Image from page 70 of "The standard cyclopedia of modern agriculture and rural economy, by the most distinguished authorities and specialists under the editorship of Professor R. Patrick Wright .." (1908)
Authors: Wright, Robert Patrick, 1857- ed
Publisher: London, The Gresham publishing company
Contributing Library: Cornell University Library
Digitizing Sponsor: MSN
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0parts of pure butter fat is about 38 parts. Forsaponification, &c., see Butter. [j. qo.] Butyrometer.—Various mechanical me-thods have been devised for testing the per-centage of fat in milk. The first of these wasinvented by Dr. S. M. Babcock, and depends onthe solution of the casein and other solids of themilk, and the subsequent separation of the fatby whirling in a centrifugal apparatus; the fatis then read off in the graduated neck of thespecial flask in which the operation is conducted.iSie Lister-Babcock, which was the only machineof this kind on the English market, did notgive a suflBciently high speed for centrifuging; still the same shape as those used by Babcock,though smaller. A Beimling machine is usedfor whirling, and good results may be obtained,but, as with the Babcock, considerable experi-ence is necessary to get the best results. These methods, in common with others whichwere not so lasting, have now been largely re-placed by a method introduced by Dr. Gerber,
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