CHAPTEB X. 



CREAM. 



WHEN milk is left at rest for a number of hours, it throws 

 up a whitish layer well known as cream, which is simply 

 milk very rich in fat. 



In making examinations of cream, one of the first points 

 which strikes the attention is the great variation in richness 

 which it presents. 



The percentages of water in different samples of cream. I 

 have found to be as follows : 



Sample I. 72.20 per cent of water. 

 &quot; II. 71.20 



&quot; -III. 66.36 &quot; &quot; 



&quot; IV. 60.17 



&quot; V. 53.62 &quot; &quot; 



&quot; VI. 50.0 &quot; 



And the history and complete analysis of each specimen is 

 as follows : 



SAMPLE I. Was raised by myself from an excellent speci 

 men of country milk. It contained in 100 parts by weight 



Water 72.20 



Fat 19.00 



Caseine, milk-sugar, and ash . . 8.80 



100.00 



