Cream Testing. 87 



stead of 140 (see 41). Pending a similar investiga- 

 tion as that referred to above, for a temperature of 

 140, it is well to read cream tests to the bottom of the 

 meniscus (at c, fig. 36) at this temperature, rather than 

 to 5 or d, as it is believed that more correct results will 

 be obtained by this method of reading. 



1. Give three reasons for weighing cream for testing. 



2. How does the richness of the cream influence its weight? 



3. What will be the weight of one gallon of cream testing 

 10, 30, or 50% fat? 



4. Describe at least three forms of cream test bottles. 



5. What is the use of a bulb in the cream bottle. 



6. Between what points should the cream fat column be read? 



7. If cream was erroneously weighed into a test bottle as 9.3 

 gr. instead of 10 gr., what error would this cause on a sample 

 testing 33% fat? 



8. Mention a few important points in the construction of a 

 cream test bottle. 



9. If 12.5 gr. cream give a reading of 18.5, what is the cor- 

 rect test of the sample? 



10. If 7.2 gr. of cream give a reading of 6.4, what is the cor- 

 rect test of the sample? 



11. If the fat in a cream test is read as 28% at a temperature 

 of 180 P., what is the correct test? 



12. If at the end of a full day's run 4,280 Ibs. of milk had 

 been received, testing 3.95 per cent., and 535 Ibs. of cream test- 

 ing 34.5 per cent, fat; how much fat (a) in the whole milk; 

 (b) in the cream; (c) in the skim milk? (d) what would be 

 the test of the skim milk, (e) how many pounds of skim milk 

 would there be; and (f) what would be the per cent, of cream 

 from the milk? 



