54 DAIRY CHEMISTRY 



Prior to the introduction of the Babcock test, 

 other methods were employed for testing the value 

 of cream for butter-making purposes. The oil test 

 churn was one of the methods most extensively used. 

 In operating the test the number of cubic inches of 

 the cream sample was determined by measuring the 

 cream in a cream pail. The cream was thoroughly 

 mixed by stirring and a measured quantity placed in 

 a tube which was corked. The tube with others 

 was then placed in a specially devised churn and the 



cream churned into 

 butter, which was 

 separated from the 

 curd by melting and 

 special manipula- 

 tion. The amount 

 of butter obtained 

 in the tube was 

 measured by a rule, 



and the butter yield of the cream was thus deter- 

 mined. This method of testing cream, however, has 

 been entirely superseded by the Babcock test, the 

 cream now being measured directly into the test 

 bottles. 



In the testing of cream, it is advisable, unless the 

 operator has developed a high degree of skill, to 

 make duplicate tests and then take an average. 



58. Methods of Creaming. There are three 

 methods employed in the creaming of milk, the 

 gravity process, cold deep setting, and the cream 



