PER CENT OF FAT IN BUTTER 



109 



" Sampling from a Tub. Draw one or two triers from the 

 full depth of the tub and drop the entire plug of butter into the 

 glass-stoppered bottle. 



" Preparing the Sample for Testing. Place the glass-stoppered 

 bottle containing the sample in warm water, shaking vigorously 

 every few seconds until it is thoroughly mixed and is about the 

 consistency of heavy cream, when it is ready to be weighed into 

 test bottle. CAUTION. Be careful not to get 

 the sample too warm nor in too liquid a condi- 

 tion. If this happens place it in cold water, 

 shaking very frequently, until the sample takes 

 on the desired consistency. Samples should not 

 pour freely, but like thick cream or paste. Little 

 heating and thorough shaking is the rule for suc- 

 cess in preparing the sample. 



" Weighing the Sample. Balance the bottle 

 on the scales and weigh out a g-gram sample by 

 the method used in weighing cream samples. 

 (Scales as sensitive as moisture-test scales 

 should be used.) 



" Adding Acid. First add about 9 c.c. of 

 water then 17.5 c.c. of sulphuric acid. CAUTION. 

 Add the acid slowly and in small portions, 

 shaking after adding each portion to avoid 

 foaming. High-salt samples are most likely to 

 foam. If foaming occurs, vigorous shaking will 

 often prevent the loss of the sample. After the 

 sample is thoroughly mixed with the acid and is 

 dark brown in color, add warm water, filling the 

 test bottle up to the base of the neck. 



" Whirling. Place the test bottles in the 

 tester and whirl for ten minutes; stop, fill with 

 water to bring the fat up in the graduated neck, 

 and whirl again for five minutes. 



" Reading. Set the test bottle in water at 

 140 F., covering the fat in the neck, and 

 allow it to stand for at least five minutes; then read. In read- 



FIG. 27. Illinois 

 9 inch, 9 gram, 

 90 per cent 

 butter test 

 bottle. 



