Cream is one ripened so far that the quality of the butter is injured. The usual method of the butter-maker for testing the sourness of the cream is by the sense of smell and taste. A tablet test shows exactly what per cent of acid each lot of cream contains, so that the butter-maker is better able to manufacture a uniform grade of butter by ripening his cream to the same point before it is churned. Sweet cream contains about 0.15% acid. Cream has reached the proper point for churning when it contains about sixtenths per cent acid. As the souring of cream is largely influenced by the temperature at which it is held, the but ter-maker is able to know from an acid test of the cream whether it should be warmed or cooled in order to have it ready for churning at a given time and just sour enough for making butter of good flavor. DIRECTIONS FOR THE USE OF MANNS' TEST FOR ASCERTAINING THE ACIDITY OF CREAM. 1. Stir the cream thoroughly; insert small end of pipette in cream and draw until nearly full; then put the finger over upper end of pipette and allow cream to escape slowly (by admitting air) until mark on neck of pipette is reached. Transfer to a tumbler, rinse the pipette three times with lukewarm water, adding the rinsing water to the cream in the tumbler. Now add to contents of the tumbler three drops of the solution marked "Indicator" (phenolphtalein). 2. Fill the burette up to the o mark with the solution marked Neutralizer" (alkali solution). 3. While constantly stirring the cream with the glass rod, allow the liquid to flow from the burette into the tumbler until the entire contents of the tumbler shows a pink tinge. Stop adding the solution from the burette the moment the color is permanent. 4. Read the level of the liquid remaining in the burette. The reading shows the amount of acid present. The experience of those using the test indicates that where the acidity of the cream is right, to secure the best results in yield and flavor of butter, from 38 to 42 cc. of the neutralizer will be required for the test. It is a simple matter for each butter maker to learn by experiment the exact degree of acidity and churning temperature suited to the best results, and with these as standards reduce the process of butter-making to a certainty. By testing his cream in the afternoon the butter-maker will be able to set it to ripen at such a temperature that it will show the proper acidity for churning next morning. In testing the milk for cheese-making the same directions are to be followed, excepting that a much less acid condition is required; probably 15-20 cc. will give the best results. The whole numbers are cubic centimeters; the intermediate divisions are fractions of a cubic centimeter. Precautions in Using the Test.—The solution marked "Neu. tralizer" is prepared of a certain strength. It is essentia that this strength remain constant. Never let this solution stand without a stopper. Keep in glass or stoneware. PERCENTAGE COMPOSITION OF BUTTER. (KÖNIG.) AVERAGE CHEMICAL COMPOSITION OF SWEET CREAM- AND SOUR CREAM-BUTTER. ANALYSES OF PREMIUM BUTTERS, FAT-STOCK SHOW, CHICAGO, 1889.-IN PER CENT. (Morrow.) PERCENTAGE COMPOSITION OF EUROPEAN SAM. PLES OF BUTTER. Number of samples analyzed. Water 11.99 13.35 13.84 12.05 13.73 15.33 12.22 11.64 FORMULA FOR CALCULATING THE YIELD OF BUTTER. In ordinary dairy or creamery practice, where moder1. methods of creaming and churning are applied, the yield of butter will exceed that of fat in the milk by 15 to 16 per cent, or I pound of fat in the milk will produce about 1.15 pounds butter, i.e., yield of butter from 100 lbs. of milk = 1.15f, f being the per cent of fat in the milk. Fleischmann's formula: Yield of butter = 1.16f-.25 *The standard of the scale of points in a total of 100 was: Flavor, 45; grain, 30; color, 15; salting, 10. + Chiefly salt. Conversion Factor for Calculating Yield of Butter from the Amount of Butter-fat.-The following resolution was passed by the Association of American Agricultural Colleges and Experiment Stations at the annual convention of the association, July, 1895: "Resolved, That this association recommends to the several stations that the results of tests of dairy cows or herds be expressed in terms of butter-fat, and that when desirable to express these records in terms of approximate equivalent in butter such equivalent be computed by multiplying the amount of butter-fat by 1." (Report of Curtiss, Armsby, and Cooke.) The factor I is based upon the results of the Columbian dairy test, in which it was found that on the average 117.3 lbs. of butter were made from each 100 lbs. of butter-fat in the whole milk. AMOUNT OF BUTTER OBTAINED FROM 100 LBS. OF CREAM OF DIFFERENT RICHNESS. (MARTINY) |