| Popis: |
The gravity formation of a maximum cream layer on bottled milk is of considerable importance in the market milk industry, largely because of the layman's method of judging richness. The processor of milk knows in a general way the factors affecting creamline but does not understand exactly why heat treatment is destructive to creamline. I t was to supplement the existing knowledge of the creaming of milk that this work was undertaken in the hope that further explanation would be obtained. The inhibited creaming of heated milk has attracted attention ever since pasteurization was first accepted as a general practice in the milk industry and much has been written in attempting to explain this phenomenon. Rahn (3) showed that the creaming p rope r ty can be restored after heating by the addition of gelatin or other accelerating colloids. Van Dam and Sirks (4) added to milk such colloids as gelatin, starch, Irish Moss and gum tragacanth and obtained a 15-25 per cent increase in volume of cream, and postulated that fat clumping took place. Babcock and Russell (5) and others found that the presence of fat clumps was essential to creaming. Palmer and Anderson (6) believed that the plasma colloids were of con |
