ANALYTIC DATA 5 
undergo transformations into substances which 
are the cause of the violent poisonous effects 
occasionally produced by ice-cream and other 
articles of food into the preparation of which 
milk enters. 
Boiling produces coagulation of the albumin, 
some caramelization of the sugar, and develops 
a greater facility of coalescence on the part of 
the fat globules. Enzyms are rendered inert 
and most microbes are killed. 
When milk is allowed to stand, some of the fat 
rises gradually and forms a rich layer, constituting 
cream. The proportion of cream depends on 
several conditions. The amount formed in a 
given time cannot be taken as a measure of the 
richness of the milk. Water added to milk 
causes a more rapid separation of the cream. 
Centrifugal action separates nearly all of the fat. 
The following figures, given by D’Hout as aver- 
ages, show this effect: 
WHOLE SEPARATED Cream 
MILK MILK 
Specific gravity..... 1032 1034 1015 
Total solids........ 14.10 9.6 26.98 
SGPAL) s eessonc ceo 4.70 5.05 3.32 
Casein............. 3.50 3.62 2.02 
Ashvvesiisceenenes 0.79 0.78 0.58 
Patines sas 5.05 0.20 21.95 
Buttermilk is the residue after removal of the 
butter by churning. Vieth gives the following 
analyses: 
