394 MANUAL OF MILK PRODUCTS 



sold to the creamery, the dairyman is in a position to check the 

 accuracy of the creamery's tests. 



In either case the directions given under the chapter on 

 " Cream Testing" should be closely followed. 



Since, on the average dairy farm, sensitive cream scales are 

 usually lacking, and since there is no particular need of maxi- 

 mum accuracy, the cream may be measured into the test bottle 

 with a 9 cubic centimeter pipette, instead of being weighed. 

 In this case the pipette should be rinsed out twice with warm 

 water and the rinsings transferred to the test bottle ; otherwise 

 the test will be too low. 



If the cream is measured into the test bottles, care -should be 

 taken that the cream, when measured, is not permeated with 

 foam. Cream from the centrifugal separator should not be 

 measured into the test bottle immediately after separation. 

 Freshly separated cream contains considerable foam. If the 

 measuring is deferred for at least thirty minutes after separa- 

 tion, the air thus incorporated can escape and a reasonably 

 accurate test may then be obtained by first stirring the cream 

 thoroughly before sampling. 



It should be understood, however, that cream tests made by 

 measuring the cream into the test bottles are only approximate 

 and are not entirely comparable with the more accurate way 



of weighing the cream which is practiced in the creamery. 



\ 



METHOD OF SELLING MILK (Truman) 



Truman 1 answers the question as to whether a farmer should 

 sell his milk or make butter on the farm, as follows : 



That question can best be answered by a comparison of the 

 amount received for 1000 Ib. of milk by each method. 



One thousand Ib. of milk equals 465 quarts. At 3J cents a 

 quart, its value is $16.27. The value of the same amount of 



1 Storrs Bui. 65. 



