Cream Testing. 81 



equally between three milk test bottles, and two-thirds 

 of a pipetteful of water is added to each bottle. If the 

 cream contains less than 20 per cent, of fat, it will only 

 be necessary to use two milk test bottles, dividing the 

 pipetteful between these, and adding one-half of a pipette- 

 ful of water to each bottle. 



By using cream test bottles (89), more accurate tests 

 may be obtained in case of cream containing as much as 

 25 per cent, of fat, by dividing one pipetteful between 

 two bottles, rinsing half a pipette of water into each one, 

 than by adding all the cream to one bottle without rins- 

 ing the pipette, for reasons apparent from what has been 

 said in the preceding. 



93. Use of a 5 cc. pipette. When the cream is in good 

 condition for sampling, satisfactory results can be ob- 

 tained by the use of a 5 cc. pipette, provided great care 

 is taken in mixing the cream before sampling; 5 cc. of 

 cream are measured into a milk test bottle, and two 

 pipettefuls of water are added. In this way all the cream 

 in the pipette is easily rinsed into the test bottle. The 

 readings multiplied by ^ =3.6 wil1 g ive the per cent, of 

 fat in the cream. If the specific gravity of the cream 

 tested varies appreciably from 1, corrections should be 

 made accordingly; e. g., if the specific gravity is 1.02; 

 the factor should read 505 =3. 53; if .95, ^=3.79, etc. 



94. Weighing the cream. For the reasons already given 

 it is always to be preferred to weigh the cream in the test 

 bottles when accurate tests are required. When a small, 

 delicate balance is used, this can be done quite rapidly. 

 Either of the scales shown in the accompanying illustra- 

 tion (fig. 33), will be found useful and sufficiently accu- 



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