FAT IN CREAM. 



137 



sion of drops has ceased allow three more drops to run. Add 

 10-5 c.c. of water and proceed as in analysing milk. 



Calculate the results from Table XXIV., using column 3 for 

 undiluted cream and column 2 for diluted cream. This table 

 should be checked by gravimetric analysis whenever a new 

 pipette is used. 



TABLE XXIV. FOR ESTIMATING FAT IN CREAM. 



Testing of Sour Milk. Weigh in a small beaker about 

 15 grammes of the sample which has been previously mixed well 

 by whisking with a brush formed of fine wires ; pour as much 

 as possible into a test bottle and re-weigh the beaker ; the differ- 

 ence will give the weight of the milk taken ; add sufficient water 

 to make up to 15-25 grammes and proceed as in analysing milk. 



Calculate as follows : Multiply the reading by 15-25 and 

 divide by the weight taken ; the result will be the percentage 

 of fat in the sour milk. 



Testing of Clotted Cream, Cheese, and Butter, Weigh 

 the bottle and transfer to it about 1 to 1-5 gramme of butter, 

 2 grammes of clotted cream or 3 grammes of cheese, and weigh 

 again. Butter should be melted in a closed vessel at a tempera- 

 ture of 40 C. (104 F.), and, after shaking, about 1J c.c. sucked 

 up in a tube \vhich just will enter the neck of the bottle ; the 

 butter should be blown in as completely as possible. Clotted 

 cream should be mixed well and sucked up in a tube in the same 

 way as butter, and either blown or pushed in with a wire. Cheese 



