FROM THE PRACTICAL VIEWPOINT 



the milk, it flowed into a second tank before being 

 conveyed to the cooling apparatus, it is probable 

 that the milk was actually held at the highest tem- 

 perature for a period of at least twenty-seven 

 minutes. 



A sample was taken from the raw milk before 

 being clarified. This milk, upon setting, was found 

 to contain 15 per cent, of cream and to have a fat 

 content of 3.9 per cent. A second sample was 

 taken from milk which had been heated to 145 

 F., and, after holding, was set and found to con- 

 tain lOi/2 per cent, cream and 3.9 per cent, butter 

 fat. A third sample was taken from milk which 

 was heated to 144, and was found to contain 8 

 per cent, of cream and 3.9 per cent, butter fat. A 

 fourth sample was taken from milk which was 

 heated to 142, and was found to have a cream 

 content of 8 per cent, and 3.9 per cent, butter fat. 



These results indicated that the milk which was 

 heated to 145 contained a greater percentage of 

 cream, by volume, than that which was heated to 

 142. The reason for this was not apparent. The 

 milk pasteurized at this plant was received from 

 the railroad in cans which had been shipped from 

 the country. The milk was dumped from these 



219 



