APPLICATION OF REFRIGERATION TO HANDLING OF MILK. 5 
Freshly drawn milk shows a smaller viscosity than it does after 
being allowed to stand for some time. It is a well-known fact that 
the viscosity plays an important part in the formation of cream and 
in the skimming of milk. 
COEFFICIENT OF EXPANSION OF MILK AND CREAM. 
In Table II is given the change in the volume of milk and cream 
with varying percentages of fat and degrees of temperature. The 
<<JS 72 02> 92 /OS //a /US /32 AW? /5S 
TEMF>ER/*<TUK£- 0E&.REE5 FAHRENHEIT. 
Fig. 1.— Curves showing the specific heat of milk, 20 per cent and 40 per cent cream at different tem- 
peratures. 
percentage of fat varies in steps of 1 per cent from skimmed milk to 
double cream, and determination of change in volume has been made 
in steps of 2° F. from 50 to 140° F. A temperature of 68° F. (20° C.) 
has been taken as the basis and the change in volume reckoned from 
this temperature. These tentative determinations and those on spe- 
cific gravity were made by the Division of Weights and Measures of 
the United States Bureau of Standards. 
