86 CREAMERY BUTTER MAKIXG 



PRECAUTIONS IN MAKING ACID TESTS. 



1. Ahva\s thoroughly mix the cream or milk before 

 taking a sample for a test. 



2. Prepare the tablet solution and dilute the cream 

 with water as nearly netitral as possible. -Soft water is 

 better than hard. 



3. Keep the tablets dry and well bottled. 



4. Keep the Manns neutralizer and the Farrington 

 tablet solution carefully stoppered with a rubber stopper, 

 as exposure to the air will weaken the solutions by absorb- 

 ing carbonic acid. 



5. With the Farrington tablets it is best to prepare 

 a new solution every day. 



6. Make the tests where there is plenty of light so 

 that the first appearance of a permanent pink color can 

 readily be noticed. 



RELATION OF RICHNESS AND ACIDITY IN CREAM. 



In practice we find that the ripening is slower in rich 

 than in poor cream. The reason for this is that the acid 

 develops in the milk serum, which really should be used 

 as the basis in measuring the degree of acidity, if this 

 were possible. 



In a cream testing 25% we find that more acid must 

 be developed to get the desired eflt'ects in cream ripening 

 than is necessary in a 35% cream. This is so because in 

 the 25 % cream we have the acid distributed through 75% 

 milk serum, while in the 35% cream it is distributed 

 through only 65%' milk serum. 



If both the above creams show an acidit}' of .5%, this 

 means that in the poor cream the .5 pound of acid is 

 distributed through 75 pounds of serum, while in the rich 



