FIFTH ANNUAL YEAR BOOK — PART IV. 237 



Another feature of the freezing of milk is the effect of per cent upon the 

 test. Of course, applying the general proposition that I am trying to 

 explain, that it has no effect upon milk, it should have no effect upon the 

 composition of the milk and no effect upon the test, still the fact is, it does. 

 It would not if the milk were handled properly and sampled properly, but 

 you see if it is sampled ia a frozen condition, if it is in the form of slush, and 

 a person would get most of the ice portions it would be watery and the test 

 would be low; if he should get the liquid portion of that slush, which is fat 

 and casein, a sort of concentrated milk, the test would be a good deal higher 

 in butter fat. 



It may be of interest here to state that a new process of condensing milk 

 is based upon this change that occurs in it when it freezes. The milk is 

 frozen solidly so the water crystalizes out in the shape of snow ice, then it is 

 put into the centrifuge, something like that used in laundries or sugar beet' 

 factories where they centrifugal the beets to strain out the sugar. The 

 revolving produces centrifugal force, which thaws the liquid out of the milk, 

 leaving the ice, that is the water in the centrifuge, so in that way they get 

 condensed milk without changing it at all. It is perfectly normal in every 

 way. Speaking comparatively of the milk produced by the ordinary means 

 of condensing , which always has more or less of the cooked flavor, this kind 

 of condensing milk leaves no flavor at all. It has been condensed in a 

 physical way. The ordinary method of condensing by evaporation subjects 

 milk to so much heat that the heat sterilizes it and the addition of sugar 

 prevents decomposition or spoiling of the milk. 



But in other ways the freezing of milk or cream is likely to make itself 

 noticeable upon the test, not because its composition is changed, but because 

 conditions occur there that influence the test. For example, the milk usu- 

 ally begins to freeze along the outside and the top, and if a can of milk 

 comes in partly frozen you will find a layer of ice around the outside and 

 top of the can. As the milk splashes and strikes the lid it will freeze to the 

 lid, and if this frozen milk is left adhering to the can I think it contains a 

 greater proportion of cream than that which has been emptied out, espe- 

 cially that part of the milk adhering to the shoulder of the can and lid; that 

 is mostly cream, especially if the milk has been standing for some time. 



Frozen milk is difficult to sample because it is a question whether it can 

 be sampled accurately while in a frozen condition. If a person gets the 

 liquid mostly, it is richer in butter fat, and if he gets mostly snow and ice 

 it is poorer in butter fat. 1 have never had any experience myself that would 

 show that the freezing of milk affects the flavor of the milk and flavor of the 

 butter directly, that is through the freezing itself . It is true that such milk 

 will not ferment in the same way as milk that has not been frozen. It is 

 sweeter when it thaws out, and it would take longer to ripen cream from 

 this milk. You would have to handle it differently than cream from milk 

 already a little sour, or which had never been frozen so that fermentation 

 has been going on all the time. In the creamery you want milk that has 

 suffered as few changes as possible, so this frozen milk is good milk so far 

 as its suitability for making butter is concerned, because it has suffered the 

 least change. If there is any ripening to be done, I think it is better for the 

 buttermaker to control that ripening and to have it go on at the creamery 

 and not have it go on in the milk while it is under anybody's control, so 



