ILLINOIS DAIRYMEN'S ASSOCIATION. 



jar retain an appreciable pink color, there is not sufficient acid 

 present to neutralize the 20 cc of alkali and the cream therefore 

 has less than ,20 per cent of acidity. If, on the other hand, the 

 color all disappears there is more acid than .2 per cent and the 

 cream would not be accepted as sweet. 



Any standard of acidity may be adopted that the experi- 

 ence of the creamery dictates. 



To measure the alkali into the jars the regular cylinder may 

 be used or if the pipette is one of those with a fairly large 

 diameter and the 17.6 mark down close to the bulb, 20 cc may 

 be measured into it carefully and with a file it can be marked; 

 then the alkali can be measured into the jars with the pipette 

 and the same one will do for both ; remembering that the num- 

 ber of cc alkali used for 17.6 cc of cream represents the per cent 

 of acidity. 



The small amount of cream required makes this an inex- 

 pensive test. Placing the question of sweet or sour on so nearly 

 an exact basis, rather than entirely on the judgment of the man 

 weighing in the cream, often has a very helpful influence on the 

 mind of the patron in convincing him that there is really a 

 difference between the cream which he is bringing, and that 

 which is wanted. 



It will usually not be necessary to test all the cream re- 

 ceived each day, especially after it has been done regularly for 

 some time. 



DISCUSSION. 



Mr. Moore : — You say your standard is nine. Is that not 

 rather high? For Wisconsin we use eight, and I think that 

 is high enough. It seems to me that a cream with 30 per cent 

 fat, with an acidity of 63 to 65, as I remember you stated, would 

 be entirely too ripe for our conditions. 



Prof. Van Norman : — That may be true. A buttermaker 

 must use his own judgment and suit his market. We are mak- 

 ing all our butter from pasteurized cream and we find that for 



