COMPOSITION AND PROPERTIES OF CREAM 



555 



Table 85. (Continued.)* 



* For references to above table, see previous page. 



Table 86. Composition of Cream. 



Specific gravity. See Standardization of Milk and Cream. 

 Specific heat of cream testing 19.18% fat at 14-16 C. .9833; 

 at 27.5 C. .8443 (Fleischmann). 3 



1 Snyder Dairy Chemistry. 



2 Richmond Dairy Chemistry, 1914. 



* Fleischmann Lehrbuch der Milchwlrtschaft, 1901. 



* Leach Food Inspection and Analysis, 1914. 



