224 



CREAM-RIPENING AND STARTERS 



strengths for the use of different-sized pipettes, but as the 17.6 

 c.c. pipette is tlic one which is used in the ordinary Babcock test, 

 directions are given for the use of this pij)ette only. For a 

 more detailed descrij)tion of the acid tests see " Testing Milk and 

 its Products," by Farrington and Woll. 



Degree of Acidity that Cream Should be Ripened to. — As to 



Fio. 77. —Arrangement for keep- 

 ing alkali for the Mann's test. 



Fig. 78. 



the per cent of acid that should be developed in cream, this will 

 depend upon such factors as the richness of the cream, the market 

 demands as to fullness of flavor in the butter, whether the cream 

 is sweet cream or cream that has previously soured and been 

 neutralizerl, and the length of time the butter is likely to be held 

 in storage. 



