84 AGRICULTURAL EXPERIMENT STATION. [Jan. 



Creamery Record, 1891. — Analyses of Cream of Butter, 



MetJiod of Milk Analysis. 



Total Solids. — Evaporate a known quantity of milk 

 (approximately 5 grams) in a weighed porcelain dish, con- 

 taining 15 to 20 grams of pure, dry sand, on the water bath 

 until apparently dry, then transfer to the air bath and dry 

 at 100° to 105° C. to a constant weight, weighing at intervals 

 of about an hour. In case of cream, use 2.5 to 3 grams for 

 evaporation. 



Fat. — Pulverize the sand containing the solids without 

 removing from the dish, subsequently transfer to a filter, 

 and exhaust with anhydrous, alcohol-free ether. Dry the 

 fat obtained on the evaporation of the ether in an air bath at 

 100° to 105° C. to a constant weight. 



A^sh. — A weighed quantity of milk is evaporated to dry- 

 ness with a few drops of nitric acid, and burned in a muffle 

 at a low red heat until free from carbon. 



Methods of Butter Analysis. 



( 1 ) Moisture. — Two and five-tenths to 3 grams are dried 

 at 100° C. in an air bath. 



(2) Salt. — Six to 7 grams of the butter are washed into a 

 separatory funnel with hot water, and are well shaken, and 



