CHAPTER IV. 

 CREAM TESTING. 



85. Cream may be tested by the Babcock test in the 

 same manner as milk, and the results obtained are accu- 

 rate when the necessary care has been taken in sampling 

 the cream and in measuring the fat. The composition of 

 cream varies greatly according to the process of cream- 

 ing, temperature of milk during the creaming, quality 



FIG. so. 

 Students testing dairy products. 



and composition of the milk to be creamed, etc. The 

 cream usually met with in creameries or on the market 

 (outside of large cities) will contain from 15 to 50 per 

 cent., or on the average 35 per cent, of fat. 1 If 18 grams 



iFor average quality of cream furnished at five Connecticut cream- 

 eries see (202). 



