365 IAC 2-1-6 Cream testing procedure

Sec. 6. The following procedures must be used for testing cream: (1) Warm samples to ninety-five (95) to one hundred (100) degrees Fahrenheit. Pour the sample from one (1) container to another or stir until well-blended. (2) Using a cream pipette, weigh nine (9) grams of cream into a fifty percent (50%), nine (9) gram Standard Glassware Purdue (SPG) cream test bottle that has previously been balanced or tared on the balance or scale. (3) After adjusting the temperature of the sample to seventy (70) to seventy-two (72) degrees Fahrenheit, add nine (9) milliliters of soft water at seventy (70) degrees Fahrenheit. Mix thoroughly. Add seventeen and five-tenths (17.5) milliliters of regular Babcock acid, specific gravity one and eighty-two hundredths (1.82) to one and eighty-three hundredths (1.83) in two (2) portions, with mixing between additions. Mix on mechanical shaker for at least one (1) minute. (4) Centrifuge five (5) minutes in a centrifuge heated to one hundred twenty-six (126) degrees Fahrenheit. (5) Add soft water at one hundred twenty-six (126) degrees Fahrenheit. Fill to the base of the neck of the bottle. (6) Centrifuge for two (2) minutes in a centrifuge heated to one hundred twenty-six (126) degrees Fahrenheit. (7) Add soft water at one hundred twenty-six (126) degrees Fahrenheit to bring the level of the sample to about the forty-five percent (45%) mark on the bottle neck. (8) Centrifuge for one (1) minute in a centrifuge heated to one hundred twenty-six (126) degrees Fahrenheit. (9) Place the samples in a water bath maintained at one hundred eighteen (118) degrees Fahrenheit for five (5) minutes with the water level above the top of the fat column. (10) Gently pour one (1) or two (2) drops of glymol down the side of the bottle and read the results immediately upon removal from the water using results using a sharp caliper and a good source of indirect light.