270 DAIRYING. 



wash the granules in water, temperature 50"" to 55°, and 

 salt as above. 



Butter fro?n Separator Cream. — Cool the cream from sep- 

 arator to 66' to 68°, add lactive ferment, and churn at 55"^ to 

 SS'', according to the percentage of butter-fat in the cream. 

 The cream should be cooled after ripening so that the 

 temperature of the cream will register not over 55°. This 

 cooling requires time and patience, but will be rewarded 

 with solid granules. Wash in water at 50" to 52°. Salt, 

 I oz. to I lb. of butter. 



Good butter should not contain more than 16% of water 

 (and may contain as little as 8^) when properly worked. 

 It is sufficiently worked when it presents a delicate elastic- 

 ity to the touch, and when broken should show a perfect 

 uniformity of grain and color. 



THE ALKALINE TABLET TEST OF ACIDITY IN 

 MILK OH CREAM.* 



By Prof. E. H. Farrington, of Wisconsin Dairy School. 



Since this test was first described by the author, a 

 number of changes have been made in the way of 

 using it. 



Reliable results are now obtained with less and simpler 

 apparatus than when the test was originally published. 

 At the present time it is used for two purposes. 



First. — For testing the acidity of milk. To detect those 

 lots which are apparently sweet, but too nearly sour for 

 pasteurizing, for retailing, or for making the best butter 

 or cheese. 



Second. — For testing the acidity of each lot of cream dur- 

 ing its ripening, to trace the progress of its souring, and to 

 show whether the fermentations should be hastened or 

 checked in order to have the cream in a certain acid condi- 

 tion at a given time and ready for churning. 



In addition to the tablets, the only apparatus necessary 

 for testing the acidity of either milk or cream is a common 

 white teacup, a 4, 6 or 8 oz. bottle, and a No. 10 brass car- 

 tridge-shell or similar measure. The testing solutio n is 



* For a more detailed discussion of the alkaline tablet test, see Farring' 

 ton-lVoll, " Testing Milk and its Products," Sixth Ed., pp. 109-iao. 



