Testing Cream for Acidity 41 



the cream. Examples. If 2.1 c.c. of neutralizer are 

 used the acidity is .21 per cent ( 2 %oo of 1%) if 6.4 c.c. 

 are used the acidity is .64 per cent ( 6 %oo of !%)> etc - 

 If all the neutralizer in the burette were used before 

 the cream turned pink, it would show that the cream 

 contained 1% of acid (much too sour for making good 

 butter). 



When the acidity of the cream is .5 per cent (one- 

 half of one per cent) it is ready to churn. From .5 to 

 .7 per cent (one-half to seven-tenths per cent) is safe 

 for churning, but .8 per cent is the danger mark. Cream 

 should never be that sour to make good butter. 



