CREAM. 



26» 



of calculating the fat from tke specific gravity is liable to give 

 at times very discordant results. 



These figures show that, though the estimation of the specific 

 gravity of a cream is scarcely exact enough to serve as a means. 

 of analysis, it is a useful corroborative figure. Considering the 

 sources of error the agreement is very good, and serves as a 

 further proof that cream does not contain a larger proportion of 

 solids not fat to water than milk. 



Vieth finds that cream containing 40 per cent, fat has, at a 

 temperature of 175° F., a specific gravity of 0'960, and gives the 

 following table : — 



A sample of froth taken from the surface of cream running 

 from a Burmeister and Wain separator had the following com- 

 position : — 



Water, 

 Fat, 



Milk-sugar, 

 Protein, . 

 Ash, 



48-41 per cent. 

 45-44 



4-86 



1-89 



0-40 



It does not difier in its chemical composition from cream 

 somewhat concentrated by evaporation. The froth, for this 

 reason, always contains more fat than the cream. 



Clotted Cream, or cream prepared by the system practised 

 in Devonshire and Cornwall, has been examined regularly in 

 the Aylesbury Dairy Company's laboratory since 1886. The 

 following are the average results, together with the maxima 

 and minima found : — 



It is seen that the ratio of solids not fat to water is very much 

 higher in clotted cream than in milk, due to the evaporation, 

 which takes place from the surface during heating. 



