630 TESTING BUTTER 



ing a dilution of 1 in 5, and requiring the multiplication of the 

 reading by five. This appears to be the most practicable method 

 of cream testing with the Gerber test. 



Richmond 1 recommends the use of a 3 cc. pipette for measuring 

 the cream and the subsequent addition of 8.2 cc. water, and the 

 reading to be interpreted into per cent by the use of a calculated 

 table; claiming accurate results for cream testing not over 32 per 

 cent fat. For richer cream he advises a dilution of equal parts, by 

 weight, of cream and water and then proceeding as with cream test- 

 ing not over 32 per cent fat. 



Either of the above two methods for cream testing is obviously 

 rather unsuited for use in creameries that purchase their butterfat 

 in the form of cream. The first is undeniably inaccurate and the 

 second, while somewhat more accurate, is too complicated for prac- 

 tical purposes under American conditions. 



BUTTER 

 Determination of Per Cent Moisture 



Preparation of Sample. Official. 2 "If large quantities of but- 

 ter are to be sampled, use a butter trier or sampler. Melt com- 

 pletely the portions thus drawn, 100-500 grams, in a closed vessel at 

 as low a temperature as possible. When softened, cool and, at the 

 same time, shake the mass violently until it is homogeneous and 

 solidified sufficiently to prevent the separation of the water and fat. 

 Then pour a portion into the vessel from which it is to be weighed. 

 The sample should completely or nearly fill the vessel and should 

 be kept in a cool place until analyzed. 



Moisture. Official. "Weigh 1.5 to 2.5 grams of the sample 

 into a flat-bottomed dish, having a surface of at least 20 sq. cm., dry 

 at the temperature of boiling water and weigh at hourly intervals 

 until the weight becomes constant. The use of clean, dry sand or 

 asbestos is admissible." 



For factory purposes the official method is obviously not well 

 adapted, largely because of its time-consuming element. It is nec- 

 essary to make moisture tests while the butter is still in the churn 

 and here quick work, consistent with reasonable accuracy, is indis- 

 pensable. Creameries whose motto is "Safety First" will also make 



1 Richmond, Dairy Chemistry, 1914. 



2 Journal of the Association of Official Agricultural Chemists, Vol. II, No. 

 3, Nov. 15, 1916. 



