Division 5 PREPARATION OF THE TEST SAMPLE

Bring the sample of milk to a temperature of 20 to 25 ^oC. Thoroughly mix to ensure a homogeneous distribution of the fat throughout the sample. Avoid agitating so vigorously as to cause frothing of the milk or churning of the fat. If it is found difficult to disperse the cream layer, warm slowly to between 25 and 40 ^oC and with careful mixing, incorporate any cream adhering to the container. Cool the sample quickly to 20—25 ^oC.

If desired, a homogenizer may be used to assist the dispersion of the fat.

Correct results cannot be expected if the sample contains separated liquid fat or visible separate irregularly shaped white particles adhering to the walls of the container.