APPENDIX. 



Relationship of Fat and Solids=not=Fat. In normal 

 milk a fairly definite relationship exists between the fat 

 and the solids-not-fat. That is, milk rich in fat is like- 

 wise rich in solids-not-fat. This is an important point 

 for the consumer to bear in mind, because when he buys 

 milk rich in fat he gets milk which is also rich in the 

 more important food constituents, namely, the proteids. 



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: 



The same authority also reports the following detailed 

 analysis of a thick cream : 



182 



