CREAM. 155 



in the ratio of the milk-sugar to protein, and that the skim-milk 

 experienced a slight increase in milk-sugar. 



The cream obtained in German dairies in which separators are 

 employed contains, on an average, between 14 and 20 per cent of 

 fat. Should it be desired, cream containing a larger proportion 

 of fat can be obtained from separators. It resembles butter, and 

 contains more than 60 per cent of fat. Comparatively thin cream, 

 containing 8 to 15 per cent of fat, is commonly known as coffee 

 cream, and the thicker cream, containing more than 15 per cent, 

 is known as whisking cream. In other countries than Germany, 

 for example, in England, the public requires a cream rich in fat. 



The great bulk of cream obtained in dairies is utilized for the 

 manufacture of butter. No doubt cream is used generally as an 

 article of luxury, and forms, especially in town, a much-prized and, 

 therefore, very lucrative article of commerce. The different names 

 used for cream are Sahne and Schmand (in East Prussia and the 

 Eastern Sea provinces), Kern, Flott (in Middle Germany), Schmet- 

 ten, Obers (in Austria), Nidi (in Switzerland). 



Cream chiefly contains the largest of the fatty globules of milk. The 

 following figures show the chemical composition of cream, and illustrate its 

 variation in fat: 



Water, 



Fat, 



Nitrogenous matter, 



Milk-sugar, 



Ash, 



Sp. gr. at 15 C., 



The following is the composition of the ash of a sample of cream con- 

 taining 15 '2 per cent of fat: 



Potassium oxide, 28*381 



Sodium oxide, 8*679 



Calcium oxide, , 23*411 



Magnesium oxide, 3'340 



Iron oxide, ... ... ... ... ... ... 2*915 



Phosphoric anhydride, ... ... ... ... 21 '735 



Chlorine, 14*895 



103-356 

 Deduct oxygen replaced by chlorine, 3*356 



100*000 



