MILK PRODUCTS 
CREAM 
Cream differs from whole milk principally in 
the fat-content; the analytic procedures, there- 
fore, follow those indicated under ‘‘Milk,”’ except 
that the ‘high fat may render some modifica- 
tions advisable. It is better, for instance, to 
weigh rather than measure cream, and it is 
often advisable to dilute it with a known 
weight of water. For the determination of fat 
the Rése-Gottlieb method is much in favor 
(see page 72). The following are some special 
procedures. 
Imitation Cream—By means of special ma- 
chinery, the fat globules of milk may be broken 
into very small portions without causing them 
to coalesce. This is termed ‘‘homogenizing”’ 
and will give to poor cream an appearance of 
richness. It is also possible to incorporate 
butter with skim-milk, producing an article 
resembling cream. Of course, unsalted, un- 
colored butter must be used. As butter made 
in the usual manner, always contains water, the 
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