SAMPLING AND TESTING CREAM 69 
with the sampling tubes, a proportionate amount of cream 
may be measured by putting into a graduated tube, with 
a dipper, say one c.c. of cream for every pound of cream 
furnished. 
SAMPLING AND WEIGHING AT THE CREAMERY. 
There are several methods of weighing and sampling 
in vogue at the present time. One is to sample and 
weigh the cream in the cans in which it is delivered. In 
this case the sample is taken with a dipper or sampling 
tube after the cream has been thoroughly mixed with a 
stirrer. The cream is then weighed and emptied directly 
into the cream vat or into a receiving can. From the 
latter it may be conducted into the cream vat by gravity 
or by means of a pump. A better method of handling the 
cream is to pour it from one can to another several times 
before sampling. ‘This insures better mixing than is pos- 
sible with the stirrer alone. But even where the cream 
is poured, the stirrer may be of value in supplementing 
the mixing, especially in case the cream is lumpy. Weigh 
the cream in the delivery can or the receiving can and 
run it by gravity into the cream vat. 
In case composite samples are made, an aliquot portion 
of cream must be taken by means of one of the sampling 
tubes. And where the cream is not thoroughly mixed be- 
fore sampling, the Scovell, McKay, or Michels sampler 
is preferred. 
All cream samplers except the Michels must be rinsed 
in hot water after each sampling. This is especially im- 
portant when sampling heavy cream. 
Where the cream is weighed in the cans, the weight of 
the empty can should be permanently marked upon it. 
