MILK PRODUCTS 



CREAM 



Cream differs from whole milk principally in 

 the fat-content; the analytic procedures, there- 

 fore, follow those indicated under "Milk," except 

 that the [high fat may render some modifica- 

 tions advisable. It is better, for instance, to 

 weigh rather than measure cream, and it is 

 often advisable to dilute it with a known 

 weight of water. For the determination of fat 

 the Rose-Gottlieb method is much in favor 

 (see page 72). The following are some special 

 procedures. 



Imitation Cream. — By means of special ma- 

 chinery, the fat globules of milk may be broken 

 into very small portions without causing them 

 to coalesce. This is termed "homogenizing" 

 and will give to poor cream an appearance of 

 richness. It is also possible to incorporate 

 butter with skim-milk, producing an article 

 resembling cream. Of course, unsalted, un- 

 colored butter must be used. As butter made 

 in the usual manner, always contains water, the 



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