Methods of Testing 80 Per Cent Cream for Butterfat

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Abstract
The Mojonnier method using 3 extractions was considered to be the most accurate method for testing 80% cream. On 10 samples of 80% cream, the Kohman method averaged 80.438% fat and the Mojonnier method averaged 80.416% fat. A rapid control test described as the modified Kohman method was based on the constancy of the ratio between the milk solids not fat and the moisture in 80% cream. Moisture was detd. in chilled 80% cream following the Kohman procedure for butter. A % of the moisture (which averaged 10.21% in 30 trials) was added to the moisture, the sum subtracted from 100 to give % butterfat. The average of 50 tests by the Mojonnier method using three extractions was 80.685 while the same cream tested by the modified Kohman method was 80.656% fat.