74 Testing Milk and Its Products. 



Questions. 



X. Give a brief description of the Babcock test. 



2. State precautions to be observed ir each of the following 

 operations: (a) Measuring the milk, (b) adding the acid, (e) 

 whirling the bottles, (d) adding the water, (e) measuring the fat. 

 If the fat separates clear, but the results are evidently too low, 

 what is the probable cause, and how can the correct test be estab- 

 lished? 



3. To what extent does the temperature of the fat, when 

 read, influence the result? 



4. Explain the graduations of the milk test bottle. 



5. What is the capacity of the neck of a milk test bottle be- 

 tween the and 10 marks, expressed in cc, and in grams? 



6. If the graduations of a test bottle measure 2.3 cc. from 

 to 10%, what would be the correct test of a sample which reads 

 3.4% fat in this bottle? 



7. Describe three different methods of calibrating milk tost 

 bottles. > 



8. Describe the' proper construction of the milk-measuring 

 pipette; what weight of milk does it deliver? 



9. What is a Swedish acid bottle? 



10. What speed is required for testers having a diameter of 

 8, 15, and 20 inches? 



11. Write an order for one gallon of sulfuric acid to be used 

 in testing. 



12. How can the strength of the acid be tested at the farm ur 

 in a factory? 



13. State precautions to be taken in using an acid that is 

 (a) too strong, (b) too weak. 



14. What does the color of the fat indicate in regard to the 

 strength of the acid or the temperature of either acid or milk? 



15. What is the cause of foam above the fat column, and how 

 may it be prevented? 



16. What causes white curd or black specks in the fat? 



17. Describe a few modifications of the Babcock test. 



18. In which two points does the Bussian milk test mainlj 

 differ from the Babcock test I 



