ILLINOIS STATE DAIRYMEN'S ASSOCIATION 273 



of 2^ pounds butter per gallon of cream after the starter is 

 added, or 28 per cent cream. 



As Ltaied elsewhere in this circular, the amount of acid can 

 be determined by an acid test, or, when the cream has taken on 

 a glossy appearance and has developed a mild acid flavor it is 

 ready to be cooled for churning. It might be said that there is 

 a great deal of butter made today where the amount of acid 

 developed in the cream is governed by the judgment of the 

 maker who thinks the acid test is not necessary. Our best butter- 

 makers, whether in the creamery or dairy, do not rely upon their 

 own taste and judgment, but use either the Mann's or Farring- 

 ton acid test. It is essential that they do so as the proper kind 

 of ripening of cream is going to show itself in the butter made. 

 A lack of acid will produce a mild piece of butter and too high 

 an acid will produce high acid butter with a sour curdy flavor. 

 The manipulation of the acid test is simple and does not require 

 much time. Place five of the Farrington Alkaline Tablets (which 

 are handled by any dairy supply house) in five ounces of water 

 and allow them to dissolve before using. Make the test by 

 taking a certain measure full of cream. (It may be a regular 

 milk testing pipette or any small measure.) Pour it in a white 

 cup and using the same measure add as many measures full of the 

 prepared solution as will produce a light pink shade. When the 

 cream is ready to be churned there should be five times as much 

 of the solution as cream. If one of cream and four of the so- 

 lution leave the mixture pink the cream should be allowed to 

 stand a little longer before cooling, but if it took l>etween four 

 and five , begin to cool. When the cream is to stand at churn- 

 ing temperature over night, cool when one measure of cream and 

 four of the solution shows the pink shade. 



