CHAPTER XIV

TESTING 183-245

_The Babcock Test_: Testing whole milk for fat, 142; Composite samples of milk, 143; Measuring the sample, 144; Adding the acid, 145; Whirling the sample, 146; Reading the test, 147; Appearance of a completed test, 148; Care of the test-bottles, 149; Testing cream, 150; Cream testing apparatus, 151; Sampling cream, 152; Making the cream test, 153; Tempering the fat and reading the percentage, 154; Testing skim-milk, 155; Modifications of the Babcock test for ice-cream, 156; The glacial acetic and hydrochloric acid test, 157; The sulfuric acid test, 158; Acetic and sulfuric acid test, 159; The lactometer, 160; Calculating the solids not fat in the milk, 161; Testing milk for acidity, 162; Test for formaldehyde, 163; Test for boiled milk, 164. _Testing Butter for Fat, Moisture, and Salt_: Preparing the sample, 165; Testing butter for fat, 166; Testing butter for moisture, 167; Testing butter for salt, 168; Test for viscosity, 169; Standardization, 170; Benkendorf test for over-run in ice-cream, 171; Test to determine the hardness of ice-cream, 172. _Mojonnier Tester_: General preliminary information, 173; Testing evaporate, sweetened condensed, bulk condensed milk, ice-cream (mix or melted) for fat or total solids, 174; Fat determination, 175; Total solids determination, 176; Testing butter, 177; Testing fresh milk, skim-milk, whey, and buttermilk for fat and total solids, 178; Testing powdered milk, cocoa, malted milk and milk chocolate for fat and total solids, 179; Testing cream for fat and total solids, 180; List of precautions to observe in operating Mojonnier tester, 181. _Mojonnier Over-run Tester_: Adjusting cups for mix, 182; Actual operation, 183; Controlling the over-run, 184; Savings and economics, 185.