306 DAIRYING. 



the sourness of the cream is by the sense of smell and taste. A 

 tablet test shows exactly what per cent of acid each lot of cream 

 contains, so that the buttcr-niakcr is better able to manufacture a 

 uniform grade of Ijuttcr by always rijjcning his cream to the same 

 point before it is churned. Sweet cream contains about 0.15% 

 acid. Cream has reached the proper point for churnmg when it 

 contains about six-tenths per cent acid. As the souring of cream 

 is largely influenced by the temperature at which it is held, the 

 butter-maker is able to know from an acid test of the cream 

 whether it should be warmed or cooled in order to have it ready 

 for churning at a given time and just sour enough for making 

 butter of good flavor (see page 313). 



Cheese-makers are beginning to use this test as a substitute 

 for the hot-iron and other tests, because of the exactness with 

 which it shows the acidity of the milk, the whey, and the curd. 



DIRECTIONS FOR THE USE OF MAWS' TEST 



FOR ASCERTAINING THE ACIDITY OF 



CRE.VM. 



1. Stir the cream thoroughly; insert small end of pipette 

 in cream and draw until nearly full; then put the finger over 

 upper end of pipette and allow cream to escape slowly (by 

 admitting air) until mark on neck of pipette is reached. 

 Transfer to a tumbler, rinse the pipette three times with 

 lukewarm water, adding the rinsing water to the cream in 

 the tumbler. Now add to contents of the tumbler three 

 drops of the solution marked " Indicator" (phenolphtalein). 



2. Fill the burette up to the o mark with the solution 

 marked " Neutralizer" (alkali solution). 



3. While constantly stirring the cream with the glass rod, 

 allow the liquid to flow from the burette into the tumbler 

 until the entire contents of the tumbler shows a pink tinge. 

 Stop adding the solution from the burette the moment the 

 color is permanent. 



4. Read the level of the liquid remaining in the burette. 

 The reading shows the amount of acid present. 



The experience of those using the test indicates tha^ 

 where the acidity of the cream is right, to secure the bes' 

 results in yield cind flavor of butter, from 38 to 42 cc. of the 

 neutralizer vn.i be required for the test. It is a simple 



