70 MARKET DAIRYING 
TESTING CREAM. 
Frequency of Testing. Where the cream is delivered 
to the creamery in good condition, composite samples may 
be taken in the same manner as with milk. Usually, how- 
ever, where a great deal of hand separator cream is 
handled, some of it is delivered in too bad condition for 
composite sampling. In this case it becomes necessary to 
test the cream as often as it is delivered. 
At present in many of the larger and in some of the 
smaller creameries, a test is made of each delivery of 
cream. This practice insures the most satisfactory. tests, 
but requires more work than where composite samples 
are taken. On this account a great deal of cream is still 
tested by the latter method. 
Where composite samples are made, these are preferably 
tested once a week and should never be tested less than 
twice a month. See chapter on “Composite Sampling.” 
Necessity of Weighing Cream. Accurate tests of 
cream can not be secured by measuring the sample into 
the bottle as is done in the case of milk. The reason for 
this is that the weight of cream varies with its richness. 
The richer the cream the less it weighs per unit volume. 
This is illustrated in the following table by Farrington 
and Woll; 
