CHAPTER XIX

TESTING 327-342

The fat test, 308; Sampling the milk, 309; Adding the acid, 310; Centrifuging, 311; Reading the test, 312; testing whey for fat, 313; testing cheese for fat, 314; Reading the test, 315; The Hart casein test, 316; Solids in the milk, 317; the lactometer, 318; Calculating the solids not fat in the milk, 319; Testing cheese for moisture, 320.