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.