122 Dairy Bacteriology. 



Heated milk has a taste unlike that of raw milk; to> 

 one not accustomed to it the taste is objectionable. This 



FIG. 27. CREAMING OF MILK. 



The cylinder on the left contains raw milk; that in the cen- 

 ter, milk heated to 140 F. for twenty minutes; on the right, 

 milk heated to 160 F. for twenty minutes. The dark line 

 indicates the depth of the cream after twenty-four hours. 

 The breaking up of the fat globule clusters delays greatly 

 the rising of the cream. 



change is due to some extent to the expulsion of the car- 

 bon dioxide from the milk. The insipid taste of boiled 



