i 4 4 CLEAN MILK 



separator must be washed as carefully as any other dairy utensilst 

 by first rinsing in cold water, then scrubbing in warm water and 

 washing soda with a brush, and rinsing again with clean, cold water. 

 Finally, the parts should be sterilized with boiling water or by 

 placing them in a sterilizer. All this should be done after each use 

 of the separator. For this reason a separator having as simple con- 

 struction and as few parts which come in contact with milk as 

 possible should be preferred. The Sharpies separator is one of the 

 simplest in this respect and therefore most readily cleaned.* 



If the cream is shipped in cans, it may be kept cool in the same 

 manner as that recommended for milk (see p. 123). Cream thick- 

 eners of gelatin are not uncommonly used to thicken cream. Starch 

 and syrup of lime, known as " Viscogen," are also employed.. 

 Separated cream does not whip quite so readily as set cream, and 

 syrup of lime may be used to aid its whipping, without injury to 

 the consumer, provided that only a small amount — not over one-half 

 teaspoonful of the syrup to the pint of cream — is used. In fact, 

 this proportion is often employed in cream mixtures for feeding 

 babies to increase the digestibility of the cream. Viscogen should. 

 not be added to cream for sale in the market. For tests for adul- 

 terants of cream, see p. 192. 



Cream of varying composition is sold in the market. It gener- 

 ally varies from 20 to 50 per cent, in fat-content. Cream must 

 contain at least 18 per cent., of fat according to the U. S. Pure 

 Food Law, June, 1906. 



In order that cream may be readily whipped, it should contain 

 over 20 per cent, of fat and be below 50° F. in temperature. 

 Cream containing 23 per cent, fat is most economical for whipping, 

 as an excess of fat does not aid the process. Cream should be at 

 least 24 hours old — to contain a small amount of acid^in order 

 to whip well, and for ice cream. Pasteurized cream will not whip 



* See page 321 for management of separators. 



