Chemical Analysis of Milk and Its Products. 239 



creamery, temperatures of 240° to 260° may be easily 

 obtained. The temperature thus reached is sufficient to 

 dry the butter completely within an hour, provided 

 pans large enough to spread the butter in a thin layer 

 are used. 



If 10 grams of butter are used in making tests, a 

 more delicate scale is necessary than when 50 grams 

 are taken. There are other advantages in using as large 

 a quantity as 50 grams of butter for making tests of 

 water. First, a sample can be 

 weighed out directly from a 

 package. Second, ordinary tin 

 basins at least 5 inches in 

 diameter can be used for dry- 

 ing' tlie butter. Third, scales 

 with a graduated side beam 

 and sensitive to .1 gram in- 

 stead of those with smaller 

 Loose weights can be used for 

 weighing the butter. (See figs. 

 58a and 58b.) 



278. Creamery methods of estimating salt in butter. I. 



The ordinary volumetric method used in chemical laboratories for 

 determining the salt content of butter has been adapted for 

 work in the creamery by Prof. Sammis.^ 5.1 grams of chemically 

 pure nitrate crystals are dissolved in 250 cc. of water. Each ce. 

 of this solution will represent 1 per ct. of salt when 17.6 cc. of 

 the liquid are measured which is obtained by shaking 10 grams 

 of butter with 250 cc. of clean, warm water. The silver nitrate 

 solution is added from a 25 or 50 cc. burette divided into tenths 

 of a cubic centimeter. One or two drops of the usual indicator 



Fio. 61. Toe Wisconsin high- 

 pressure oven. 



' C'Irc. 14, Wlsronsin oxpt. station. 



