2G6 MODERN BUTTER MAKING. 



2/3 of 6 e. c.=4 c. c. the quantity of viscogen to 

 be added to one pound of cream. 



800 lbs.X4=3,200, total number of cubic centime- 

 ters of viscogen to be added to 800 lbs. of cream. 



3,200 lbs.-^950=:=3.3 plus, the number of quarts of 

 viscogen to be added to cream. 



50. A few suggestions on the use of viscogen in 

 commercial cream. 



The use of viscogen as a thickening agent has both 

 advantages and disadvantages. Great care should 

 be exercised in its use, which must always be regu- 

 lated according to the condition of the cream. When 

 too much is used, the cream has a disagreeable, dis- 

 gusting flavor and aroma, and when such cream gets 

 a little old, it is nothing short of rotten. There is 

 no other defect in cream, whatever its source, which 

 equals the rank flavor caused by too much viscogen. 

 In practice it is well to use only one half the quan- 

 tity necessary to neutralize the acidity of cream. 

 When cream is very sweet, having an acidity of .1 

 per cent, it is well to add only 1/3 of the quantity 

 necessary to neutralize the acidity of the cream. 

 The poorer the cream and the higher its acidity, the 

 greater is the quantity of viscogen which may be 

 added to it. When viscogen is properly used, it 

 serves a very good purpose and where its use is al- 

 lowed by law it is desirable to use it. 



(b) Butter fat values. 



51. Next to the values of standardization of milk 

 and cream for city supply is the process of ascer- 

 taining the relative value of butter fat in milk when 



