CREAM. 



26T 



standard for cream, but wittout success. Thus it has been pro- 

 posed that any product containing less than 25 per cent, of fat 

 should not be recognised as cream ; the absurdity of this is 

 shown by the fact that, whUe much of the cream sold in London 

 contains between 40 and 50 per cent, of fat, being prepared by 

 a separator, cream made by the Swartz process but rarely comes 

 up to the standard proposed. 



Ash. — It has been alleged that the ash of cream is practically 

 free from chlorides ; this, however, is not in the author's experi- 

 ence correct ; the ash of cream differs in no respect from that of 

 milk. 



The following is the composition of the ash of cream according 

 to Fleischmann : — 



103-356 

 Less oxygen equivalent to chlorine, 3-3jfi 



100-000 



ent. 



Density. — The percentage of fat varies inversely as the density 

 of the cream. 



A formula connecting the two can be deduced from the formula 

 expressing the relation between specific gravity, fat, and total 

 solids in mUk. 



T = 0i;62 



D 



+ 1-2 F. 



Assuming that the solids not fat (S) are in the ratio to the 

 water as 10-4 : 100, 



then 

 and 



T = F 



100 - F 

 10-615 



10J3^F _ 

 10-615 



= S 



100 + 9-615 F 

 10-615 



substituting in the formula 



100 + 9-6nF 

 10-615 



3-123 F = 



1-2 F = 0-21-2.5 ^ 



100 



786 J 



F = 32-0 - 0-892 



D' 



