CAEE OF MILK OX THE FARM 



345' 



IG 



15 



14 



13 



\Z 



II 



10 



3 



6 



7 



6 



5 



a 



case, the jars should be set in 

 warm water until the contents 

 have reached one hundred de- 

 grees to one hundred and ten 

 degrees F., when the cream will 

 be soft and can be easily re- 

 moved. 



Weighing the charge. — After 

 the sample has become homo- 

 geneous throughout, the charge 

 is quickly weighed into the test 

 bottle. The Aveight of the charge 

 depends upon the style of bottle 

 used, but the nine-gram bottle 

 is reconunended. A pipette is 

 useful in conveying the cream 

 to the test bottle, as the flow can 

 be easily controlled and checked 

 on the drop Avhen the pointer of 

 the balance indicates that the cor- 

 rect quantity has been run in. 

 This weight must be exact, and 

 some experience is necessary be- 

 fore the charges can be quickly 

 and accurately weighed. 



Completing the test. — Instead 

 of adding a measured quantity 

 of sulphuric acid to the cream 

 in the test bottle, as is done with 

 milk, the best way is to add the 

 acid until the mixture assumes 

 the color of coffee to which cream 

 has been added.^ The quantity 

 of acid required to produce this 

 color varies with the percentag'' 

 of fat in the cream. If the cream 

 and acid, when mixed, are about 

 seventy degrees F., about one- 

 quarter or one-half of the regu- 

 lar quantity (four to eight cubic 

 centimeters) of acid (specific 

 gravity 1.82 to 1.83), depending 



^O. F. Hunziker and TT C. Mills, Testing Fk?. 175.— Method of reading fat col- 

 Cream for Butter Fat. Indiana Agricultural umn in cream test bottle. Read 

 Experiment Station Bui. 145, June, 1910. from d to c, not to a or 6. 



— d 



