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.— Milk bot- 

 tle tester. 



I . Be sure vou have 



Fig. 11. Burette method. 



Precautions in Making a Test 



a fair sample. 



2. The temperature of the milk should be about 6o 

 or yo degrees. 



3. Always mix twice after acid has been added. 



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



