. Creamery butter-making. Butter. 168 CREAMERY BUTTER MAKING ordinary cream bottle, or where shorter wide-mouthed 50% bottles are Fig. 37.—Cream scales. A cream bottle commonly used is the Winton 30% bottle, shown in Fig. 3. With this bottle only half a sample (9 grams) of rich cream can be used. To the half sample of cream a scant half-measure of acid is added, and the testing finished in the usual way. What is better, however, is to add to the nine grams of cream approximately 9 of water and then use the full amount of acid. Obviously where only half a sample of cream is used in
. Creamery butter-making. Butter. 168 CREAMERY BUTTER MAKING ordinary cream bottle, or where shorter wide-mouthed 50% bottles are Fig. 37.—Cream scales. A cream bottle commonly used is the Winton 30% bottle, shown in Fig. 3. With this bottle only half a sample (9 grams) of rich cream can be used. To the half sample of cream a scant half-measure of acid is added, and the testing finished in the usual way. What is better, however, is to add to the nine grams of cream approximately 9 of water and then use the full amount of acid. Obviously where only half a sample of cream is used in the ordinary bottle, the test must be multiplied by 2 to get the correct reading. Lately, a small bore cream bottle (Fig. 38) has been placed upon the market in which only half a sample of cream is used, but which gives a reading for a full sample. This does away Fig. 38.—Nine with multiplying tests by 2 when only half a gram cream Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Michels, John, 1875-. Milwaukee, Wis. , The author
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbutter, bookyear1911
