Dec 15,1923 
Feathering of Cream in Coffee 
545 
Table VII .—Composite tests of homogenized and pasteurized cream testing 20 per cent 
butterfat 
Addity of cream. 
Method of mixing cream and coffee. 
a 
b 
c 
d 
0.125 per cent... 
0.14 to 0.16 per 
cent. 
0.155 to 0.185 
per cent. 
0.165 to 0.22 per 
cent. 
No feathering... 
Trace. 
No feathering... 
Trace. 
No feathering... 
.do. 
Trace. 
Feathering. 
Do. 
Do. 
Feathering. 
.do. 
Feathering. 
.do. 
Trace. 
Feathering 
Table VIII .—Effect of homogenizing pressure on feathering of raw cream testing 30 
per cent butterfat 
Acidity of cream. 
1,000 pounds 
pressure: 
°- I 35 
cent. 
0.145 
cent. 
0.185 
cent. 
2,000 pounds 
pressure: 
0.125 
cent. 
°- I 35 
cent. 
0.170 
cent. 
3,000 pounds 
pressure: 
0.135 
cent. 
0.145 
cent. 
0*175 
cent. 
4,000 pounds 
pressure: 
°*i35 
cent. 
0.145 
cent. 
0.180 
cent. 
per 
per 
per 
per 
per 
per 
per 
per 
per 
per 
per 
per 
Method of mixing cream and coffee. 
a 
j b 
{' 
c 
No feathering®.. 
No feathering... 
.do. 
No feathering... 
.do. 
Feathering. 
Feathering. 
Trace. 
No feathering... 
.do. 
No feathering... 
.do. 
No feathering... 
.do. 
Feathering. 
Feathering. 
Feathering. 
Trace. 
No feathering... 
Trace. 
No feathering... 
.do. 
.do. 
Feathering. 
Feathering. 
Feathering. 
Trace. 
Trace. 
No feathering... 
.do. 
Feathering. 
Feathering. 
.do. 
.do. 
Feathering. 
No feathering. 
Do. 
Feathering. 
No feathering. 
Feathering. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
a There was no feathering up to 0.190 per cent add on a sample of the same cream not homogenized. 
71688—24 - 3 
