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11 
 
O. H. M. 8. 
 
 LABORATORY 
 
 INLAND REVENUE DEPARTMENT 
 
 OTTAWA, CANADA. 
 
 BULLETi:Nr No. 189 
 
 CREAM 
 
 5780—1 
 
t 
 
 if 
 
LABORATORY 
 
 OF THB 
 
 INLAND REVENUE DEPARTMENT 
 
 OTTAWA, CANADA. 
 
 BULLETIlSr ZSTo. 189. 
 
 cream: 
 
 Ottawa, September, 23, 1909. 
 
 W. J. QeRALD, Eflq., 
 
 Deputy Minister of In 
 
 Sir, — I beg to hand you > '«r' uf work done up«m 65 '<auiple» of so caliwi Cream 
 purchaxed by our inspec-ton. <n 13 out of the 15 inspectoral di-<tricts of Canada. 
 
 This is the first time that a systematic collection of cream has been made, under 
 the Adulteration Act. A collection of 367 milk samples, made in April 1906. (Bulletin 
 121) includes 29 samples of cream, whose fat content ranged from 12 63 to 33-51 
 per cent with an average of 22 ' 76 per cent. 
 
 In view of the desirability of tlxing standards for milk and allied food substances, 
 under Sec. 26 of the Adulteration Act, it is important to discover what the public 
 expects to get, when it buys cream. The work now reported shows that the public is 
 offered, and accepts as cream an article varying in butter fat (the characteristic and the 
 valuable component of cream) from above 42 to 1110 per cent Whether or not the 
 public is satisfied with this condition of things is another matter. 
 
 In order that the great variations of value in market cream may be clearly appre- 
 hended, I here arrange the 64 samples analysed of the present collaction, in serial order 
 of butter fat content. 
 
N,,. 3i;:84 4-.' CHiilN.v.'W 
 
 41-.1.1 tl -'T 
 
 XiHT-' W 1- 
 
 N,, 41157 .•fji''t,ili<ni-'l" ■ 
 
 ;iii7«<i :«' "1 
 
 4irJ7r :il'>'67 
 
 •M7M MUM 
 
 MulV, 31 21 
 
 4n.v> :»> I-"* 
 
 1(74 ....:«) t«i 
 
 Nil. 417i! 2!l 7."i almvi- 25 ' 
 
 4ir.Il.. •-"•» 7--' 
 
 41.')I2 *• '.T 
 
 3tl772 «■«' 
 
 ;iitf.2-.' »■(«. 
 
 4i:«!i '^ '<' 
 
 ;«t:VJ4 2M Ik". 
 
 :t7ti!tri -'7K!> 
 
 !I71 27 23 
 
 4I2S'J 2B '•»< 
 
 :t7f.!i2 aj »i 
 
 :«».".•-':) -f. 74 
 
 4tl'.'70 -"B-Wt 
 
 41.".!.''. 2ti 42 
 
 :«r.2i 2.5 !« 
 
 412to 25;(i 
 
 ;;iiT:;l 25-4'.» 
 
 \,, 411.-,C, 24 '.i:t alMive 2tl 
 
 4ll5<t 24 7'» 
 
 :).-.!l7lt 24 4ti 
 
 •MuH-> 24 tui 
 
 Fii. :i.".;t71 23 72 »•».><• ■Ji) - 
 
 m.5s 2:t lii 
 
 4I72I 23 ;«S 
 
 ;».ViK;i 22 !•■- 
 
 MUm 22 lil 
 
 :4i:(42 22 40 
 
 44»27!» 22-2!t 
 
 4)»27H 22 22 
 
 37t>!»4 21 77 
 
 41M4 21 r.2 
 
 41723 21 til 
 
 3SNI0 21 22 
 
 41264 21 1» 
 
 37fi9B 2n HI 
 
 41725 an»7 
 
 X... 412(i« in 3«al...».15% 
 
 41721 1!» 01 
 
 412»i7 11* M 
 
 38.V« I(t 31 
 
 3K*r m 13 
 
 :«ftM« i7tii» 
 
 iVMii 17 3ti 
 
 39625 170lt 
 
 '.170 lB-91 
 
 X>!M l«-24 
 
 3.'V»74 IGim 
 
 •.a:<M itiini 
 
 ;«a67 iMfi 
 
 :W658 15 83 
 
 4II2W) 15S7 
 
 3*>6« 11 '77 ul-.v,- 10 % 
 
 41341 11 42 
 
 .%5it73 1110 
 
 11 
 
 In Bulletin 121, the late Chief Analyst .suggests .standards for cr"ani a.s follows : — 
 Wliipping cn^am, not less than 2.') per cent, butter fat. 
 Table I '-5 
 
 Mv impression is that it would be unwi.se to attempt the establishment of stAndanls 
 for ditleient grades of cream. The time may const! when lesjal standards of quality 
 HHogniziiig dilferent grades within the species, may lie justifie<l ; but, for the present, 
 1 think that the rp<iuirement4 of the Act, are met by the establishment of specific 
 identity. If an article sold as wine, or coflee, or vinegar, Ac, corresponds to the defini- 
 tiim.-: ivsjiectively of wine, coffee iinii vinegar, the sulHirdinatn questions of value, fronj 
 the piint of view of the connoisseur, must be left to be dealt with by the purcha.ser 
 himself. When the public asks for cream, it must get cream. The particular gra<lo 
 of cream is a matter to be settled between the buyer and seller. This leaves us face Ut 
 face with the ijuestion, what is cream ? 
 
