MAINE AGRICULTURAL EXPERIMENT STATION. 



^ 



The modified method of cream testing. 

 ~? The test bottle. (Fig. 8.) This is similar 



to the regular milk bottle, except that the 

 base portion is made of such size as to avoid 

 using an acid measure. The base is made 

 to hold 38 to 40 cubic centimeters up to the 

 neck and after the cream is measured in, 

 the required amount of acid can be added 

 by filling the bottle nearly to the neck or 

 to the point A shown in the cut. The neck 

 portion is large enough to carry 25 per cent 

 of fat and is graduated to one-half of one 

 per cent and can be easily read to one-quar- 

 ter of one per cent. Each per cent is num- 

 bered. Although one cannot read so 

 closely with this as with the bulb neck bot- 

 tle shown on page 62, fig. 2, which was 

 designed to test both milk and cream, one 

 can read fine enough for all practical pur- 

 poses. On account of the neck being 

 larger and shorter, this bottle is more easily 

 cleaned than either of the older forms; it is 

 less liable to breakage, and by using the 

 method given for milk on pages 70-72 a 

 test can be made more rapidly. Twenty- 

 five per cent was fixed upon as the capacity 

 of the neck, for the reason that a much 

 higher percentage necessitates an increase 

 F::_ -■ in diameter, which impairs the accuracy in 



reading and again, nearly all cream shipped to the creameries 

 is raised by the cold deep setting process and seldom contains 

 more than 20 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 centimeters of water 

 added and the usual amount of acid. The reading obtained 

 in that case, of course, should be multiplied by 2 to give the 

 correct per cent. 



Method of using Bottle. Measure 18 cubic centimeters or 

 weigh 18 grams of the thoroughly mixed cream, carrying not 

 more than 25 per cent of fat, into the bottle. Heat it to 



