SAMPUNG MII.K AND CREAM 133 



Churned cream cannot be sampled. Its fat content may be 

 calculated by testing the buttermilk and estimating the amount 

 of butter. 



In order to guard against serious shortages of butterfat 

 and to protect the creamery against paying for butterfat 

 which it never received, all cream route cream and all cream 

 station cream must be sampled and tested again at the cream- 

 ery. A composite sample must therefore be taken at the 

 creamery from the cream of the delivery of each route and of 

 each station. This may be done by taking, with a cream thief 

 or dipper, a small portion of cream of each can of the same 

 route or the same station into a pint glass jar, bearing the 

 number of the respective route or station. Or all the cans 

 from the sam,e route or station may first be emptied into the 

 weigh can or vat and a sample taken from the mixed cream 

 after it is thoroughly stirred. The former method has been 

 found by experience to yield more accurate samples because 

 of the difficulty of thorough mixing of different lots of cream 

 of varying richness. 



These composite samples should be tested as promptly as 

 possible and the pounds of butterfat calculated. If the amount 

 of butterfat determined from the composite samples does not 

 agree with the amount of butterfat of the route or station 

 men's individual samples of the farmers' cream, the hauler or 

 station man should be promptly notified of the delinquency, 

 in an effort to avoid recurrence of similar shortages in future 

 shipments. 



Sampling Frozen Cream. The sampling of cream that ar- 

 rives at the creamery in partly or wholly frozen condition as 

 is the case with a good deal of the cream during severe winter 

 weather, is a problem which frequently causes much difficulty. 

 When freezing, the watery portions of the cream usually freeze 

 first. In the case of partly frozen cream, therefore, the frozen 

 portion is poorer in butterfat than the remaining liquid. When 

 this cream is sampled without thawing up the icy portions, 

 the sample is prone to largely contain the liquid part of the 

 cream. This inavoidably causes the tests of such samples to 

 show a higher per cent of butterfat than the mixed cream 



