. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies. Agricultural chemistry; Milk. CREAM. 265 evaporation of the water has been afforded, either by leaving the cream on the surface of the milk for some length of time in a dry atmosphere, or by pasteurising it, without any precautions to prevent evaporation ; indeed, evidence of evaporation has been obtained by noting the quantity of cream before and after pasteurising. In cases where precautions have been taken to prevent evaporation, no evidence of a higher ratio has been obtained. In the following
. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies. Agricultural chemistry; Milk. CREAM. 265 evaporation of the water has been afforded, either by leaving the cream on the surface of the milk for some length of time in a dry atmosphere, or by pasteurising it, without any precautions to prevent evaporation ; indeed, evidence of evaporation has been obtained by noting the quantity of cream before and after pasteurising. In cases where precautions have been taken to prevent evaporation, no evidence of a higher ratio has been obtained. In the following analyses (Table LXIV.) the solids not fat have been calculated by dividing the percentage of water by 100 and multiplying by 10'2 (except in No. 2 where lO'O, and No. 9 where 10'4 has been used), this being the average ratio. - -^*-> Fig. 37-—C'ruain. in the milk from which these creams were prepared. The calcu- lated ash is X-, of the calculated solids not fat:— TABLE LXIV.—Composition of Cre\m. Xo. I Total Solids. Snlids not: Solids not Diff. A^ll C;llc. Dirt. Per i-ent. Per cent. Percent Per nt. 1. 32-511 6-83 6-90 -rO-07 0-57 0-57 o 37-59 6-U 6-24 -U-10 0-52 0-52 i! 50-92 5-02 ! 5-01 -0-01 0-42 0-42 .. 4. 55-05 4-65 4-59 -0-06 0-38 0-38 5. 55-18 4-77 4-57 -0-2 J 0-39 0-38 -0-01 (i. 55-97 4-47 4-49 — 0-U2 0-38 0-37 -0-01 "• 56-37 4-40 4-45 — 0 05 0-3S 0-37 — 0-01 s. 57-99 4-17 4-28 — 0-'j9 0-41 0-36 — 0-05 (.1. 68-18 3-30 3-31 -0-01 0-2S 1 0-28. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Richmond, Henry Droop. London, C. Griffin & Company, Limited
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectagriculturalchemistr
