12 



A Ni 



Dairy Industry. 



suspended fats becoming hard, only below :>2° or by 

 meclianieal agitation the form of the globules is lost, 

 they become solid and their contour rugged. 



Gn standing, the globules rise to the surface by vir- 

 tue of their minor specific weight and they 

 form the cream, while the milk beneath it is 

 termed skim milk, which, however, is not 

 entirely free of fat, because the minutest 

 of the fat globules find it impossible to push 

 through the viscuous milkfluid to reach the 

 top. Warmth favors the ascending of the 

 globules, cold retards it, but we avoid the 

 warmth because it involves a rapid decom- 

 position of the milk. A large number of in- 

 struments have been invented for the pur- 

 pose of ascertaining the quantity of fats ; 

 some of them aim to accurately measure the 

 quantity of cream raised in twenty-four 

 hours and are called cremometers, others purport to 

 ascertain the percentage of fats by diluting milk with 

 water and making it translucent until a certain mark 

 on the instrument is visible ; these are termed lacto- 

 scopes. By far more exact and scientifically correct 

 is the method of Soxhlet^ who ascertains the specific 

 weight of fat in the milk; his apparatus is, however, 

 too complicated to be of much use outside of the 

 chemist's laboratory. 



The method that gives the best results for practical 

 working of the dairy industry is the one that dissolves 

 the casein by an excess of acid under the influence of 



Cremometer. 



