1 
LABORATORY MANUAL 
P.ige 
37. Walkers casein test. 51 
38. Van Slyke’s casein test. 52 
Series H. Butter testing. 53 
39. Farrington test for fat in butter. 53 
40. Factory moisture test. 55 
41. Salt test. 56 
42. Ether extraction test for fat in butter. 57 
Series I. Cheese testing. 58 
43. Fat test. 58 
44. Moisture test. 60 
Series J. Ice cream testing. 61 
45. Sulfuric acid fat test. 61 
46. Glacial Acetic and Hydrochloric fat test. 62 
47. Acetic and sulfuric fat test.. 63 
48. Benkendorf overrun test. 64 
Series K. Condensed milk testing. 65 
49. Fat content of unsweetened condensed milk. 65 
50. Specific gravity of condensed milk. 66 
Series L. Special quality tests. 67 
51. Wisconsin sediment test. 67 
52. Methylene blue reduction and fermentation tests. 68 
53. Alcohol test. 70 
54. MarschalJ Rennet test. 71 
PART II. MANUFACTURING 
Series A. Butter... 72 
1. Manufacturing dairy butter. 72 
2 . Effect of temperature. 74 
3. Effect of acidity. 75 
Series B. Cheese. 76 
4. Cottage cheese. 76 
5. American cheese. 7 g 
Series C. Ice Cream. go 
6 . Ice cream. go 
Series D. Hand separators. g 2 
7. Construction. g 2 
8 . Capacity and efficiency of separators. 84 
9. Effect of temperature on skimming. g 6 
10 . Effect of speed on skimming. 87 
11. Effect of richness of milk on skimming. 88 
12 . Effect of rate of inflow on skimming. 89 
Appendix... 90 
