FROM THE PRACTICAL VIEWPOINT 



cated that the speed of cooling had little or no 

 effect upon the rising of the cream in the milk. 



The tests made at these two plants indicated 

 that it was entirely possible to heat milk to 145 

 F. and hold it for thirty minutes without materially 

 affecting the volume of the cream contained in the 

 bottled milk, and that milk heated to 145 F. 

 showed the same amount of cream as that which is 

 heated to 142 F. 



THIRD TEST. A test was made at another plant 

 where the same form of apparatus for pasteuriz- 

 ing was in use. During this test a sample was 

 taken from a tank in which the milk was heated 

 to a temperature of 141 and held there for sixty 

 minutes. This sample, after standing a sufficient 

 length of time, showed a cream content of 15 per 

 cent. A second sample was taken of raw milk 

 which had already been passed through the clari- 

 fier, and this milk was found to contain 15 per cent, 

 of cream. A third sample was taken from a tank in 

 which the milk had been heated to 145 and held 

 thereat for sixty minutes. This milk, after stand^ 

 ing, showed no cream at all upon the cream gauge/ 



The results here obtained did not correspond 

 with those obtained at the two other plants where 



217 



