CHAPTER XXI. 



HANDLING AND TESTING CREAM. 



The rapid introduction of hand separators among 

 creamery patrons during the past few years has con- 

 fronted many creamery operators with the problem of 

 how this cream should be handled to make the best quality 

 oi butter from it. The practice of receiving creani instead 

 of milk at the creamery is growing. Creameries which 

 only a few years since were running entirely on the whole 

 milk plan have now changed more or less to cream gather- 

 ing plants. Indeed many creameries that are now being 

 built operate entirely on the hand separator plan. 



Sampling. Where the cream is delivered to the cream- 

 ery in a sweet condition, composite samples may be taken 

 in the same manner as with milk. Usually, however, 

 where a great deal of hand separator cream is handled, 

 some of it is delivered too sour for composite sampling. 

 In this case it becomes necessary to test the cream as often 

 as it is delivered. 



Where cream of varying degrees of acidity is received, 

 the following method of sampling and weighin'g is recom- 

 mended : With a long-handled conical dipper thoroughly 

 mix the cream in the can and then pour into a small 

 glass tube enough of it for a duplicate test. Weigh the 

 cream in the cans in which it is delivered and subtract 

 from the gross weight the weight of the can which should 

 be marked upon it in plain figures. The cream is now 

 emptied into one or two receiving vats, one provided for 



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