FROM THE PRACTICAL VIEWPOINT 



was taken from raw milk before it was clarified. 

 This sample, when set, showed 131/2 per cent, of 

 cream and 3.4 per cent, butter fat. The second 

 sample was taken from one of the holding tanks 

 in which the milk was heated to a temperature of 

 146 and held thereafter for thirty minutes. This 

 sample, when set, showed no cream whatever on 

 the cream gauge, the fat being evidently evenly 

 distributed throughout the entire body of the milk. 

 This milk contained 3.5 per cent, of butter fat. 

 A third sample was taken from one of the holding 

 tanks in which the milk was heated to 143 F. 

 and held for thirty minutes. This milk showed, 

 upon standing, 10 per cent, of cream and 3.7 per 

 cent, butter fat. Sample No. 4 was taken from a 

 tank in which the milk was heated to 146 F. and 

 held for thirty minutes. This sample showed 5 

 per cent, of cream and 3.35 per cent, butter fat. 



The results here obtained indicate that with this 

 apparatus if the milk was heated above 143 the 

 cream would be seriously affected. 



SEVENTH TEST. A test was made at still an- 

 other plant in which the milk was heated by means 

 of the pasteurizer shown in Fig. 9- In this appa- 

 ratus the milk is forced through a series of pipes 

 223 



