28 MODERN BUTTER MAKIN<;. 



cream test bottles is the only reliable and correct 

 method. In weighing out cream tap the end of the 

 beam of the scale once or twice to determine when 

 enough cream is put into a bottle to give a true 

 balance. A few drops more or less of rich cream 

 will make quite a difference in the result obtained. 



27. Kind of cream scale to use. There are a num- 

 ber of good scales on the market especially made 

 for weighing cream samples. Any high grade, sen- 

 sitive scale may be used. Do not weigh too many 

 bottles at a time, as this will render the scale less 

 sensitive. Good scales can be bought from any dealer 

 in creamery supplies. 



28. Temperature of cream and acid. The acid 

 should be about the same temperature as the cream. 

 Regulate the quantity of acid according to the 

 strength and temperature of the acid and the tem- 

 perature of the cream. Yery rich cream should 

 stand about five minutes after the addition of the 

 acid before being whirled. This is to give the acid 

 time to act upon the ingredients other than fat in 

 the cream. Should the fat column not be clear, let 

 the bottle get cold, then reheat and wliirl again for 

 two or three minutes. 



29. Causes of defects in the test. 



(a) Causes of too light color of butter fat. 



1. Milk too cold. 



2. Acid too weak. 



3. Not enough acid. 



4. Acid too cold. 



(b) Causes of a cloudy and wavy fat column. 



