80 



Testing Milk and Its Products. 



deep testers (see fig. 25). These machines and accom- 

 panying bottles have of late been adopted for cream 

 testing in many localities where farm separator cream 

 is delivered to the creameries. 



90. The bulb-necked cream test bottles allow the test- 

 ing of cream containing 23 or 25 per cent, of fat, when the 

 usual quantity of cream (18 grams) is taken. The neck is 

 graduated from to 23 per cent., and in some cases to 25 pei 

 cent., the graduation extending both below and above the bulb. 

 This is sometimes an inconvenience, as the water must be added 

 carefully so that the lower end of the column of fat 

 will always come below the bulb, in the graduated 

 part of the neck, and not in the bulb itself. Be- 

 ginners are especially apt to lose tests when this 

 bottle is first used, for the reason given. It is 

 recommended to fill these bottles with the first por- 

 tion of hot water to just above the bulb, so that 

 one can see how much water to add the second 

 time in order to bring the fat within 

 the scale. 



Each division of the scale on these 

 cream bottles represents two-tenths 

 of one per cent, of fat, as in ease 

 of the milk test bottles. This form 

 of bottle is no longer used to any 

 extent, as it has been largely replaced 

 by the different forms of the Winton 

 cream-bottle. 



91. Scales for weighing the 

 cream. When a small, delicate 

 balance is used, cream caii be weighed rap- 

 idly into the bottles. Either of the scales 

 shown in the accompanying illustrations, 

 (figs. 34-35), will be found sufficiently ac- 

 curate for this purpose; a small scale of 

 this kind is also convenient and helpful 

 in testing cheese, butter and condensed milk, in deter- 



s^Jss^^aeS 



Fig. 33. 

 The 50% 

 cream test 

 bottle. 



Fig. 33a. 

 The 50% 9 

 gram cream 

 test bottle. 



