282 Af/riruUural Chemistry. 



than by either of the other processes, from 97 to 98 per cent 

 being recovered in a good machine. 



^Composition. Cream varies enormously in composition, the 

 proportion of fat varying from as low as 10 per cent to as high 

 as 60 or 70 per cent. By shallow setting, a product containing 

 Irom 15 to 40 per cent is usually obtained; at low temperatures 

 about 20 per cent of fat is usually present. In the deep-setting^ 

 process the cream obtained will contain about 20 to 25 per cent 

 of fat. Cream separated by the centrifugal process will vary 

 according to the mode of working. It may be quite poor, or it 

 may contain 50 to 60 per cent. Generally speaking, thin cream 

 will contain 15 to 25 per cent of fat, and thick cream 30 to 50 

 per cent of fat. 



Devonshire-' * clotted cream" is prepared by setting the milk 

 in shallow pans and at a fairly cool temperature for 12 hours. 

 It is then heated to a temperature of 70 to 80 C. until the surface 

 becomes sharply wrinkled. It is then set in the cold for 12 hours 

 and skimmed. Such clotted cream usually contains about 58 

 per cent of fat, 34 per cent of water and about 8 per cent of 

 solids not fat. 



Skimmed milk varies in composition according to the more or 

 less complete removal of the fat. Milk thoroughly skimmed 

 after shallow setting will contain about 1 per cent of fat. With 

 deep setting and ice, the per cent of fat left in the milk will vary 

 from 0.15 to 0.40. When the centrifugal machine has been used 

 the percentage will be from .05 to .15. Milk of average quality 

 may be expected to yield with a good centrifugal machine, skim- 

 med milk of about the following composition : 



Per cent 



Water 90.54 



Fat 0.10 



Sugar 4.94 



Per cent 



Casein 3.11 



Albumin 0.42 



Ash, etc 0.89 



Skimmed milk contains a valuable amount of food stuffs, and 

 should be utilized on the farm for feeding pigs or in other ways. 

 Though poorer in fat, machine separated milk has the advantage 



