FROM THE PRACTICAL VIEWPOINT 



milk becomes greater, till we reach a point when 

 the buoyant fat cannot lift the heavier envelope, 

 and our balloon of fat stays down. 



Just why the high heat and the long holding 

 scatters the fat permanently through the body of 

 the milk is not so clear. It may be due to chemical 

 changes which occur. 



In the pasteurizing equipment described on 

 pages 124 and 131 it is claimed that the superheat- 

 ing of the held milk has a beneficial effect upon 

 the cream lines. 



The tables following show graphically the re- 

 sults of the tests made. They indicate the varied 

 conditions under which milk was handled in the 

 various tests and the percentage of the cream upon 

 each sample as well as the percentage of butter fat 

 which was determined by the Babcock test. 



231 



