126 



MANUAL OF MILK PRODUCTS 



water and whirl one minute. The temperature of the water 

 added should be not less than 140 degrees F., and preferably 

 near that of boiling water. 



9fr 



50-z= 



Reading the test (Figs. 30-32) 



Remove the bottles from the tester to the water bath, where 

 they should remain in water at a temperature of 135 degrees to 



140 degrees F. for ten minutes. Just 



before reading the test and when 

 taking the bottles from the water 

 bath, add a few drops of glymol. 

 The glymol removes the meniscus or 

 curve on top of the fat column, leav- 

 ._.._. ing a straight line which is sharply 



Giymoi defined and readily seen. 



Measure the fat column and record 

 the percentage of fat on 

 the test sheet, opposite the 

 test bottle number of the 

 Fat column respective patron. 



read from A to B 



Purpose and use of glymol 

 (Figs. 33, 34) 



Glymol is a high quality 

 of white mineral oil. It is 

 slightly lighter than butter- 

 fat and therefore floats on 

 top of the fat column. 



The object of using 



glymol is to remove the 



meniscus or curve present 



at the top of the fat column. This curve, owing 



to refraction of the light, is indistinct and renders 



Fig. 31. — Method of read 

 ing the cream test. 



Fig. 32. 

 — Dividers 

 assist in 

 reading the 

 cream test. 



