 "Milk," page 202. 



ASH 



Ignite the total solids at very low redness, cool, and weigh, 

 "Milk," page 202. 



PROTEIDS 



Use 5 c.c. of a 40 per cent, solution, determine nitrogen 

 cording to the Gunning Method as directed under "Milk," page 

 and multiply result by 6.38. 



LACTOSE 



Dilute 10 grams of a 40 per cent, solution to about 40 c.c. 

 add .6 c.c. of Fehling's copper solution; nearly neutralize with 

 dium hydroxide, make up to 100 ex., filter through dry filter, 

 determine lactose in an aliquot as directed under "Milk," page 



FAT 



The Modified Babcock Method 1 

 Carefully weigh 4.5 grams of well-mixed evaporated milk 

 the 8 per cent, test bottle. Add one 17.6 pipetteful of water. . 

 17.5 c.c. of sulphuric acid and shake until the curd in the test b( 

 is completely dissolved. Whirl at usual speed (one thousand r< 

 lutions per minute) for five minutes. Mix equal portions of w 

 and sulphuric acid in glass beaker. For one or two tests, 

 pipetteful of water and one acid measure full of acid are suffici 

 Fill test bottle to slightly below the bottom of the neck with the 

 diluted acid. Whirl for two minutes. If the fat collected ait 

 base of the neck is not clear, shake the bottles until all the cv. 

 matter is completely dissolved, fill bottle to about the 8 per c 

 mark with hot water, whirl for one minute and read the test at 

 degrees F. The fat column must be read from the top of the uj 

 meniscus to the bottom of the lower meniscus. Multiply the rea< 

 by 4. This gives the correct per cent, of fat. 



1 Hunziker and Spitzer, Indiana Agricultural Experiment Station, Bulletin No. 134 



