CREAM 



53 



In the testing of cream the most sati.sfactoiy 

 results are secured by weighing. This is done by 

 first weig'hing the cream test bottle mi a balance 

 provided with a suitable beam for counterpoising, 

 then adding with a pipette 10 cc. of cream and 

 weighing the test bottle containing the cre;im tn 

 determine the weight of the cream delivered. A 

 little warm water is then added to the test bottle in 

 order to wash down the cream, and the test is com- 

 pleted in the usual way. Since the test bottle is 

 made for 18 gm. of milk, it will be nece.'isary to 

 multiply the reading found in the test by 1.8. In 

 case more or less than 10 gm. are taken, the factor 

 used in multiplying is obtained by dividing the 18 

 gm. by tlie weight of the cream used. If a sample 

 of cream weighing 9.5 gm. gives a reading of 16.2, 

 the percentage of fat is : — 

 18x16.2 



9.5 



:= 30.69. 



