134 Testing Milk and Its Products. 



number of tests to be made at a time. The bottle is filled 

 up to its neck with clean, soft water, and the solution 

 prepared in the manner previously given (140). 



148. Operating the test. As each lot of milk is 

 brought to the creamery in the morning and poured into 

 the weigh can, a cartridge-shell dipper is tilled with 

 milk and this i.s poured into the white cup. The same or 

 another No. 10 .shell is new filled twice ■with the tab- 

 let solution and emptied into the milk in the cup. In- 

 stead of dipping twice with one measure or a No. 10 

 shell, a tin measure can be made holding as much as two 

 No. 10 shells, or the tablet solution may be made of 

 double strength; that is, two tablets to each ounce of 

 water and the same sized measure used for both the milk 

 and the tablet solution. The liquids are then mixed in 

 the cup by giving this a quick, rotary motion, and the 

 color of the mixture noticed. If the milk remains white 

 it contains more than two-tenths of one per cent, of acid 

 and should not be used for pasteurization. If it is col- 

 ored after having been thoroughly mixed with two 

 measures of tablet solution, it contains less than this 

 amount of acid and may, as far as acidity goes, be safely 

 used for pasteiirization or for any other purpose which 

 requires thoroughly sweet milk. The shade of color ob- 

 tained will vary with different lots of milk ; the sweet- 

 est milk will be most highly colored, but a milk retain- 

 ing even a faint pink color with two measures of tablet 

 solution, or one measure of the double strength solution 

 to one measure of milk, contains less than .2 per cent, 

 of acid. 



