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The Cream Plug^*

Its Causes and Prevention

Department of Dairy Husbandry, University of Wisconsin, Madison, Wisconsin

ABSTRACT

The cream plugs contain a high percentage of fat and microscopic examination shows that the fat has coalesced into irregular masses. The fundamental cause of cream plug formation is the presence in the cream of large fat globules which will rise rapidly into a dense layer and coalesce. This rising and coalescing of these fat globules is most rapid at higher storage temperatures because of the fact that the serum through which the globules must rise is less viscous.

The prevention of cream plug formation, therefore, resolves itself into handling the milk and cream in such a manner that partial churning is avoided, or if this is impossible, reducing the size of the fat globules by either emulsifying or homogenizing at low pressures. Storing the cream at proper storage temperatures is helpful in preventing the formation of the cream plugs, but this is beyond the control of the milk dealer after it leaves his plant and, therefore, should not be relied upon to any great extent.

^* The experimental work was done by Mr. K. M. Royer under the fellowship established by the International Association of Milk Dealers. Published with the permission of the Director of Wisconsin Agricultural Experiment Station.