304 DAIRYING. 



vvash the granules in water, temperature 50° to 55°, and 

 salt as above. 



Butter from Separator Crea?fi. — Cool the cream from sep- 

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

 58% 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 \(i% 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 ALKALIXl] TABLIOT TE.n OF ACIDITY IN 

 MILK OK CRKAM.* 



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



This test is now extensively used by persons interested in 

 either one or all of the dairy products: milk, cream, butter, and 

 cheese. It shows the extent to which acidity has developed in 

 a given sample and gives this information quickly. Briefly 

 staled, it may be used for the following purposes: 



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

 lots which are ap})arently sweet, but loo nearly sour for pasteur- 

 izing, for retailing, or for making the best butler 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 condition at a given 

 time and ready for churning. 



Rapid Method of Testing Many Lots of Milk. — In addi ion to 

 the tablets, the only apparatus necessary for testing the acidity 

 of either milk or cream is a common white teacup, £P 4, 6, or 8 

 oz. bottle, and a No. 10 brass cartridge shell or similar measure. 

 The testing solution is prepared by dissolving one tablet in one 

 ounce of water. This is the standard solution. Four ounces of 



* For a more detailed discussion of the alkaline tablet test, see Far- 

 rinston-WolI, Testing Milk and its Products, 22I EJ., pp. IJ4-131. 



