TESTING MILK AND CREAM. 



169 



capacity of the neck for the reason that a much higher percent- 

 age necessitates an increase in diameter which impairs the accu- 

 racy in reading and again, nearly all cream shipped to the 

 creameries is raised by the cold deep setting process and seldom 

 contains more than twenty per cent, of fat. If one wishes to 

 test separator cream that is very rich, 9 cubic centimeters or 9 

 grams of the cream can be taken instead of 18, 9 cubic centi- 

 meters of water added and the usual amount of acid. The per 

 cent, of fat obtained in that case of course should be multiplied 

 by two, to give a correct reading. 



COMPARISON OF RESULTS OBTAINED BY OLD AND NEW 

 METHODS. 



Below are given, in tabular form, a few of the many results 

 obtained on milk and cream in comparing the old method with 

 the one whirling method. 



Milk. 



Milk. 



MILK. 



Cream. 





a> . 

 ■H o 



as 



h 6 



r" 



> c 



> 





13 



a? 



■m aj 



'-d 

 a> . 



.E 



•a 



a> 



5l aJ 

 .s a) 



> a 

 >■ O 



•H O 



5.3 

 5.6 

 6.0 

 4.9 

 4.9 

 5.2 

 4.6 

 5.0 



5.3 

 5.6 

 3.0 

 4.9 

 5.0 

 5.2 

 4.6 

 5.1 



5.2 

 5.3 

 4.7 



5.0 

 5.S 

 5.0 

 4.9 

 4.9 



% 



5.3 

 5.4 

 4.S 

 4.9 

 5.8 

 5.0 

 4.9 

 5.0 



3.8 

 4.1 

 5.2 

 5.1 

 5.3 

 5.0 

 5.0 

 5.7 



% 

 3.7 



4.2 



5.0 



5.2 



5.1 



5.0 



5.2 



5.8 



% 

 18J 



181 



18| 



181 



231 



23J 



17 



19J 



183 



18| 

 18| 

 18J 

 233 



17| 

 19 



METHOD FOR CREAM. 



The method employed for cream is as follows: 

 Measure 18 cubic centimeters or weigh 18 grams of the thor- 

 oughly mixed cream, carrying not more than 25 per cent, of 

 fat, into the bottle. Heat it to about 70 F. if not already at that 

 temperature, then fill the bottle up nearly to the base of the 

 neck (point A, fig. 2) with sulphuric acid, specific gravity 1.82. 

 The acid can be handled in a sharp-nosed pitcher or run in 



12 



