166 CREAMERY BUTTER MAKING 



TESTING CREAM. 



Frequency of Testing. Where the cream. is delivered 

 to the creamery in good condition, composite samples may 

 be taken in the same manner as with milk. Usually, how- 

 ever, where a great deal of hand separator cream is 

 handled, some of it is delivered in too bad condition for 

 composite sampling. In this case it becomes necessary to 

 test the cream as often as it is delivered. 



At present in many of the larger and in some of the 

 smaller creameries, a test is made of each delivery of 

 cream. This practice insures the most satisfactory tests, 

 but requires more work than where composite samples 

 are taken. On this account a great deal of cream is still 

 tested by the latter method. 



Where composite samples are made, these are preferably 

 tested once a week and should never be tested less than 

 twice a month. See chapter on "Composite Sampling." 



Necessity of Weighing Cream. Accurate tests of 

 cream can not be secured by measuring the sample into 

 the bottle as is done in the case of milk. * The reason for 

 this is that the weight of cream varies with its richness. 

 The richer the cream the less it weighs per unit volume. 

 This is illustrated in the following table by Farrington 

 and Woll: 



