114 



Testing Milk and Its Products. 



ing cream in the manufacture of sour-cream butter; and 

 the other, for determining the approximate acidity of 

 different lots of apparently sweet milk or cream. 



133. Determination of acidity in sour cream. The 



method is equally applicable for the determination of the 

 acidity of sour cream, sour milk and butter- milk, but is 

 most frequently employed in testing the acidity of ripen- 

 ing cream, to examine whether or not the ripening pro- 



Pi 



I i ndet 



FIG. 41. Apparatus used for determining the acidity of cream or milk. 



cess has reached the proper stage for churning the cream. 

 The apparatus used (see Fig. 41) is as follows: 



1 Babcock 17.6 cc. pipette. 



1 white cup. 



100 cc. graduated cylinders; it is well to provide two 

 or three of these, although only one is strictly necessary. 



