| Popis: |
The consumer of milk is inclined to judge its richness by the volume of cream appearing in the top of the bottle. Unfortunately, this basis of measurement is not a reliable indication of the amount of butter fat present in milk. It is entirely possible for milk to contain the legal fat requirement and yet show no cream in the bottle. Seldom is this true, however, upon milk which is produced and bottled on the farm, but when milk is transported to the milk plant and subjected to the various treatments given it there, it more often reaches the consumer showing a reduced cream layer in the bottle. A study of the effect of milk plant operations on the creaming ability of milk was made at the Pennsylvania State College Creamery. The factors studied included clarification, pumping cold and hot milk, agitating hot milk, and different me~hods of heating and cooling pasteurized milk. The creaming ability of the milk was measured by taking duplicate samples before and after each operation, in cylinders graduated to read the per cent by volume of cream. These cylinders were held at ice water temperature (35°F.) and hourly readings were taken for twenty-four hours. Unless otherwise stated the last readings are used in making a summary of the results. |
