COMMERCIAL TESTING OF MILK AND CREAM 2$I 



by which is meant the consistency of the cream, espe- 

 cially with reference to the presence or absence of 

 lumps, complete evenness of consistency being required 

 for perfection of body. 



In composition, not less than 20 per cent, of fat 

 should be used as a basis for perfection and from the 

 perfect score of 40 is deducted one point for each 0.5 

 per cent, of fat below 20. Acidity and flavor are of 

 special importance in market cream. The acidity 

 should not be allowed to be above 0.2 per cent, for 

 perfect cream. 



Creamery cream is that which is intended for but- 

 ter-making. The same general procedure is employed 

 as in the case of milk that is to be used for butter- 

 making, which, adapted to cream, is as follows : 



1 i ) Score the cream directly for two qualities only, 

 (a) keeping-power and (b) flavor. For perfection 

 allow 50 points for each quality. 



(2) From the total amount (pounds) of fat con- 

 tained in the cream furnished by each patron deduct, 

 according to the results of scoring, a certain amount 

 of fat, which is found by multiplying the total amount 

 of fat in the cream by 0.25 per cent, and this result 

 by the number of points scored below 100. 



(3) Use the number of pounds of fat thus found as 

 a basis for making dividends. 



To illustrate, a patron furnishes 500 pounds of 

 cream, containing 20 per cent, of fat, which scores 90 

 in keeping-power and flavor. What deduction shall 

 be made from the fat for the score of 90? The amount 

 (500 pounds) of cream furnished contains 100 pounds 

 oi fat. This number (100) multiplied by 0.25 per 



