FROM THE PRACTICAL VIEWPOINT 



Summary of Results 



All the tests made indicate that when milk is 

 cleaned by a centrifugal clarifier, the volume of 

 cream in the milk suffers a reduction of 2 per cent, 

 to 3 per cent. 



The number of tests made was probably not 

 sufficient to warrant the drawing of absolutely 

 definite conclusions. It was evident, however, that 

 the volume of cream in bottled milk was influenced 

 by various factors, some of which are apparently 

 little understood. These factors include: 



(1) The temperature to which the milk is 

 heated. 



(2) The length of time for which milk is held 

 at the high temperature. 



(3) The temperature of the heating medium 

 with which the milk comes in contact during the 

 heating process. 



(4) The clarification of the milk. 



(5) The type of apparatus used in treating the 

 milk. 



(6) The amount of agitation to which the milk 

 is subjected, especially while hot. 



This last factor has a greater influence upon 



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