COLORADO EXPERIMENT STATION 
1> 
All samples should be kept until all the tests have been made and 
recorded, for occasionally something may happen to a test, and 
an additional quantity of the sample will be needed to run another test. 
Considering the conditions under which most samples are handled 
and the length of time that they are sometimes kept, it is usually most 
economical to empty the small quantities of cream left in them into the 
waste rather than into the cream cans. 
CREAM TESTING 
In describing the method of operating the Babcock test, when de¬ 
termining the amount of butter fat in cream, special attention will be 
called at each step to such difficulties as may occur, and emphasis will 
be laid upon precautions necessary to obtain accurate results. 
In brief outline, the different steps may be stated as follows: 
1. Heat sample to be between ioo and no degrees F. 
2. Balance test bottle or bottles on scales. 
3. Mix the sample thoroughly by pouring from one vessel to 
another. 
4. Weigh test or tests. 
5. Cool to between 60 degrees and 70 degrees F. 
6. Add acid of same temperature. 
7. Mix. 
8. Add hot water of 170 degrees up to neck of bottle, whirl five 
minutes. 
9. Add hot water of 170 degrees to within three or four divisions 
of the top and whirl two minutes. fP Fff 
10. Read at a temperature of be¬ 
tween 120 degrees and 130 degrees F. 
20* 
25 * 
30 * 
40 % 
Preparing samples of cream for 
testing .—Cream samples should first 
be heated in a water bath at 100 to no 
degrees F. The cream must not be 
heated to more than no degrees F. 
or the fat will become liquified and the 
sample taken will not furnish an ac¬ 
curate test. 
The bottle or bottles to be used for 
the test may be balanced on the scales 
in the meantime while the cream is 
heating. Mark each test bottle plainly 
with the same number given the cor¬ 
responding sample jar. 
Mix the samples thoroughly by 
pouring from one jar to another 
Showing the height to whi 
iree from air bubbles must be raised in 
a pipette to get 18 grams of cream. It 
shows that to measure in a pipette is 
naccurate in cream testing. (Modified 
mm Tnwa Dairv Com. 1903) 
