Cream Testing. 77 



This is of special importance in testing very rich or 

 sour cream. 



3. In case of separator cream, more or less air will 

 become incorporated with the cream diuing the process 

 of separation. In the ripening of cream, the fermenta- 

 tion gases developed are held in the cream in the same 

 way as bread dough holds the gases generated by yeast. 

 In either case the weight of a certain measure of cream 

 is diminished. 



87. As an illustration of the effect of the preceding 

 factors on the amount of cream measured out by a Bab- 

 cock 17.6 cc. pipette, the following weighings of sepa- 

 rator cream are given (column b.) ' Tha cream was in 

 all cases fresh from the separator; it was weighed as 

 delivered by the pipette into a cream test bottle (89), 

 and the test proceeded with at once ; the specific gravity 

 of the cream was determined by means of a picnometer 

 (248). The data given are in all cases averages of sev- 

 eral determinations; the samples of cream have been 

 grouped according to their average fat contents.^ 



' For influence of condition of cronm on tho amount measured out 

 with a 17.6 cc. pipette, see also Bartlett, Maine exp. sta., bull. 31 (S 

 S.) ; Jones, Vi. e.^p. sta., report IG, 101-G, and Dean, Guelpli (Ont.) agr 

 coIloRe, report 1906, p. 125, 



