TESTING 253 



removed. If only one tub or other package is to be 

 examined and an especially accurate test is desired, jt is 

 advisable to take two or three plugs at least, extending 

 from one side of the package at the top diagonally to the 

 opposite side at the bottom. 



The sample should be put in a glass bottle with a 

 ground glass stopper. This must be closely observed in 

 order to prevent evaporation of moisture. It is essential 

 that the bottle should have a large opening to permit easy 

 stirring of the butter when it is being prepared for testing. 

 It is also important that the shoulder of the bottle is not 

 so deep that the butter may collect under it in the pre- 

 paratory process. 



228. Testing butter. The following are the steps in 

 testing butter for fat: 



1. Prepare the sample by holding the jar in a pail of 

 water at a temperature of 110 to 120 F. until the butter 

 is the consistency of thick cream. During this time 

 the sample should be agitated. A hardwood spatula 

 is a convenient tool for this purpose. The stirring should 

 be sufficient to make a uniform mass of the butter, and 

 when a portion is taken for the test it will be representative 

 of the sample. If care has been exercised in warming the 

 sample, so that it is not too soft, it will not be necessary 

 to cool it during the latter part of the agitation. Time 

 may be saved if the operator is watchful and does not 

 permit the fat to become too soft. 



2. Weigh the proper amount of butter from this pre- 

 pared sample on sensitive scales in a special butter or 

 cream test-bottle. If a cream bottle is used, 4.5 grams of 

 butter should be taken. It is advisable to warm the 

 neck of the test-bottle with dry heat so that the butter 

 will slide into the bottle. 



