On the Composition of Cream and Skim-Milk, Sfc. IGl 
cent, of the butter-fat of milk passes into the cream, and 21^ 
per cent, remain in the skim-milk. 
In another trial at Kilburn on the 8th of July the separation 
of butter-fat from the milk was not so perfect as in the first 
trial, as will be seen by the following results, showing the 
composition of the skim-milk produced : — 
Water 90-49 
Butter-fat 0-46 
* Casein 3-01 
Milk-sugar 5 'SI 
Mineral matter (ash) 0-73 
100-00 
*Containing nitrogen 0-48 
In the second trial it will be seen nearly ^ per cent, of fat 
was contained in the skim-milk. 
The cream obtained by means of the separator had the follow- 
ing composition : — 
Water CG-12 
Butter-fat 27-69 
* Casein 2-69 
Milk-sugar 3-03 
Mineral matter (ash) 0-47 
100-00 
♦Containing nitrogen 0-43 
Good cream obtained in the ordinary way of skimming milk 
seldom contains as much as 25 per cent., and generally rather 
less, butter-fat ; and quite as much casein as was contained in 
the cream from Laval's machine. 
The Kilburn trials thus show that cream from milk which 
has been passed through Laval's separator is richer in butter- 
fat than that obtained in the usual manner. 
On the occasion of the dairy show held last October at 
Islington, I had another opportunity of examining the skim- 
milk obtained by Laval's cream-separator. This sample had 
the following composition ; — 
Composition of Shim-milk obtained by LavaVs Cream-Separator. 
Water 90-82 
Butter-fat 0-31 
*Casein 3-31 
Milk-sugar 4-77 
Mineral matter (ash) 0-79 
100-00 
♦Containing nitrogen 0-53 
VOL. XVI. — S. S. M 
