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Methods of Testing 80 Per Cent Cream for Butterfat

Producers Creamery Company, Springfield, Missouri

ABSTRACT

In recent years, the process of manufacturing cream containing about 80 per cent butterfat has become commercially practical. Since no work has been published relative to the fat testing of this product, the following report is presented to suggest a procedure for purpose of control and billing "80 per cent cream".

Conditions which complicate the determination of butterfat in 80 per cent cream are: (a) obtaining a representative sample, (b) large amount of butterfat present, (c) rapidity of evaporation of moisture. (d) degree of accuracy require and (e) speed of analysis required for control purposes.

Since the processes now in use for the production of 80 per cent cream are largely continuous, it is obvious that condition (a) above depends largely upon the uniformity of the separation process. If there is a wide variation in the fat test of 80 per cent cream in a given lot, more samples are required to make a composite which is representative of that lot.