THE TEST OF CREAM.

Dominion, Volume 4, Issue 979, 21 November 1910, Page 8

THE TEST OF CREAM.

CALCULATING FROM BUTTER, . In one of' the' recent numbers , '"of "Hoard's Dairyman, 11 Professor -E. H. Farringtbn, the' Anierican\expert, writes ■as follows respecting the calculating of the'test of cream from buttor:—"lt is impossible to calculate the exact test of the cream from the pounds of butter obtained by,churning it. In order to get an approximate idea, it will bp •necessary to assume- that tho butter contains a certain. percentage: of fat. For instance, if the 9.51b. butter contain 83 per cent, fat, there trill bo 7.9 pounds of fat in this butter, and if-this-. 7.9 pounds fat is contained in 16 pounds of cream, the test of the creamraay be found-by calculating the percentage .which 7.9 is of 16.. This is about 50 per cent., as 8 pounds of fat ..in 16 pounds of cream would bo just 50 par cent., bo that according to these figures tho cream ■ may : have tested 50 per cent. fat. Ldoubt if such is the case, however, and think' that probably the butter contained much less than 83 per cent. fat. This is a question, however, which no one can determine- without testing the butter except by assuming the percentage of water in < the butter and subtracting .this from .100; tho result will be approximately the percentage of fat in the unsajted butter."