84 Testing Milk and Its Products. 



The liquid beneath the fat in a completed test of 

 cream is sometimes milky, and the fat appears white 

 and cloudy, making an exact reading difficult. Such 

 defects can usually be overcome by placing the test bot- 

 tles in hot water for about 10 minutes previous to the 

 whirling, or by allowing the fat to crystallize (which is 

 done by cooling the bottles in cold water after the last 

 whirling) and remelting it by placing the bottles in hot 

 water. 



96. The error due to the expansion of the fat in case 

 of excessively hot turbine testers having no openings in 

 the cover as mentioned on p. 36, is especially noticeable 

 in cream testing, where it may amount to one per cent, 

 or more. In order to obtain correct results with such 

 testers, the hot cream test bottles must be placed in 

 water at about 140 F. for ten minutes before the results 

 are read off. 



