TESTING MILK AND CREAM. 27 



by a rotary motion several times or until the cream 

 is well suspended and the whole well mixed. Pour 

 from jar into a dipper or any convenient vessel and 

 back again into the jar, repeating this several times. 

 Then quickly take a sample and weigh the desired 

 number oE grams into a cream test bottle and set to 

 cool to reduce temperature for adding acid. 



25. Fresh cream samples. As a rule fresh cream 

 samples need not be warmed before taking a sample 

 for testing. The warming of fresh cream samples 

 is necessary only when the samples have been in 

 transit or have stood for such a length of time as 

 to allow the butter fat to rise to the top and form 

 a heavy layer, or when the sample is too cold. The 

 creameryman ought to be able to judge by the con- 

 dition of the cream sample what treatment it should 

 receive. 



26. Weighing cream for testing. Cream for test- 

 ing should be weighed, not measured. The reason 

 for this is that butter fat is lighter than milk serum 

 and the richer the cream the lighter it is. One quart 

 of cream testing 50 per cent butter fat is not so 

 heavy as one c[nart of cream testing 20 per cent but- 

 ter fat. When we measure out 18 grams of 50 per 

 cent cream we have less cream by weight than when 

 we measure out 18 grams of 20 per cent testing 

 cream. Even when the same pipette is used in 

 measuring cream of the same richness the test will 

 vary somewhat between sweet and sour cream, be- 

 cause the sour cream contains air bubbles and 

 gaseous fermentations, while the body of the sweet 

 cream is smooth and close. "Weighing cream into 



