THE TESTING OF MILK AND CREAM 



129 



TESTING SKIM-MILK AND BUTTERMILK (Hunziker) (Fig. 35) 



For testing skim-milk and buttermilk use bottles with doubta 

 necks, which are especially constructed for this purpose. The 

 graduation of these bottles varies somewhat with the make of 

 bottle. In some bottles the total graduation is .25 per cent and 



3n n 



"45 

 -41 

 f35 

 JO 

 25 

 2C 



r>5 



10 



■5 



-o 



h 



Fig. 35. — Different styles of skim-milk test bottles. 



the subdivisions represent .01 per cent. In others the total 

 graduation is .5 per cent and the subdivisions represent .05 

 per cent. 



Measure the liquid into the test bottles with the 17.6 c.c. 

 pipette used for milk testing. In the case of buttermilk, par- 

 ticularly that derived from pasteurized, sour cream, the butter- 

 milk should be stirred very thoroughly before sampling. This 



