CREAMERY BUTTER MAKING 



229 



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These figures plainly show that justice can not be done 

 to patrons where cream is sampled with a 17.6 c.c. 

 pipette. Cream is therefore always weighed on a cream 

 balance (Fig. 7.), the amount necessary for a full sample 

 being eighteen grams. To save time in 

 weighing place a cream bottle on each side 

 of the scales and balance. Then place an 

 eighteen-gram weight on one side and 

 pour cream into the bottle on the other 

 side until the scales balance. Now re- 

 move the weight and pour cream into the 

 empty bottle until the scales again bal- 

 ance. The same operation is repeated 

 with the next two bottles, and so on. 



Special Cream Bottles and Tester. 

 Since most cream tests above 30%, a full 

 sample of it can not be tested in a 30% 

 bottle. Fig. 71 illustrates a cream tester 

 which is specially designed to whirl a 

 long-necked cream bottle graduated at 

 55%. At the left in the figure is shown 

 one of these bottles. Another cream bot- 

 tle graduated to 55% is shown in Fig. 

 '72. These bottles have the advantage of permitting the 

 use of a full sample for testing which insures a more 

 accurate reading than is possible where only half a sample 

 of cream is taken for a test. 



With proper care, however, cream may be tested in an 

 ordinary tester by using the 30% cream bottles. When 

 these bottles are used only half a sample (8 grams) of 

 cream is weighed out and a corresponding amount of acid 

 used. 



Amount of Acid. It is evident that the richer the 



Fig. 70.— Auto- 

 matic pipette. 



