THE CREAMING ABILITY OF MARKET MILK 
15 
Table 14. — Effect of age and recreaming on raw milk — Experiment No. 2 
[All samples recreamed at 45° F. All samples cooled to 45° F. and stored at 43° F.J 
Age 
Age 
when 
cream 
volume 
read 
Times 
re- 
creamed 
Butter- 
fat in 
whole 
milk 
Butter- 
fat in 
under 
layer 
Cream volume 
after 20 hours 
Sample No. 
In 100 
c. c. of 
milk 
Com- 
pared 
with 
original 
milk 
1 
Hours 
10 
13 
16 
31 
31 
Hours 
27 
30 
33 
36 
51 
51 

1 
2 
3 
4 
1 
Per cent 
4.05 
Per cent 
1.1 
13.0 
11.5 
10.5 
10.5 
10.0 
10.0 
Per cent 
100.0 
2 
88.5 
3 
2.0 
2.0 
1.4 
1.5 
80.8 
4 
80.8 
5. 
4. 1 
4.1 
76.9 
6 
76.9 
EFFECT OF RECREAMING PASTEURIZED MILK 
In some localities milk is pasteurized at a central plant and sent in 
bulk to branch plants where it is bottled. In other cases the milk 
may be pasteurized in the country and then shipped to the city 
where it is to be bottled. 
In order to determine what effect the recreaming of milk after 
pasteurization has on the cream volume, several tests were made at 
commercial milk plants. A sample from a bottle of freshly pas- 
teurized milk used as a control was placed in storage for 20 hours in 
the graduated cylinder. The original bottle of pasteurized milk 
after standing for 24 hours in the milk-storage room was thoroughly 
shaken, and a sample from it was placed in the graduated cylinder 
and set in storage for 20 hours. The samples were all cooled to 45° 
F. and held in storage at approximately 40° F. The results of the 
tests are shown in Table 15. It Avill be noted that the cream volume 
on the recreamed pasteurized milk was considerably less than on the 
control samples, the percentage of decrease varying from 9.1 to 36.4. 
The butterfat tests checked in all cases. 
These tests illustrate clearly the detrimental results as to cream 
volume of recreaming pasteurized milk after it has stood for 24 
hours. Although the practice of bottling milk that has been pas- 
teurized the previous day is not common, the objection to this prac- 
tice from the standpoint of cream- volume results is clearly shown. 
Table 15. — Effect of recreaming pasteurized milk 
Control 
Recreamed after 24 hours 
Decrease in 
cream volume 
Test No. 
Tem- 
pera- 
ture 
Age 
when 
read 
Butter- 
fat 
Cream 
vol- 
ume 
Tem- 
pera- 
ture 
Age 
when 
read 
Butter- 
fat 
Cream 
vol- 
ume 
Amount 
Per 
cent 
1 
°F. 
45 
45 
45 
45 
45 
45 
45 
Hours 
28 
36 
36 
36 
36 
36 
60 
Per cent 
3.95 
3.6 
3.5 
3.6 
3.7 
3.6 
3.7 
13.5 
9.5 
11.5 
11.0 
11.0 
9.0 
11.0 
°F. 
45 
45 
45 
45 
45 
45 
45 
Hours 
52 
60 
60 
60 
60 
60 
84 
Per cent 
3.75 
3.6 
3.6 
3.8 
3.7 
3.6 
3.7 
11.0 
6.5 
9.5 
8.5 
7.0 
7.0 
10.0 
2.5 
3.0 
2.0 
2.5 
4.0 
2.0 
1.0 
18.5 
2 
31.6 
3 
17.4 
4 
22.7 
5 
36.4 
6 
22.2 
7 . 
9. 1 
