52 QUESTIONS AND ANSWERS 



age of fat is determined by the difference between 

 weight of butter and weight of fat. 



2. By Babcock test. 



Weigh 4 grams of butter into a cream bottle, add- 

 ing enough water to make 18 grams in the bottle. 

 Add 18 grams of sulphuric acid, and after thorough 

 mixing, whirl in the centrifuge for five minutes. 

 Add hot water at 200 F. to raise the fat into the 

 graduated part of the neck. Whirl again for two 

 minutes, then multiply the reading on the bottle 

 by 4-S- 



How is the moisture content of butter determined? 



1. By chemical analysis. 



2. By practical moisture tests. 



What are the names of the more commonly used 

 moisture tests? 



1. Cornell test. 



2. Mitchell-Walker. 



3. Irish. 



4. Gray's. 



5. Farrington. 



How should a representative sample of butter be 

 secured and prepared for making a moisture, 

 salt, or fat test? 



From the mass of butter to be tested take several 

 samples from various parts. These samples, when 

 added together, should make about 6 ounces. 

 These are placed in a wide-mouth sample bottle or 

 fruit jar and placed in hot water until the butter 

 melts to the consistency of thin cream. While 

 melting, the butter should be thoroughly stirred 

 with a table knife or similar instrument. The bottle 



