44 



DAIRY ANALYSIS 



to make the total weight up to 5.15 grammes. The 

 methods are then carried out as for milk. 



The fat mar be calculated from the total solids with 

 a close approach to accuracy by the formula 



V 1.104 T 10.4 

 or by the following Table : 



TABLE V 



FOR CALCULATING PERCENTAGE OF FAT IN CREAM FROM 

 TOTAL SOLIDS 



This method is not available in the case of clotted or 

 Devonshire cream. 



The aldehyde figure multiplied by 0.45 will approxi- 

 mate to the solids not fat in both fresh and clotted 

 creams. 



The milk-sugar estimation' by the polariscope 

 requires modification, as the cream must be more 

 highly diluted ; it is best to weigh out 50 grammes of 

 cream, make up to 100 c.c., and add i c.c. of Wiley's 

 acid mercuric nitrate, and polarise. 



