162 AGRICULTURE. 



VI. The Babcock Test. 



1. The Need of a Test for Butter Fat. 



2. The Babcock Method. 



(1) TEST-BOTTLES. 



(2) PIPETTE. 



(3) ACID MEASURE. 



(4) CENTRIFUGAL MACHINE. 



(5) SAMPLING MILK. 



(6) MAKING THE TEST. 



(7) READING THE TEST. 



(8) TESTING SKIM-MILK AND BUTTERMILK, 



(9) TESTING CREAM. 



Weigh Out Cream for Testing. 



B.~ CREAM. 

 I. Separation of Cream. 



1. By Gravity. 



(1) SHALLOW PANS. 



(2) DEEP SETTING. 



(3) DILUTION. 



2. By Centrifugal Force. 

 II. Ripening Cream. 



C. BUTTER. 

 I. Coloring. 

 II. Kinds of Churns. 



III. Churning. 



1. Temperature. 



2. Other Factors Affecting Time of Churning 



3. When to Stop Churning. 



IV. Washing Butter. 

 V. Salting. 



VI. Working. 



VII. Composition of Butter. 

 VIII. Overrun. 

 IX. Packing and Marketing. 



Z>. REFERENCES. 



