30 



CREAMERY BUTTER MAKING 



a reading, because of the expanded condition of the fat, 

 while too low a temperature gives an uncertain reading. 



Fig. 12. Miik bot- 

 Fig. 11. Waste a^id jar. tie tester. 



Precautions in Making a Test. I. Be sure you have 

 a fair sample. 



2. The temperature of the milk should be about 60 

 or 70 degrees. 



3. Always mix twice after acid has been added. 



4. Be sure your tester runs at the right speed. 



