::0 MODERN BUTTER MAKING. 



When the acid is added and well mixed with the 

 cream, and the mixture turns black very rapidly, it 

 is a sign that the acid is too strong. If, however, 

 the mixture is of a light yellow shade, or nearly 

 white, the chances are that the acid was either too 

 cool or too weak, or the quantity added was insuf- 

 ficient. When the samples are all mixed, they must 

 be placed in the tester at once, before they cool oif 

 too much. In case they should cool too much, they 

 must be heated before being tested. If this is not 

 done, the fat column may show various colors, due 

 to the coolness of the butter fat before starting the 

 testing. The separation will then be incomplete, 

 which means that the reading of the test will be 

 too low. because the butter fat is not all extracted 

 or separated. 



31. 'Whirling' the bottles and adding hot water. 

 The whirling of the cream test bottles must be done 

 exactly as the whirling of the whole milk test bot- 

 tles. They should be whirled three times. If the 

 testing is done by an expert two whirlings may be 

 sufficient and may give good results, but with a be- 

 ginner two whirlitigs may not always be sufficient. 

 All things considered, three whirlings are better 

 than two, but there are creamerymen who whirl the 

 bottles only once. 



32. By adding hot water twice the reading will 

 be clear, the butter fat column bright, and the menis- 

 cus will be well defined. Some creamerymen advo- 

 cate the addition of a little hot water before the 

 first whirling. 



In case a sample of cream produces a discolored 



