422 



CREAM. 



Water, 

 Fat, 

 Milk-sugar 

 Protein, 



Ash, 



48-41 per cent. 

 45-44 



3-86 



1-89 



0-40 



It does not differ in its chemical composition from cream 

 somewhat concentrated by evaporation. The froth, for this 

 reason, always contains more fat than the cream. 



Clotted Cream, or cream prepared by the system practised 

 in Devonshire and Cornwall,* has been examined regularly in 

 the Aylesbury Dairy Company's laboratory since 1886. The 

 following are the average results, together with the maxima 

 and minima found : 



TABLE CXLVIII. 



It is seen that the ratio of solids not fat to water is very much 

 higher in clotted cream than in milk, due to the evaporation 

 which takes place from the surface during heating. 



Roughly speaking, the ratio of solids not fat to water is double 

 the average ratio in milk.. 



The ratio of ash to solids not fat is very nearly the same in 

 clotted cream as in milk ; it is, however, slightly lower. This 

 is partly, if not entirely, due to the fact that on heating milk 

 certain salts of calcium, probably chiefly citrate, are deposited, 

 leaving a smaller proportion in the milk and also in the cream 

 derived from it. 



The Thickness of Cream, The thickness is the factor by 

 which cream is usually judged when used for direct consumption. 

 This can be estimated quantitatively by the method generally 

 employed for the determination of " viscosity " i.e., noting the 

 time taken for a given volume of cream to flow through a tube 



* The essential details consist in allowing the cream to rise to the surface 

 of the milk, heating on a water-bath, gradually raising the temperature 

 nearly to boiling, then allowing the milk to cool slowly, and removing the 

 thick layer of cream. 



