422 IOWA DEPARTMENT OF AGRICULTURE 



sary. I then fill the bottle up to just helow the neck, run it about 

 five minutes, add water and then run two minutes more. I read 

 these tests while they are warm, say at about 120 degrees. 

 I don 't know as I can add anything further. 

 Mr. Gudknecht: Wouldn't it be better to take the sample from 

 the farmer's can? By mixing 25 and 15 per cent cream it seems the 

 15 per cent cream would get the advantage. I have taken it both 

 ways and believe the can sample is the best. 



Mr. Fowler: Forty per cent cream, if it is sweet, will usually 

 turn from the can very closely. However, if you have a can of 40 

 per cent sour cream then it will adhere to the can and it requires 

 a lot of rinse water. But the cream at my creamery will average 

 about 24 per cent. I have some run as low as 16 per cent, but 

 the average is about 24 per cent and I have no trouble in regard to 

 the can turning clean. I believe sour, heavy cream will also adhere 

 to the can. 



Mr. Clark: I would like to ask Mr. Fowler in regard to the 

 composite sample. Do you have any trouble, or how do you in- 

 struct the buttermakers to avoid the mould that will gather on 

 composite samples? I find that a great many buttermakers have 

 trouble with mould gathering on the composite sample, and I 

 thought you may be able to instruct us how to keep away from it. 

 Mould interferes with the testing. 



Mr. Fowler: I have had little experience with mould on the 

 top of composite samples, but for the last year I have been able to 

 avoid it. I do it this way. In washing the jar it is necessary that 

 the cover be washed very clean. There is where you get the mould. 

 You will find by taking two jars, one new and the other old, one 

 cover clean and the other not, you will find the one with the dirty 

 cover will mould and the other will not. By washing the covers 

 clean with a strong solution of lye and by keeping the jars clean 

 we have had no trouble with mould. 



Mr. Suhr : Mr. Fowler said he heats the samples to 120 degrees 

 and then cools to 75. How do you cool the water? 



Mr. Fowler: I don't suppose it is really necessary to cool the 

 cream because the cream is weighed into the test bottle. But for 

 milk it would be absolutely necessary to cool it because when you 

 read you increase the volume and in order to get a correct sample 

 you will have to cool it, However, I find I get the best results and 

 a clearer reading by cooling the cream. 



