Cream Testing. 



81 



The cream scale shown in fig. 34 permits the weighing 

 of six samples of cream on each pan with only one tar- 



ing of the bottles, which 

 greatly facilitates the 

 work of testing the 

 cream. 



The operator should be 

 careful in weighing the 



FIG. 34. Scales used for weighing Cream not to Spill it On 

 cream, cheese, etc., In the Babcock ,, , . -. /, ,, 



test. the outside 01 the test 



bottle. If less than 18 grams of cream has been weighed 



into the bottle, sufficient water is added to the bottle 



to make the total volume about 18 cc. The usual quan- 



tity of acid (17.5 cc.) is then added, and the test com- 



pleted in the ordinary 



manner. The reading of 



the amount of fat in the 



neck of the test bottle 



will not show the correct 



per cent, of fat in the 



cream unless exactly 18 



grams are weighed out. 



If less than this weight 



was taken the per cent, 



oi rat in the cream tested 



is obtained by multiplying the reading by 18, and di- 



viding the product by the weight cf cream taken. 



EXAMPLE: Weight of cream tested, 5.2 grams; reading of col- 

 umn of fat ^O.S, 2 )9.7, average 9.75; per cent, of fat in the cream 



FIG. 35. Torsion balance used for 

 weighing cream, butter, cheese, etc., 

 in the Babcock test. Sensitive to .01 



9.75X18 

 * 5.2 



=33.75. 



