310 CREAMERY BUTTER MAKING 



Since sour cream containing less than 30% fat can not 

 be satisfactorily pasteurized and since rich cream has the 

 further advantages mentioned on page 237, the richness 

 of cream may well be considered in grading. 



The basis for grading cream must necessarily vary 

 under different conditions. 



A Rapid Acid Test for Cream. Such a test is de- 

 scribed on page 81, and can be used for milk as well 

 as for cream. If a higher standard of acidity is to be 

 fixed than the one employed on page 81, the only change 

 necessary is to make the solution stronger. 



For tests employed in general grading of milk and 

 cream, see Chapter XXII. 



