14 
BULLETIN 1344, U. S. DEPARTMENT OP AGRICULTURE 
Table 12. — Rapidity of creaming of raw and pasteurized milk — Laboratory 
experiment 
[All samples cooled to 42° F. and stor 
ed at 
48° F.] 
6 
Character of milk 
Cream volume after number of hours indicated 
H 
y 2 
1 
iy 2 
2 
2V 2 
3 
m 
4 
5 
7 
20 
1 
i 















5 
12 
7 
1.5 

11 
6 


11 
6 


17.5 
15 
3 
9 
13.5 
10.5 
5 

12 5 
10 


13 
7 

18 
17.5 
15.5 
6 
9.5 
13.5 
11.5 
7 
3 
12.5 
10.5 
3 
4.5 
13 
8.5 
3 
18.5 
18.5 
16 
8 
10 
13.5 
11.5 
8.5 
5.5 
12.5 
11 
4.5 
6 
13 
8.5 
4.5 
19 
18.5 
16 
9 
10.5 
13.5 
12 
9 
6.5 
12.5 
11 
5.5 
7 
13 
8.5 
5.5 
19 
18.5 
16 
9.5 
10.5 
13.5 
12 
9 
7 
12.5 
11 
5.5 
7.5 
13 
8.5 
5.5 
19 
18 
15.5 
9.5 
11 
13.5 
12 
9 
8 
12.5 
11 
6 
7.5 
13 
9 
5.5 
18.5 
17.5 
15.5 
9.5 
11 
13.5 
12 
9 
8 
12 
11 
6.5 
7.5 
12.5 
9 
5.5 
18 
17.5 
15.5 
9.5 
11 
13 
12 
9 
8 
12 
11 
6.5 
8 
12.5 
10 
6.5 
18 
17.5 
15.5 
9.5 
10 
1 
1 
1 
a 
Pasteurized at 143° to 142° F____ 
Pasteurized at 145.75° to 145° F__ 
Pasteurized at 148° to 147° F 
Oldraw... _. . .. .. 
11.5 
10.5 
8.5 
8.5 
2 
2 
2 
a 
Pasteurized at 143° to 142° F 
Pasteurized at 145.5° to 145° F... 
Pasteur ized at 148° to 147° F 
Oldraw . .. 
11 
10.5 
7.5 
8.5 
3 
3 
3 
4 
Pasteurized at 143° to 142° F 
Pasteurized at 145.5° to 145° F... 
Pasteurized at 148° to 147° F 
11.5 
9.5 
7.5 
16.5 
4 
4 
4 
Pasteurized at 143° to 142° F 
Pasteurized at 145.5° to 145° F... 
Pasteurized at 148° to 147° F 
15.5 
14.5 
11 
EFFECT OF AGE AND RECREAMING OF RAW MILK 
Tests were made in the laboratory to determine what effect, if 
any, the age and the recreaming of raw milk have on its creaming 
ability. 
In Table 13 are shown the results of these tests. The same milk 
was used in all cases, the only difference being in its age and the 
number of times it had been recreamed. Sample No. 1 was fresh 
milk three hours old and showed a cream volume of 13. Sample No. 2 
was recreamed when six hours old and showed a cream volume of 
12. Samples 3 and 4 also showed a cream layer of 12, though re- 
creamed twice and three times, respectively. It appears from these 
results that recreaming once has as much effect as recreaming two 
or three times. Sample No. 5 was recreamed four times, while Nos. 
6 and 7 were recreamed only once and twice, respectively. All three 
sampleg were of the same age when set and when read, and each 
showed a cream layer of 10.5, indicating that the age of the milk 
has as much effect as the recreaming after one creaming. Prac- 
tically the same results were obtained with the experiment shown 
in Table 14. Here again the oldest milk that had been recreamed 
only once showed a poorer cream layer than the fresher milk that 
had been recreamed two or three times. 
Table 13. — Effect of age and recreaming on raw milk — Experiment No. .1 
[All samples cooled to 45° F. and stored at 43° F. Butterfat tests of all samples were 3.75 per cent] 
Age 
Age 
when 
cream 
volume 
read 
Times 
re- 
creamed 
Butter- 
fat in 
under 
layer 
Cream volume 
after 24 hours 
Sample No. 
InlOO 
c. c. of 
milk 
13.0 
12.0 
12.0 
12.0 
10.5 
10.5 
10.5 
Com- 
pared 
with 
original 
milk 
1 
Hours 
3 
6 
9 
11 
27 
27 
27 
Hours 
27 
30 
33 
35 
51 
51 
51 

1 
2 
3 
4 
1 
2 
Per cent 
Per cent 
100.0 
2 
92.3 
3 
1.1 
1.4 
1.5 
1.4 
1.4 
92.3 
4 
92.3 
5 
80.8 
6 
80.8 
7 
80.8 
