APPENDIX. 
Composition of Butter. According to analyses re- 
ported by various experiment stations, American butter 
has the following average composition: 
Per cent. 
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Composition of Cream. Cream contains all the con- 
stituents found in milk, though not in the same proportion. 
The fat may vary from 8% to 68%. As the cream grows 
richer in fat it becomes poorer in solids not fat. This is 
illustrated in the following figures by Richmond: 
Total solids. Seg Fat. 
Per cent. Per cent. Per cent. 
32.50 6.83 25.67 
37.59 6.14 31.45 
50.92 5.02 45.90 
55.05 4.65 50.40 
57.99 4.17 53.82 
68.18 3.30 64.88 
The same authority also reports the following detailed 
analysis of a thick cream: 
349 
