SIXTH ANNUAL YEAR BOOK— PART V. 401 



bought and sold, but the pounds of butterfat which the cream con- 

 tains; and the testing of cream is to determine the pounds of butter- 

 fat contained in such cream. Hence, it is just as important that the 

 method of testing cream be right and just as it is that correct weights 

 be used in weighing any article which is sold and bought, and it is 

 just as necessary that the various processes used in testing be cor- 

 rectly and accurately done, and that the scales used in weighing be iu 

 order and correctly balanced. "While the methods in testing cream 

 are not complicated or difficult, it is rather a delicate process, 

 because only a small sample is taken to be used to determine the per 

 cent of butterfat, and therefore it is important that the person making 

 tie tests bo trained rad efficient in order to do accurate work. 



It is a fact that many of the test operators are becoming very 

 •careless with their testing, which is causing much dissatisfaction 

 among the patrons. I am afraid some of the creamerymen are depart- 

 ing from some of the rules for operating the Babcock test, as pre- 

 scribed by the standard works on the subject. In many cases the test 

 is read lower than the instructions would warrant and in others the 

 method of sampling and measuring into the test bottles are modified in 

 one way or another. 



The three important points in making tests are: (1) a true sample 

 of cream; (2) An exact quantity of the sample in the test bottle; 

 (3) Reading the test accurately. These statements seem simple enough, 

 but are more complex In actual practice. 



Cream arrives at receiving stations and creameries in various con- 

 ditions, and there is something of importance to be noted, if the patron 

 has used skim milk or water to flush out or wash out the last of the 

 cream after separating. In most cases this water or skim milk would 

 be in layers on the bottom of the can. The portion of the richest in 

 butterfat is on top and there is a gradation which varies with 

 every inch of depth from this richest cream on top down to the water 

 or skim milk. 



The cream may be thick because of its richness in butterfat; it may 

 be thick because it is sour, or it may be thick from age. Now, the 

 first and most important thing in getting a true sample in any of these 

 cases is to make the cream uniform throughout in richness and in 

 physical condition. If this is not done, the first step has gone wrong 

 and every succeeding step will be wrong just to that extent. This 

 uniformity of cream can be best obtained by pouring or stirring. It 

 never can be done by shaking. Pouring from one can to another is 

 the best way. Good results may be had if the can is not too full by 

 using a stirring rod. This rod should be made of good heavy wire, 

 with a disk of tin, three or four inches in diameter, soldered to one 

 end. But stirring is not so good as pouring and the safest way is to 

 pour the cream and then use a stirring rod a moment in addition. 

 These methods will answer in nearly every case, except when the cream 

 is so thick it will not pour. In this case, the cream must be warmed 

 so that it will pour. Unless this is done the operator will have to guess 

 at the richness. 



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