 Some may say 'cream' tegins where 'milk' ends. An extra rich milk may l)o 
 reganied as a poor cream. This would seem to be the position taken by some vendors, 
 liecause, although a milk containing 11 per cent of butter fat is quite exceptional, it is 
 not unknown. (See Nos. 2+, 6-% 515, 517, 28644, Ac , of Bull. 121). Were such a con- 
 tention to lx> seriously considered, it would still be necessary to fix a minimum for fat 
 in the article. The present report shows that only 3 samples out of 64 sold as cream, 
 contain less than 15i)ercentof fat. Twenty-nine samples reported in Bulletin 121, 
 show an average of 22 ■ 76 jier cent tat, with only one sample below 16 per jeiit. On 
 the other hand, V.'i jier cent of these two collections (totalling 93 samples), show more 
 than 20 per cent of butter fat in the article sold as cream. 
 
 The standard for cream established by the United States Department of Agri- 
 culture, (Circular 1!), of June 26, 1906), is 18 per cent fat. Several Stat<!s of the 
 American Union have established independent standards, and these range from 15 to 
 30 per cent for cre^m. Great Britain has no legal standard for cream ; but the follow- 
 ing pivssag(! from a recent report to the Local Uovernraent Board (Food Report, No. 10. 
 1909) gives an idea of what is consideretl to be cream in England. 
 
' NiinB iif tlie creainiTips wliii'li ' viHite<l (with twn oxcnptions in tho iiorlh <>f 
 I ji'^'laml til wliicli n.-feiHiKi' will !»• iiiaiie later) HU|i|>litKj ri-fiaiii I'ontainiiiK leuM tliaii 40 
 |.' I I'fiit iif liuttfr fat. In iiiiist cast-H tlin cream vuiitaiiieil wll alxive iIiih i|uaiility ; 
 >li>iiil '>0 pi-r ct>iit lN>in;{ a iiHual amount. Sampler from tw<> creauieries Hliowmi on 
 iri:kly»i'< as iiiucli ax 51) p<>r ot'tit uf fat. In ;^ni>ral a iiomewhat liiKhnr fat content wa^ 
 olisrrved in cream su|iplitHl hy the Hrmx viMited in the Houth of Englaii<l than in tho 
 iioitli.' 
 
 It is my l>elief that no injustice will be done to the dealer, and that i> much needed 
 pi'otm'tioii will be •itfonled t4> tho conHumer, if the following detinition of cream lie 
 iiiiiilf le;;:il : — 
 
 1. Cream is that )K>rti<in of milk, rich in milk fat, which rues t<^ the surface of 
 milk on standing, or in s<>parated from it by centrifugal force ; is tresli and cleui, and 
 loritniiiH not lc8S than eighteen (IH) per cent of milk fat. 
 
 2. When guar<intoed to contain a higher percentage of milk fat tlian eighteen (18) 
 l»'i' cent, it must conform to such guarantee. 
 
 .'t. Creiim must be entirely free from gelatine, sucrate of lime, gums, or other sub- 
 stances adde<l with a view to give dennity, consistency or ap|iarent thickness to the 
 iilicle. 
 
 4. Cream must contain no prcservutiveH of any kind ; nor any colouring matter, 
 Hijjer thaniH niilural to milk. 
 
 •'>. Kvaporate<l cream, clotted cream, condensed cream, or any other preparation 
 I'Ui'^uirting to be a cream, (except ice cream), must conform to the definition of cream 
 I < L,'iven above, and must contain at least twenty live (2.'>) per oent of milk fat. 
 
 It is pretty well known that a number of articles called Cream tkicktiiers are on 
 iIl(> market. These are intended to be added to cream for the purpise of giving it an 
 .i{j|ii>ariknce of greater density and richness than it really possesses. Oelatine is a con.s- 
 Miiicnt of most of them; but calcium sucnite (Hucrate of lime) gum tragacanth and 
 '.tlicr substances are often present. Some of the Cream samples of this collection were 
 < xainined for 'thickeners', and evidence of gelatine was quite definitely found in 4 
 -ini|ilcs ; while reactior * sutficiently clear to justify a declaration of trace of gelatine 
 «rrc obtained with 9 other samples. 
 
 Evidently the cream priKlucers of Canada are not above suspicion of employing 
 'ill se I'litirely dishonourable methods of giving a fraudulent appearance of richness to 
 : ill' article. This mivle of fraud is particularly harmful in cases whem a Dairy Com- 
 I' iiiv, counts among its patrons, a few who are guilty of the use of tbickeaers. It may 
 i" ill" aim of such company to supply honest cream ; but, by intermixing ignorantly, 
 I lew gallons of tho sophisticated article, a whole day's output may be contaminated. 
 ' It I Murse, in such case, the co:npany must b.; held responsible, should adulteration l>a 
 •I tcctcd. It is quite true that the guilty patron of such a company could not possibly 
 i)> any advinta'.;e to hirasulf, provided that his cream was sold on its fat content ; 
 I It ait^nts inteiiisied in the sale of these ' cream thickeners ', have been known to .so 
 I lisn'present them, as to lead the purchaser to believe that his cream was actually im- 
 tiiv. rj by their use. The only safeguard which a Diiry Company can have, is the 
 I'lii'dical testing of its cream for these thickeners. 
 
 On our next collectiim of cream, I shall see that a .systematic examinatiim for 
 I i.uii tliickciiers is miuic. 
 
 I U'g to recommend the publication of this report as Bulletin No. IU9. 
 
 I have the honour to be, sir. 
 
 Your oDedient servant. 
 
 A. MctJIlJ^ 
 
 Chief Analyst. 
 
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