74 MAINE AGRICULTURAL EXPERIMENT STATION. 



is completed and before the neck of the bottle gets cold, other- 

 wise some of the fat will adhere to its walls and be lost. 



This bottle is quite delicate in structure and therefore easily 

 broken, and should only be used by persons who have had con- 

 siderable experience in handling glassware. 



TESTING CREAM. 



Cream is a little more difficult to accurately test than milk. 

 The chief reason for this is that it contains a much higher per- 

 centage of butter fat, and an error in sampling or measuring out 

 the portion for the test makes a greater difference in the result. 

 It also has a greater consistency than milk and is more liable 

 to froth when given the mixing necessary to make it homoge- 

 neous. Cream that is frothing cannot be accurately measured 

 in a pipette, because the air bubbles occupy space that should be 

 filled with cream. 



The Original Method of Testing Cream. Sweet cream, such 

 as is ordinarily obtained from the cold deep setting process of 

 raising, can be tested without difficulty by practically the same 

 method as that which is given for milk on pages 66-69, the only 

 modifications necessary being in the bottles and pipettes used. 



Test Bottles. Two styles of test bottles adapted to this pur- 

 pose are in general use. One, a bottle designed at this Station 

 for testing both cream and milk, and described in Bulletin No. 

 3, Second Series (fig. 2, page 62) has a long, small neck with a 

 bulb and a scale reading from o to 25 per cent. The other is the 

 so-called Connecticut Station bottle, described in Bulletin 117 of 

 that Station. This bottle is similar to a milk bottle except that 

 it has a wide neck with a scale reading from o to 30 per cent. 



A new bottle, which the writer prefers for testing cream, was 

 described in Bulletin 31 of this Station. While this bottle can 

 be used in the same way as the other cream bottles, it is particu- 

 larly designed for use in the modified method. The bottle and 

 a way to use it are described on pages 78-79- 



Pipettes. The pipette used for cream is practically the same 

 as the one tised for milk, except that it is graduated to hold 18 

 instead of 17.6 cubic centimeters. A cubic centimeter pipette 

 is also very convenient in handling thick cream. 



