10 
BULLETIN 1344, U. S. DEPARTMENT OF AGEICULTUBE 
Table G. — Effect of holding milk after pasteurization and prior to 
cooling 
Tempera- 
ture of 
pasteuri- 
zation 
Agitation 
Time 
subse- 
quently 
held 
Tempera- 
ture at 
which 
subse- 
quently 
held 
Increase or decrease 
Sample 
No. 
Cream 
volume 
Butterfat 
in under 
layer 
1 . 
°F. 
142-141 
146-145..., 
145. 5-145 
145-145. 5 
145-144 
145-144. 75 
145. 5-145 
146-145 
145. 5-145 
146-145 
146-145 
146-145 
145 
146-145 
146-145 
146-145 
146-145 
146-145 
146-144 
145. 75-145 
145. 75-145 
146-145 
146-145 
145. 75-145 
145 
145 
145 
Coil, 38r. p. m 
Slight 
Coil, 60 r. p. m 
Minutes 
45 
30 
17 
30 
6 
30 
45 
60 
30 
40 
45 
72 
50 
20 
35 
45 
58 
65 
60 
25 
35 
20 
40 
20 
45 
60 
72 
°F. 
141-140 
145-110 
145-95 
145-140 
144 
144. 75-140 
145-110 
145-110 
145-110 
145-110 
14.5-60 
1145-48 
145 
145-110 
145-80 
145-70 
145-60 
i 145-53 
144-125 
145-120 
145-110 
145-115 
145-80 
145-120 
145-110 
145-100 
145-90 
Per cent 

-4.5 
-14.2 
-7.7 

-4.5 
-6.2 
-4.3 

-11. 1 
-15.4 
-23.9 

+6.7 

-8.0 
-16.0 
-20.0 


-6.7 

-7.7 
+9.3 

-3.8 

Per cent 

2 
+8.3 
3 . 
+3.4 
4 
Coil, 38r. p.m.. 
+20.0 
5 
Slight 

6 
Coil, 38r. p.m.-. . 
+3.5 
._ . do _-_-----.. 
+31.2 
8 
do 
+6.6 
9 
do 
10 
. do 
+ 5. 4 
11 
„ do 
12. 
do. . 
13 
.. do 
14. 
do . . 
15 
do 
16 
...do . 
17. 
"""do"" "".".——..'. 
18 
19. : 
20 
Paddle .. 
21 
do 
22. 
Coil, 38 r. p. m 
""do "--"""." 
23 
24 
25 
26 
do 
27 
do 
i Entire cooling in vat. 
EFFECT OF THE TEMPERATURE TO WHICH MILK IS COOLED 
AFTER PASTEURIZATION 
To determine what effect, if any, the temperature to which the milk 
is cooled after pasteurization has on the cream volume, milk was 
heated to 145° F. for 30 minutes, and samples were then immediately 
cooled to various temperatures. Two types of cooler were used, a 
conical and a small corrugated tubular cooler. Some of the samples 
were cooled on one cooler and some on the other. Brine was used 
in both coolers, and there was very little agitation of the milk during 
the cooling process. Samples 10 and 11 were not cooled over a 
separate cooler. All samples were stored at a temperature below 40° 
F. and the readings were made after 20 hours. The results of the 
tests are shown in Table 7 : 
Table 7. — Effect on cream volume of temperature to which milk is cooled after 
pasteurization 
Sample 
No. 
Description 
Temper- 
ature to 
which 
cooled 
Type of cooler 
used 
Cream 
volume 
1 
Raw milk as received at 70° F. Butterfat 3.75 per 
cent . 
o p 
0) 
48 
52 
73 
63 
54 
51 
48 
41 
107 
52 
14.0 
o 
Tubular 
14.0 
3 
do 
14.0 
4 
Pasteurized milk. . . .. 
do 
do 
Tubular... 
do 
do 
do 
Cooled in can.._. 
Cooled in \ X A 
hours in can 
10.0 
do 
10.0 
6 
do 
10.5 
do 
11.0 
8 
do 
11.0 
9 
do 
11.5 
10 
do... 
10.0 
1] 
do 
7.0 
Not cooled. 
