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Methods for Testing Frozen Cream¹

University of Minnesota, St. Paul, Minnesota

ABSTRACT

The reliability of two methods for testing frozen cream was studied by testing 36 cans of such cream and making a statistical analysis of the results obtained. The "frozen" test, performed by weighing frozen chips of cream from the top of the can directly into the test bottle, gave results which indicated that the average of six duplicate analyses was reliable within 0.5 per cent of the test of the original cream. The melted test, secured after melting the chips of frozen cream, gave results that were reliable within 1.0 per cent of the test of the original cream, when the average of six cans was used.

The "frozen" test is recommended for the butterfat analysis of frozen cream.

¹ The data upon which this paper is based were taken from a thesis presented by H. C. Trelogan in partial fulfillment of the requirements for the degree of M.S., University of Minnesota.

Paper No. 1281 Journal series, Minnesota Agricultural Experiment Station