COMPOSITION OF CREAM 



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by the ordinary process of shallow setting, and about 

 95 per cent, by a good machine. A much larger 

 quantity of butter can thus be obtained with a 

 machine than by any other mode of working. 



Composition. — Cream varies very greatly in composi- 

 tion according to the manner in which it has been pro- 

 duced. The volume of the cream obtained is always 

 greater at a lower temperature ; this fact should be 

 borne in mind when comparing results given by the 

 creamometer. Cream raised in ice will contain about 

 20 — 25 per cent, of fat. Cream obtained by ordinary 

 shallow setting may contain 15 — 40 per cent, of fat. 

 Cream separated by the centrifugal machine will vary 

 extremely according to the mode of working ; it may 

 be quite poor, or it may contain 50 — 60 per cent, of 

 fat. Generally speaking, thin cream will contain 15 — 25 

 per cent, of fat, and thick cream 30 — 50 per cent. The 

 scalded Devonshire cream contains about 58 per cent, 

 fat. 



In cream which has not been partially dried while 

 rising, the constituents other than fat exist in the pro- 

 portion proper to the quantity of milk serum present ; 

 in cream that has dried, as that made on the Devon- 

 shire plan, the proportion of solids not fat is consider- 

 ably increased. The following analyses are quoted 

 from Droop Eichmond : — 



