CEEAM 51 



countries the percentage of fat which the cream 

 should contain is designated by law. In Min- 

 nesota legal cream should contain 20 per cent 

 of fat. 



In the creaming of milk, the larger globules are 

 more completely separated, and consequently the 

 cream contains a higher percentage of large fat 

 globules than milk, the smaller fat globules being 

 present in greatest proportion in the skim milk. 

 There is also a slight mechanical separation of the 

 milk proteids during the creaming process, resulting 

 in the casein and albumin being present in a different 

 proportion in cream than in milk. When inilk is 

 creamed by gravity process, chemical changes take 

 place, resulting in the cream containing more acid 

 than the milk, and the proteids having a different 

 composition. 



57. Testing Cream. Cream containing from 8 to 

 15 per cent of fat can be tested by the Babcock test 

 in the same general way as milk. It will be neces- 

 sary, however, to divide the 17.6 cc. of cream into 

 two test bottles and to rinse the pipette with a small 

 amount of warm water to completely remove all of 

 the fat, so that each test bottle will contain about 

 18 cc. of liquid. The amount of fat obtained 

 in the two bottles is added together, to give the 

 approximate amount of fat in the cream tested. 

 For the testing of cream special test bottles have 

 been devised known as the Bartlett and the Winton 

 (see Figs. 14 and 15). The Bartlett cream test bottle 



