42 
LABORATORY MANUAL 
Observations: 
Sample 
Fat 
Sp. Gr. 
of milk 
SNF 
TS 
Sp. Gr. 
of solids 
Adultera¬ 
tion 
% adultera¬ 
tion 
1 
2 
Conclusions: 
Questions: (1) What is the per cent SNF and what is the condition of 
each of the following samples of milk when compared with the 
table given? 
(a) 32.0 at 58° F. 4.0% fat 
(b) 33.5 at 56° F. 2.5% fat 
(c) 30.0 at 63° F. 3.5% fat 
(d) 28.0 at 54° F. 2.5% fat 
(e) 27.4 at 69° F. 2.4% fat 
(2) How does the SNF content of milk vary with the fat content? 
(3) What is the specific gravity of pure butter fat at 135°-140°F.? 
(4) How can cheese yield be calculated when using the Babcock 
test and the lactometer? 
References: F. & W. Tf 121-126,inclusive, 224; Van S. pp. 175-189; Jud. 
pp. 91-101; St. pp. 136-143. 
