Cream Testing. 



81 



Fig. 34. Scales used for weighing 

 cream in the Babcock tost. 



mining the strength of sulfuric acid, and in testing the 



accuracy of test bottles and pipettes. 



Cream scales similar to tliat shown in fig. 35 permit 



the weighing of two or four samples of cream at a time 



with only one taring of 



the bottles, which great- 

 ly facilitates the work of 



testing the cream. 



In testing cream by 



weight, the test bottle is 



first weighed empty, and 



again when 9 or 18 



<,M;nns of cream have ])ocn placed in it; the difference 



between the two figures gives the weight of cream taken 



for the test. If the eream 

 cdiitains less than 30 per 

 cent, of fat, the i-ej^uhir 

 milk test bottle can also 

 be used for testing the 

 cream, if not mucli more 

 than 5 grams are weighed 

 out; if more eream is 

 taken, or if this is richer 

 than 30 per cent., it is 

 advisable to use cream 

 bottles. 



The operator should be 



careful in weighing the 



cream not to spill it on 



^ If less than IS arrams 



FiQ. 3.''i. Torsion balance used for 

 weighing cream In the Babcock test. 



the outside of the test bottl 



if cream has 



G 



leen weisrhed into the bottle sufficient 



