CHAPTER IV. 

 CREAM TESTING. 



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

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

 curate when the necessary care has been taken in sam- 

 pling the cream and measuring the fat. The composi- 

 tion of cream varies greatly according to the process of 

 creaming, the temperature of the milk during the cream- 

 ing, the quality and the composition of the milk, etc. 

 The cream met with in separator creameries will con- 

 tain from 25 to 40 per cent, of fat, or on the average 

 about 35 per cent. Cream from hand separators may 

 be as rich as this, but it often contains only 20 per cent. 



FIG. 31. 

 Students testing dairy products 



