DENSITY OF CREAM. 



189 



assume the solid state on cooling. For this reason the method 

 of calculating the fat from the specific gravity is liable to give 

 at times very discordant results. 



TABLE XXXI. CALCULATION OF FAT IN CREAM. 



These figures show that, though the estimation of the specific 

 gravity of a cream is scarcely exact enough to serve as a means 

 of analysis, it is a useful corroborative figure. Considering the 

 sources of error the agreement is very good, and serves as a 

 further proof that cream does not contain a larger proportion of 

 solids not fat to water than milk. 



Vieth finds that cream containing 40 per cent, fat has, at a 

 temperature of 175 F., a specific gravity of 0-960, and gives the 

 following table : 



TABLE XXXII. 



Clotted Cream. The methods of cream analysis are avail- 

 able for clotted cream, except that the indirect fat estimation 

 cannot be used. 



