Grade 



Date 



EXERCISE 14. 



(33) 



Object. — To determine effect of temperature when reading the fat test. 

 Apparatus. — Sample of cream; whole milk; skimmilk; Babcock test outfit. 

 Step 1. Measure out two bottles of whole milk, two of skimmilk. Put 9 



grams of cream into each of two cream bottles. 

 Step 2. Add proper amounts of acid, mix and complete the tests. 

 Step 3. Take reading as soon as whirling is complete. 

 Step 4. Temper the water bath to 200° F. Insert the bottles so the water 



comes near the top. After being inserted five minutes, read. 

 Step 5. Lower the water to 150° F., after five minutes read. 

 Step 6. Lower to 130° F. and, after five minutes, read. 

 Step 7. Lower the water to 90° F. and, after five minutes, read. 



Report. 



1. Which is the proper reading and why? 



2. What would be the loss to a creamery taking in 30,000 pounds of 

 cream if the test was read, as in step 4, at 200°? 



3. What loss to patron if read, as in step 7, at 90°? 



4. Give variation in the color of the fat at the different stages. 



