42 MODERN BUTTER MAKING. 



51. The necessary apparatus. 1 white cup, a good 

 sized one preferred; 1 measure for measuring cream 

 and solution, any size preferred, may be 5 grams, 

 6 grams or 8 grams. This method can be used in 

 testing cream for acidity for butter making. Re- 

 sults are quite accurate when test is properly 

 handled. 



52, Uniformity in expressing acidity in milk or 

 cream. Acidity in milk or cream should always be 

 expressed in per cent, and not by degrees, by cubic 

 centimeters or by the name of a certain acid test. 

 When we consider that there are several different 

 acid tests now in use by which the acidity in milk 

 or cream is determined, and that each test is based 

 upon different mathematical calculations, the neces- 

 sity for expressing the results on one basis is ob- 

 vious. The different quantities of solution used to 

 produce a given coloration, or to neutralize a given 

 quantity of lactic acid, varies with each test. There- 

 fore, it seems that the results obtained by the use 

 of any one test can best be expressed in per cent. 

 Acidity expressed in per cent carries with it a defin- 

 ite quantitative meaning, while when the per cent 

 of acidity in milk or cream is expressed in cubic 

 centimeters, in degrees, or by the name of a certain 

 acid test, the meaning is not always clear and 

 definite. 



