Effect of Temperature of Pasteurization On the Creaming Ability of Milk
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68 1. 41 June 25 68 15. 57 143 13. 68 1. 89 June 26 69 15. 57 142 13. 68 1. 89 400 BULLETIN No. 237 [December, Measurements of the creaming ability of cold milk as delivered at milk plants, together with measurements of the creaming ability of the same milk after momentary heating to various temperatures, are given in Table 1. These data were derived from observations at six widely separated milk plants. While the fat content of the milk received at these plants averaged between 3. 4 and 3. 6 p...ercent, that of individual samples varied more widely. The treatment of the milk previous to sampling is not known in detail, but the conditions varied from that of milk which was being delivered from nearby farms to that of milk which had been delivered at country milk plants, cooled to about 40 F. , and shipped by rail to the city plant. Accordingly, there was a wide variation in the temperatures to which the milk had been cooled and in the agitation to which it had been exposed while cold. The results presented in Table 1 are arranged according to the temperature of the milk at the receiving vat.
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To quickly assess the difficulty of the text, read a short excerpt:
68 1. 41 June 25 68 15. 57 143 13. 68 1. 89 June 26 69 15. 57 142 13. 68 1. 89 400 BULLETIN No. 237 [December, Measurements of the creaming ability of cold milk as delivered at milk plants, together with measurements of the creaming ability of the same milk after momentary heating to various temperatures, are given in Table 1. These data were derived from observations at six widely separated milk plants. While the fat content of the milk received at these plants averaged between 3. 4 and 3. 6 p...ercent, that of individual samples varied more widely. The treatment of the milk previous to sampling is not known in detail, but the conditions varied from that of milk which was being delivered from nearby farms to that of milk which had been delivered at country milk plants, cooled to about 40 F. , and shipped by rail to the city plant. Accordingly, there was a wide variation in the temperatures to which the milk had been cooled and in the agitation to which it had been exposed while cold. The results presented in Table 1 are arranged according to the temperature of the milk at the receiving vat.
What to read after Effect of Temperature of Pasteurization On the Creaming Ability of Milk?
You can find similar books in the "Read Also" column, or choose other free books by H a Harry Alexis Harding to read onlineMoreLess
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