Testing Cream at Creameries. 



181 



find in the dairy of the patron the cans of perfectly 

 sweet cream, kept at a temperature of 40 to 50 F., 



and protected from dirt 

 and bad odors. Either sour 

 or frozen cream must be 

 rejected. The patron's 

 number should be painted 

 in some conspicuous place 

 near the cream cans in his 

 dairy house. The gatherer 

 hangs the scale on a hook 

 near the cream to be col- 

 lected; the scale should be 

 made so that the hand of 



FIG. D. uutnt ror cream testing 



by the Babcock test at gathered- the dial will Stand at Zero 

 cream factories. 



when the empty pail is 



hung on it. The cream is then poured at least twice 

 from one can to another in order to mix it thoroughly. 1 

 205. When properly mixed, the cream is poured into 

 the weighing pail and is weighed and sampled. The 

 authors give the following description of the cream 

 sampling tube used, and directions for sampling and 

 weighing the cream. 



"Sampling Tube. This tube is of stout brass, about ^ of an 

 inch thick, and a few inches longer than the weighing pail which 



1 The necessity of care in mixing the cream is shown by the follow- 

 ing illustration given by the authors referred to. 



Per cent of fat in cream which stood for 24 hours. 



Sample drawn 

 Surface. Bottom. with sampling tube. 



Not mixed 28.00 5.00 10.25 



Poured once .__ 23.75 22.00 22.50 



Poured twice 22.25 



