CREAM. 



265 



evaporation of the water has been afforded, either by leaving the 

 cream on the surface of the milk for some length of time in a 

 dry atmosphere, or by pasteurising it, without any precautions 

 to prevent evaporation ; indeed, evidence of evaporation has 

 been obtained by noting the quantity of cream before and after 

 pasteurising. In cases where precautions have been taken to 

 prevent evaporation, no evidence of a higher ratio has been 

 obtained. 



In the following analyses (Table LXIV.) the solids not fat 

 have been calculated by dividing the percentage of water by 

 100 and multiplying by 10'2 (except in No. 2 where lO'O, and 

 No. 9 where 10'4 has been used), this being the average ratio 



- -^-ai.i*-> 

 Fig. 37- — C'ruain. 



in the milk from which these creams were prepared. The calcu- 

 lated ash is X-, of the calculated solids not fat : — 



TABLE LXIV. — Composition of Cre\m. 



Xo. I Total Solids. 



Snlids not : Solids not 



Diff. 



A^ll 

 C;llc. 



Dirt. 



