Effect of Various Factors on the Creaming Ability of Market Milk (Classic Reprint)

Excerpt from Effect of Various Factors on the Creaming Ability of Market Milk The studies at the plants included a history of the raw milk received and the collection of detailed data on the equipment and methods of operation. Samples were collected during each step of the process, and the cream volume and butterfat percentage were determined. The cream-value determinations were made by placing 100 cubic centimeters of the sample in a graduated cylinder with 1 cubic centimeter graduations. Each cubic centimeter of Visible cream in this cylinder represented 1 per cent of the total volume. The cream-volume readings are not referred to in this bulletin as a rate per cent, however, but as units, in order to avoid confusion with other percentage rates. The cream-volume readings were made after the samples had remained in storage for from 20 to 24 hours. All samples on which cream - volume determinations were made were cooled quickly to approximately 45° F and then placed at once in the refrigerator, unless otherwise stated. The methods used eliminated the factors of slow cooling and of agitation during cool ing in so far as possible. The percentage of fat in the under layer was determined by plac ing 100 cubic centimeters of the sample in a glass tube plugged at the bottom with a cork. An outlet tube extended through the cork, by means of which a definite quantity of the under milk could be slowly drawn off. These tubes were placed in the refrigerator with the other samples and the milk was drawn from them at the time the cream-volume readings were made; the milk was then tested for butterfat. These tests are referred to in the tables as the butterfat in the under layer. These under-layer butterfat tests were made to check the accuracy of the cream-volume readings. Butterfat tests were run on all samples on which cream-volume determinations were made. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.