HARDING  AND  RINGSTROM. — A  Comparison  of  the  Proximate  and  Mineral  Analysis

of  Desiccated  Skim  Milk  with  Normal  Cows'  Milk.     J.  Ind.  Eng.  Chem.,

1918,  10,  295-297.
MCLELLAN,  B.  G.— The  Estimation  of  Fat  in  Dry  Milks.    Analyst,  1908,  33,  353-

356.
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Eng.  Chem.,  1909,  1,  540-545.
1  J.  Ind.  Eng.  Chem.,  1912,  4,  544.
236  PHARMACEUTICAL  AND   FOOD   ANALYSIS.
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CREAM.
The  Federal  standard  for  cream  according  to  Food  Inspection  De-
cision 178  is  as  follows:

Cream,  Sweet  Cream  is  that  portion  of  milk,  rich  in  milk  fat,  which  rises  to  the
surface  of  milk  on  standing,  or  is  separated  from  it  by  centrifugal  force.  It  is  fresh
and  clean.  It  contains  not  less  than  eighteen  per  cent.  (18%)  of  milk  fat  and  not
more  than  two-tenths  per  cent.  (0.2%)  of  acid-reacting  substances  calculated  in
terms  of  lactic  acid.
Whipping  Cream  is  cream  which  contains  not  less  than  thirty  per  cent.  (30%)  of
milk  fat.
This  standard  for  cream  is  certainly  very  low,  as  cream  separated
from  milk  by  being  allowed  to  set  in  pans  will  generally  run  above
20  per  cent,  in  fat,  and  if  obtained  by  the  use  of  a  centrifugal  separator
it  will  contain  from  30  to  40  per  cent,  of  fat.
