TESTING OF MILK AND CREAM 93 



separator. The "solids not fat" in cream are 

 slightly less than in whole milk. 



The Average Composition of Cream. 



From the foregoing table it is seen that thick 

 cream contains less water, sugar, and casein than thin 

 cream, which accounts for the reason of thick cream 

 keeping longer in hot weather than the thin. The 

 larger the amount of sugar and casein present in 

 cream the quicker it undergoes change and becomes 

 bad. This is why the creameries prefer to receive 

 a cream testing 50 per cent, of milk fat rather than 

 one testing 25 per cent, in sunny South Africa. 



MILK AND CREAM TESTING. 

 The Creamometer. 



This is a glass vessel for determining the amount 

 of cream in milk. It is usually about 10 inches high 

 and about l-|- inches in diameter. It is divided by a 

 clearly marked scale beginning with o at the top 

 and 100 at the bottom. The milk to be tested is 

 put in until it reaches the top of the graduations 

 where it is marked o. It must be kept perfectly 

 still and at an even temperature, when after 24 hours 

 the percentage of cream can be read off. This 



