166 



Testing Milk and Its Products. 



contained from .072 to .170 Ibs. of butter fat, or on the 

 average .13 Ibs., and the number of spaces required to 

 make one pound of butter varied from 5.01 to 11.72. It 

 is also claimed that in the winter season when the cream 

 is gathered at long intervals, like once a week, it is 

 necessary for the buyer to accept the seller's statement 

 of the record of the number of cream spaces which he 



FIG. 55. The oil-test churn. 



furnishes, since the cream cannot be left in the creaming 

 cans for so long a time. These objections to the space 

 system apply only to the method of paying for the cream, 

 and not to the manner in which the cream is obtained. 



203. The oil-test churn. As stated in the introduction, 

 the oil-test churn (fig. 55) has been used quite extensively 

 among gathered-creain factories; this system is based on 



