BULLETIN 1344, U. S. DEPARTMENT OF AGRICULTURE 
Table 4. — Effect of temperature of pasteurization on fresh milk 
Raw 
Milk pasteurized at — 
143° to 142° F. 
145° F. 
148° to 147° F. 
Cream 
volume 
Butter- 
fat in 
skim 
milk 
Cream 
volume 
Butter- 
fat in 
skim 
milk 
Cream 
volume 
Butter- 
fat in 
skim 
milk 
Cream 
volume 
Butter- 
fat in 
skim 
milk 
1 
15.0 
14.5 
14.5 
11.5 
11.5 
10.0 
10.0 
11.0 
16.5 
13.0 
0.8 
1.6 
1.6 
1.0 
1.0 
1.15 
1.15 
14.0 
14.0 
13.0 
12.5 
12.5 
11.5 
10.0 
0.3 
1.05 
1.10 
.75 
.65 
.70 
.90 
13.5 
11.5 
9.0 
10.5 
11.0 
10.5 
0.5 
1.80 
2.15 
1.55 
1.00 
.90 
9.5 
9.5 
9.0 
8.0 
8.0 
8.5 
7.0 
1 50 
2 
3 
2.35 
2 10 
4 
2 11 
5 
2.70 
6 
1 35 
1.85 
8- . 
9.0 
14.5 
8.0 
1.85 
1.00 
9 
.50 
15.5 
12.0 
.50 
11.0 
6.5 
2 1 
10 
Tests made in laboratory, heating medium never above 155° F. Time required to heat, 10 to 15 min- 
utes. Acidity of raw milk, less than 0.2 per cent. All samples cooled to 46° F., and stored at 43° to 45° F. 
By recreaming is meant allowing the cream to rise a second time. 
That is, after the cream had once risen the sample was shaken or 
agitated so that the cream and milk were thoroughly mixed. It was 
then allowed to stand to permit the cream to rise again. 
In nearly all cases there was considerable increase in cream volume 
for the milk pasteurized at 143° F., and a slightly less increase at 
145°, over the raw milk. This increase was without doubt due to 
the fact that owing to the age and recreaming of the raw milk it had 
a small cream volume as compared with the original fresh milk. As 
shown in Tables 13 and 14, the age and recreaming of the raw milk 
tends to decrease the cream volume as compared with the fresh milk. 
The results shown in Table 5 indicate that pasteurization at a tem- 
perature of not over 145° F. tends to restore the creaming ability 
of old milk. There was a reduction in all but one instance where the 
milk was pasteurized at 148° to 147° F. (Compare with results of 
pasteurizing fresh milk shown in Table 4.) 
Table 5. 
-Effect of temperature of pasteurization on milk 30 to 36 hours old 
that had been recreamed — Laboratory tests 
Raw milk 
Milk pasteurized at— 
Test No. 
Cream 
volume 
Butterfat 
in skim 
milk 
143° to 142° F. 
145° F. 
148° to 147° F. 
Cream Butterfat 
Vi™ in skim 
volume milk 
Cream 
volume 
Butterfat 
in skim 
milk 
Cream 
volume 
Butterfat 
in skim 
milk 
1 
11. 5 
10.5 
8.5 
10.0 
8.5 
9.5 
9.5 
11. 5 
Per cent 
1. 1 
2.0 
1.00 
1.45 
1.45 
1.50 
12.0 
11.5 
12.0 
12.0 
11.0 
11.5 
Per cent 
0.65 
11.5 
9.5 
10.5 
10.0 
10.5 
9.5 
10.0 
14.5 
Per cent 
0.95 
1.90 
1.20 
1.15 
1.20 
1.40 
Per cent 
2 
9.0 
9.0 
9.0 
7.5 
7.5 
2.00 
3 
.70 
.70 
.75 
.70 
1.70 
4 
1.70 
5. 
1.95 
6-... 
1.80 
7 
g 
2.00 
15.5 
.50 
1.0 
11.0 
2.00 
