32 
LABORATORY MANUAL 
EXERCISE NO. 24 
Object: To compare several methods of treating the cream sample during the 
testing process. 
Procedure: In factories where the aim is speed of operation, certain-so- 
called short cuts have been adopted, which, if carefully used 
will give good results. 
A. Accurately weigh out 18 grams of cream into each of two 
cream test bottles, and test as in exercise 21, using less than 
17.5 cc. of sulfuric acid. 
B. Accurately weigh out 18 grams of cream, in each of two cream 
test bottles,, add 17.5 cc. of acid to each and mix thoroughly. 
Then add lukewarm water (80°-90° F..) up to the neck and 
whirl for five minutes and after filling with water, again for one 
minute. 
C. Accurately weigh out 9 grams of cream into each of two cream 
test bottles, add an equal quantity of water at room tempera¬ 
ture. Then add 17.5 cc. of acid and test as A above. Calcu¬ 
late the test. 
Observations: 
Sample 
Weight of 
Sample 
Reading 
% fat 
Color 
Condition 
1 
a 
/ 
b 
2 
a 
b 
3 
a 
b 
Conclusions: 
Questions: (1) If a 7.5 gram sample of cream gives a reading of 15.5% 
what is the test of the cream? 
(2) How are cream test samples handled for cream that is gathered 
on the route in large cans? 
(3) What advantages has gathering cream in the patron’s own 
cans over mixing the cream from all patrons on the route? 
(4) Name at least 3 types of cream scales and give the advantages 
and disadvantages of each. 
References: F. & W. ^ 91, 200-211 inclusive; Van S. pp 73-92; Jud. pp 
46-52, 75-85; St. pp 119-128. 
