314 Frances K. M. Diimaresq : 



of cold water, the critical acidity of the cream separated from this 

 milk "was somewhat higher than that of the cream from the milk 

 cooled slowly in the air. 



This is possibly explained by the fact that in the former case 

 very little skin formed on the milk du)-ing the cooling process; in 

 the latter case the skin which was removed before separating the 

 cream contained the larger fat globules, together with an appre- 

 ciable quantity of protein. 



TABLE 111. 



Pasteurized cream from new milk soured by pure lactic 

 acid. 



Commercial pasteurized cream acidirted by pure lactic 

 culture. 



B - 234 - 33.9 - 41 



C - 110 - 21.9 - 36 



