12 
BULLETIN 1344, U. S. DEPARTMENT OF AGRICULTURE 
favor of the colder temperature for 12 samples of pasteurized milk 
was 10.9 per cent, varying from to 24 per cent. 
These tests show the importance of maintaining a low tempera- 
ture in the storage room. This factor, according to these experi- 
ments, has a greater effect on the cream volume than has the heating 
and holding of the milk at 145° F. For this reason it is extremely 
important to store milk at a low temperature after pasteurization. 
Table 9. — Effect of storage temperature oti raw milk 
Cream volume 
Decrease at 
higher tem- 
perature 
Test No. 
Cream volume 
Decrease at 
higher tem- 
perature 
Test Xo. 
In stor- 
age at 
38° to 
48° F. 
In stor- 
age at 
50° to 
60° F. 
Vol- 
ume 
Per 
cent 
In stor- 
age at 
38° to 
48° F. 
In stor- 
age at 
50° to 
60° F. 
Vol- Per 
ume cent 
1 
1_ 
12.0 
12.0 
10.5 
12.0 
13.0 
10.5 
7. 5 
6.0 
8.0 
6.0 
11.5 
9.0 
4.5 
6.0 
1.5 
6.0 
1.5 
1.5 
38 ' 
50 
14 
50 
11 
14 
7 
1::: 
10.0 
15.0 
15.0 
8.0 
10.0 
11.0 
2.0 | 20 
2 
5.0 33 
9 
4.0 | 27 
Average,-. 
5 
6 
12.2 
8.6 
3. 6 28. 6 
Table 10. — Effect of storage temperature on pasteurized milk 
Cream volume 
Decrease at 
higher tem- 
perature 
Test Xo. 
Cream volume 
Decrease at 
higher tem- 
perature 
Test Xo. 
In stor- 
age at 
38° to 
48° F. 
In stor- 
age at 
50° to 
60° F. 
Vol- 
ume 
Per 
cent 
In stor- 
age at 
38° to 
4S° F. 
In stor- 
age at 
50° to 
60° F. 
Vol- 
ume 
Per 
cent 
1 
9.5 
8.0 
7. 5 
8.0 
8.5 
10.0 
12.5 
8.0 
7. 5 
6.5 
8.0 
7. 5 
9.0 
9.5 
1. 5 16 
0.5 6 
1.0 13 
0.0 
1.0 12 
1.0 10 
3.0 24 
8- 
12.5 
12.0 
13.0 
12.5 
12.0 
11.0 
11.0 
12.0 
12.0 
10.0 
1.5 
1.0 
1.0 
0.5 
2.0 
12 
2 
9_. 
10. 
11- 
12_ 
9 
3 
8 
4 
4 
5 
17 
6 
Average.-- 
10.5 
9.3 
1.2 
10.9 
EFFECT OF STORAGE TEMPERATURE ON RAPIDITY OF CREAMING 
Table 11 includes the res'ults of laboratory tests to show the effect 
of various storage temperatures on the rapidity of creaming. It 
will be noted that at all three storage temperatures the pasteurized 
samples, excepting those pasteurized at 148° to 147° F., as a rule 
showed as much or more cream volume after the first hour as after 
20 hours. The lower storage temperature was of more importance 
in the case of the raw milk than in the case of the pasteurized. It 
will be noted that, while the pasteurized samples stored at the lower 
temperatures showed greater cream volume than those stored at 
the higher temperatures, the difference in favor of the lower storage 
temperatures was much greater in the case of the fresh raw milk. 
At the higher storage temperatures the raw samples showed less 
cream volume after 20 hours than the pasteurized samples, except- 
ing those pasteurized at 148° to 147° F. 
