GATHERED CREAM 165 



with the sampling tubes, a proportionate amount of cream 

 may be measured by putting into a graduated tube, with 

 a dipper, say one c.c. of cream for every pound of cream 

 furnished. 



SAMPUNG AND WEIGHING AT THE CREAMERY. 



There are several methods of weighing and sampling 

 in vogue at the present time. One is to sample and 

 weigh the cream in the cans in which it is delivered. In 

 this case the sample is taken with a dipper or sampling 

 tube after the cream has been thoroughly mixed with a 

 stirrer. The cream is then weighed and emptied directly 

 into the cream vat or into a receiving can. From the 

 latter it may be conducted into the cream vat by gravity 

 or by means of a pump. A better method of handling the 

 cream is to pour it from one can to another several times 

 before sampling. This insures better mixing than is pos- 

 sible with the stirrer alone. But even where the cream 

 is poured, the stirrer may be of value in supplementing 

 the mixing, especially in case the cream is lumpy. Weigh 

 the cream in the delivery can or the receiving can and 

 run it by gravity into the cream vat. 



In case composite samples are made, an aliquot portion 

 of cream must be taken by means of one of the sampling 

 tubes. And where the cream is not thoroughly mixed be- 

 fore sampling, the Scovell, McKay, or Michels sampler 

 is preferred. 



All cream samplers except the Michels must be rinsed 

 in hot water after each sampling. This is especially im- 

 portant when sampling heavy cream. 



Where the cream is weighed in the cans, the weight of 

 the empty can should be permanently marked upon it. 



