120 



Da iry Ba cier ioloyy. 



defect. If a strong solution of cane sugar is added to 

 freshly slacked lime and the mixture allowed to stand, a 

 clear fluid can be decanted off. The addition of this alka- 

 line liquid, which is called u viscogeu," to pasteurized cream 

 in proportions of about one part of sugar-lime solution to 

 100 to 150 of cream, restores the consistencyof the cream, as 

 it causes the fat globules to cluster together in small groups. 

 The relative viscosity of creams can easily be determined 

 by the following method (Fig. 24): 



A B 



FIG. 24. Relative consistency of pasteurized cream before (A) and after (B) 

 treatment with viscogen as shown by rate of flow down inclined glass plate. 



Take a perfectly clean piece of glass (plate or picture 

 glass is preferable, as it is less liable to be wavy). Drop on 



