148 Milk wed Hs Products 
Quality of cream.—The most unsatisfactory thing 
about the sale of cream, commercially, is its varying 
percentage of fat. Since cream is merely milk into 
which a greater or less proportion of fat has been 
gathered, it follows that cream may be anything 
that the seller can induce the vyuchaser to accept 
under that name, and may contain anywhere from 6 
or 8 up to 60 or 70 per cent of fat. Where cream 
is raised by the gravity process it will contain from 
18 to 22 per cent of fat; but where it is separated 
by centrifugal process the separator can be so 
adjusted as to take cream of almost any fat con- 
tent desired. 
A moderately heavy cream is quite as useful and 
desirable for table and domestic purposes as one ex- 
cessively rich in butter-fat. The United States De- 
partment of Agriculture has recommended a minimum 
standard of 18 per cent fat for cream for commer- 
cial purposes. Such a cream is rich enough for most 
table and domestic use, and is one that can easily 
be produced by a gravity process. Very many state 
laws have recognized the federal standard, though 
other standards are also in force (see Appendix C). 
