Cream Testing. 89 



glass tube through a cork or stopper of a bottle con- 

 taining the liquid and by placing a finger on the top 

 of the tube a small portion may be transferred from 

 the bottle to the top of the fat column. By the use of 

 either of the liquids mentioned the meniscus in cream 

 tests disappears, giving a straight line at the top as 

 well as the bottom of the fat column and thus making 

 it possible to obtain exact readings of the per cent, of 

 fat in any sample of cream. 



Questions. 



1. Give three reasons for weighing cream for testing. 



2. How does the richness of the cream influence its weight! 



3. What is the weight of one gallon of cream testing 10, 30, 

 or 50% fat? 



4. Describe at least three forms of cream test bottles. 



5. What is the use of a bulb in the cream bottle? 



6. Between what points should the cream fat cohimn be read? 



7. If cream was erroneously weighed into a test bottle as 9.3 

 gr. instead of 10 gr., what error would this cause on a sample 

 testing 33% fat? 



8. Mention a few important points in the construction of c 

 cream test bottle. 



9. If 12.5 gr. cream give a reading of 18.5, what is the cut- 

 roct test of the sample? 



10. If 7.2 gr. of cream give a reading of 6.4, what is the cor 

 rect test of the sample? 



11. If the fat in a cream test is read as 28% at a temperature 

 of 180° F., what is the correct test? 



12. If at the end of a full day's run 4,280 lbs. of milk had 

 been received, testing 3.95 per cent., and 535 lbs. of cream test- 

 ing 34.5 per cent, fat; how much fat (a) in the whole milk; 

 (b) in the cream; (c) in the skim milk? (d) what would be 

 the test of the skim milk, (e) how many pounds of skim milk 

 would there be; and (f) what would be the per cent, of cream 

 fro mthe milk? 



