IO2 MODERN METHODS OF TESTING MILK 



water, continuing to shake the bottle vigorously until 

 the butter hardens. 



Another method is to place the jar containing the 

 butter in water at 100 to 110 F., leaving it only until 

 the butter just begins to melt. With a long knife or 

 spoon mix the melted and unmelted portions as com- 

 pletely as possible. Then replace the jar in the warm 

 water until melting begins again, remove from the 

 water and stir thoroughly as before. The process of 

 softening and mixing is repeated until the sample con- 

 tains no lumps and the consistency of the mass is about 

 like that of thick cream. The jar is then placed in 

 cold water and the sample vigorously stirred while the 

 butter is hardening. Care must be taken to keep the 

 butter scraped off the sides of the jar where it begins 

 to harden more quickly than toward the center. When 

 the sample has cooled to a consistency about like that 

 of ordinary butter, the stirring is discontinued. The 

 jar is then kept closed except when removing a sample 

 for weighing. 



MODIFIED BABCOCK TEST FOR BUTTER 



For strictly accurate results gravimetric methods 

 must be used. Where only approximate correctness 

 is desired, some modification of .the Babcock test will 

 answer. 



On a cream-scale place a bottle of the kind shown 

 in Fig. 35 or one of similar construction. After bal- 

 ancing the bottle, take small pieces of butter on the 

 point of a knife from different parts of the sample in 

 the jar, prepared as described in the previous section, 

 and place them in the funnel-shaped tube of the bottle 



