56 MILK-ANALYSIS. 



not fat, and that any imperfection in the analysis tends to 

 enlarge the solids iiot fat. 



There is far more difficulty in drying a cream-residuo than 

 in drying a milk-residue : there is also the chance of loss of 

 fat, and any imperfections of this kind would make solids not 

 fat too high. 



In this place it is proper to say that the analysis of cream 

 is very Uke the analysis of milk ; only that much less than 

 five grammes should be taken for the determination of water. 

 The cream must be weighed out — not measured. About two 

 grammes is ample for the determination of water. The dry- 

 ing must be made in the water-bath, and may take as long 

 as six or eight hours. The question is often put — ^Has a 

 given specimen of cream been thickened with gum or such 

 like material ? 



A very decided answer may be given in the negative if the 

 ratio of water to solids not fat is that required by the solu- 

 tion of eaSeine, milk-sugar, an^ ash, constituting the non- 

 fatty portion of milk. 



Should there be too much solids not fat, then the inquiry 

 must be made whether the excess be caseine. 



Cream is sometimes suspected of being stiffened with 

 starch ; this, of course, is at once detected by testing with 

 a little iodine, which will at once strike a blue, if any such 

 adulteration had been practised. 



