[ 649 ] 



r,. ,. - :. j. - : , 



burette the lexact amount of alkaline solution in v cUbfq" ceri : 

 fimetfes that is required to produce this effect." TkiTperman"- 

 ent colour shows the exact point at which the alkali neutralises 

 the lactic acid, and proves an essential factor Th estimdfing 

 the 1 percentage of acidity. Each cubic centimetre of "alkaline, 

 solution will neutralise -009 per cent, of r Tactic "aci^T 'If, for 

 instance, the milk sampled becomes neutral wTtJi 12 x.^c. of 



the solution, then- O 9 X 100 = -216 per cent, of-lactte 



acid must have been present in the sour-milk. The equivalent 

 proportion of lactose present in the fresh milk can then be 

 deduced. 



CHAPTER CVII. 



CRUAM AND BUTTKR. 



/^REAM consists mainly of the fat-globules of milk which 

 are separated when the milk is in the fresh state. In 

 the hot weather, even with a centrifugal cream separator, it is 

 not easy separating cream from milk, except with the help of 

 ice. In the cold weather, early in the morning or at night, 

 this separation can be effected very easily. Cream is also 

 separated from fresh milk by setting the milk, in the cold 

 weather, in shallow pans. The milk after being strained 

 through clean cloth is placed in the evening in shallow 

 pans about 4" deep in a clean ventilated house ; and . in 

 the morning with a scoop containing fine holes the cream 

 resting on the top is cut out. If a second skimming is 

 done, the creams of the two skimmings should be mixed 

 up with a wooden stirrer. If a Cream-separating machine is 

 used the separation can be effected in the morning or .at night 

 in a few minutes. Whether the separation is w eflfected.Jbky, 

 the use of shallow pans or by a centrifugal cream-separator, 



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