54 MILK-AN.VLYSIS. 



milk highly charged with fat globules, and the latter is milk 

 comparatively slightly charged with fat globules. 



Cream is, iu fact, a solution of caseine, milk-sugar, and 

 milk-ash in water, holding in suspension much fat. 



Skim-milk is a solution of the same ingredients which 

 holds only little fat in suspension. 



If this holds strictly true, it follows as a necessary con- 

 sequence that the ratio of the water to the sum of the milk- 

 sugar, caseine, and ash in the mUk, must be preserved in the 

 cream. 



In the instance of Cream I., we have an opportunity of 

 testing the validity of the thesis. The milk which threw 

 up this cream had been analyzed, and found to contain 

 water and solids not fat in the ratio of — 



87.55 : 9.38 



Cream I., as will be seen, contains water and solidfi not fctt 

 in the ratio of — 



72.20 : 8.80 



The theory requires that the ratio of water to solids not fat 

 in the cream should be — 



72.20 : 8.31 



The correspondence is sufficiently near to show that the 

 theory holds in this instance. 



The case of Creams II. and III. we will deal with pres- 

 ently. Passing on to Cream IV., we have ratio of water to 

 solids not fat — 



G0.17 : 6.81 



Theory requires 



60.17 : 6.43 



