544 
Journal of Agricultural Research 
Vol. XXVI, No. II 
cream to coffee and sugar; c represents adding coffee to cream without 
sugar; d represents adding coffee to cream and sugar. 
Table III. —Results of composite tests of raw cream testing 18 and 20 per cent butterfat 
Acidity of cream. 
Method of mixing cream and coffee. 
a 
b 
c 
d 
0.225 per cent... 
0. 29 per cent.... 
No feathering. . 
.do. 
No feathering. . 
.do. 
No feathering. . 
.do. 
Feathering. 
Do. 
Do. 
Do. 
Do. 
0.295 per cent... 
0.3 1 5 per cent... 
0.32 per cent.... 
Trace. 
Trace. 
.do. 
Feathering. . . . 
.do. 
Feathering. . . . 
.do. 
Trace. 
Feathering. . . . 
Table IV. —Results of composite tests of raw cream testing 30 and 35 per cent butterfat 
Acidity of cream. 
Method of mixing cream and coffee. 
a 
b 
c 
d 
0.22 per cent.... 
0.26 per cent.... 
No feathering. . 
.do. 
No feathering. . 
.do. 
No feathering. . 
.do. 
Feathering. 
Do. 
Do. 
0. 30 per cent. . . 
Feathering. . . . 
Feathering. . . . 
Trace. 
Table V. —Results of composite tests of pasteurized cream testing 20 per cent butterfat 
Acidity of cream. 
Method of mixing cream and coffee. 
! 
a 
6 
c 
d 
0.225 per cent... 
0.26 per cent.... 
No feathering... 
.do. 
No feathering... 
.do. 
No feathering... 
.do. 
Feathering. 
Do. 
Do. 
0.295 per cent... 
Feathering. . . . 
Feathering. . . . 
Trace. 
Table VI. —Comparative tests of raw and pasteurized cream testing 30 per cent butterfat 
Acidity of cream. 
ream: 
per cent.. 
per cent.. 
per cent.. 
euri zed 
earn: 
per cent.. 
per cent.. 
5 per cent. 
5 per cent. 
Method of mixing cream and coffee. 
No feathering... 
_do. 
Feathering. . . . 
No feathering... 
.. ..do. 
Feathering. 
.. ..do. 
No feathering... 
-do. 
Feathering. . . . 
No feathering... 
....do. 
Feathering. 
. . ..do. 
No feathering... 
....do. 
Feathering. . . . 
No feathering... 
-do. 
Trace. 
.do. 
Feathering. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
