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.