CREAMING 



63 



ing temperature of 80° to 85° F., the loss of fat in the 

 skimmilk was from .08% to .12%. When, however, 

 such milk was suddenly heated to a temperature of 160° 

 F. or above, the loss of fat in the skimmilk was from 

 .02% to .03%. 



The addition of water to the milk through the conden- 

 sation of the steam is also objectionable in heating milk 

 with steam direct. 



The practice of turning steam into milk should be 

 abandoned. 



Fig, 19.— Milk heater. 



Indirect Heaters. A satisfactory heater of this class 

 is shown in Fig. 19. In this heater the steam passes into 

 a series of hollow discs, which is in motion during the 

 heating process, agitating the milk so as to insure uniform 

 heating. 



A heater like that shown in Fig. 20 has proven satis- 

 factory as a heater and has the further advantage of 

 elevating the milk. 



RICHNESS OF CREAM. 



How Rej^ulated. The richness of cream is usually 



