58 DAIRY CHEMISTRY 



of the milk and the adjustment of the cream outlet. 

 The condition of the milk as to temperature at the 

 time of separating influences the efficiency of the 

 creaming. If the milk is too cold, too large an 

 amount of fat is left in the skim milk. The tem- 

 perature of the milk at separation should range from 

 75 to 90 F., depending largely upon the individual- 

 ity of the milk. It will be necessary to separate 

 some milks at a higher temperature than others on 

 account of the fat globules containing a larger pro- 

 portion of stearin, palmitin, and hard fats. The 

 temperature should be the lowest that will show the 

 least loss of fat in the skim milk, so as to avoid any 

 unnecessary heating of the milk. For data in regard 

 to trials of different separators and the amount of 

 fat left in the skim milk, the reader is referred to 

 the bulletins of the various agricultural experiment 

 stations, particularly those of the Vermont, New 

 York, and Wisconsin Stations. 



59. Adulteration of Cream. Cream is adulterated 

 by the addition of milk, coloring matter, preserva- 

 tives, and materials to give the cream a higher vis- 

 cosity. The preservatives used are formalin, boric 

 acid, and salicylic acid. The coloring matters are 

 similar to those used for the coloring of butter, just 

 a sufficient amount being used to give the cream a 

 yellow tinge suggesting a high fat content. In 

 order to impart viscosity, the material known as vis- 

 cogin, consisting of a solution of lime in cane sugar, 

 is sometimes used. This causes the cream to appear 



