CHAPTER XXIV 



CREAMING MILK 



"V/TILK is composed of fat, solids-not-fat, and 

 ■*•■■■ water. The solids-not-fat and the water 

 are the skim-milk, or milk serum. The fat, which 

 is the lightest constituent, rises to the surface when 

 milk is left undisturbed. There is always more or 

 less milk serum with the fat, and the two, so 

 mingled, constitute cream. 



A vessel which would hold 1,000 pounds of 

 water would hold approximately 1,032 pounds of 

 whole milk, 1,038 pounds of skim-milk, 1,000 

 pounds of average cream, or 936 pounds of milk- 

 fat. 



There are conditions which facilitate the cream- 

 ing of milk : The larger the fat globules the more 

 readily they separate from the milk serum; the. 

 less viscous or sticky the milk, and the lower the 

 percentage of solids-not-fat, the less resistance to 

 the fat globules in passing through the milk; the 

 sooner after being drawn, and the longer the milk 

 is subjected to the creaming force, the more com- 

 plete will be the separation of the fat. 



There are two general methods of obtaining 

 cream from milk — the gravity system, making 



[142] 



