ON BUTTERMAKING 53 



should then be well shaken to insure a uniform 

 mixing of the sample. The bottle is then placed in 

 cold water to solidify, but while cooling the butter 

 should be stirred continuously. As soon as the 

 butter has become fairly solid or plastic, the sample 

 for testing can be secured. If in melting the butter 

 becomes oily, great care must be used to reincorpo- 

 rate the water evenly during the cooling. 



Describe and give directions for testing butter with 

 the Cornell moisture test. 



This is a simple, accurate, and durable test re- 

 cently prepared by Mr. H. E. Ross of the dairy 

 department of New York state college of agricul- 

 ture. 



The test resembles the Irish test, but has several 

 important improvements. 



A lo-gram sample of butter is secured in the 

 usual way, and is placed in a special cast aluminum 

 cup. The cup is then held over a flame with special 

 forceps or placed on any heated surface. 



The important features of the test are the use of 

 the special cup and the use of a thin sheet of as- 

 bestos between the flame or heated surface and the 

 cup. The asbestos prevents all sputtering of the 

 heating butter and eliminates to a great extent 

 the danger of charring. 



The sample is heated till all moisture is driven 

 off. This usually takes about 25 minutes, and is 

 indicated by the casein losing its snow-white color 

 and becoming brown. The sample is then cooled 

 and reweighed with a special scale upon which the 

 percentage moisture can be read directly and accu- 

 rately. 



