260 AMERICAN DAIRYING. 



acidity of the cream is measured by adding just enough of 

 the alkali to produce a permanent change of color from 

 white to pink. No further addition of the alkali is necessary, 

 as the first change of color indicates the point when the 

 acid is all neutralized. A piece of white paper placed under 

 the tumbler in which the cream is tested will help to show 

 the change of color. It will be found to be more accurate to 

 adopt as the end of the test the point when the first change 

 of color appears and the cream is no longer white, rather 

 than to try to get a certain shade of pink color every time. 



The amount of alkali required to produce this change of 

 color shows the sourness of the cream as indicated by this 

 test. A change of color may be produced in 25 c. c. of sweet 

 cream by a solution of one or two tablets. As the sourness 

 of the cream increases 25 c. c. of it may require a solution of 

 three, four or five tablets to change the color. 



The indications are that a cream which requires a solution 

 of six or more tablets to change its color is too sour. The 

 butter made from such cream will be off flavor. The only 

 general direction that can now be given as applicable to 

 nearly all cream is to churn it when 25 c. c. of the thoroughly 

 mixed cream is not colored by a solution of four tablets but 

 is decidedly colored by a solution of five tablets. 



Some dairymen may prefer to churn a less acid cream and 

 adopt the sourness of cream whiph will give a color with a 

 solution of three tablets. 



Comparative trials made by each person of the acidity of 

 the cream and the flavor of thd butter made from it will be a 

 satisfactory guide to follow. 



This test will show the sourness of each lot of cream so 

 that a uniformity of acidity can be had in each churning. 

 How much acidity each lot of cream should have, or whether 

 cream should be churned sweet or sour, may be a matter of 

 opinion with the butter-maker. This test serves as an aid 

 to show him when the cream is of the sweetness or sourness 

 which he prefers. It will also show when the cream ought 

 to be churned in order to prevent i t from spoiling the butter 

 by ripening too far and becoming too sour for the best re. 

 suits. 



