84 Testing Milk and Its Products. 



A table of correction for testing such cream by meas- 

 uring the samples has been prepared by Prof. Eckles, 

 formerly of Iowa experiment station. 1 



Approximately correct results may be obtained in 

 testing thin cream by using an 18 cc. measuring pipette ; 

 to avoid the expense and trouble of using two different 

 pipettes, one for milk and one for cream, a pipette with 

 two marks on the stem, at 17.6 cc. and 18 cc., has been 

 placed on the market, the former mark being used when 

 milk is tested, and the latter for cream. It should be 

 borne in mind, however, that such pipettes can only be 

 used in the case of sweet cream of average richness, 

 and will then give only approximately correct results 



93. Use of milk test bottles. Cream may be tested 

 by emptying a 17.6 cc. pipetteful into two or more milk 

 test bottles, dividing the sample about equally between 

 4he bottles and filling the pipette with water once or 

 twice, which is then in turn divided about equally be- 

 tween the test bottles; the per cent, of fat in the 

 cream is found by adding the readings obtained in 

 each of the bottles. The cream and the water must be 

 mixed before the acid is added. 



1 Press bull, dated August, 1901. Some creameries heat the samples 

 of cream in a water bath to about 140 F. before the test samples are 

 measured out by means of a 17.6 cc. pipette. This increases the fluidity 

 of the cream and causes less to adhere to the pipette. The Vermont ex- 

 periment station (report 16. pp. 191-6) found in examining: this method 

 that it did not yield satisfactory results in the case of cream of dif- 

 ferent richness and recommends that crcnm be weighed when accurate 

 tests are desired. 



Professor Spillman (Bull. 32 of Washington experiment station) rec- 

 ommends the use of a 17.6 cc. pipette for testing cream, the results 

 obtained being corrected by a certain per cent., as shown in a table 

 given in the bulletin. The table is based on the figures given on p. 77 

 of this book, and is therefore only applicable to fresh separator cream. 



