CREAM

the fatty element of milk. In good rich milk the proportion varies from one-fifth to one-third. The proportion in milk sold by different dealers is usually easily ascertained by putting a sample of each in bottles or tubes and letting them stand undisturbed for forty-eight hours--the difference in color will distinguish the cream from the milk, and show the relative quantities contained. Most of the cream sold as such is now separated from the milk by centrifugal separators instead of allowing it to rise.

U. S. Standard cream must contain not less than 18% milk fat. State standards vary from 15% to 20%. Good cream by natural separation will average about 22%. By centrifugal separation it can be made to vary from very "light," as low as 9%, to very "heavy," as high as 55%.