FROM THE PRACTICAL VIEWPOINT 



minutes. This sample, when set, was found to 

 have 1 1 per cent, of cream in volume, and the but- 

 ter fat content was 3.7 per cent. A second sample 

 was taken from a holding tank in which milk had 

 been heated to a temperature of 147 and held 

 for thirty minutes, the temperature of the milk at 

 its discharge being 146. This milk showed 4 per 

 cent, of cream and a fat content of 3.8 per cent. 

 A third sample was taken from a tank in which 

 milk was heated to 145 and held for thirty 

 minutes. This milk, when set, showed 7 per cent, 

 of cream and 3.7 per cent, butter fat. A fourth 

 sample was taken from milk which had been heated 

 to 146 and held for thirty minutes. This milk 

 showed 3 per cent, of cream and 3.9 per cent, but- 

 ter fat. 



These results indicate that with this form of ap- 

 paratus the cream line was seriously interfered 

 with, even at a temperature as low as 143. The 

 milk, as received in this plant, was poured from 

 cans into a receiving tank upon the upper floor 

 of the building from which it flowed to an appa- 

 ratus on the floor below in which it was preheated 

 to 60 F. It then passed through centrifugal 

 clarifiers from which it was discharged into a large 

 221 



