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The Pamphlet Collection of Sir Robert Stout: Volume 68

Cream-Preserving

Cream-Preserving.

In the autumn of last year I made an experiment in order to test if it were possible to preserve cream for any length of time. Five half-pints were taken direct from the separator and put into bottles. No. l was scalded to 160°, and a dessert-spoonful of liquid preservative was added. This was one of the preservatives of commerce which is principally composed of boracic acid. It was prepared by adding 3oz. of the powder to one pint of water. No. 2 was simply scalded to 160°. No. 3 was a duplicate of No. 1. No. 4 had the preservative added only, in the same proportion as No. 1. No. 5 was the same as No. 3, but two drops of rennet, mixed with a small quantity of water, were added, to ascertain the effect which coagu page 12 lation would have on the retention of the sweetness. The five bottles, which were carefully fastened down but not hermetically sealed, were placed in cold water, which was maintained at form 48° to 50°, in a cave some 18ft. below the surface of the soil. Sample No. 2 was sour in twenty-four hours. The cream in No. 4 had slightly changed on the 24th August, upon which date the three remaining samples were perfectly sweet. These three samples remained sweet for six weeks, during which time they had been frequently tested Upon the insides of the bottles—for they were not quite filled—mould had grown, and this gradually covered the surface of the cream, but below the mould the cream was still sweet.