ILLINOIS DAIRYMEN'S ASSOCIATION. ITT 



of skim milk for feeding purposes, the every other day delivery 

 of cream, the convenience to the farmer, all combine to make him 

 want the hand separator, rather than the delivery of his whole 

 milk to the creamery. 



If the cream has been as well handled as the whole milk, 

 as good butter can be made. The objection is not that the 

 cream cannot be delivered in as good shape, but that it is not. 

 The creamery that receives hand separator cream is confronted 

 with the problem of getting a cream of that quality which will 

 enable it to make first-class butter. 



While it is not a cure-all for the situation, it has been found 

 a great help to grade cream, and pay less for that which falls 

 below a certain standard, arriving sweet and free from objec- 

 tionable taints. 



To determine the sweetness the alkali test may be used 

 with marked success. For pasteurizing purposes it is considered 

 that milk must not have over .2 of 1 per cent of acidity. This 

 same standard may be adopted in cream grading, and any cream 

 having over that amount may be classed as second grade. 



For the sake of illustration we will use 2 per cent of acid 

 as the standard. In the weigh room on a convenient shelf, 

 arrange an extra set of pint or half pint sample jars, as many 

 as are needed for the number of lots of milk or cream which it 

 is desired to test for acidity. Before the morning arrivals 

 begin, measure into each of the jars 20 cc of the fiftieth normal 

 alkali solution described and add three or four drops of the 

 indicator to each. This will give an alkali solution of a bright 

 pink color. Have near some clean distilled water, or rain water. 

 When the first lot of cream arrives, which it is desired to test, 

 after emptying into the weigh can and thoroughly mixing, draw 

 a Babcock test pipette (17.6 cc) of the cream and put into the 

 first jar. Draw some of the clean water into the pipette to 

 rinse the cream down which has adhered to the inside of the 

 pipette, putting this rinse water into the sample jar with the 

 cream. Having done this give the jar a rotary motion and 

 thoroughly mix the cream and alkali. If the contents of the 



