CONTENTS 
PART I. ANALYSIS 
Page 
Introduction. 1 
Series A. Preliminary Exercises. 5 
1. Cleaning laboratory equipment. 6 
2. Determining the accuracy of glassware. 7 
3. Determining speed of centrifuges. 8 
4. Determining strength of sulfuric acid. 9 
5. Etching glassware. 10 
Series B. Testing milk for fat. 11 
6. The Babcock test. 11 
7. Effect of weak acid. 13 
8. Effect of temperature. 14 
9. Testing partially churned milk. 15 
10. Testing Soured milk. 17 
11. Rapidity with which fat rises on milk. 19 
12. Effect of speed. 20 
13. Effect of temperature o' reading. 21 
14. Testing composite samples. 22 
15. Standardi ing milk and cream. 23 
16. The Sin-acid test. 25 
17. The.Rose-Gottlieb test. 27 
18. Effect of souring on fat content.. 28 
19. Fat content at various stages of milking. 28 
20. Variations of fat content of the milk of one cow. 28 
Series C. Cream testing. 29 
21. Testing Cream for fat. 29 
22. T< sting cream by volume. 30 
23. Testing cream using various weights.... 31 
24. Several methods of testing cream. 32 
Series D. Testing buttermilk, skimmilk, and whey. 33 
25. Testing Skimmilk. 33 
26. Testing Buttermilk. 34 
27. Testing whey. 36 
Series E. Lactometer.. 37 
28. Testing accuracy of lactometer. 37 
29. Use of Quevene Lactometer. 38 
30. Adulteration formulae. 39 
31. Adulteration of an unknown sample of milk. 41 
Series F. Acidity testing. 43 
32. Preparation of alkaline solutions. 43 
33. Mann’s test for acidity. 45 
34. Farrington Alkaline Tablet test. 47 
35. Farrington Rapid Method test. 48 
Series G. Casein testing. 49 
36. Hart Casein test. 49 
